Abstract: A method for obtaining natural extracts, oleoresins, colorants flavors and aromas from aromatic plant substances, alfalfa, flowers with pigments, and vegetables, which includes washing the plant substances and vegetables, rinsing with water, milling and sifting the resulting product yielding a pulp phase and a cellulose phase. The pulp phase is transferred to fermentation tanks and a first centrifugation of the fermented pulp phase is then performed yielding two phases: phase (A) containing water, mineral salts and other water-soluble substances, with natural extracts, oleoresins, colorants, aromas and flavors and phase (B) in the form of a paste in which the moisture has been reduced to 50%, performing a second centrifugation of the mentioned phase (A), which causes the separation of natural extracts, oleoresins, colorants, aromas and flavors from the water and other water-soluble substances.

Abstract: A method for obtaining natural extracts, oleoresins, colorants flavors and aromas from aromatic plant substances, alfalfa, flowers with pigments, and vegetables, which includes washing the plant substances and vegetables, rinsing with water, milling and sifting the resulting product yielding a pulp phase and a cellulose phase. The pulp phase is transferred to fermentation tanks and a first centrifugation of the fermented pulp phase is then performed yielding two phases: phase (A) containing water, mineral salts and other water-soluble substances, with natural extracts, oleoresins, colorants, aromas and flavors and phase (B) in the form of a paste in which the moisture has been reduced to 50%, performing a second centrifugation of the mentioned phase (A), which causes the separation of natural extracts, oleoresins, colorants, aromas and flavors from the water and other water-soluble substances.