A Process for Flavour Essence from Decalepis hamiltonii / Hemidesmus indicus  Roots

The proposed technology is based on a natural product from plant sources. The flavour extract is free from solvents. So this is a strong positive feature of the technology for edible purposes. Nutraceutical potential has been attributed to the various bioactive constituents analysed in the prepared formulation which are otherwise known for their antioxidant contribution. Moreover, it can be used directly with appropriate dilutions as per end-users requirements for imparting flavour to food products.

A good number of flavour incorporated products are available in the Indian market.  For example, Bakery products are generally sold in the name of instant flavour mixes available in the market are with usually with strawberry, badam, pista, etc. We recommend to incorporate D.hamiltonii / H. indicus root tubers extract rich in 2-Hydroxy 4-Methoxy Benzaldehyde, (a vanillin isomer) which not only imparts health benefits but also gives the necessary flavour similar to that of vanilla essence. 

Nutraceutical potential has been attributed to the various bioactive constituents analysed in the prepared formulation which are otherwise known for their antioxidant contribution. Moreover, it can be used directly with appropriate dilutions as per end-users requirements for imparting flavour to food products.