extraktet

Extraktet is the definite form of extrakt in several Scandinavian languages and is used to denote a substance produced by extraction from a larger material. It refers to a concentrated portion containing selected constituents such as flavors, fragrances, or active compounds. In science and industry, extracts enable the use of specific properties of a material without transporting or processing the entire bulk.

Extraction methods vary by purpose and material. Solvent extraction uses liquids like ethanol, water, or other solvents to dissolve target compounds, followed by separation. Steam distillation captures volatile components to produce essential oils. Supercritical carbon dioxide extraction provides a solvent-free method for many plant extracts. Cold pressing yields oils rich in lipids and aroma compounds. The result is an extract, which may be a liquid, paste, or solid, depending on the material and processing.

Common types of extracts include food flavors such as vanilla or almond extract, citrus and berry extracts, and plant or herb extracts used in cosmetics, perfumery, and pharmaceuticals. Depending on the context, they may be called flavorings, essential oils, tinctures, or concentrates. The quality of an extract depends on the quality of the raw material, the choice of solvent, the processing conditions, and adherence to relevant standards.

Regulation and standards vary by country. Food and cosmetic authorities provide guidelines on labeling, purity, and permitted uses. In many cases, natural or organic claims, solvent residues, and allergen information are governed by law.