Orange flower water

After separation of neroli oil, the aqueous layer of the steam distillate, known as orange blossom water, is extracted with suitable solvents (e.g., petroleum ether). Evaporation gives orange flower water absolute (absolue de Teau de fleurs d oranger), which is a dark brown-red liquid. It contains less terpene hydrocarbons and correspondingly more polar compounds than neroli oil. 

Scented Waters.—All substances which, yield essential oils, give at the same time a scented water of superior excellence for example, orange flower water and the difference iii the density of the two products permits their separation in the manner just described. There are some materials, again, which are too feeble in odor to give an attar, and may yet be made to impart their scent to water. In either of those cases, and also when it may be desired to obtain ooly a water from those substances which would yield an essential oil, the quantity of water employed must be much larger than for the oil distillations. And for the reason, that now the object is to obtain solution of all the essential oil In water, and not to promote the separation of the two, as before directed. 

Eau de Cologne—Double.—Inodorous alcohol, three gallons attar of bergamot, twelve ounces attars of cedriint, lemon, end portugal, each two ounces attar of lavender, one ounce attars of neroli and rosemary, each two and a half ounces attar of thyme, one drachm. Mix, and after a week s repose, distil, and then dilute with orange-flower water until the liquor marks. 

Pearl White.—Pure oxide or subnitrato of bismuth In powder. This pigment darkens in atmospheres containing sulphide of hydrogen. One ounce triturated with four ounces of orange-flower water makes liquid white. ... 

The cake layers are subtly flavored with an orange-flower water syrup to raise the sophistication level, and the decoration is a lotus flower, which grows in bright, colorful, sunny India. 

Gut each cake into 3 layers. Prepare I V2 batches of Vanilla Whipped Buttercream. Place each layer on a cake round and brush them with the orange-flower water syrup. Spread V4 cup Vanilla Whipped Buttercream onto 2 of the 3 layers of each cake. Stack the layers so that you have 2 cakes, each with 3 cake layers and 2 buttercream layers. 

Juleps A julep is a sweet drink, usually a demulcent, acidulous, or mucilaginous mixture. Much more popular in Europe than in the United States, a typical julep of the late nineteenth century mistura gummosa) contained 10 parts acacia triturated with 30 parts syrup of acacia, 100 parts water, and 10 parts orange flower water.f ° ... 

The addition of flavourings like vanillin (1-2 g). Rose Water (1/4-1/2 1) or Orange Flower Water (1/2-1 1) is quite common. 

The syrup of the protoekloride of iron is prepared by dissolving 1 drachm dry protochloride of iron (ferrous chloride) in i troy ounce orange-flower water mix separately 4i troy onnees symp of orange flower with 20 troy ounces symp of acacia add the iron solution to the syrup mixture. Each table-spoonfnl of this preparation contains about grains of the protwhloiide of iron. Pharm. ihc. of Plans. 

Elixir of Valerianate of Ammonia. Extract of valerian, 2 scruples fluid extract of valerian, 2 fluid drachms water, 7 fluid ounces. Dissolve the extract in the fluid extract and water, filter, and odd valerianate of ammonia, 2 drachms orange-flower water and simple syrup, of each J fluid oance. Dose, a tea-spoonful. 

Use An essential component of the classical Eaux de Toilette (Eau de Cologne), on account of its price, however, it is used in very small amounts only. The distillation water ( O. water ) occurring as a by-product of the distillation is also much used for aromatization of products. Extraction with hexane yields the so-called orange flower water absolute (absolue des fleurs d oranger de I eau), which is mainly used to improve the aromatic character of foods, e.g., liquors. 

Synonyms Citrus dulcis Eau d oranger Neroli oil Oleum neroli Orange flower oil Orange flower water... 

A tree twenty to thirty years old yields annually from 15 to 20 kilos of flowers. In Grasse alone 200,000 to 300,000 kilos are produced annually. A hundred kilos yield at least 40 kilos of orange flower water and 100 grms. of oil. 

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