Product description

Extracts of plant material contain more concentrated amounts of the aromatic, colouring or functional components of a raw material.

They can be used as an ingredient in a wide variety of food and beverage applications to impart colour, add flavour, deliver a health claim, or provide other technical functions such as bittering or foaming. These are also widely used in flavour manufacturing.

There are various ways to make an extract: the method chosen depends on the components needed, the raw material and what form you want the final extract to take.

The form could be an oil, oleoresin, solid extract (high viscosity), fluid extract (low viscosity) or powder extract.

If there is a principal component being extracted the product may be stated with the percentage of that substance following the name e.g. Naringin 2%, Hesperidin 5% etc.

If a more concentrated version of the raw material is required, then a ratio of the concentration in comparison to the original material may be shown e.g. 3:1, 10:1.
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Categories Aromas; Flavour Enhancers; Flavours and Spices
Sales markets Western Europe; Eastern Europe; Middle East; Asia; Australia; North America; Africa; Central/South America
End-Use Categories Bakery; Beverages; Brewing; Confectionary; Dairy; Food Supplements; Frozen food; Fruit & Vegetable; Healthy Food & Beverages; Meat & meat products; Pet Food / Animal Nutrition; Ready meals; Sauces & Seasoning

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