- Extract
An extract is a substance made by a part of a
raw material , often by using asolvent such asethanol orwater . Extracts may be sold astincture s or inpowder form.The aromatic principles of many spices, nuts, herbs, fruits, etc., and some flowers, are marketed as extracts, among the best known of true extracts being
almond ,cinnamon ,cloves ,ginger ,lemon ,nutmeg , orange,peppermint ,pistachio ,rose ,spearmint ,vanilla , violet, andwintergreen .Extraction techniques
The majority of natural essences are obtained by extracting the
essential oil from theblossoms , fruit, roots, etc., or the whole plants, through four techniques:*Expression when the oil is very plentiful and easily obtained, as in lemon peel.
*Absorption is generally accomplished bysteeping in alcohol, as vanilla beans.
*Maceration is used to create smaller bits of the whole, as in making peppermint extract, etc.
*Distillation is used with maceration, but in many cases, it requires expert chemical knowledge and the erection of costly stills.The distinctive flavors of nearly all fruits, in the popular acceptance of the word, are very desirable adjuncts to many food preparations, but there are only a few from which it is practicable to obtain a concentrated flavor extract of the necessary strength. Among those which lend themselves readily to the manufacture of "pure" extracts the most important are lemons, oranges and vanilla beans.
Chemical-created essence
A majority of other, concentrated fruit flavors, such as
banana ,cherry ,currant ,peach ,pineapple ,raspberry andstrawberry , are produced by combinations of variousester s, together with special oils. The desired colors are generally obtained by the use ofdye s. Among the esters most generally employed areethyl acetate andethyl butyrate . The chief factors in the production of artificial banana and pineapple extract, and also important in the manufacture of strawberry extract, areamyl acetate andamyl butyrate ,amyl alcohol being the principal constituent of that part of thealcohol obtained by thedistillation ofgrain andpotato starch , which is popularly known in the US asfusel oil and in Europe, generally by the title ofpotato oil .Artificial extracts do not, as a rule, possess the delicacy of the fruit flavor, but they get sufficiently close to it to be of real service and convenience when true essences are unobtainable or considered to be too expensive.
References
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