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Coffee Robusta Oil CO2

Additional information

 Coffea canephora

1

Description

Description

Coffee Robusta Oil CO2 extract is obtained from the seeds of the Coffea canephora (Robusta) plant using a carbon dioxide extraction method. It possesses a distinct, bold, and intense aroma that captures the essence of robusta coffee beans. Coffee Robusta CO2 extract is highly regarded for its potential therapeutic properties, such as its invigorating and energizing effects.

It is often used in aromatherapy to promote mental alertness, stimulate the senses, and uplift the mood. Additionally, Coffee Robusta CO2 extract can be found in skincare products for its potential benefits in promoting circulation and providing antioxidant protection. Its unique fragrance and potential benefits make it a valued ingredient in various applications.

Medicinal use: Coffee Robusta Oil CO2 is used medicinally for its potential antioxidant and anti-inflammatory properties. It may help support healthy circulation and provide protective benefits for the skin. However, professional guidance is necessary, and internal use is not recommended due to its concentrated nature and potential caffeine content.

Cosmetic use: Coffee Robusta is cherished in cosmetics for its invigorating and aromatic properties. It is used in skincare products to exfoliate, stimulate circulation, and promote a smoother complexion. Its caffeine content may help reduce the appearance of cellulite and provide a refreshing sensory experience in body care formulations.

Aromatherapy Applications: Its rich and aromatic scent invigorates the senses, promoting mental alertness and reducing fatigue. When used in diffusers or essential oil blends, it creates a warm and revitalizing atmosphere, awakening the mind and enhancing focus.

Additional information

Additional information

 Coffea canephora

1

Product Details
  • Botanical name:  Coffea canephora
  • CAS No.: 8001-67-0
  • Botanical Source / Part of the Plant: Seeds
  • Method of Extraction: CO2 extraction
  • Odour / Organoleptic: characteristic taste and aroma of coffee
  • Chemical constituents: Palmitic Acid, Linoleic Acid, Oleic Acid, Stearic Acid
  • Crop Season: November – January
  • Colour /Appearance: Light brown to dark brown

 

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We believe the above information to be correct but should be used as a guide. Kanta Enterprises Private Limited shall not be held responsible for any damage or injury resulting from contact with the above.