Our alcohol free supplements represent the flagship of our natural products. These are formulations designed to offer targeted benefits aimed at improving various health circumstances, minimizing the presence of processing excipients.

The cold ultrasound extraction, applied specifically on plants, is a technological innovation that allows us to extract all active ingredients contained in plants while keeping them intact. Ultrasounds are sound waves with a frequency higher than the highest audible by the human ear (about 20 KHz) that allow rapid and complete lysis of cell walls.

The extraction is carried out thanks to the creation of stretching forces that operate the mechanical breakage of the cell walls, favoring the emission of the material from the cytoplasm/vacuolar juice. The particle reduction performed by ultrasonic cavitation significantly increases the solid/liquid contact surface. The mechanical action carried out by ultrasounds increases the diffusion of the solvent in the tissues and breaks the cell walls by cavitation and stretching.

The use of ultrasound allows the total extraction of all the active ingredients contained in the vegetable (whether they are water-soluble, fat-soluble, essential oils, mineral salts, amino acids, trace elements or vitamins) without the use of heat or solvents, so as to preserve the integrity of the phytocomplex which is entirely transferred to water.

Once the extraction process is completed, the exhausted solid material is separated from the liquid by pressure (pressing), centrifugation, filtration, to obtain the entire phytocomplex in liquid form. Subsequent concentrations under vacuum at low temperature (not higher than 35 ° C) allow us to obtain concentrated extracts with a 4: 1 titre. We need 4 kg of vegetable for 1 kg of concentrated extract.

This technology allows us to obtain higher quality products in many aspects:

  • Greater purity of the finished product
  • Absence of excipients and alcohol free supplements
  • Total extraction of the active ingredients of the vegetable
  • Higher concentrations (4 kg of plant -> 1 kg of extract)
  • Longer shelf life
  • Best organoleptic characteristics: freshness, flavor and smell of the vegetable
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