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LIONEL HITCHEN (ESSENTIAL
OILS) LIMITED was estabilshed in 1964, to manufacture concentrated
citrus oils. It has remained a family busines from inception,
and is now led by Alastair and Peter
Hitchen (joint Managing Directors) and Alison Barnes (Chairman).
Over the years the business has achieved a strong
growth pattern both in volume of citrus oils and
by diversification into the manufacture of herb and spice
oleoresins and flavours.
Today the Company provides a comprehensive
service manufacturing:
 natural
concentrated essential oils
steam
distilled oils
alcoholic
extracts
flavours
oleoresins
dispersed
herb and spice extracts
The Company is a leading supplier to
the food and beverage industry, sourcing raw materials globally,
often from long established supply channels.
The LHEO spice and oleoresin range includes
the standard spice range, as well as many European and Global extracts.
These include basil, bay, capsicum, cardoman, celery, chillies, cinnamon, clove, coriander, cumin, dill, fennel, fenugreek, ginger, juniper
berry, lemongrass, mace, marjoram, mint, nutmeg, onion, parsley, paprika, pepper, sage, tarragon and thyme,
plus other specialties such as coffee, cocoa and vanilla.
In response to ever changing consumer demands, LHEO can also offer
many ethnic spice blends which offer exceptional authenticity.
LHEO also offer an extensive range
of concentrated citrus oils, produced by vacuum distillation
at their Barton Stacey site. The distillation removes insoluble terpenes and
sesquiterpenes which would otherwise oxidise and give oils with short shelf life
and poor flavour. Using controlled fractionation and process control LHEO are
able to ensure consistently high quality. The LHEO citrus
oil range includes Bergamot, Blood Orange, Grapefruit, Lemon, Lime, Mandarin, Orange and Tangerine oils,
with strengths ranging from 2 fold up to sesquiterpeneless oils.
The
essence of flavour: oils and oleoresins - article from Food Technology
in New Zealand magazine, Sept. 08 issue, by Graeme Nealie
Information
on Handling Essential Oils and Oleoresins (pdf)
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