Product Description
Sourcing and specification details for bulk buyers
Produced in the USA via supercritical CO2 extraction, the Allspice CO2 Extract arrives in 1 kg packaging as a 100 percent natural oily liquid. CO2 Extracts Wholesale section lists this item for manufacturers requiring consistent batch quality. INCI Pimenta officinalis L. CO2 Extract confirms the absence of solvent residues and heavy metals.
Integration parameters and solubility
Fat-soluble character allows direct addition to oil phases or finished emulsions. Recommended input percentage 0,05-0,2 percent supports repeatable results across cosmetic and food systems. Temperature during incorporation should stay below 40 degrees to preserve volatile compounds.
Applications in cosmetic laboratories
Labs formulate the extract into serums, body creams and massage oils for warm sensory profiles. It blends readily with other botanical CO2 extracts to build layered notes. Dosage remains low to avoid overpowering the final product.
Supplement and food manufacturers worldwide source this extract as botanical raw material for functional blends, beverages and confectionery. It serves as a natural flavor component in sauces, marinades and liqueurs at 0,01-0,05 percent added at the final stage below 45 degrees.
Sample formulation for dietary supplement blend
Base oil mix 980 g, Allspice CO2 Extract 5 g, vitamin E 10 g, jojoba oil 5 g. Combine at 35-38 degrees until uniform. Package in sealed containers and allow stabilization for 24 hours at room temperature.
Storage recommendations and shelf life
Keep in closed packaging in a cool dark location. Under proper conditions the product retains characteristics until November 2028. Allspice CO2 Extract 100 g supports small-scale testing before scaling to 1 kg. Larger volumes appear in the Extracts Wholesale section.
Frequently asked questions
Can it be combined with other spice extracts?
Yes, pairing with fennel or black pepper CO2 extracts creates complex aromatic layers suitable for both fragrance and flavor work.
What is the recommended phase for addition?
Add after the main emulsion cools below 40 degrees on low shear to protect volatile fractions.
Is it purchased by food factories?
Yes, confectionery and beverage producers use it as a natural raw material for flavoring finished goods.