Oleoresins, tinctures and extracts

When preparing or choosing a natural ingredient for incorporation into a food or beverage product, some initial thought about its form or the isolation method used to obtain the flavour principles can save considerable time at later stages of the development of consumer products. This simple principle applies whether preparing vegetables in the kitchen before making a sauce or choosing one of a spectrum of ginger extracts for making a flavouring suitable for ginger ale. This chapter illustrates the principles of extraction in the food industry from a practical not a theoretical view point. Illustrative examples of actual problems are explained.