What Makes Flavor Emulsions Different From Flavor Extracts?
Extracts and emulsions are both flavor in different forms. They both undergo a process which generally intends to resolve the problem of mixing the oils taken from plants or chemicals and transfer that flavor into water (which do not mix well together) but is needed to make a liquid beverage. For example lets use a lemon for demonstration purposes. Take a lemon peel and as you squeeze it tiny droplets of oil will come out of the lemon peels surface. The tiny droplets are actually oils that contain a very concentrated amount of lemon flavor. If you take this tine droplet and mixed it into water the water will have a very distinct lemony taste. But as started since oil and water dont mix and we need to find a way to disperse this flavor. The end product of these dispersions are called extracts or emulsions. Extracts are solutions that are made by combining the flavoring oil with a 50% ethyl alcohol solution. Ethyl alcohol is the preferred solvent for solubilizing flavoring oils. After th
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- How different are MFIII VP gelcaps and PE softgels from other placenta extracts apart from being Swiss-made and their unmatchable impressive lists of credentials and certifications?
- How different are PE Softgels and VP softgels from other placenta extracts apart from being Swiss-made and their unmatched impressive lists of credentials and certifications?
- What Makes Flavor Emulsions Different From Flavor Extracts?
