Categories
 
Shopping Cart
0 items
 

Essential Oils, Flavours and Aromatic Plants

Sort By:
ESSENTIAL OILS PROCESSES AND FORMULATIONS HAND BOOK
ESSENTIAL OILS PROCESSES AND FORMULATIONS HAND BOOK
ISBN Number:818673239X
Price:
Description:


ESSENTIAL  OILS PROCESSES & FORMULATIONS HAND BOOK


ESSENTIAL OILS BY STEAM DISTILLATION

Introduction
Principle of Distillation
Efficiency of Distillation
Factors Affecting Efficiency
Practical Distillation of Herbs
Surface born oils
Moisture balance of still
Centre born oils
Water Distillation
Effect of oils affinity for w.... read more

Hand Book Of ESSENTIAL OILS MANUFACTURING AND AROMATIC PLANTS
Hand Book Of ESSENTIAL OILS MANUFACTURING AND AROMATIC PLANTS
ISBN Number:9788186732274
Price:
Description:

The book covers Trends in Trade of Essential Oils, Demand for Essential Oil, Damask Rose (Rosa Damascena Mill) Cultivation & Processing, Rose Oil Distillation Methods, Chemicstry of Rose Oil, Cultivation of Matricaria Chamomilla, Cultivation of Davana for Essential Oil, Cultivation & Improvement of Sweet Marjoram, Extraction of Essential Oil,  .... read more

MODERN TECHNOLOGY OF ESSENTIAL OILS
MODERN TECHNOLOGY OF ESSENTIAL OILS
ISBN Number:8186732713
Price:
Description:

Essential Oils Technology, Essential Oils And Flavours, Davana, Cultivation And Utilization Of Kaempferia Galanga L., Chemical Investigation Of Essent Ial Oils Of Artemisia Species, Clove, By-Product From Turmeric And Ginger Rhizomes, Traditional Uses Of Selected Aromatic Plants, Traditional Aromatic Incense And Insect Repellent Plants, Production Of Essential Oils And Oleoresins, Herb And Oil Yield In Different Ocimum Species, Kewda Essential Oil And Attar, Mint (Mentha Species) Oil, Lemo.... read more

Technology of Perfumes, Flavours and Essential Oils
Technology of Perfumes, Flavours and Essential Oils
ISBN Number:9788189765224
Price:
Description:

The book covers Creating Perfume, Flower Perfumes and Their Formulations, Sophisticated/Fantasy Perfumes and their Formulations, Packaging of Perfumes, Testing of Perfume, Aerosol Spray, Aromatic Perfumery Compounds, Scents and Perfumes, Spray (Perfumes), Floral Oils, Manufacturing Processes of Flavours, Non-Alcoholic Flavours, Flavours Fruit (Whiskey, Vodka, Grape Butter Scotch and Rum), Terpeneless Menthol Crystals, Trends in Trade of Essential Oils, Demand for Essential Oils, Super Crit.... read more

Spices are used for flavour, colour, aroma and preservation of food or beverages. Spices may be derived from many parts of the plant: bark, buds, flowers, fruits, leaves, rhizomes, roots, seeds, stigmas and styles or the entire plant tops. The term ‘herb’ is used as a subset of spice and refers to plants with aromatic leaves. Spices are often dried and used in a processed but complete state. Another option is to prepare extracts such as essential oils by distilling the raw spice material (wet or dry), or to use solvents to extract oleoresins and other standardized products. There are many texts which provide an overview of the industry in general or for specific crops.

Essential oils are liquid products of steam or water distillation of plant parts (leaves, stems, bark, seeds, fruits, roots and plant exudates). Expression is used exclusively for the extraction of citrus oil from the fruit peel, because the chemical components of the oil are easily damaged by heat. Citrus oil production is now a major by-product process of the juice industry.

Other processing options can also produce further products that can be sold alongside essential oils. The plant parts can be extracted with organic solvents to produce oleoresins, concretes and absolutes or extracted with a near or supercritical solvent such as carbon dioxide to produce very high quality extracts. These oleoresins and extracts contain not only the volatile essential oil but also the concentrated non-volatile flavour components and these have wide application in the food and pharmaceutical industries.

The most important spices traditionally traded throughout the world are products of tropical environments. The major exceptions to this group are the capsicums (chilli peppers, paprika), and coriander which are grown over a much wider range of tropical and nontropical environments. Production of spices and essential oils in these wet and humid environments brings special difficulties for crop and product management. Drying the crop to ensure a stable stored product is of particular importance, and in wet humid environments this creates the need for efficient and effective drying systems.

Major spice crops in world trade
In terms of world trade value, the most important spice crops from the tropical regions are pepper, capsicums, nutmeg/mace, cardamom, allspice/pimento, vanilla, cloves, ginger, cinnamon and cassia, and turmeric. Coriander, cumin, mustard, and sesame seeds and the herbs sage, oregano, thyme, bay and the mints are the most important spice crops from non-tropical environments.

 
Privacy Policy Claims and Refunds Terms Of Use Other Site