This article is about chemical extracts. For the 2009 film, see Extract (film). For other uses, see Extraction (disambiguation).
This article incorporates text from a publication now in the public domain: Ward, Artemas (1911). The Grocer's Encyclopedia.
This article has multiple issues. Please help improve it or discuss these issues on the talk page.
This article is outdated. Please update this article to reflect recent events or newly available information. (June 2008)
This article may require cleanup to meet Wikipedia's quality standards. No cleanup reason has been specified. Please help improve this article if you can. (June 2008)
This article needs attention from an expert in Food and drink. Please add a reason or a talk parameter to this template to explain the issue with the article. WikiProject Food and drink (or its Portal) may be able to help recruit an expert. (June 2008)
An extract is a substance made by extracting a part of a raw material, often by using a solvent such as ethanol or water. Extracts may be sold as tinctures or in powder form.
The aromatic principles of many spices, nuts, herbs, fruits, etc., and some flowers, are marketed as extracts, among the best known of true extracts being almond, cinnamon, cloves, ginger, lemon, nutmeg, orange, peppermint, pistachio, rose, spearmint, vanilla, violet, and wintergreen.
1 Extraction techniques,
2 Chemical-created essence,
3 See also,
The majority of natural essences are obtained by extracting the essential oil from the blossoms, fruit, roots, etc., or the whole plants, through four techniques:
Expression when the oil is very plentiful and easily obtained, as in lemon peel.,
Absorption is generally accomplished by steeping in alcohol, as vanilla beans.,
Maceration is used to create smaller bits of the whole, as in making peppermint extract, etc.,
Distillation is used with maceration, but in many cases, it requires expert chemical knowledge and the erection of costly stills.,
The distinctive flavors of nearly all fruits, in the popular acceptance of the word, are desirable adjuncts to many food preparations, but only a few are practical sources of sufficiently concentrated flavor extract. The most important among those that lend themselves to "pure" extract manufacture include lemons, oranges, and vanilla beans.
A majority of other, concentrated fruit flavors, such as banana, cherry, currant, peach, pineapple, raspberry and strawberry, are produced by combinations of various esters, together with special oils. The desired colors are generally obtained by the use of dyes. Among the esters most generally employed are ethyl acetate and ethyl butyrate. The chief factors in the production of artificial banana and pineapple extract, and also important in the manufacture of strawberry extract, are amyl acetate and amyl butyrate, amyl alcohol being the principal constituent of that part of the alcohol obtained by the distillation of grain and potato starch, which is popularly known in the US as fusel oil and in Europe, generally by the title of potato oil.
Artificial extracts generally do not possess the delicacy of natural fruit flavor, but usually get close enough to provide real service and convenience when true essences are unobtainable or too expensive.