What You Need to Know
Diffusion-driven transfer of non-polar flavor molecules (terpenes, phenolics) from plant matrices into aqueous/alcoholic solvents, facilitated by heat-induced cell wall breakdown.
Foundation technique for creating flavored bases in custards, ice creams, and beverages without particulate matter.
Key Parameters
Temperature
75°C
60°C - 85°C
Time
30-45 minutes
15 minutes - 2 hours
Equipment
Thermometer-controlled bain-marieFine mesh chinoisCheesecloth for clarification
Steps
- 1.
Crème Anglaise (French cuisine): Vanilla bean infusion before egg incorporation
- 2.
Chai Concentrate (Indian subcontinent): Spice bloom in hot dairy
The Science
Primary Reaction
Solvent extraction of volatile compounds