Mint

Mint, from species of the genus Menthais an aromatic herb of high purity and controlled by traceability protocols and microbiological analysis.

Mint comprises different varieties of plants of the genus Mentha, such as Mentha piperita, Mentha viridis and Mentha aquatica. They are herbaceous perennial and very aromatic plants of global distribution. It is used both as a beverage in infusion and in the food industry for sweets, ice cream, confectionery, etc.

Its production is governed by international standards that guarantee the absence of contaminants and the integrity of its active compounds, ensuring a consistent quality profile in each batch.

Characteristics of Mint

Peppermint is characterized by deep green leaves and cellular structure optimized for essential oil retention. The dehydration process is carried out at low temperatures (<40°C) to avoid thermal degradation, achieving a residual moisture content of less than 12% and maintaining essential oil levels in the range of 1.5-2.5%. Rapid and controlled atmosphere drying techniques are applied to preserve its volatile profile.

Mint Properties

The phytochemical composition of peppermint includes compounds such as menthol, menthone and menthyl acetate, along with flavonoids and phenolic acids. These molecules confer antioxidant, antimicrobial and anti-inflammatory properties. In addition, the stability of these compounds is validated by analytical methods (GC-MS, HPLC) that ensure their integrity during prolonged storage periods.

Benefits of Peppermint

The incorporation of dehydrated mint in food formulations provides technical and functional benefits:

• Sensory Optimization: Enhances organoleptic profiles by intensifying menthol aromas without overloading the final product.

• Natural Preservation: Its antimicrobial activity reduces the need for synthetic additives, contributing to clean-label formulations.

• Process Stability: Thermal resistance and chemical stability allow its integration in pasteurization and moderate cooking processes, maintaining the integrity of volatile compounds.

Uses of Mint
The mint is applied in several industrial areas, highlighting:

• Beverages and Cocktails: For the creation of infusions and natural extracts.

• Confectionery and Baking: As a flavoring agent in formulations requiring a refreshing and distinctive profile.

• Dairy products and sauces: For the production of products with added nutritional and sensory value.

• Nutraceuticals: In formulations that seek to take advantage of their antioxidant and anti-inflammatory properties.