Extracts

Extracts are concentrates produced by removing select chemical components from a natural material. The process concentrates desired constituents while reducing others, often using solvents, heat, or pressure. Extracts are used in food, medicine, perfumery, and research.

Common types include culinary extracts (vanilla, almond, lemon), essential oils (lavender oil), tinctures, and botanical or fruit extracts. Some extracts are solvent-based and alcohol-based.

Extraction methods include maceration, percolation, infusion, distillation, cold pressing, and solvent extraction. The choice depends on the material and target compounds. Solvent extraction may use ethanol or hexane; distillation yields essential oils; cold pressing for citrus.

Applications include flavoring and fragrance, pharmaceuticals and nutraceuticals, cosmetics, and laboratory reagents; extracts are used in traditional medicine and modern research to study active constituents.

Quality and safety: many extracts are standardized by potency and purity; labeling and safety testing regulate foods, medicines, and cosmetics. Potential allergens or irritants require caution. Store extracts in cool, dark conditions and use within shelf life recommendations.