Huntsville gazette., 1881-07-16
How Flavoring Extracts are Made.

How Flavoring Extracts are Made.
"There is mighty little genuine fruit
extract in the stups and fiavors Of COM
merce," the chemist of manufacture
ing house said, pushing aside glass jars,
strainers aud 'retOrts, so as to make a
clear space for some of his books of
formulas. q Natural favors are both
weak and costly. For instance, if you
sugar down pineappleS or strawberries
you get delightful natural sirup, but
your white esugas ealeae will cost. you
eighty cents.a gallon and. the fruits ex-
pensive, ,-as you know. The flavor is
just at its proper strength aHd will not
go great ways in favoring additions
,rf to the sirup; and SO only small por-
ton OF the fruit sirups and essences OF
commerce have any fruit about them.
Smell this.''l
- .ao He unstopped vial of thin, transpar.
ent liquid. it diffused strong pineap-
pie odor of irritating pungency.
That" he said, sis butyric acid
~ Mixed with alcohol, it is the pineapple
Oil of commerce, and it enters into
n nearly every flavor manufactured and
into most perfumes. 1t is extracted
VI = & from rancid fat: The tallow oil which
Is the basis of artificial butter will fur
of artificial favors is amyle, which you
4 will know better by the name of fusel
OIL. Some one of its compounds go
into the manufacture of the favors of
pineapple, strawberry, raspberry, april
cot, pear, orange and apple. Com
pounds of methyl, an extract of
coal tar, are also much used.
Succinic acid, obtained from am
ber; sebacic acid, extracted
fox llr-
extracted from a vegetable resin, but
now made from naphthaline, a coal-oil
product, are also much used in various
shapes. Formic acid, another ingredi-
ent, was originally derived from ants,
r and hence its name is derived from the
Latin word for ant, forn,ica. But it is
now manufactured artifically. Chloro-
form goes into some favors, notably
grape essence, and oxalic acid goes into
the bloom of gooseberry, apricot, lemon
and apple. Tartaric acid is also largely
used. Most of these substances are used
in the form of ethers, and their strength
of odor is due to their exceeding volatil-
-,--r ty.''y fr.FfTv rHMTFfa II
I j TtlAre not such compounds injuri-
ousp'
slTesas Not when used simply for f1avoring
purposes was the answer. '' The
reason why they may be USED to initiate
natural fl vors with such success is
doubtless due to the fact that the havors
of the natural fruits are due to their
presence. Butvric acid is naturally:
present in the pineapple, tartaric acid in
wine, citric acid in lemons, and oxalic
- acid in gooseberres. While artificial
navors or essences would be poisonous,
s'.E taken in large quantities, it does not fol-
low that their use as favors is injurious
any more than that almonds should not
be eaten because their concentrated ex-
tract is poisonous. AS a matter of fact
seeI soda water favors and candy tiavors are
almost Invariably artificial, and the bou-
quet and flavor of many bottle of wine
is due to the various amylic OR fusil Oil
aals ethers: ? isf asaG 1t.ff
81 remember" he continued, "see-
'r ing some time ago an anecdote about a
French wineseller, who said to his son:
''Always remember, my son, that wine
may be made out of anything, even
grape -juice'' have thought the same
thing often when have drunk the sweet
s cider of commerce. Of course there is
sweet cider that is made from apple-
juice and it may be kept from getting
,llg3 hard by the addition of bisulphite of
limes But there are immense quantities
OF sweet cider sold that are perfectly in
eF' nocent of apple Juice, and there are
plenty of receipts for making it. Peo-
pie that know what good apple cider is
are not likely to drink much of the man.
.ufactured cider, and if they did it would
I5atr not hurt them, although l should not like
to drink cider made from this receipt y
m s The chemist showed the reporter a
r. s trade receipt for cider, which called for
honey, catechu Gan astringent rosin),
- alum, yeast, bitter almonds, cloves,
burnt sugar and alcohol. The receipt
adds: eff too sweet, add sulphuric acid
to suit the taste.''
ssSulphuric acid,' he said, sis not
healthful article of diet; but, as 1 said
before, thing may be perfectly inno-
3 4 cent in diluted shape and in a very
small quantity that would be hurtful in
iH concentrated form. Odd, isn't it,
that delicate flowers and perfumes
should come from the refuse of the alb
81 battoir and the coal Oil distillery? But
great many pleasant things have
n humble origin. ."-Neo York Sun.
The tsCrOWlin' Ferlies."