ChocalaPedia: oils

Citrus Oils

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Citrus Oils 
 
The discriminating manufacturer exercises a considerable amount of caution when buying a citrus oil - since it is  possible to adulterate the natural oil with terpenes and lemongrass citral without deviating from the ruirements of the legislated standards. 
 
The development of the machine pressing of citrus oils has not improved the quality of these oils. 
 
Lemon Oil.---- For example - the finest lemon oil is produced by manual sponge pressing. It may seem strange in this machine age that a manual operation should take precedence over a mechanical method - but hand pressing is the most scientific means yet devised by man for the production of perfect lemon oil. 
 
It is unspoiled by heat - steam - oxidation or metallic contact - and possesses all the characteristics of the pure - natural oil. 
 
If a confectioner requires the best possible lemon oil - he demands sponge-pressed oil. A useful point to remember is that the addition of small amounts of lemon essence will enhance the flavours of other fruit essences such as Blackcurrant and Raspberry.</div>

Citrus Oils

Citrus Oils The discriminating manufacturer exercises a considerable amount of caution when buying a citrus oil - since it is possible...

Floral Attars

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Floral Attars 
 
Source --- Floral ottos or attars are obtained by distillation or solvent extraction of the attar content of leaves - flowers - gums or woods of plant life. 
 
When it is considered that 1 lb. of rose attar requires 20.000 lb. of rose petals for its production - one can readily understand why these attars must be compounded with less expensive aromatic products before use in confectionery. 
 
 
 
The chief source of attar of rose is Bulgaria - where it is steam distilled from the petals of the damask rose. A drawback in the steam distillation process is that the sweetest constituent - phenylethyl alcohol - is carried away in the distillation water - and results in an attar whose odour is quite different from that of the natural rose. 
 
The usual adulterant for this attar is geraniol or synthetic rose. Musk - which forms the basis of a popular cachou flavour - is derived from glands of the male musk deer of Tibet. 
 
Synthetic Attars.---- Most of the floral attars are now produced synthetically - which brings the price within the compass of the confectionery manufacturer - particularly as only very small amounts are required to flavour a batch of lozenges or cachous adequately.</div>

Floral Attars

Floral Attars Source --- Floral ottos or attars are obtained by distillation or solvent extraction of the attar content of leaves - fl...

Peppermint Oils

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Peppermint Oils 
 
Source -- Peppermint oil is distilled from the perennial herb Mentha Piperita - which grows in the temperate climate of the U.S.A - Europe and Asia. 
 
The so-called Japanese peppermint is derived from the herb Mentha aruensis - grown extensively in Japan -Brazil and California. 
 
The oil is less fragrant than the piperita variety and possesses a peculiar bitter taste - possibly because of its higher menthol content. It is extracted by steam distillation. 
 
 
 
 
Another popular flavour is spearmint - derived from the herb Mentha uiridis - grown chiefly in Michigan, U.S.A . It would be a step in the right direction if this plant were more widely cultivated - as the flavour is interesting - pleasing and produces a cooling sensation on the palate. 
 
Owing to their high volatility - peppermint oils should be stored in a uniformly cool room and the containers kept well sealed.    </div>

Peppermint Oils

Peppermint Oils Source -- Peppermint oil is distilled from the perennial herb Mentha Piperita - which grows in the temperate climate of...

Essential Oils and Essences

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Essential Oils and Essences 
 
Flavourings constitute a very wide field - from essential oils - which are obtained by simple expression from oil-bearing fruits - to synthetic essences - which are composed of aromatic organic compounds. 
 
In the case of essences - whether fruit or synthetic - the constituent oils or aromatic compounds are brought into a perfect solution by means of a suitable solvent - such as isopropyl alcohol - ethyl  alcohol - di-ethylene glycol - triacetin and diacetin. 
 
 
Another type of flavouring essence may be composed by using an extract of  a fruit and reinforcing the natural products with suitable added synthetics. 
 
A typical formula is given here : 
 
Apricot extract ------------------------------------------------ 1.000 parts 
 
Gamma Lactone of undecylenic acid -------------------- 10 parts 
 
Nonyl aldehyde ----------------------------------------------- 1 part 
 
Vanillin --------------------------------------------------------- 0.5 part 
 
Ethyl vanillin -------------------------------------------------- 0.2 part 
 
Ethyl cinnamate ---------------------------------------------- 0.2 part 
 
Benzyl cinnamate -------------------------------------------- 0.2 part 
 
Tannic acid ---------------------------------------------------- 0.1 part   
 
 
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Essential Oils and Essences

Essential Oils and Essences Flavourings constitute a very wide field - from essential oils - which are obtained by simple expression fr...