estratti

Estratti is the plural of estratto, a term used to denote substances produced by extracting active constituents from a starting material, usually plant matter. The extraction concentrates flavours, fragrances, nutrients, or pharmacologically active compounds by means of solvents, heat, or mechanical methods. The word derives from Latin extrahere, meaning to draw out.

Applications span culinary, pharmaceutical, cosmetic, and scientific contexts. In cuisine, extracts such as vanilla extract, almond extract, and citrus extracts are used to impart aroma and flavor without adding solids. More broadly, products described as estratto di pomodoro (tomato extract) or estratto di carne (meat extract) refer to concentrated flavor bases or pastes. In herbal medicine and perfumery, plant extracts are prepared as hydroalcoholic or aqueous solutions, dried powders, or lipid-rich tinctures; standardized extracts are commonly used to ensure consistent levels of active constituents.

Production methods include maceration, percolation, solvent extraction with ethanol or other solvents, Soxhlet extraction, and distillation for essential oils, with newer approaches such as supercritical carbon dioxide extraction. Dry extracts are produced by removing the solvent to yield a concentrated solid form, while liquid extracts retain the solvent.

Regulatory and labeling practices vary by country. In food products, estratti are typically described with the solvent used (for example, estratto idroalcolico) and the strength or percentage of flavor compounds; medicinal or cosmetic extracts may be standardized to a specified content of active constituents.

See also: Plant extract, Essential oil, Tincture, Flavoring.