Dispatches from SupplySide West 2013

Pressurized water extraction technology promises greater yields

By Hank Schultz

- Last updated on GMT

A new pressurized water exraction technology promises to get around some of the issues surrouning the production of botanical ingredients.

Extraction methods for botanical ingredients are one of the Achilles heels of the business. Water or ethanol extraction methods are gentle and safe and don’t trigger a possible need for a New Dietary Ingredient notification.  But these methods may not extract as high a percentage of the active ingredients as desired, requiring more material and thus higher costs. Other solvents can be used to extract more of the actives, but these need to be removed in later processing, adding costs of their own.

The new technology, developed by Guiseppe (Joe) Mazza, PhD and developed under the aegis of his company, Mazza Innovation, uses water at 100 to 120 degrees Celsius and under relatively low pressure, around 200 psi.  This keeps the water in the fluid state but also alters the water’s polarity, making it less ‘sticky,’ so to speak. According to Mazza, the technology extracts a far higher percentage of the active compounds, doing something similar for water-soluble ingredients what supercritical CO2 extraction can do for fat-soluble compounds.

Related news

Show more

Related products

show more


A Modern Look At Managing Blood Sugar

OmniActive Health Technologies | 14-Nov-2017 | Technical / White Paper

Sugar is ubiquitous and addictive. Over the past 30 years, sugar consumption has steadily increased, contributing to the growing epidemic of elevated blood...

The Modern Athlete, Concepts & Formulations

The Modern Athlete, Concepts & Formulations

Sabinsa Corporation | 05-Sep-2017 | Application Note

Today sports nutrition is one of the most promising sectors of the dietary supplement industry, having shown phenomenal growth in the last few years. Evolved...

Related suppliers

Follow us


View more