Abstract
Around 3000 additives are used to flavour or add aroma to food, cosmetics, and drugs. Of these, around 500 derive from animal (e.g., musk, civet, and ambergris) and vegetable sources such as spices, herbs, fruits, and roots; the remainder are synthetic. Natural sources may be used directly, but often the desirable compounds, essential oils, are separated by pressing, steam distillation, or solvent extraction (which avoids the destructive heat of distillation) resulting in aromatic extracts (syn. aromatic liquids) and flavouring extracts (syn. flavouring liquids). Essential oils also contain waxes, fats, other oils, acids, and pigments. Essential oils are often associated with the solvents (often a flammable alcohol or ether) used in extraction or added to aid handling and use.
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References
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© 1999 Springer-Verlag Berlin Heidelberg
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Fox, M.A. (1999). Extracts. In: Glossary for the Worldwide Transportation of Dangerous Goods and Hazardous Materials. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-11890-0_29
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DOI: https://doi.org/10.1007/978-3-662-11890-0_29
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