Celery 327
Celery seed oil is produced by steam distillation. The seed should be crushed and
immediately sent for distillation to avoid evaporation losses. Care should be taken in
steam distillation to avoid channelling of steam. It takes 10–12 hours for distillation
of one batch. Average oil yield under Indian condition has been reported as being 2–
2.5% depending upon the quality and quantity of seed and approximately 20–30 kg
of celery oil is extracted from one hectare (Farooqui and Sreeramu, 2001). The
distillation wastes are usually redistilled. Indian seeds give a better yield of oil
compared to French seed.
Celery oleoresin
Celery oleoresin is one of the most valuable flavouring agents as it imparts a warm,
aromatic and pleasing flavour to food products. Essentially, the celery oleoresin consists
of essential oil, organically soluble resins and other related materials present in the
original spice. Celery oleoresins are extensively used in processed foods, snacks, sauces,
sausages, seafood, vegetable preparations and alcoholic/non-alcoholic beverages.
The oleoresin of celery seed is prepared by extraction of crushed dried celery
seeds with suitable volatile solvents like food grade hexane ethanol, ethyl acetate or
ethylene dichloride, filtration and desolventization under vacuum. The organic solvent
should be recovered completely from the oleoresin as per the ISO, as well as the
standards of importing countries with their fixed maximum permissible limits for the
approved solvents. Oleoresins could rightly be considered as ‘liquid celery seed’
which is easier to handle in the preparation of tinctures and extracts. Celery seed
oleoresin is a green liquid having a volatile oil content of about 9 ml/100 g and is free
flowing with a herbal, slightly lemony and bitter flavour. The Indian types of celery
oleoresin have been reported to be more herbal with a pleasant lemon-like aroma and
tenacious herbal undertones (Pruthi, 2001)
Celery powder
Celery seed powder is mainly used in food items for flavouring purpose such as salad
dressings, soups, sausages, vegetable juices and pickles. The celery powder of seed
has its importance in the food processing industry worldwide and is used in many
Balkan, French, English, American and Asiatic recipes. Celery seed powder can be
sprinkled over salads, soups, sausages, juices, eggs and fish dishes.
Celery powder is produced by milling or grinding the dried seeds. The loss of the
characteristic aroma of celery powder occurs in the process of grinding. Therefore, to
overcome the loss of volatiles, pre-chilling and reduced temperature grinding are
used (Anon. 1975). An innovation for idealized grinding of spices is freeze-grinding
(–70^ ∞C) which has many advantages; increased retention of volatiles, and dispersability
of the fine ground material in food preparations (Russo, 1976). The quality of ground
spice deteriorates in its aroma by rapid loss of volatiles and this loss could be controlled
by careful selection of packaging material. The coarsely ground material is accepted
for extraction and distillation of oil and oleoresins whereas for direct use in food
seasoning, a finer product is required.
18.6.3 Other products from celery
Celery salt
Commercial celery salt is prepared by mixing finely ground table salt with ground
celery seed or celery seed oleoresin or ground dried celery stems. According to