FAQ

Herbal extracts are concentrated essences obtained from various parts of plants (leaves, roots, fruits, flowers, seeds) using suitable solvents. Typically, through a process called extraction, desired components are separated from the plant using solvents such as ethanol, water, or glycol. The resulting extract is then dried at low temperature and presented in powder or liquid form.

Herbal extracts are used in many industries such as dietary supplements, cosmetic products, pharmaceutical preparations, functional foods, animal feed additives, and natural colorants. Thanks to the natural components they contain, they enhance the functional, aromatic, or preservative qualities of products.

An active ingredient is the biologically active compound in a herbal extract responsible for its primary effect. For example, in Ginkgo biloba extract, the active ingredients are flavonoids and terpene lactones. These substances determine the quality and functionality of the extract.

Yes, the color of extracts can vary depending on the plant species, the part of the plant used, the harvest period, and the production method. For example, an extract from a fruit rich in anthocyanins may appear purple-red, while extracts from chlorophyll-containing leaves may be green. These differences in color depend on the natural pigments and concentration of the extract.

Vegetable oils are commonly obtained through the following methods: • Cold pressing: The most natural method with high nutritional value, achieved by mechanically pressing at low temperature. • Hot pressing: Oil yield is increased with high heat, but some nutrients may be lost. • Solvent extraction: Uses chemical solvents (e.g., hexane) to extract oil, which is then removed from the product. • Supercritical CO₂ extraction: Offers the purest and highest-quality oil, but is more expensive.

Vegetable oils generally have a shelf life of 1 to 2 years. This duration can vary depending on the unsaturated fatty acid content, production and storage conditions, packaging type, and antioxidant content. Refined oils stored properly usually have a longer shelf life.

Menthol crystal is a natural, white crystalline compound obtained from the mint plant (especially Mentha arvensis) through steam distillation followed by cooling. With its refreshing scent and cooling effect, it is widely used in: • Personal care products (toothpaste, lip balm, shampoo) • Pharmaceuticals (throat lozenges, decongestant ointments) • Food products (gum, candy) • Electronic cigarettes • Cleaning products

Stevia is derived from the leaves of the Stevia rebaudiana plant. After the leaves are dried, they are extracted using water- or alcohol-based solvents. The sweet compounds (such as rebaudioside A and stevioside) in the extract are then isolated and purified, and offered in powder or liquid form as a natural sweetener.

Yes, stevia is a completely plant-based natural sweetener. It is about 200–300 times sweeter than sugar and contains no calories. It is not an artificial sweetener; it is directly derived from the leaves of the stevia plant.

Camphor is an aromatic compound usually obtained through steam distillation from the wood of the Cinnamomum camphora tree. It appears as white crystals. Common usage areas include: • Ointments and lotions (muscle relaxant, cooling agent) • Medicinal vapors and decongestant products • Ritual incense and ceremonial items • Insect repellents

Inulin is a soluble dietary fiber usually derived from plants such as chicory root (Cichorium intybus). The plant material is extracted with hot water and then subjected to filtration, concentration, and drying processes to obtain inulin in white powder form. It has prebiotic properties, but the focus here is on the production process.

Inulin is commonly used in foods, diet products, and dietary supplements. • In products that support gut health due to its prebiotic nature • As a dietary fiber in low-calorie products • As a fat replacer providing creamy texture in dairy products and sauces It may also be used as a binder in pharmaceutical tablet production.

Inulin is generally available in the following forms: • Powder form: The most common commercial type • Granule form: Used in tablet and capsule production • Liquid form exists in some products, but more than 90% of industrial usage is in powder form

Sorbitol is a sugar alcohol (polyol) naturally found in fruits. Commercially, it is mostly obtained through the hydrogenation of glucose. Its sweetness is about 60% that of sucrose. It is used in the food and cosmetic industries as a sweetener, humectant (moisture-retaining agent), and anti-crystallization agent.

Sorbitol is typically available in two commercial forms: • Liquid (syrup) form: More commonly used in food and cosmetics • Crystalline powder form: Used in tablet and gum production; has a longer shelf life

Xylitol is another sugar alcohol naturally found in many fruits and vegetables. It is commercially produced by extracting xylose from lignocellulosic sources like corn cobs or birch bark and then hydrogenating it. It has sweetness comparable to sucrose but a lower glycemic index.

Erythritol is a natural sugar alcohol obtained by fermenting glucose with natural yeast. • Forms: Generally available as crystalline powder or micronized powder • Usage areas: o Sugar-free beverages and desserts o Gum, chocolate, and oral care products o Diabetic and zero-calorie products

Mannitol is a sugar alcohol naturally found in various plants. Commercially, it is usually produced by the hydrogenation of fructose. • Uses: Filler in tablet and capsule formulations Preferred in moisture-sensitive products due to its low hygroscopicity Used as an osmotic diuretic in some intravenous solutions (pharmaceutical class)

Polydextrose is a synthetic, soluble dietary fiber obtained by polymerizing glucose with compounds such as citric acid or sorbitol under low pH conditions. • Uses: Foods enriched with fiber (bars, beverages, dairy products) Filler in low-energy food and beverages Structural agent in sugar-free and reduced-calorie products • Types: Polydextrose Type A: Light-colored, typically used in beverages Polydextrose Type B: Dark-colored, preferred in baked goods Polydextrose Type N: Used in special applications requiring high purity and a colorless structure

Hydrogenation is the process of adding hydrogen gas (H₂) to a compound. Hydrogenation of fructose refers to the chemical process in which hydrogen is added to the fructose molecule, altering its structure. As a result, fructose is converted into a sugar alcohol such as mannitol. ➡️ This method is typically performed using high pressure and a catalyst (e.g., nickel).

Hydrogenation is the process of adding hydrogen gas (H₂) to a compound. Hydrogenation of fructose refers to the chemical process in which hydrogen is added to the fructose molecule, altering its structure. As a result, fructose is converted into a sugar alcohol such as mannitol. ➡️ This method is typically performed using high pressure and a catalyst (e.g., nickel).

Polymerization is the process in which small building blocks (monomers) come together to form long-chain molecules (polymers). Example: Small molecules like glucose can combine to form a long-structured substance such as polydextrose. ➡️ This process is achieved through heat, pressure, or acidic catalysts.

Lignocellulosic material refers to plant-based, woody, and fibrous natural substances. They are composed of three main components: • Cellulose (fiber) • Hemicellulose • Lignin (woody structure) ➡️ Agricultural residues such as corn cobs, wheat straw, and birch bark are lignocellulosic sources. These structures are used as raw materials in the production of compounds like xylitol.

"Pharmaceutical" relates to the science of drugs. Pharmaceutical applications involve the development, formulation, and delivery methods (e.g., injection, capsule, syrup) of medications. ➡️ For example, mannitol is used as a filler in some drug tablets or in medical solutions administered intravenously — this constitutes a pharmaceutical application.