Bitters alcoholic, flavor nonalcoholic

Food. Aloe extracts are used as a flavor ingredient primarily in alcoholic and nonalcoholic beverages and in candy to impart a bitter note. Based on the reported average maximum use levels of about 0.02% in alcoholic (186 ppm) and nonalcoholic (190 ppm) beverages and 0.05% in candy, the extracts used must be tinctures or greatly diluted extracts, as standard extracts (e.g., solid extract or fluid extract) would contain too much active anthraglycosides to be safely used. The most preferred commercial aloe exudates used in bitter spirits (Port Elzabeth and Mossel Bay aloes) show a balance of major aromatic constituents not found in many other aloe extracts. ... 

Food. Extracts and purified mixtures of bitter principles (commercially known simply as quassin ) are used to impart a bitter flavor to various food products, especially alcoholic (e.g., liqueurs and bitters) and nonalcoholic beverages. Food products in which the extracts are used include alcoholic and nonalcoholic beverages, frozen dairy desserts, candy, baked goods, and gelatins and puddings. Highest average maximum use level reported is about... 

Food. Extract is mainly used as a tobacco Others. Used in flavoring smoking tobacco, additive and in alcoholic (bitters and liqueurs) and nonalcoholic beverages, with average maximum use levels of 0.01 % and about... 

Food. Sweet maijoram oil and oleoresin are used as flavor ingredients in most food categories, including alcoholic (bitters, vermouths, etc.) and nonalcoholic beverages. 

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