5L Fully Automated Compound Remediation System
A bench-scale system that refines a finished botanical extract, selectively removing unwanted constituents at room temperature while preserving the aromatics and actives.
COMERG • Savory extraction
Summer Savory
Satureja hortensis L.
Turn savory herb into a high-strength, food-grade extract with COMERG equipment. Our cold, room-temperature, low-pressure process captures the peppery, warm-herbal heart of the herb, the thymol that gives savory its punch and its strong antioxidant character, without the heat that older methods rely on.
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74% thymol
The spice
The peppery garden herb
Summer savory is the dried herb of Satureja hortensis, a Mediterranean mint relative with a warm, peppery, thyme-like aroma. Its punch comes almost entirely from thymol, the same phenol that defines thyme and oregano, which also gives savory its strong antioxidant and antimicrobial reputation.
The herb is milled and processed cold, so the finished extract carries the full peppery warmth of the leaf. Nothing is added, and the natural balance of thymol and the supporting terpenes is preserved.
Raw material
Botanical nameSatureja hortensis L.
FamilyLamiaceae
Plant partHerb
ConditionDried, ground
OriginBulgaria
AvailabilityAll year
The extract
What the process delivers
Run on COMERG equipment, savory herb yields a standardised, high-strength extract, batch after batch. Because the extraction is cold and solvent-light, with no high heat, the peppery thymol note carries straight through to the finished oil. The figures below are typical of a standardised BSav-60.1 grade.
≥60%Volatile oil v/w
74%Thymol
0.64DPPH IC50 mg/ml
<25 °CExtraction temp
97%Compound recovery
~450 kgHerb per kg extract
The method
Cold extraction, in three steps
No heat, no leftover solvent. This is what happens inside a COMERG aerosol system, and why the extract keeps the full savory character.
1
Pressurised R134a flooding
Non-toxic liquefied R134a gas is introduced to the milled savory herb at controlled, low pressure. There is no heat, the cycle begins and stays at room temperature.
2
Selective aromatic dissolution
The liquid gas gently dissolves the thymol and the supporting terpenes, while the heat-sensitive aromatic notes stay structurally intact.
3
Recovery and pure extract
The R134a is fully recovered and recycled in a closed loop. What is left is a concentrated savory extract, at least 60% volatile oil, with under 0.1 g/kg residue.
Aromatic profile
The compound fingerprint
Principal constituents identified by GC-MS, each above 1%. Thymol dominates the profile and carries almost the entire peppery, warm-herbal character of savory.
0%30%50%75%+
Other extractables present. Per-batch GC-MS report available on request.
Specification
BSav-60.1 at a glance
Identity & origin
Botanical nameSatureja hortensis L.
Plant partHerb
OriginBulgaria
Product codeBSav-60.1
CAS No.84775-98-4
EINECS No.283-922-8
Production
MethodLiquefied-gas extraction
TemperatureBelow 25 °C
SolventFood-grade (Dir. 97/60/EC)
Solvent residue< 0.1 g/kg
StandardisationDeclared volatile oil
Concentration1 kg ≈ 400-500 kg herb
Physical
AppearanceDark brown viscous liquid
Volatile oil60-65% v/w (ASTA)
INCI nameSatureia Hortensis Extract
Density990 g/l
Refractive index1.5060
Acid value17.2 mg KOH/g
Solubility & output
In oilsFully soluble
In 40% alcoholPartial
In waterInsoluble
Flash point> 63 °C
ContainerLined aluminium bottle
Shelf life2 years
Why savory, why cold
A peppery herb, captured whole
A concentrated herb
Satureja hortensis, Bulgaria
Plant partHerb, milled
Herb per kg extract~400-500 kg
Volatile oil≥ 60% v/w
AntioxidantDPPH IC50 0.64 mg/ml
Captured cold
Versus steam distillation
Thymol74% retained
AntimicrobialMIC from 0.05%
Process temperature< 25 °C
Top notesPreserved
Applications
What you can make
Food & flavour
Meat & savoury
Bakery & spice blends
Beverages
Natural antioxidant
Cosmetics
The extract can be taken concentrated or diluted in a carrier oil to suit the application. Typical filling rates for the concentrated extract in food are 1 to 50 mg per kilogram of product.
Why the COMERG line
Built for peppery herbs like savory
The punch above is not an accident of the herb alone, it is what the right equipment makes repeatable. Our line is engineered around the things that matter when you process a phenol-rich culinary herb.
Room temperatureR134a aerosol extraction works cold and at low pressure, so the volatile peppery top notes are never cooked off.
Keeps the thymolThymol carries the savory character and its antioxidant power. Cold extraction concentrates it cleanly into the extract.
Fully automatedClosed-loop systems run the cycle for you, so results stay consistent and one operator can handle the line.
Fast cycles, high yieldLow-pressure extraction is quick and recovers up to 97% of the herb's compounds, more than older high-pressure CO2 lines.
Scales with youFrom a 10 l pilot unit to 2000 l production, the same method grows from R&D batches to full output.
Clean and economicalIt uses around 85% less energy than solvent methods and needs no special hazardous-location facility.
Why it wins
Compared to the alternatives
Against steam distillation, solvent and CO2, cold R134a extraction keeps more of the savory, with a clean, peppery, high-strength result.
| Feature | COMERG R134a | Steam distillation | Solvent | CO₂ supercritical |
|---|---|---|---|---|
| Process temperature | < 25 °C (room temp) | 100-150 °C | 40-70 °C | 31-80 °C |
| Aromatic preservation | 95%+ | 60-75% | ~85% | ~80% |
| Compound recovery | up to 97% | 70-85% | 80-90% | 85-92% |
| Thymol | Concentrated | Retained, some loss | Retained | Mostly retained |
| Solvent residue | < 0.1 g/kg | None | Needs post-purge | None |
| Energy use | 85% less vs solvent | High | Medium-high | Very high |
| Special facility | Not required | Not required | Required | High-pressure safety |
From herb to extract
The machines for savory
A complete COMERG line takes savory from raw herb to a finished extract. These are the core stages, each available as standalone equipment.
Aerosol extraction
The heart of the line. Liquefied-gas systems that pull savory oil cold, below 25 °C, from 10 l pilot units up to 2000 l.
Room temp • 97% recoveryView system
Botanical harvester
Cuts and prepares the savory herb cleanly before drying and milling, so the leaf reaches the extractor at its best.
Prep stageView machine
The complete herb line
From a 10 l pilot system to industrial 2000 l lines, the same cold process scales with your volume.
10 l - 2000 lBrowse all equipment
Product specificationFull composition, properties, packaging and handling for savory extract BSav-60.1.
Download PDF
Questions
Savory extraction, explained
A 100% natural savory herb extract, product code BSav-60.1. It reaches at least 60% volatile oil, led by around 74% thymol, with no additives.
Liquefied food-grade gas extraction at room temperature, below 25 °C, and low pressure. Because there is no high heat, the delicate aromatic compounds are preserved and solvent residue stays below 0.1 g/kg.
Savory's punch and its antioxidant power both come from thymol. Cold R134a extraction concentrates it cleanly without the prolonged heat that can dull the phenol and the supporting top notes.
Roughly 1 kg of extract represents around 400 to 500 kg of dried, milled savory herb, which is why the concentrated extract is so practical to use.
Yes. The same cold process runs from a 10 l pilot unit to 2000 l production systems, so you can start small and grow without changing method.
It is produced with a food-grade solvent per Directive 97/60/EC. It is a raw material for formulation, not intended for direct consumption or undiluted topical use, and users are responsible for compliance with applicable legislation.
Yes. A per-batch GC-MS analysis is available on request, and a Safety Data Sheet per 2006/1907/EC is supplied with the product.
Set up your savory line
Tell us your throughput and target product. We will recommend the right system, share a yield estimate for your savory herb, and reply with pricing and lead time, usually within 48 hours.
COMERG extracts are raw materials for product formulation. They are not intended for direct consumption or for undiluted topical application in cosmetics, perfumery or aromatherapy. This information is provided to the best of our knowledge and is not a substitute for prior testing of suitability for the intended use. Keep away from children.
The savory line
Equipment for processing savory
The machines below make up the savory line, the equipment that takes the herb through to a finished extract. Request a quote on any unit and we will reply with pricing and lead time.
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