Liquid flavors fluid extracts

Add glucose. Mix well. Add and dissolve in alcohol flavors and and ipecac fluid extract. Add to tank, or in a separate container add flavors and ipecac extract to 10 mL glucose liquid, and mix. Add this to the main mixture. Rinse the container with a further 5 mL glucose liquid and add the rinsing to the mixture. 

Flavoring agents may be classified as natural, artificial, or natural and artificial (N A) by combining the allnatural and synthetic fiavors. Pharmaceutical flavors are available as liquids (e.g., essential oils, fluid extracts, tinctures, and distillates), solids (e.g., spray-dried, crystalline vanillin, freeze-dried cinnamon powders, and dried lemon fluid extract), and pastes (e.g., soft extracts, resins, and so-called concretes, which are brittle on the outside and soft on the inside). Liquid flavors are by far the most widely used because they diffuse readily into the substrate. They are available both as oily (e.g., essential oils) or non-oily liquids. Their texture is generally dependent on the solvent within which they are prepared. Fluid extracts may contain a single ingredient or a variety of compounded ingredients. Tinctures are obtained by maceration or percolation of specific herbs and spices in alcohol. 

Identified by Merritt and Robertson (1966) and by Merritt et al. (1970) in green and roasted beans. It was only tentatively identified by Spadone et al. (1990) in a Puerto Rico Rio but not in a healthy green coffee. Procida et al. (1997) identified it in headspace of green arabica and robusta (each of six origins), in about the same proportion, without any mention of off-flavor. Ramos et al. (1998) found it in extract of brewed arabica (liquid liquid or supercritical-fluid extraction). 

In contrast, extracts obtained by solvent extraction with different organic solvents, with liquid carbon dioxide or by supercritical fluid extraction (SFE) may not be considered as true essential oils however, they possess most often aroma profiles that are almost identical to the raw material from which they have been extracted. They are therefore often used in the flavor and fragrance industry and in addition in food industry, if the chosen solvents are acceptable for food and do not leave any harmful residue in food products. 

Naik, S.N., Lentz, H. and Maheshwari, R.C. (1989) Extraction of perfumes and flavors from plant materials with liquid carbon-dioxide under liquid-vapor-equilibrium conditions. Fluid Phase Equilibria 49, 115-126. 

In addition to extraction from solids, supercritical fluids can be used to extract aromatic molecules from liquids. Senorans et al. have utilized carbon dioxide to extract high-quality brandy aroma using a countercurrent supercritical fluid extractor. The aroma quality is influenced by the extraction conditions. Medina and Martinez studied alcohol removal from beverages using supercritical carbon dioxide, to produce beverages with low-alcohol content but sufficient flavor, because of three key benefits 1) water and salts are not appreciably removed by the carbon dioxide 2) proteins and carbohydrates are not extracted or denatured and 3) there is a good control in the aroma recovery. The alcohol removal efficiency increases with the extraction pressure raffinate alcohol concentration can be reduced up to 3 wt.% at 250 bar and 40°C, from 6.2 wt.% in the feed. " ... 

The use of critical fluids for the extraction and refining of components in natural products has now been facilitated for over 30 years. Early success in the decaffeination of coffee beans and isolation of specific fractions from hops for flavoring beer, using either supercritical carbon or liquid carbon dioxide, are but two examples of the commercial application of this versatile technology. Critical fluid technology, a term that will be used here to embrace an array of fluids under pressure, has seen new and varied applications which include the areas of engineering-scale processing, analytical, and materials modification. 

In general, three conventional methods were used for the extraction of bioactive compounds such as solvents, steam, and supercritical fluids. On a global level, water extraction is practised while making cofiee or tea. Basically, pretreated plant material is extracted with hot water which takes up the flavor, taste, and color of the components. After filtration, the extract is ready for consumption. In case of the isolation of certain bioactive compounds from plant material by means of liquid extraction, some technological problems needs to be resolved [3]. First the plant material has to be pretreated in order to obtain reasonable extraction yields. Another problem is the need for special solvents to be used in the extraction procedure [4]. More recently, attention has been focussed towards the isolation of specific compounds that can be used in the food industry. Of particular interest is the isolation of bioactive compounds, aromas, and fiiagrances from plants and fruits [5,6]. The sequential extractions of bioactives using nonpolar to polar solvents are depicted in Figure 7.1. Various polarity solvents are reported as follows (1) nonpolar solvents (hexane, heptanes, petroleum ether,... 

Researchers are interested in supercritical fluids because of their unique properties. A supercritical fluid has properties of both liquids and gases—it is in some sense intermediate between the two. Supercritical fluids can act as good solvents, selectively dissolving a number of compounds. For example, supercritical carbon dioxide is used as a solvent to extract caffeine from coffee beans. The caffeine dissolves in the supercritical carbon dioxide, but other substances—such as those responsible for the flavor of coffee—do not. Consequently, the caffeine is removed without substautially altering the coffee s flavor. The supercritical carbon dioxide is easily removed from the mixture by simply lowering the pressure below the critical pressure, at which point the carbon dioxide evaporates, leaving no residue. 

---