Extraction savory

Savory extract. See Summer savory (Satureia hortensis) extract... 

Summer savory extract. See Summer savory (Satureia hortensis) extract Summer savory oil. See Summer savory (Satureja hortensis) oil Summer savory oleoresin. See Oleoresin summer savory... 

Manuf./Distrib. Chr. Hansen Inc Summer savory (Satureia hortensis) extract CAS 84775-98-4 EINECS/ELINCS 283-922-8 Synonyms Satureia hortensis Satureia hortensis extract Satureja hortensis Satureja hortensis extract Savory extract Savory, summer, extract Summer savory extract... 

Commercially available yeast extracts are made from brewers yeast, from bakers yeast, from alcohol-grown yeast (C. utilis) and from whey grown yeast (K fragilis). Extracts are used ia fermentation media for productioa of antibiotics, ia cheese starter cultures, and ia the productioa of viaegar. They are also exteasively used ia the food iadustry as condiments to provide savory flavors for soups, gravies and bouillon cubes, and as flavor intensifiers ia cheese products. 

Thallium has been determined in 10 ml of ashed serum or in urine by extracting with sodium diethyldithiocarbamate into MIBK n°). More recently, Savory and co-workers 1131 described a wet digestion procedure for 50 ml of urine or 5 ml of serum in which the thallium is separated by extracting the bromide into ether, evaporating the ether and then taking up in dilute acid for aspiration. As little as 0.1 ppm is determined in urine. Curry et al.114) determined less than 1 ng of thallium in 200 /d of urine by using the tantalum sample boat technique. The sample in the boat is dried by holding the boat 1 cm from the flame and then it is inserted into the flame where it is vaporized. A similar procedure is used for >3 ng of thallium in 50-100/al of blood, except that the blood is preashed with 3 drops of nitric acid. Since the tantalum boat method is susceptible to interelement interferences, the method of standard additions is used for calibration. 

Crackers are generally subdivided into three basic categories saltines or soda crackers (also known as cream crackers in the United Kingdom), sprayed crackers, and savory crackers (Hoseney, R.C. Wade, P. Findley, J.W. 1988 Soft wheat products in press). They are a class of baked product with a unique flavor and texture. Crackers are usually made of wheat flower, water, fat, yeast and salt by a process that combines fermentation, baking and dehydration to yield a thin low moisture product. Saltines are the simplest cracker with a typical "cracker-like aroma. This paper reviews the basic flavor chemistry of saltine crackers and presents preliminary data on the extraction of volatile compounds from these crackers. 

That the SULFUR be extracted from THE PERFECT BODIES. THEY have MARS FIXED, which Sulfur is their noblest and most subtle part, a crystalline salt, sweet and savory and a radical... 

HjO in the literature for natural products is provided for the extraction of kava-kava (3S), rosemary (S4J, and savory or peppermint (35). 

Since the work of Chfford et al., several studies of the small-scale extraction of essential components have been made and the work and methods have been reviewed [62-64]. Work has been carried out on eucalyptus [65] peppermint [66, 67], savory [67], laurel [68] and Thymbria spicata [69]. These reach similar conclusions to those made above for rosemary, wild marjoram and clove and in some cases comparisons with steam distillation and other methods have been made [58, 60, 61, 66, 68]. In addition to essential oil components, work is also being carried out on the extraction of compounds for analytical purposes [70, 71], including the extraction of metals [72, 73]. Other extractions of medical and industrial interest are being car-... 

Definition Extract of Satureia hortensis Uses Natural flavoring agent in foods botanical, tonic, soothing agent in cosmetics Regulatory FDA 21CFR 182.20, GRAS Manuf./Distrib. Chr. Hansen Inc Summer savory (Satureja hortensis) oil CAS 8016-68-0 FEMA 3013... 

Cassia obovata) extract Sesame (Sesamum indicum) Sesame (Sesamum indicum) oil Silver fir (Abies alba) needles and twigs Sloe (Prunus spinosa) berries extract Snakeroot (Asarum canadense) oil Spearmint (Mentha spicata) Spearmint (Mentha spicata) extract Spearmint (Mentha viridis) extract ,Spearmint (Mentha viridis) oil Spike lavender oil Spruce oil Star anise (lllicium verum) oil Storax (LIquidambar orientalis) Storax (Liquidambar orientalis) oil Summer savory (Satureia hortensis) Summer savory (Satureia hortensis) extract Summer savory (Satureja hortensis) oil Sweet cherry (Prunus avium) pit oil Sweet marjoram (Origanum majorana) oil Swertia chi rata extract Tagetes (Tagetes erecta) extract Tagetes oil... 

Pellitory (Parietaria officinalis) extract Rosmarinic acid Sandalwood (Santalum album) extract Sorrel (Rumex acetosella) extract Stearyl glycyrrhetinate Summer savory (Satureia hortensis) extract Tormentil (Potentilla erecta) extract Valerian (Valeriana officinalis) Valerian (Valeriana officinalis) extract Walnut (Juglans regia) leaf extract... 

Yeast extracts represent an important source of volatile sulfur compounds, many of which possess low odor threshold values. They are used as sources of flavor for a range of savory foods, especially when a meaty note is required. In spite of the usefulness of yeast extracts, there are very few reports of their volatile flavor components. The production of yeast extracts is briefly reviewed, and the volatile sulfur compounds which have been identified are discussed. A recent study is presented in which the aroma components of some yeast extracts were analyzed. A total of 268 compounds were identified, including 67 sulfur compounds. The 34 sulfur compounds reported for the first time comprised 3 aliphatic sulfur compounds, one sulfur-substituted benzene derivative, 10 thiophenes, 18 thiazoles and 2 alicyclic sulfur compounds. Their importance as components of flavors and routes to their formation are considered. 

Sample C Robust, savory, roasted flavor produced by blending different yeast extracts and further processing with sugars under mild conditions. 

The antinociceptive effect of Satureja hortensis L. (summer savory, Lamiaceae) extracts and EO, a medicinal plant used in Iranian folk medicine as stomachic, muscle, and bone pain deliver was assessed by Hajhashemi et al. (2002). The hydroalcoholic extract as well as the polyphenolic fraction and EO of the aerial parts of the herb were screened for their antinociceptive activity in the light tail-flick test, as well as in the formalin and also in the acetic acid-induced writhing test. While... 

Typical examples of flavonoid herbs examined by HPLC or CE have already been described in a previous contribution of this volume series [11]. This chapter aims to describe three mass techniques, the electrospray ionization MS, (ESI-MS), atmospheric pressure chemical ionization MS (APCI-MS), and ion trap MS (ITMS) techniques, and their application to the analysis of flavonoids in some standardized herbal extracts with proven therapeutic efficacy. In addition, the flavonoid composition of some commonly consumed vegetables with aromatic or savory properties (culinary herbs) is described. 

Hydrolyzed Vegetable Proteins (HVP), Savory Enhancers (MSG and 5 -Nucleotides), and Autolyzed Yeast Extracts (AYE)... 

Yeast extracts have high levels of RNA, the precursor of the 5 -nucleotides. Thus, they may serve as a source of these potentiators if the RNA is hydrolyzed. The yeast extracts also contribute a flavor of their own that is generally considered to be supportive of meat-like, cheese, and other savory flavorings. 

Yeast extracts/HVP — Normally one uses bakers yeasts or extracts thereof in seasonings. They serve both as a flavorant and bulking agent HVPs are typically used in meaty flavorings. These materials will add some flavor of their own typically considered savory or meaty in character. They also contribute flavor enhancers—MSG (HVP and yeast extracts) and 5 -nucleo-tides (yeast extracts). 

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