Description
Steam‑infused oil infusion extracts volatile herb compounds into oil while maintaining low temperatures to preserve flavor and prevent oxidation.
Technical
Steam carries volatile aromatic compounds from herbs into the oil, where the oil acts as a solvent for terpenes and phenolics. The water droplets from the steam disperse in the oil, forming a stable emulsion that is stabilized by natural emulsifiers such as lecithin in basil or soy‑derived phospholipids. Proper temperature control and infusion time are critical to avoid oxidation and preserve the delicate flavors.
Science
Primary Reaction
Steam-mediated transfer of volatile aromatic compounds into oil and formation of an oil‑water emulsion
Sensory Profile
Aroma ()
floralherbaceousaromaticwarmcomplexearthyfreshspicycitrusyminty