Nutmeg CO2-se Extract - Product Number 001.002

Nutmeg is a basis spice but is at high risk for mycotoxin contamination. CO2-extracton can solve the problem.

Nutmegs belong to the most heavily mycotoxin-contaminated foodstuffs. Mycotoxins are metabolites of special fungi, which can endanger health, even in low concentration.

The potentially mutagenic and carcinogenic effects of aflatoxins and ochratoxins are well-known. Therefore legislation has regulated maximum residue limits of aflatoxins in food and food ingredients for a long time, currently in Regulation (EC) No 165/2010. The upper limit for the sum of aflatoxins (B1 + B2 + G1 + G2) in nutmegs is 10 µg/kg and for aflatoxin B1 as single parameter 5 µg/kg.

Recently also  the maximum permissible value of ochratoxin A was laid down in Regulation (EC) No 105/2010. The limit, which is also valid for nutmeg is set at 30 µg/kg since March 1, 2010. As of July 1, 2012 the value will be reduced to 15 µg/kg.

Aflatoxins and ochratoxins are only soluble to a small extent in supercritical CO2. Therefore the nutmeg CO2-extract meets the requirements of aflatoxins and ochratoxin A levels in foodstuffs. This is approved by an accredited analytical laboratory.

The nutmeg CO2-extract has high quality and is a 100% natural ingredient suitable for human consumption. Due to the gentle conditions of supercritical CO2-extraction, hydrolysis and oxidation of sensitive ingredients, which can be found to some extent during steam distillation can be excluded. This is reflected in the typical and well-balanced flavour of the CO2-extract.

The product is used for flavouring meat, sausage and baked goods, desserts and spirits. Because of its antimicrobial activity against pathogenic bacteria, it is also used in dental and oral care products.