Search Results for: Ethyl alcohol
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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
of other, concentrated fruit flavours, such as banana, cherry, currant, peach, pineapple, raspberry and strawberry, are produced by combinations of various esters, together with special oils. the desired colours are generally obtained by the use of dyes. among the esters most generally employed are ethyl...
https://www.cargohandbook.com/Essences,_Fruit