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There are three primary types of plant oil, differing both the means of extracting the relevant parts of the plant, and in the nature of the resulting oil: Vegetable fats and oils were historically extracted by putting part of the plant under pressure, squeezing out the oil. Macerated oils consist of a base oil to which parts of plants are added.
The water collected from the condensate, which retains some of the fragrant compounds and oils from the raw material, is called hydrosol and is sometimes sold for consumer and commercial use. This method is most commonly used for fresh plant materials such as flowers, leaves, and stems. Popular hydrosols are rose water, lavender water, and ...
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.
Macerated oils are vegetable oils to which other matter, such as herbs, has been added. Commercially available macerated oils include all these, and others. Herbalists and aromatherapists use not only these pure macerated oils, but blends of these oils, as well, and may macerate virtually any known herb.
It is the most common preparation method in various herbal medicine systems. Decoction involves first drying the plant material; then mashing, slicing, or cutting the material to allow for maximum dissolution; and finally boiling in water to extract oils, volatile organic compounds and other various chemical substances. [1]
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
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.