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Carottes extrait CO2-to (bio), avec de l'huile de tournesol, DE-ÖKO-013
Product-No.: 023.011


Matières Premières:
Daucus carota – Roots, dried, from organic farming

Fabrication:
By supercritical fluid extraction with natural carbon dioxide, no solvent residues, no inorganic salts, no heavy metals, no reproducible microorganisms [1]. The extract is standardized with sunflower oil (organic) and stabilized with natural FLAVEX Rosemary Antioxidant (organic).

Ingrédients:
alpha, beta-, gamma-, delta-, epsilon-carotene in natural isomerical distribution and lipophilic flavones. Total carotenes calculated as beta-carotene: 0,24 -0,28 %

Utilisation:

For flavouring or as a colouring ingredient in food, e.g. sauces, sweets, drinks.*

The carrot extract can be used in food supplements as a natural source of beta-carotene. Beta-carotene is converted to vitamin A in the body and thus makes an important contribution to vitamin A supply. Vitamin A is an important component of the visual process, and it is also important for hearing, tasting and smelling. The BfR recommends a maximum amount of 2 mg beta-carotene per daily dose in food supplements [2].*

The carrot extract has a caring effect, especially on dry and scaly skin and is therefore well suited for use in skin care products. Due to the carotenoids it contains, which have antioxidant properties, the extract can also be used in sun protection creams and after-sun products [3,4].*

Littérature:
[1] P. Manninen, E. Häivälä, S. Sarimo, H. Kallio : Distribution of microbes in supercritical CO2 extraction of sea buckthorn (Hippophae rhamnoides) oils : Zeitschrift für Lebensmitteluntersuchung und -Forschung / Springerverlag (1997) 204: 202-205
[2] A. Domke, R. Groflklaus, B. Niemann, H. Przyrembel, K. Richter, E. Schmidt, A. Weiflenborn, B. Wˆrner, R. Ziegenhagen : Verwendung von Vitaminen in Lebensmitteln
Toxikologische und ernährungsphysiologische Aspekte Teil I : Bundesinstitut für Risikobewertung (BfR), Berlin 2004 (BfR-Wissenschaft 03/2004)
[3] Sabine Krist : Lexikon der pflanzlichen Fette und Öle, 2. Auflage : Springer- Verlag Wien 2013
[4] Sharma K.D., Karki S., Thakur N.S., Attri S. : Chemical composition, functional properties and processing of carrot – a review : J Food Science Technology

 

* Statements summarise literature evidence and have informative character. They might be derived from in vitro or animal tests and thus not be substantiated for humans. Statements have not been evaluated by competent authorities and do not refer to finished products. The marketer of any finished product containing any FLAVEX extract as ingredient is responsible for assuring that the claims made for his product are lawful and comply with all applicable laws and regulations of the country in which the product is to be sold.