Liquor bitter

Use In the perfume industry for fresh, herby-spicy compositions, especially for masculine notes, to improve the aromatic character of liquors and bitters however, the amounts used are limited by the toxicity of thujone. According to German laws, bitter liquors may only contain 35 ppm of thujone and other beverages and foods only 0.5 ppm. Medicinal uses in mouth and throat preparations. 

Use Tansy oil tastes bitter and is used in the production of some bitter liquors. 

Chocolate liquor is the solid or semiplastic food prepared by finely grinding the nib of the cacao bean. It is commonly called baking chocolate, unsweetened chocolate, or bitter chocolate and, in Europe, is frequently referred to as chocolate mass or cocoa paste. Chocolate liquor is essentially the starting point from which all chocolate products are produced. Table 5 lists the theobromine and caffeine content of 22 various chocolate liquor samples determined by high pressure liquid chromatography (HPLC). The liquors averaged 1.22% theobromine and 0.214% caffeine.27- 28 The ratio of theobromine to caffeine ranged from 2.5 1 to 23.0 1. 

Braude states, that the salts of magnesia are mostly soluble in water, and bitter they are all soluble in hydrochloric acid their aqueous solutions are precipitated by potassa and soda, the precipitate, being soluble In hydrochloric, nitric, and sulphuric acids, and in hydroohlorate, nitrate, and sulphate of ammonia. Ammonia only throws down part of the magnesia, and forms a double salt, and carbonates of potassa and soda only throw down part of the magnesia, except the solution be hentad, when pearly the whole is precipitated. Chloride of ammonium redissolves tiro deposit, and when previously added to the magnesian solution, no precipitate ensues on adding the alkaline carbonates, unless the liquor be warmed The bicarbonates of von. ir. 

Chocolate is a solid-in-oil (S/O) suspension of non-fat partides (of about 10-100 (im diameter) of sugar and cocoa (cacao) in a continuous phase of cocoa butter, which is the natural fat from the cocoa bean [215]. When cocoa beans are cleaned, roasted, cracked and ground, chocolate liquor results, a suspension of cocoa powder in cocoa butter. Depending on how much cocoa butter is removed (by pressing) one can make, in decreasing order of cocoa butter content bitter, unsweetened, baking... 

When dextrose is crystallized from high dextrose equivalent sirups, the bitter principle stays in the mother liquor and the sweetness of the dextrose itself is unmasked. Dextrose is generally considered about 75% as sweet as sucrose. 

Bittern The bitter mother liquor that remains in saltworks after the salt has crystallized out. From it are obtained magnesium chloride and sulphate, sodium sulphate and bromides and Iodides. 

The adulterations of malt liquors are numerous and varied. Sodium carbonate is added with the double purpose of neutralizing an excess of acetic arid and increasing the foam. The moat serious Multention consists in the introduction of bitter principles other than hops, and notably of etrychnine, cocculus indicus (picrotoxin), and picric acid. 

The deutoxide, peroxide, or superoxide of hydrogen, when as free from water as possible, is a syrupy liquid, colourless, and possessed of a slight disagreeable odour, like that of bleaching liquor, and of a peculiar nauseous, bitter, and astringent taste. Its sp. g. is 1 453 (water =1). It does not become solid, even in a very intense cold. 

At one time, the process ended here. One simply mixed the liquor with water to produce a bitter beverage that was marred by a layer of oil that floated on top. This is where Van Houten stepped in. He invented a hydraulic press that squeezed the cacao fat out of the chocolate liquor. The residue of this process Van Houten pulverized to a fine powder. The beverage it produced was still bitter, but Van Houten found that treating the powder with sodium bicarbonate or ammonium hydroxide... 

Use In low doses in the production of perfumes with herby-spicy notes to improve the aromatic nature of alcoholic beverages such as liquors and bitters, etc. On account of the cancerogenic activity of cu-asarone the use of calamus oil is subject to legd restrictions (content <1 ppm). 

Use In the perfume industry for, e.g., Eaux de Cologne and fresh Eaux de Toilette. Because of the low content of furocoumarins which can induce phototoxic reactions, the bitter oil is used in limited amounts in perfume oils only. To improve the aromatic character of liquors as well as confectionery and bakery products. 

Most plant iridoids are bitter substances. They may repel predators, but attract certain specialized animals (E 5.5.3). Some are used in the production of liquors (F 1) and in medicine (F 2). Nonglycosylated iridoids, e.g., iridodial and doli-chodial, are constituents of the defense secretions of ants (E 5.1). Iridoid epoxides, the valepotriates, e.g., valtrate, are sedative components of Valeriana officinalis (F2). 

A final group of important aroma compounds consists of the macro-cyclic lactones. Angelica root oil finds extensive use in flavor formulations for liquors such as vermouths, bitters, benedictines etc. 149). The musk-like odor of this essential oil is generally attributed to 15-penta-decanolide (67) (EXALTOLIDE ) (507). Recently three additional macrocyclic lactones were discovered in this oil, 13-tridecanolide (66), 17-heptadecanolide (68) and 12-methyl-13-tridecanolide (69) 625, 62 which, together, account for about 1% of the oil. 

Baking chocolate—This is the commercial form of the chocolate liquor. It is cooled and formed into cakes. Home use of baking chocolate, which is bitter and unsweetened, includes many baked products. 

G. is formed as one of the reversion products during the acid - hydrolysis of starch. It is found enriched in the mother liquor - hydrol of dextrose crystallization, together with - isomaltose, - panose and other oligosaccharides. G. cannot be split by a-glucosidases (- amylases) it develops a strong bitter taste. It lowers the crystallization yield of dextrose in starch hydrolysates after acid hydrolysis. 

Syn. Com sugar molasses Q. Hydrol R melasse de glucose H. is the noncrystallizing mother liquor, remaining after the final low-grade massecuite crystallization of - dextrose from starch total - hydrolysis by acids. The dark, brown viscous syrups have a bitter taste, which prevents utilization in human nutrition. They are preferentially used as nutritive agents in fermentations and as core binders in the - foundry industry. 

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