Catalogue of Polosh Technologies 2012 Part 2 - Polonia

Characteristic, typical and lasting flavor and taste of celery give it mainly two lactones: 3-n-butyl
phthalide and 3-n-butyl 2-hydrophthalide. Contents of these ingredients in oils and extracts
does not exceed 1 %. Total contents of these lactones is a measure of the extract concentration
in preparations to be encapsulated.
Carbon dioxide in supercritical state extracts from celery fruit 0,9 % of sedanolide (3-n-butyl 2hydrophthalide)
and 0,5 % of n-butyl phthalide.
A brief description of the technology
Fruits of leafy or root celery undergo extraction with soya oil or carbon dioxide in liquid and
supercritical state. The process proceeds with efficiency of about 3.4--3.96 %. As extracts from
fruits of both root and leafy celery contain comparable lactone quantities, both kinds of fruits
can be used interchangeably. In the case of root celery fruits the extraction time should be
longer, compared to the leafy species.
Extraction with liquid and supercritical carbon dioxide
A carbon dioxide stream under appropriate pressure is fed using a pump into an extractor
placed in a water bath at temperature about -30 °C. The carbon dioxide stream with the extract
solved is then decompressed using a throttling valve, down to the atmospheric pressure and is
directed to a receptacle placed in a bath. The carbon dioxide stream goes from the receptacle
to a gas meter and finally to the installation.
Extraction with oil
Ground seeds of root or leafy celery are placed in an agitator, a specified amount of soya oil is
added and then the extraction at room temperature proceeds for 24 or 72 h. Then the reactor
contents is filtered and the extract is analyzed for lactones contents.
Advantages of the technology offered
The extract obtained using liquid and supercritical carbon dioxide combines magnificent flavor
of celery oil with intensive taste of oleoresins and also is free of macromolecular compounds i.e.
waxes, fats and proteins.
It can be applied as an ingredient of food flavors, soup concentrates and spices and also as an
aromatizing ingredient for other food products.
The extract in the form of yellow liquid and with intensive celery flavor has the following
physicochemical properties:
� density, d4 20 890 kg/m 3
� refractive index, nD 20 1,4800
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