CO2 Extraction of Hops: A Supercritical Approach

Introduction

Hops (Humulus lupulus) are a crucial ingredient in beer production, providing bitterness, aroma, and stability. They also contain antioxidant, antimicrobial, and medicinal properties, making them valuable in pharmaceuticals and nutraceuticals.

Traditional hop extraction methods, such as steam distillation, ethanol extraction, and hexane extraction, often lead to degradation of volatile compounds, residual solvents, and reduced efficiency.

CO2 supercritical extraction (CO2 SUPERCRITICAL EXTRACTION MACHINE) provides a solvent-free, highly selective, and high-purity extraction method, preserving essential hop acids, terpenes, and flavonoids. This article explores the CO2 extraction process, key parameters, experimental data, and industrial applications of hops.

1. Principles of CO2 Supercritical Extraction of Hops

CO2 reaches its supercritical state when subjected to high pressure (>7.38 MPa) and temperature (>31.1°C). In this state, it behaves like both a gas and a liquid, allowing it to penetrate hop cones and selectively dissolve alpha acids, beta acids, and essential oils without affecting their natural structure.

The CO2 supercritical hops extraction process consists of:...

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