Juniper CO2 Extract 1 kg

Sourcing and specification details

Juniperus communis CO2 Extract is produced in England by supercritical fluid extraction of berries and needles. The resulting oily mass with waxy inclusions carries a characteristic coniferous-resinous odor and contains no solvent residues. CO2 Extracts Wholesale are offered in 1 kg packs suited for consistent supply to manufacturing lines and laboratories.

Technical parameters for formulation

The material is fat-soluble and added to the cooling phase at temperatures not exceeding 40 degrees Celsius. Recommended input level is 0.5-2 percent of the active phase. Cosmetic labs and supplement manufacturers worldwide source this botanical raw material for stable production batches.

Use in supplements and food products

Factories producing dietary supplements and functional foods incorporate the extract as a botanical ingredient in beverage and confectionery formulations. Private formulators and industrial buyers select the 1 kg pack to maintain steady inventory. Juniper CO2 Extract 5 g serves as an entry point for specification verification before scaling up.

Example blend for dietary supplement

A sample drink premix combines 0.03 percent of the extract with complementary CO2 extracts of pomegranate and oak bark. The mixture is dispersed during the cooling stage under controlled agitation to achieve uniform flavor distribution. This approach supports development of layered botanical profiles for finished products.

Storage recommendations

Keep the container tightly closed in a cool dark place at 4-20 degrees Celsius. The declared shelf life extends until December 2028. Proper conditions protect the resinous components from oxidation throughout the period.

Compatibility within extract ranges

The juniper concentrate integrates effectively with other CO2 extracts for balanced formulations. Extracts Wholesale options enable buyers to assemble multi-component systems without repeated small orders.

Frequently asked questions

What is the recommended input percentage?

Input levels range from 0.5 to 2 percent depending on the target intensity in the final formula.

Is the extract suitable for beverage applications?

Yes, it functions as a natural flavor raw material in the food industry when used within established dosage limits.

At what stage is the material introduced?

Introduction occurs during the cooling phase below 40 degrees Celsius because the product is fat-soluble.