| abstract |
Methods for producing food grade extracts, such as botanical extracts, with low processing times are provided. The methods include a reactive extraction step carried out at elevated temperatures and, optionally, an enzymatic treatment step conducted prior to or concurrently with the reactive extraction. In the reactive extractions one or more reactive agents are combined with a food solid substrate and a solvent medium and incubated to provide a flavoring extract resulting from reactions between the reactive agents and the food solid substrate. |