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Essential oils are compounds extracted from plants through distillation (via steam and/or water) or mechanical methods such as cold pressing. These are colorless liquids, mainly comprising the aromatic and volatile compounds that are naturally present in all parts of the plants including seeds, flowers, peel, stem, bark, and whole plants. The oils capture the plant’s scent and flavor, or “essence“.

Essential oils have been used for thousands of years for their therapeutic and healing properties.

The oils are used in many ways, including aromatherapy, personal care products, and even in food and beverages. Due to their diverse bioactive profiles, essential oils have strong antimicrobial and antioxidant properties, making them an ideal replacement for synthetic food additives in commercial food products. Furthermore, they can be used to add flavor to foods and beverages. For example, lemon essential oil is used in soft drinks because of its health enhancing characteristics and desired flavor properties. The flavor of essential oils is very intense; a single drop of peppermint essential oil is equivalent to 28 cups of peppermint tea. Therefore, essential oils can be used in many foods and beverages such as pudding, flavored gelatins, pastries, chewing gum, sauces, salad dressings, herbal and flavor-infused teas, ice cream, and many more.

Terpenes are natural compounds found in plants that give them their unique smell and taste. These organic compounds are found in every plant and have two very important roles in every plant’s life: to protect the flowers from predators and to produce resin. Also, terpenes give the different plant species their unique characteristic — from adding color and pigmentation to the leaves and flowers through to providing a unique aroma. A special group of terpenes is terpenoids which constitute a class of chemical compounds present in all living organisms. However, green plants and, particularly, flowering plants exhibit an unusually high number of terpenoids, both per species and in total, compared with other living organisms. In conclusion, terpenes and terpenoids are also the primary constituents of the essential oils of many types of plants and flowers — the building blocks of essential oils, so to say.

Due to that fact, terpenes are a huge part of essential oils. They also have been used for centuries for their medicinal properties. They have been shown to have anti-inflammatory, anti-bacterial, anti-viral, and anti-cancer properties. They are also used in aromatherapy to help with relaxation, stress relief, and mood enhancement. Apart from medical properties, terpenes are widely used as fragrances and flavors in consumer products such as perfumes, cosmetics, and cleaning products, as well as food and drink products. For example, limonene is a terpene that is found in citrus fruits such as lemons and oranges. It has a fresh, citrusy scent that is often used in cosmetic products.

Another example is that the aroma and flavor of hops comes, in part, from sesquiterpenes (mainly α-humulene and β-caryophyllene), which affect beer quality. Furthermore, they are also responsible for the aroma and flavors of cannabis and influence its effects by interacting with cannabinoids.

In conclusion, terpenes are organic compounds that are found in all plants and are responsible for their aroma and flavor. As flavorings and fragrances, they have many uses in the food industry.

Emulsions are mixtures of two liquids that don’t normally mix. When oil and water are shaken together, the oil forms a drop and then disperses throughout the water. Emulsions can be produced by using several methods. Some of the most common methods include:

Wet gum method

In this method, the emulsifying agent is mixed with water before the addition of oil. This method is commonly used for oil-in-water emulsions.

Dry gum method

In this method, the emulsifying agent is mixed with oil before the addition of water. This method is also commonly used for oil-in-water emulsions.

Electrical method

This method involves the use of an electrical field to create an emulsion.

Nascent soap method or (Bottle method):

This method involves the use of a nascent soap solution to create an emulsion.

Other methods include high-speed mixers, colloid mills, high-pressure valve homogenizers, ultrasonic homogenizers, microfluidization, and membrane emulsification.

There are two types of emulsions: oil-in-water (o/w) and water-in-oil (w/o). In o/w emulsions, oil is dispersed in a continuous water phase, while in w/o emulsions, water droplets are dispersed in oil. Oil-in-water emulsions have several positive properties that make them useful in various industries. They can be used as carriers for flavors, vitamins, and other nutrients. They can also be used as thickeners or stabilizers in food products such as mayonnaise or salad dressings.

In the food and beverage industry, oil-in-water emulsions are used to create a variety of products. For example, mayonnaise is an oil-in-water emulsion that is made by mixing egg yolks with vinegar or lemon juice and then slowly adding oil while whisking until the mixture thickens. Salad dressings are also made by using oil-in-water emulsions. Oil-in-water emulsions can also be used to encapsulate flavors and other nutrients. This allows for the creation of products with unique flavor profiles that would not be possible otherwise.