Thyme

The thyme (Thymus vulgaris) is a perennial shrub of the mint family native to the Mediterranean region. Its leaves are small, about 0.5 cm long and very narrow, grayish-green in color.

It is found in different presentations thyme leaf ideal for broths, stews and roasts organic thyme cultivated without pesticides for a more natural option, and ground thyme perfect for easy integration into sauces and marinades.

The thyme offered by PAPRIMUR is an aromatic herb belonging to the Lamiaceae family, widely used in the food industry for its intense aromatic profile and its content in bioactive compounds. Its processing follows strict quality standards to guarantee the stability of its essential oils and its microbiological purity.

It is presented in different formats according to its application:

• Thyme in dehydrated leaf:

  Ideal for spice blends and marinades.

   

• Ground thyme:

   

  Facilitates integration in sauces and dry formulations.

Features

Dehydrated thyme retains its gray-green color and powerful aroma thanks to a controlled drying process. Its main characteristics include:

• Low humidity (<10%)Guarantees stability and long shelf life.
  
• High content of essential oilsWith a predominance of thymol and carvacrol.
  
• Thermal resistanceMaintains its properties in industrial cooking and pasteurization processes.

Properties

Thyme is a concentrated source of bioactive compounds with functional benefits:

• Thymol and carvacrol: Powerful antioxidants and natural antimicrobials.
  
• Flavonoids and terpenesThey contribute to oxidative stability and improve the sensory profile of the products.
  
• Phenolic compounds: Reinforce their preservative capacity in food formulations.

These components are verified by advanced analytical techniques such as gas chromatography (GC-MS) and UV-Vis spectrophotometry.

Benefits

The use of thyme in the food industry provides key advantages:

• Antioxidant functionProtects fats and oils from oxidation, prolonging their useful life.
  
• Antimicrobial activityReduces the proliferation of pathogenic microorganisms.
  
• Improvement of the organoleptic profileEnhances natural aromas and flavors without the need for artificial additives.

Uses

Dried thyme and its extracts are used in various applications in the food industry:

• Meat industryAs a natural preservative in sausages and marinades.
  
• Sauces and dressings: Enhances aroma and improves microbiological stability.
  
• Bakery and confectioneryProvides a unique aromatic profile in baked products.
  
• Vegetable oils and fats: Improves oxidative stability and delays the process by which food becomes rancid.