We have over 10 years of flavour extraction experience, and we now offer a full bespoke extraction service to other manufacturers, if you are looking to create your own range of naturally extracted e liquids whether that be with tobacco, fruits, herbs or even powders we have the expertise and technology to make it happen.
We have invested heavily in state-of-the-art extraction machinery for our new purpose-built facility in Lincolnshire, UK.
Due to public and commercial demand, we wanted to create a new, gunk-free extraction method, so we have spent the past 18 months developing and researching new ways to extract tobacco, fruits and herb flavourings from natural ingredients.
Our new machinery will now allow us to process upwards of 1000kg of biomass per day, converting it through a 5-stage process into concentrated flavourings for use in e-liquid, food flavourings, essential oils and absolutes.
The new range is currently nearing completion and we will be sending out free samples to our customers with their orders in December 2022
The history of flavour extraction
The extraction of flavours from plants has a long and fascinating history that can be traced back to ancient civilizations. For centuries, people have been using various methods to extract the flavours and aromas of plants in order to create a wide variety of products, including perfumes, essential oils, and food and beverage flavorings.
One of the earliest methods of flavor extraction was steam distillation, which was used by the ancient Egyptians to extract essential oils from plants. This method involves heating plant material in a still, which causes the essential oils to vaporize. The vapor is then cooled and condensed, producing a liquid that contains the concentrated flavors and aromas of the plant.
Another early method of flavor extraction was maceration, which involves soaking plant material in a liquid solvent in order to extract the flavors and aromas. This method was commonly used in the production of perfumes and was also used to extract essential oils from plants.
The extraction of flavors from plants was also an important part of traditional medicine and was used to create a wide variety of remedies and tonics. For example, the ancient Greeks used a variety of plant extracts to treat a wide range of ailments, including digestive problems, respiratory issues, and skin conditions.
In the modern era, the extraction of flavors from plants has become a highly specialised field, with a wide range of techniques and technologies being used to produce a wide variety of flavorings and fragrances. Some of the most commonly used methods of flavor extraction include distillation, solvent extraction, expression, and supercritical fluid extraction.
Distillation is a process that is used to extract the flavors and aromas of plants using steam or other forms of heat. This method is commonly used to produce essential oils and is also used to extract flavors from plant materials such as herbs, spices, and fruits.
Solvent extraction is a method that involves the use of a solvent, such as ethanol or hexane, to extract flavours and aromas from plant material. This method is often used to extract flavors from plant materials that are difficult to process using other methods, such as nuts and seeds.
Expression is a method that is used to extract the flavors and aromas of plants using mechanical pressure. This method is commonly used to extract essential oils from citrus fruits and is also used to produce fragrances and flavorings.
Supercritical fluid extraction is a relatively new method of flavor extraction that involves the use of a supercritical fluid, such as carbon dioxide, to extract the flavors and aromas from plant material. This method is highly efficient and produces a high-quality product, but it requires specialized equipment and is therefore not as widely used as other methods.
In conclusion, the extraction of flavors from plants has a long and fascinating history that stretches back to ancient civilizations. Today, a wide range of methods and technologies are used to extract the flavors and aromas of plants in order to produce a wide variety of products, including perfumes, essential oils, and food and beverage flavorings.