Olive essential oil (Olea europaea). This type of oil can be used as base in the preparation of many types of edible oils, cosmetics and massages oils. Natural oils used in cosmetics have dermatological properties and are highly moisturizing penetrating deeply into our skin making it smooth, elastic and nourished.

Production process

The oil is made from the pulp and not the kernel and different qualities are available. The oil extraction is performed with the use of CO2 supercritical extraction technology, which is an innovative, clean and environmental friendly technology, currently applied for the extraction of phytochemicals from plants and herbs. Extraction temperatures are low, times are moderate and extraction is highly selective allowing tailored-made extracts and essential oils.

Composition

Essential fatty acids:

– Palmitic acids: C16:0 5.0-12%

– Palmitoleic acid: C16:1 < 1.0%

– Stearic acid: C18:0 < 3.5%

– Oleic acid:C18:1 < 65.0-80.0%

– Linoleic acid: C18:2 6.0-25%

– Linolenic acid: C18:3 < 1.0%

– Arachidic acid: C20:0 < 0.6%

– Gadoleic acid: c22:1 < 0.5%

– Behenic acid: C22:00 < 0.3%

– Ericic acid: C22:1 < 0.2%

Polyphenol-rich Fibre ingredient from Olive

Production process

The production process is based on the CSIC-ICTAN patent P201131442 recently licensed to Isanatur, which consists of a minimal processing, obtaining, drying and grinding olive pulp. Dried olive powder is subjected to an extraction process (physical/mechanical process) to remove the oil content and the remaining solid phase constitutes the multifunctional ingredient.

Composition

58% total dietary fibre

– 14 % soluble fibre

– 44 % insoluble fibre

7% phenolic antioxidant compounds

– 1.9 % phenolic antioxidant compounds (non extractable or bound to fibre)

– 5.1% phenolic antioxidant compounds (extractable)

6.7% protein

26.8% sugars, oligosaccharides and polyalcohols

3.5% others (minerals and vitamins)

GADF is a natural product obtained from red grapes that combines the properties of both dietary fibre and antioxidants in a single product.

Benefits of GADF consumption shown in scientific studies:

– Enhancement of antioxidant status

– Reduction of plasma LDL-cholesterol and blood pressure

– Growth stimulation of Lactobacillus

Production process

The process involves drying, sieving and reduction of particle size of grape skin and seeds with no additives.

Composition

GADF composition (dry matter basis):

– 78% Dietary fibre

– 16% Soluble dietary fibre

– 62% Insoluble dietary fibre

– 17% Non-extractable polyphenols

– 4% Extractable polyphenols

– 11% Protein

– 8% Fat

– 5% Ash

– Antioxidant capacity of 352 µmol TE/g dry extract

Prebiotic oligosaccharide for use as non-digestible food ingredient that beneficially affects the host by selectively stimulating the growth and/or activity of one or a limited number of beneficial bacteria in the colon.

Characteristics:

– Stable in acidic conditions of the stomach

– Resists digestion by enzymes in the gastrointestinal tract

– Selectively fermented by bacteria in the colon

– Proliferates the growth of beneficial Bifidobacteria and Lactobacilli

Production process

Biotechnological process using enzymatic hydrolisis of xylan-rich sources

Composition

Oligosaccharide made up of 2-10 xylose units. Purity 95-99%

Xylitol obtained from natural xylan-rich agricultural sources. Xylitol has 40% fewer calories than sugar and a low GI (7).

It is suitable for diabetic products and it promotes dental care, cuts off acid attacks, prevents cavities, reduces the amount of plaque and inhibits the bacteria in the mouth that causes tooth decay.

Production process

Biotechnological process using food grade yeast

Composition

Polyalcohol of purity > 95% (2R,3r,4S)-Pentane-1,2,3,4,5-pentol (C5H12O5 )