|Authors: ||R.J. Thomann, J. Ehrich, U. Bauermann|
Since 1985, a distillation unit for herbs has been working in the agricultural co-operative, in Alsleben/Bründel.
Immediately after the complex-mechanized harvest, the herbs are processed either by drying or by distillation.
The selection of varieties, harvesting time, and distillation parameters was optimized under the aspect of highest sensory quality and high oil yield.
The essential oils are applied directly, as emulsion, or as microcapsules.
In a second process, the antimicrobial effect of the oils on special damaging microbes is tested and allocated to the respective distillation fractions of the oils.
Main fields of application: dairy and delicatessen products, fish and vegetable products.
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