ULTRASOUND EXTRACTION

The ultrasound extraction uses a range of frequencies from16 KHz to 100 KHz and requires a liquid that allows the ultrasonic wave to
propagate up to the plant product. Ultrasound technology allows the complete extraction of the plant material, preserving the integrity of
all the molecules contained in the plant, the type of thermolabile, thermostable, water soluble or fat soluble. The result is a stable mixture
of totum of the molecules contained in the plant cell, in a few minutes.
Generally, the extraction is more effective with a prior grinding of the plant material, subsequently maintained in suspension for the
entire duration of the cycle of extraction by shaking gently.The extraction ultrasound allows a considerable reduction of production times
because ultrasound, going to break the cell walls, decrease the times of transfer of the active principles. You can get a liter of macerated
in just 15 minutes.This extraction technique is considered “Organic” because the process is only physical. You do not use and do not add
chemicals. They can achieve yields very satisfactory and an almost total exhaustion of the plant.