Description
Sous‑vide infused oil extraction uses a sealed vacuum bag to submerge oil and flavoring agents at controlled low temperatures, allowing efficient extraction of fat‑soluble compounds while minimizing oxidation.
Technical
The process relies on diffusion of aromatic molecules into the oil matrix, with the vacuum reducing dissolved oxygen and thus slowing oxidative rancidity. At 60–80 °C the kinetic energy of molecules increases, enhancing solubility of terpenes, phenolics, and essential oils without degrading heat‑sensitive volatiles. The sealed environment also prevents moisture ingress, preserving the integrity of the oil’s unsaturated fatty acids.
Science
Primary Reaction
Solvent extraction of fat‑soluble aromatics via diffusion and solubilization
Sensory Profile
Aroma ()