WALNUT (LEAVES) NATURAL HYDROLATE FOR FOODS

The product is certified according to international standards, with guaranteed quality and origin.

Parameters:

• International Name: Walnut Leaf Natural Hydrolat
• Botanical Name: Aqua Floralis ex Juglans regia
• Plant Family: Juglandaceae
• Country of Origin: Bulgaria

Characteristics:

• Application: Foods
• Growing Method: Natural
• Extraction Method: Steam Distillation
• Used Parts: Leaves
• Scent Strength: Soft
• Scent Type: Slightly Tart, Woody, Herbal
• Color: Colorless to Slightly Greenish
• Consistency: Liquid

Composition:

• Product: 100% Natural
• Ingredients: 100% Naturals
• Preservatives: No Preservatives
• Colorants: No Colorants

Nomenclatures:

• CAS: 84012-43-1
• FEMA: 3111
• EINECS: 281-688-1
• EC: 281-688-1
• ID: 8399

Description
Our natural hydrolat from walnut leaves for Foods is a fine, aromatic water phase with a soft profile, created for precise culinary use in Drinks and dishes. The international name is Walnut Leaf Natural Hydrolat, and the botanical name is Aqua Floralis ex Juglans regia from the Juglandaceae family, with raw material and processing from Bulgaria, a country with established traditions in distillation. The product is intended for Foods and provides delicate woody-herbal and slightly astringent nuances that enhance flavor without dominating formulas. The cultivation method for the hydrolat from walnut leaves is natural, and the extraction method is steam distillation from fresh leaves of Juglans regia under controlled parameters for a pure water phase. The parts used are leaves, the consistency is liquid, the color ranges from colorless to slightly greenish, the aroma strength is mild, and the aroma type is slightly astringent, woody, and herbal. The composition is natural and includes only the distillate water phase from walnut leaves, with no preservatives and no colorants, which facilitates incorporation into Drinks, desserts, syrups, marinades, and baked goods. The hydrolat from walnut leaves is certified to international standards for quality and safety and is accompanied by specifications under recognized norms, proving traceability and compliance with European requirements for use in Foods. The uniqueness of the walnut hydrolat is due to the characteristic aromatic profile of walnut leaves and the precise distillation, which ensure stable quality and consistency between batches in culinary use.

Production
The production of our natural hydrolat from walnut leaves for Foods is carried out in Bulgaria, where modern distillation installations and long-standing practices guarantee reliability and stable organoleptic indicators. The process begins with selection and rapid processing of fresh Juglans regia leaves in compliance with good hygiene practices to preserve the valuable aromatic potential of the walnut plant. Extraction of the hydrolat from walnut leaves takes place by steam distillation under strict control of temperature, pressure, and time, to capture water-soluble components without unwanted impurities and without color change. Production is conducted according to international standards and established manufacturing requirements, adhering to retained specifications for full-value extraction of beneficial constituents from walnut leaves. Each batch undergoes incoming and outgoing control, documentary traceability, and evaluation by validated methodologies, accompanied by certificates and specifications under international standards, certifying European compliance. Small quantities of 0.010, 0.030, 0.050, 0.100, 0.200, 0.250, and 0.500 kg are stored in dark glass bottles protected from light and temperature to preserve the aroma. Large quantities of 1, 2, 5, 10, 15, 20, 25, 50, 100, and 180 kg are stored in aluminum bottles, aluminum cans, and aluminum drums with hermetic sealing for secure logistics and longevity. Packaging and labeling are performed in accordance with all international standards and European requirements for products for Foods, with clear batch traceability and instructions for the safe use of hydrolat from walnut leaves. The product is certified and standardized under international norms, and quality management systems ensure consistency, purity, and compatibility with professional manufacturing processes.

Advantages
The advantages of our natural hydrolat from walnut leaves for Foods stem from the combination of Bulgarian origin, precise steam distillation, and the characteristic profile of Juglans regia walnut, which adds elegant freshness to culinary formulas. The product provides balanced aromatization with soft woody-herbal and slightly astringent tones, without altering the color and texture of Drinks, desserts, syrups, creams, and marinades. The uniqueness of the hydrolat from walnut leaves lies in offering a convenient liquid form for accurate dosing when essential oils are too intense or technologically unsuitable for formulas. Benefits for the manufacturer and culinary professional include easy integration into cold and hot processes, good reproducibility between batches, and compatibility with sweeteners, citrus tones, vanilla, honey, and cocoa accents. The hydrolat from walnut leaves is suitable for producers of Drinks, confectioners, bakers, restaurants, and home enthusiasts who seek a fine walnut accent from the walnut plant without weighing down the taste or needing colorants. The composition is natural, with no preservatives and no colorants, which facilitates labeling and meets expectations for clean culinary solutions. The product is produced according to international standards and in compliance with retained specifications, which guarantees stable organoleptic properties and traceable origin for professional and home use. The hydrolat is licensed under international standards and accompanied by the necessary documentation and certificates demonstrating compliance with European requirements for products for Foods, which facilitates its inclusion in commercial formulas and serial production.

Use
The use of our natural hydrolat from walnut leaves for Foods can be applied in the following products: Marinade for chicken fillet, Dressing for green salad, Glaze for pork ribs, Syrup for fruit salad, Sauce for roasted pumpkin, Seasoning water for rice, Broth base for vegetable soup, Flavoring for roasted salmon, Vinaigrette for grain bowls, Spread for bruschetta, Flavoring spray for roasted potatoes, Reduction for roast beef, Dip for fresh vegetables, Essence for panna cotta, Syrup for sorbet, Flavor enhancer for quinoa, Glaze for roast chicken, Sauce for pasta with an herbal accent, Marinade solution for shrimp, Dressing for tomato salad, Seasoning essence with hydrolat from walnut leaves for couscous, Glaze for roasted root vegetables, Sauce for oven-baked fish, Flavoring for stew, Broth for cream soup, Topping for crème caramel, Flavor enhancer for bulgur, Spread for focaccia, Reduction for lamb, Dip for mushrooms, Syrup for iced tea beverage, Sweetening shot for smoothie, Flavoring for tabbouleh, Glaze for grilled vegetables, Sauce for risotto, Marinade for calamari, Dressing for salad with goat cheese, Seasoning bottle for pizza sauce, Topping for ice cream, Flavor enhancer for roasted cauliflower, Reduction for duck, Dip for roasted peppers with hydrolat from walnut leaves, Syrup for granita, Flavoring for mashed potatoes, Glaze for roasted zucchini, Sauce for burgers, Marinade for white fish, Dressing for salad with natural hydrolat from walnut leaves for Foods with quinoa, Seasoning water for pickles, Topping for pancakes, Flavor enhancer for green beans, Reduction for pork tenderloin, Dip for baked cheese, Syrup for strawberry compote, Flavoring for baked potato, Glaze for tender veal, Sauce for sandwich, Marinade for lamb chops, Dressing for arugula salad, Seasoning shot for a non-alcoholic cocktail, Topping for waffles, Flavor enhancer for boiled vegetables, Reduction for roast duck, Dip for potato boats, Syrup for fruit parfait, Flavoring for baked rice mix, Glaze for roasted onion, Sauce for tacos, Pickling solution for red onion, Dressing for salad with roasted beetroot, Seasoning essence with hydrolat from walnut leaves, Topping for cream cheese, Flavor enhancer for roasted chickpeas, Reduction for game, Dip for chicken bites, Syrup for lemonade, Flavoring for roasted Brussels sprouts, Glaze for roasted beetroot, Sauce for eggplant casserole, Marinade bath for tuna, Dressing for caprese salad, Seasoning water for fermented carrots, Topping for oatmeal, Flavor enhancer for sautéed mushrooms, Reduction for steak, Dip for nachos, Syrup for citrus fruit granita, Flavoring for roasted pumpkin with seeds, Glaze for chicken wings, Sauce for roasted vegetables, Marinade mix for mussels, Dressing for bean salad, Seasoning emulsion for grilled vegetables, Topping for cheesecake, Flavor enhancer for roasted tomatoes, Reduction for oven-baked ribs, Dip for crackers, Syrup for iced coffee, Flavoring for roasted peppers with garlic, Glaze for roasted pear, and others.

No Label
We offer you the unique opportunity to purchase natural hydrolat from walnut leaves for Foods “No Label” and brand them with your own label to build or expand your own brand. We provide you with a rich variety of high-quality natural hydrolats for Foods, packaged in different container sizes. All our packages are standardized according to European requirements for quality and safety. The service is ideal for small and medium-sized retailers who want to increase their assortment and offer a wider selection of products to their current and future customers. This allows you to create new products with your label and establish your presence in your markets. With the “No Label” program, you will be able to attract new customers, strengthen the connection with your existing customers, and expand your sales. This is an easy and effective way to create unique products, stand out among competitors, and offer more products to your customers.

Storage
To preserve the properties and qualities of the natural hydrolat from walnut leaves for Foods for a long time, it is important to store it properly. Store in a cool place, away from direct sunlight, with temperatures ideally between 15 and 25 °C. Store the hydrolat in aluminum or dark glass bottles that protect from UV light and prevent oxidation of the active constituents. Close the bottle tightly to avoid contact with air, which can lead to loss of effectiveness; keep it in a dry place, away from moisture, to prevent the development of microbes and mold. For optimal results, the hydrolat from walnut leaves for Foods can be used within 6–12 months after opening. By following these guidelines, it will retain its aromatic and beneficial qualities for a long time.

Caution !!!
Please use the natural hydrolat from walnut leaves according to the instructions and follow the safety recommendations. Avoid contact with eyes and mucous membranes; in case of contact, rinse well with water. Discontinue use if an allergy such as redness or irritation occurs. We recommend performing an allergy test before proceeding with use.