Extraction is a key process in the production of foods, food supplements and many other products. Here we explain the main extraction methods used for mushrooms – such as Reishi, Cordyceps and Lion's Mane – and how we make our extracts.
A little background
Many everyday products originate from natural extracts – the active ingredient in aspirin, for example, was first obtained from willow bark.
Extraction methods
Aqueous (water) extraction
Water is used as the solvent. It is well suited to water-soluble compounds such as beta-glucans, gives extracts a pleasant taste and mixes easily with other ingredients. However, some compounds are not soluble in water. For years we have used low-temperature water extraction as standard for many species, with batch analysis to confirm the content of beta-glucans.
Hydroalcoholic extraction
A mixture of water and alcohol (usually ethanol) extracts both water-soluble and fat-soluble compounds. The alcohol is removed during the process. We use this method where it gives a better yield of specific compounds, such as Reishi's triterpenes.
Supercritical CO2 extraction
A newer method that uses carbon dioxide under controlled temperature and pressure as a 'green' solvent.
Dual extraction
Dual (or double) extraction means passing the solvent through the dried, ground mushroom twice, which increases yield and reduces waste.
Hifas Green Extraction Technology®
Our R&D team began exploring 'green' extraction in a 2015 study on sequential extraction of Lion's Mane using green solvents, published in LWT – Food Science and Technology. That work led to Hifas Green Extraction Technology® (patent pending), our proprietary process designed to:
- use mushroom strains from our own strain bank, grown on compostable substrates;
- use water and renewable plant-based solvents and minimise energy use;
- turn extraction by-products into new materials, for example for forestry;
- produce semi-solid extracts for our liquid formulas, reducing the need for dehydration.
Our quality controls
- We select the most suitable strain for each product.
- We monitor mushroom production with digital technologies.
- We design a specific extraction process for each mushroom.
- We analyse every batch before and after extraction.
We also state the quantified content of characteristic compounds, such as beta-glucans, on our labels – find out more in our article on mushroom beta-glucans on the label.