EXTRACTION OF

ESSENCE
FROM NATURAL INGREDIENTS

NAME : A.NEERAJ
BATCH “A”
3rd YEAR BSC
GUIDE : CHEF
DHIRAJ
TABLE
OF
CONTEN 01 INTRODUCTION
TS

02 OBJECTIVES

03 METHODS USED

04 CONCLUSION
INTRODUCTION
WHAT IS AN
ESSENCE ?

An essence is defined as a substance that gives another

substance flavour, altering the characteristics of the
solute, causing it to become sweet,sour,tangy,etc.
Of the three chemical senses, smell is the main
determinant of a food items flavour.

An essence is also called as Flavourant

 STUDY OBJECTIVES

To obtain pure To understand the To separate liquids from

components from a science behind non-volatile solids as in
mixture of organic seperation of various seperation of alcoholic
compounds using steam compounds liquors from fermented
distillation material
EXTRACTION METHOD USED
STEAM
DISTILLATION
Steam distillation is a separation process that
consists in distilling water together with other
volatile and non-volatile components.

The steam from the boiling water carries the

vapor of the volatiles to a condenser; both are
cooled and return to the liquid or solid state,
while the non-volatile residues remain behind in
the boiling container.
HOW STEAM DISTILLATION
WORKS
INGREDIENTS
USED

Garlic Kaffir lime

Mint leaves Jack fruit

PROCESS,LABELLING &
STORING

Bio mass and water are added to distillation pot

When the water boils steam passes up in the chamber
Essence rise up with the steam and passes through a cold conducting chamber
The cold temperature changes the steam back into liquid

Lastly essence now be collected in bottles ( bottles should be air tight )

Then labelling ( label with name and date )
The ideal temperature for storage is 35-40 degrees.
TABLE
TEST 1 TEST 2 TEST 3 TEST 4

Experiment 1 - Garlic Fail Result 1

Experiment 2 - Mint leaves Result 1

Experiment 3 – Kaffir lime Result 1

Experiment 4 – Jack fruit Result 1

CONCLUSIO
NS
THANK YOU