Food Flavours and Preservatives


A large amount of essential oil is absorbed by the flavor and fragrance industry. Essential oil is the building block in creating flavors and fragrances. The exact formula and process for creating the flavor or fragrance of any commercial products is a highly-kept secret, but each will definitely contains chemical compounds derived from essential oil as their ingredient.

Essential Oils contain the volatile flavouring constituents that provide the natural product with its distinctive flavour. They were given their name because at one point it was thought that they were essential to the life processes of the plant or that they were the essence of the plant itself.

Essential Oils and Oleoresins offer an excellent means to add natural concentrated flavours and food ingredients to many food and beverage systems. These extracts are produced by extraction and distillation of a wide range of herbs, spices and other botanicals.

Fractional distillation or rectification is often used to enhance essential oils by the removal of Terpenes and we offer a selection of high-grade terpeneless oils such as lime, lemon and orange. Peppermint oil is now recognised as one of the most popular flavourings in the world and we supply oils sourced from all of the main global producers and growers.

Spice oleoresins represent the complete flavor profile of spice and spice oils provide the characteristic aroma of the spice.


Our range includes oils from the two main varieties of Peppermint, Mentha Arvensis and Mentha Piperita, which possess distinctly different and characteristic flavours.

Nutmeg oil, for example, contains chemical components that are used for food flavoring (e.g. baked goods, syrups, sweets, beverages) and also for creating cosmetics. Patchouli oil has scent that is favoured by many, but in addition to the scent, it is also used as fixative in perfumes. This means that patchouli oil is added to perfume to slow the evaporation of other, more volatile oils so that their aroma would be released in a longer period of time. Some other application could be quite surprising to many.

Clove oil, for example, contains a chemical compound called eugenol (the name derived from the scientific name of clove). In the late 19th century, scientist found that they can synthesize vanillin (the primary component of vanilla bean extract) from this eugenol. Because demand for vanillin far exceed natural vanilla beans almost 10 to 1, this kind of synthesis is crucial. Although vanillin synthesis from eugenol has been replaced by newer method, eugenol derivatives are still used for various purposes.


As Demand grows for minimally processed, ready to eat meat products that are also all-Natural and clean label, plant derived essential oils offer all-natural alternatives to synthetic food additives/ synthetic food preservatives as effective antimicrobial agents.

The chemicals in essential oils are secondary metabolites, which play an important role in plant defense as they often possess antimicrobial properties. The interest in essential oils and their application in food preservation has been amplified in recent years by an increasingly negative consumer perception of synthetic preservatives.

Furthermore, food-borne diseases are a growing public health problem worldwide, calling for more effective preservation strategies.

The antimicrobial effects of essential oils against various microorganisms from meat products and fish contaminated can be reduced due to the high fat content.

Essential oil of Rosemary has antimicrobial effects against Listeria mono – cytogenes from meat products.

Oregano Essential oil can be used against Clostridium botulinum spores.

Winter savoy (Satureja montana) Essential oil in combination with other preservatives methods can be used as natural antibacterial substance to control growth of food-borne bacteria and improve quality of minced pork.

The antimicrobial activity in a fresh sausage of Marjoram (Origanum majorana L.) essential oil against several species of bacteria.

Results showed that addition of marjoram essential oil to a fresh sausage exerted a bacteriostatic effect at oil concentrations lower than the MIC, while a bactericidal effect was observed at higher oil concentrations which also caused alterations in the taste of the product.

Wild thyme (Thymus Seryllum) Essential oil has a preservative effect and increase the shelf life of fresh-water fish.

Pioneering work has also elucidated the mode of action of a few essential oil constituents, but detailed knowledge about most of the compounds’ mode of action is still lacking. This knowledge is particularly important to predict their effect on different microorganisms, how they interact with food matrix components, and how they work in combination with other antimicrobial compounds.

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