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The enfleurage fragrance extraction method is one of the oldest. It is also highly inefficient and costly but was the sole method of extracting the fragrant compounds in delicate flowers such as jasmine and tuberose, which would be destroyed or denatured by the high temperatures required by methods of fragrance extraction such as steam distillation.
This method is most commonly used for fresh plant materials such as flowers, leaves, and stems. Popular hydrosols are rose water, lavender water, and orange blossom water. Many plant hydrosols have unpleasant smells and are therefore not sold. Most oils are distilled in a single process.
Maceration is also used as a means of extracting essential oils. [5] In this process, used, for example, to extract the onion, garlic, wintergreen and bitter almond essential oil, the plant material is macerated in warm water to release the volatile compounds in the plant.
Maceration of dried fruit in rum and apple juice. Maceration is the process of preparing foods through the softening or breaking into pieces using a liquid. Raw, dried or preserved fruit or vegetables are soaked in a liquid to soften the food, or absorb the flavor of the liquid into the food. [1]
Maceration, in chemistry, the preparation of an extract by solvent extraction; Maceration, in biology, the mechanical breakdown of ingested food into chyme; Skin maceration, in dermatology, the softening and whitening of skin that is kept constantly wet; Maceration, in poultry farming, a method of chick culling
This is known as "enfleurage" (flower soaking), a French term used to designate a specific extraction step. According to specific maceration standards set by the decree of Appellation d'Origine, which each manufacturer must scrupulously follow, a minimum of 15 tiare flowers must be used in every liter of refined coconut oil.
Enjoy a word-linking puzzle game where you clear space for flowers to grow by spelling words.
Infusion is the process of extracting chemical compounds or flavors from plant material in a solvent such as water, oil or alcohol, by allowing the material to remain suspended in the solvent over time (a process often called steeping). An infusion is also the name for the resultant liquid.