Synthesis of Flavours Using Supercritical Carbon Dioxide

Project: Research project

Project Details


In this project flavour and aroma substances, used for food, pharmaceutical and cosemtic industries, are produced by enzymatic reactions in supercritical carbon dioxide. These substances can be produced synthetically, but the advantage of the enzymatic catalysis is that these products can be declared as "natural" which is not possible for synthesised products. The advantage of CO2 is that it is used on one hand as a solvent for the catalytic reaction and on the other hand as a solvent for the product separation in the down-stream phase of the process. A fractionation of the products can be achieved by simple pressure and/or temperature variation. No residual solvent remains in the products.
Effective start/end date1/01/0131/01/05


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