Most natural essences are obtained by extracting the essential oil from the feedstock, such as blossoms, fruit, and roots, or from intact plants through multiple techniques and methods:
Maceration, as used to soften and degrade material without heat, normally using oils, such as for peppermint extract and wine making.
Distillation or separation process, creating a higher concentration of the extract by heating material to a specific boiling point, then collecting this and condensing the extract, leaving the unwanted material behind, as used for lavender extract.[1]
The distinctive flavors of nearly all fruits are desirable adjuncts to many food preparations, but only a few are practical sources of sufficiently concentrated flavor extract, such as from lemons, oranges, and vanilla beans.
Artificial extractsedit
The majority of concentrated fruit flavors, such as banana, cherry, peach, pineapple, raspberry, and strawberry, are produced by combining a variety of esters with special oils. Suitable coloring is generally obtained by the use of dyes. Among the esters most generally employed are ethyl acetate and ethyl butyrate. The chief factors in the production of artificial banana, pineapple, and strawberry extract are amyl acetate and amyl butyrate.
Artificial extracts generally do not possess the delicacy of natural fruit flavor but usually taste sufficiently similar to be useful when true essences are unobtainable or too expensive.
^Zhang, Qing-Wen; Lin, Li-Gen; Ye, Wen-Cai (2018-04-17). "Techniques for extraction and isolation of natural products: a comprehensive review". Chinese Medicine. 13 (1): 20. doi:10.1186/s13020-018-0177-x. ISSN 1749-8546. PMC5905184. PMID 29692864.
February 16, 2024
extract, this, article, about, chemical, extracts, 2009, film, film, other, uses, disambiguation, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challe. This article is about chemical extracts For the 2009 film see Extract film For other uses see Extraction disambiguation This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Extract news newspapers books scholar JSTOR April 2022 Learn how and when to remove this template message An extract essence is a substance made by extracting a part of a raw material often by using a solvent such as ethanol oil or water Extracts may be sold as tinctures absolutes or in powder form Vanilla extractThe 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 rum and wintergreen Contents 1 Extraction techniques 2 Artificial extracts 3 See also 4 ReferencesExtraction techniques edit nbsp Traditional extraction pot in IranMost natural essences are obtained by extracting the essential oil from the feedstock such as blossoms fruit and roots or from intact plants through multiple techniques and methods Expression juicing pressing involves physical extraction material from feedstock used when the oil is plentiful and easily obtained from materials such as citrus peels olives and grapes Absorption steeping decoction Extraction is done by soaking material in a solvent as used for vanilla beans or tea leaves Maceration as used to soften and degrade material without heat normally using oils such as for peppermint extract and wine making Distillation or separation process creating a higher concentration of the extract by heating material to a specific boiling point then collecting this and condensing the extract leaving the unwanted material behind as used for lavender extract 1 The distinctive flavors of nearly all fruits are desirable adjuncts to many food preparations but only a few are practical sources of sufficiently concentrated flavor extract such as from lemons oranges and vanilla beans Artificial extracts editThe majority of concentrated fruit flavors such as banana cherry peach pineapple raspberry and strawberry are produced by combining a variety of esters with special oils Suitable coloring is generally obtained by the use of dyes Among the esters most generally employed are ethyl acetate and ethyl butyrate The chief factors in the production of artificial banana pineapple and strawberry extract are amyl acetate and amyl butyrate Artificial extracts generally do not possess the delicacy of natural fruit flavor but usually taste sufficiently similar to be useful when true essences are unobtainable or too expensive See also editExtraction chemistry Vanilla extractReferences edit Zhang Qing Wen Lin Li Gen Ye Wen Cai 2018 04 17 Techniques for extraction and isolation of natural products a comprehensive review Chinese Medicine 13 1 20 doi 10 1186 s13020 018 0177 x ISSN 1749 8546 PMC 5905184 PMID 29692864 Retrieved from https en wikipedia org w index php title Extract amp oldid 1188151572, wikipedia, wiki, book, books, library,
