Fruit essence

By essence it is customary to mean a concentrated aqueous-alcoholic solution of various oils of essential or synthetic fragrant substances. As a rule, natural and synthetic essences are distinguished. The first type includes solutions of essential oils that are extracted from plants by pressing, steam stripping or solvent extraction. Synthetic essences, in turn, are aqueous-alcoholic solutions of fragrant substances that are obtained by chemical synthesis.

Essential oils extracted from plant fruits are in most cases represented by oily volatile liquids with characteristic chemical and physical constants (specific rotation, density, refraction, essential and acid number), which are used to judge the purity of the finished product.

Fruit essence in production is obtained by dissolving essential oils of fruits in ethyl alcohol. Moreover, during the manufacture of fruit essences, some deterpenization of essential oils is observed, which is due to a decrease in the solubility of the tolerances when placed in an aqueous-alcoholic solution. The precipitated terpenes are separated by additional filtration.

Many beverage and confectionery formulations involve the use of fruit essences, the most common among which are lemon, orange, pineapple, cherry, pear, strawberry, cranberry, watermelon, strawberry, raspberry, blackberry, grape, peach, apricot, apple, melon, banana, mandarin, as well as extracts of such exotic podas mango and passion fruit.

In addition, water-alcohol solutions with aromas of mint, prunes, barberry and forest berries are often included in subspecies of fruit essence. All of them are distinguished by a bright rich aroma and subtle taste nuances of the raw materials used to obtain these concentrates.

Often, in the manufacture of various confectionery products, in particular cakes and cakes, chocolates with fruit fillings, souffles, ice cream and puddings, fruit essence is used. This additional substance can give ready-made culinary creations their own, unique zest. Cream-based cake, muffins and muffins, patties and cakes, biscuits and homemade bread will sound new when you add just a few drops of fruit essence.

Due to the fact that fruit essence is produced in liquid and very concentrated form, it must be added in extremely small quantities - in other words, using only a couple of drops of solution. It is better to always strictly adhere to the recipe of a particular dessert dish or cocktail in order to obtain the expected taste and aroma of certain fruits as a result. With excessive content of fruit essence, a bitter taste can be felt in the finished dish, which is extremely undesirable.