This article incorporates text from the public domain 1911 edition of The Grocer's Encyclopedia. The public domain is a range of abstract materials &ndash commonly referred to as Intellectual property &ndash which are not owned or controlled by anyone The Grocer's Encyclopedia ( New York, 1911 is a book about the growing preparation and marketing of foods written by Artemas Ward.
An extract consists of a certain percentage of true essence, or its chemical imitation, in an alcoholic solution. In Philosophy, essence is the attribute or set of attributes that make an object or substance what it fundamentally is and which it has by necessity In Chemistry, an alcohol is any Organic compound in which a Hydroxyl group ( - O[[hydrogen H]]) is bound to a Carbon
The aromatic principles of many spices, nuts, herbs, fruits, etc. , and some flowers, are thus marketed, among the best known of true extracts being almond, cinnamon, cloves, ginger, lemon, nutmeg, orange, peppermint, pistachio, rose, spearmint, vanilla, violet, and wintergreen. The Almond ( Prunus dulcis, syn Prunus amygdalus Batsch Amygdalus communis L Cinnamon ( Cinnamomum verum, synonym C zeylanicum) is a small Evergreen Tree 10–15 metres (32 This article is about the Spice; for other meanings see Clove (disambiguation. Ginger is commonly used as a cooking spice throughout the world The lemon ( Citrus × limon) is a hybrid in cultivated wild plants The nutmegs Myristica are a Genus of Evergreen Trees indigenous to tropical southeast Asia and Australasia An orange —specifically the sweet orange —is the Citrus fruit Citrus sinensis ( syn Peppermint ( Mentha × piperita) is a hybrid mint, a cross between Watermint ( Mentha aquatica) and Spearmint The pistachio ( Pistacia vera L Anacardiaceae or sometimes Pistaciaceae) is a small Tree native to mountainous regions of A rose is a perennial flowering Shrub or vine of the Genus Rosa, within the family Rosaceae, that contains over 100 species Vanilla is a Flavoring derived from Orchids of the genus Vanilla native to Mexico. Viola, commonly called Violets, is a Genus of Flowering plants in the family Violaceae, with around 400-500 species distributed Wintergreen is a group of plants Wintergreen once commonly referred to Plants that continue Photosynthesis (remain Green) throughout the Winter
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Extraction techniques
The majority of natural essences are obtained by extracting the essential oil from the blossoms, fruit, roots, etc. An essential oil is a concentrated Hydrophobic Liquid containing volatile Aroma compounds from Plants They are also known as volatile Alternate meanings See Blossom (disambiguation Blossom is a term given to the Flowers of Stone fruit trees , or the whole plants, through four techniques:
- Expression when the oil is very plentiful and easily obtained, as in lemon peel. A fruit press is a device used to separate Fruit solids - stems skins Seeds, pulp leaves and Detritus - from Fruit juice
- Absorption is generally accomplished by steeping in alcohol, as vanilla beans. Steeping or weltering may mean Soaking in Liquid until saturated with a Soluble ingredient as in for example the steeping of Steeping or weltering may mean Soaking in Liquid until saturated with a Soluble ingredient as in for example the steeping of
- 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. Distillation is a method of separating Mixtures based on differences in their volatilities in a boiling liquid mixture
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 and strawberry, are produced by combinations of various esters, together with special oils. For the fruit see Banana. For other meanings see Banana (disambiguation. This article is about the Cherry berry also classified as fruit for the ornamental tree See Cherry Blossom. The peach ( Prunus persica) is a species of Prunus native to China that bears an edible juicy fruit also called a peach Pineapple ( Ananas comosus) is the common name for an edible Tropical Plant and also its Fruit It is native to the southern part of Brazil The raspberry (plural raspberries) is the edible Fruit of a multitude of plant species in the subgenus Idaeobatus of the genus Rubus Garden strawberries are a common variety of strawberry cultivated worldwide Esters are a class of Chemical compounds and Functional groups Esters consist of an inorganic or organic Acid in which at least The desired colors are generally obtained by the use of dyes. A dye can generally be described as a Colored substance that has an affinity to the substrate to which it is being applied Among the esters most generally employed are ethyl acetate and ethyl butyrate. Ethyl acetate ( systematically, ethyl ethanoate commonly abbreviated EtOAc or EA is the Organic compound with the formula CH3COOCH2CH3 Ethyl butyrate, also known as ethyl butanoate, or butyric ether, is an Ester with the chemical formula CH3CH2CH2COOCH2CH3 The chief factors in the production of artificial banana and pineapple extract, and also important in the manufacture of strawberry extract, are amyl acetate and amyl butyrate, amyl alcohol being the principal constituent of that part of the alcohol obtained by the distillation of grain and potato starch, which is popularly known in the US as fusel oil and in Europe, generally by the title of potato oil. Amyl acetate (also pentyl ethanoate, pentyl acetate) is an Organic compound and an Ester with the chemical formula CH3COO(CH24CH3 Pentyl butyrate, also known as pentyl butanoate or amyl butyrate, is an Ester that is formed when Pentanol is reacted with Butyric Amyl alcohol is an Organic compound with the formula C5H11OH All eight Isomers of Amyl Alcohol are known Fusel alcohols, also sometimes called fusel oils, or potato oil in Europe are higher order (more than two carbons Alcohols formed by fermentation
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.
See also
References
In Medicine, a tincture is an Alcoholic Extract (eg of leaves or other plant material or Solution of a non- volatile substanceDictionary
extract
-noun
- That which is extracted or drawn out.
- A portion of a book or document, separately transcribed; a citation; a quotation.
- A decoction, solution, or infusion made by drawing out from any substance that which gives it its essential and characteristic virtue; essence; as, extract of beef; extract of dandelion; also, any substance so extracted, and characteristic of that from which it is obtained; as, quinine is the most important extract of Peruvian bark.
- A solid preparation obtained by evaporating a solution of a drug, etc., or the fresh juice of a plant; -- distinguished from an abstract.
- A peculiar principle once erroneously supposed to form the basis of all vegetable extracts; -- called also the extractive principle.
- Extraction; descent.
- A draught or copy of writing; certified copy of the proceedings in an action and the judgement therein, with an order for execution.
-verb
- (transitive) To draw out or forth; to pull out; to remove forcibly from a fixed position, as by traction or suction, etc.; as, to extract a tooth from its socket, a stump from the earth, a splinter from the finger.
- (transitive) To withdraw by expression, distillation, or other mechanical or chemical process; as, to extract an essence. Cf. Abstract, v. t., 6.
- (transitive) To take by selection; to choose out; to cite or quote, as a passage from a book.
- (transitive, arithmetic) To determine (a root of a number).
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