The Possibilities Of

CO2 Micronisation

Creates surface area to structure cremes and spreads!


Micronization is normally based on mechanical processes such as grinding and milling. It is used to create homogeneous blends and increase the surface area. Micronizing compounds with carbon dioxide is one of the least expensive supercritical processes, since  it only requires small amounts of carbon dioxide and the volume used for the process can be limited to a static mixer. In this process a fat, oil or wax which was liquified at a higher temperature is mixed with an amount of carbon dioxide and totally or partly dissolves in it . When this mixture is expanded, the temperature drops and the oil instantly becomes a solid. The process was first described by E. Weidner in 1995. This creates a powder with often different crystallinity and very high surface area. The crystallinity in combination with the high surface area is used in structuring agents for oils combined with fats.

The micronized waxes or fats can be used as structuring agents for emulsions, but when combined with active ingredients it can incapsulate these. In most cases this is done to create more bioavailability, either by surface area or better uptake. Since the particles are smaller than 20μm one cannot taste a grainy texture on the tongue or skin. The technique is widely applied for structuring of margarine. Next to food applications it can be applied in confectionary and for skin care products.
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