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Apple Concentrate CO2 Extract

Malus domestica

Apple juice aroma is obtained with about 150-fold concentration in the production of apple juice concentrate. This apple juice aroma can be processed into valuable aroma concentrates using gentle processes to make it easier to use. MCI Miritz uses Spinning Cone Column (SCC) or high-pressure CO2 extraction. Apple concentrate CO2 extract is produced by extraction with COhigh-pressure extraction, whereby a more than 100.000-fold concentrated apple aroma is obtained.

Product Details
Botanical name: Malus domestica (syn. Malus sylvestris var. domestica)
Plant/part used: Fruit/juice
Production method of raw material: Cold pressed/distillation
Processing technology: CO2 high-pressure-extraction
TSCA CAS: not available
EINECS CAS: 85251-63-4
EINECS: 286-475-7
Appearance: Fluid, clear
Chemical identification: Apple, Malus sylvestris, extract
Density 20 °C (g/ml): 0.8300 - 0.8580
Refractive index at 20 °C: 1.3800 - 1.4050
Optical rotation at 20 °C, 10 cm (°): -
Chemical constituents: trans-2-Hexenal, Hexanol, trans-2-Hexenol, Hexanal, Butyl acetate, Hexyl acetate, etc.
REACH: -