INFUSION EXPLAINED

Basic Principles

The most widespread form of Infusion is something familiar to millions of people worldwide; the common cup of Tea. The principles involved in making a cup of tea are essentially the same as making an Infused Oil, specifically the extraction of oil soluble components through the immersion and soaking of plant material in oil.

As in the preparation of a beverage such as Tea, the key to creating a consistently high quality Infused Oil lies in the immersion and extraction of the plant material in the carrier oil for the optimum time and temperature. The use of a controlled heat source during expression of the Infusion accelerates percolation and is a critical factor in final product quality. Failure to manage time and temperature parameters can lead to an inferior quality Infusion with noticeable bitterness or an over-cooked flavour profile.

Carrier Mediums

Our product range comprises around 100 individual raw materials such as herbs and spices which are married with various vegetable oils to present hundreds of Infused Oil combinations. First pressed extra virgin olive oil, refined olive oil and sunflower oil are the most common carrier oils used as bases for our Infusions, but we can infuse in virtually any liquid or soft oil.

Whilst Olive oil is clearly the choice of consumers and is most often used for retailer ranges, for food manufacturing purposes Sunflower oil is a more suitable and cost-effective carrier being blander in taste, thus permitting the maximum flavour delivery as an Infusion.

Fashionable oils come and go and although some lend themselves for Infusion, frequently their cost and performance limits them in terms of suitability for Infusing.

Finished Products

SpringThyme has the ability to produce consistently high quality Infusions by virtue of our unique process. Our Infused Oils are to all intents and purposes liquid versions of the fresh herb, chilli or garlic with virtually identical organoleptic characteristics, but none of the negative attributes that are associated with herbs and spices; high microbial content, potential illegal food colourants and other unacceptable additives.