Propolis Extraction Equipment

Propolis extraction equipment comprises the vessels, stirrers, filtering set-ups and evaporators used to separate the resinous and phenolic components of raw propolis with a food-grade solvent (usually ethyl alcohol) and to free them from wax and foreign matter. On a small scale, dark glass jars and strainers are enough; industry uses ultrasonic, vacuum and pressurised systems. Extracted propolis is a product covered by food legislation.

Why is propolis extracted?

Raw propolis is a mixture of resins and plant balsams, a substantial share of beeswax, essential oils, pollen and foreign matter. Wax and debris do not dissolve, or dissolve only poorly, in the solvent, whereas the phenolic compounds regarded as valuable dissolve well in alcohol. Extraction exploits this difference and yields a usable product that can be standardised.

In Türkiye, the Turkish Food Codex Communiqué on Bee Products makes the same distinction: the unprocessed product taken from the hive is defined as raw propolis, while the liquid, thick or powdered product obtained by solvent extraction is defined as propolis.

Which solvents are used to extract propolis?

What types of propolis extraction equipment are there?

Maceration vessels and shakers

The simplest method is maceration: finely broken propolis is left to stand in solvent in a lidded, dark glass or stainless steel vessel and shaken regularly. The process takes anything from a few days to several weeks. A magnetic stirrer or shaker removes the need for shaking by hand and speeds up extraction.

Ultrasonic baths

Sound waves increase contact between the propolis particles and the solvent and shorten the process considerably. The bath warms up while running; the temperature must be monitored, and the alcoholic mixture kept in a closed vessel in a ventilated room.

Straining and filtration set-ups

• Coarse straining: A fine stainless steel strainer or food-grade straining cloth removes the insoluble sediment.
• Fine filtration: Filter paper or cartridge filters remove cloudiness; vacuum filtration speeds the work up.
• Cold precipitation: If the filtrate is left in the refrigerator for a while, part of the dissolved wax settles out; it is then filtered again.

Evaporators and dryers

Producing thick or powdered propolis requires the alcohol to be removed. Laboratories and industry use rotary evaporators working under vacuum at low temperature; powdered products also need spray dryers or freeze dryers. Boiling off alcohol by heating it in an open vessel is both dangerous and damaging to the compounds.

How is propolis extracted, in general terms?

1. Choice of raw material: Use clean propolis collected outside treatment periods, preferably trap propolis. Residues pass into the solvent too; extraction does not remove them.
2. Preparation: The propolis is cleaned, frozen and broken into small pieces while still frozen.
3. Extraction: The pieces are mixed with the solvent in a dark vessel, left at room temperature away from light and shaken regularly.
4. Straining: First coarse, then fine straining; if needed, add cold precipitation and a second filtration.
5. Filling and labelling: The product is filled into dark glass bottles, marked with batch number and production date.
6. Records: Record the source of the raw material, the solvent, ratio, duration and batch details. A consistent product comes from a consistent recipe.

Ratios and times vary with the intended product. For a commercial product these values are expected to be fixed, documented and confirmed by analysis.

What should you look for when choosing extraction equipment?

• Material: Every surface in contact with the solvent should be glass or stainless steel. Plastic containers and seals of uncertain alcohol compatibility are not used.
• Temperature control: Any heating device must have a temperature setting and display; high heat damages volatile and heat-sensitive compounds.
• Safety: Alcohol vapour is flammable. Devices that could spark and open flames must be kept out of the work area, and the room must be well ventilated.
• Ease of cleaning: Propolis residue dissolves in alcohol; parts that can be dismantled and have no corners are preferable.
• Scale: For a few kilograms of raw material a year, laboratory-type glassware is enough; industrial systems only make sense for large, regular production.

Legislation and health claims

Selling propolis extract means producing a food or food supplement; it is subject to rules on business registration or approval, labelling and product safety. Extract prepared at home and sold does not meet these rules. No claims of preventing or treating disease may be made on the label or in advertising. Although propolis has traditional uses and has been studied in the laboratory, evidence that it treats any specific disease in humans is limited. Remember that alcoholic products are not suitable for children, pregnant women or anyone who should avoid alcohol; people with a propolis allergy should not use the product.

Common mistakes

• Using industrial or denatured alcohol.
• Heating an alcoholic mixture over an open flame or on the stove.
• Extracting propolis collected during treatment: the residue passes into the product.
• Leaving it in a clear container in a sunny spot: the compounds break down.
• Keeping no recipe or batch records: product quality varies every time.