Essential oils are enclosed in tiny vesicles called otricles that are found on the epicarp of the fruit. To obtain essential oil from citrus fruits, several different extraction methods are commonly used, each with its own distinctive characteristics: one can choose to work exclusively on the peels, or on the whole fruit.
These methods allow it possible to make the most of the aromatic and beneficial properties of the fruit and preserve the quality of the products obtained.
Different types of machines are generally used to extract essential oils, depending on the quality desired:
- the “Pelatrice”, which exerts an abrasion on the surface of the citrus fruit causing the essential oil contained in the otricles to escape
- the “Sfumatrice”, which exploits the natural pressure exerted by the essential oil inside the otricles, causing it to spurt out when the peel is folded and compressed. Often the “Sfumatrice” follows the action of the “Birillatrice“, which only extracts the juice while leaving the peel intact
- the “Torchio” that exerts continuous pressure on the entire fruit
- the “FMC” machine that determines the extraction of juice and essential oil at the same time.
All these machines are an integral part of an entire plant consisting mainly of stainless steel, and the production line progresses with the help of machines such as separators and centrifuges that complete the processing cycle, finally obtaining a pure product of high quality and prestige depending on the technique used.
Our distillation equipment also allows us to obtain a wide range of products such as distillates, deterpenates and concentrates.
Our team has the experience to produce and select high quality terpeneless oils and distillates.
The processing of concentrates is adapted to the demands of our customers from lower to higher concentration factors.
Finally, all our essences are kept in lacquered metal drums and stored in special cold rooms away from light and heat, minimising contact with air as much as possible to prolong the shelf-life of the product and prevent oxidative deterioration processes from being triggered.