Manual For The Essence Industry

MANUAL FOB THE ESSENCE INDUSTRY COMPRISING THE MOST MODERN METHODS FOR MAKING ALL KINDS OF ESSENCES FOR LIQUORS, BRANDIES, LIQUEURS, AND ALL ALCOHOLIC DRINKS, FRUIT-JUICES, FRUIT-WINES, AND JAMS. ALSO, MANU FACTURING MINERAL WATERS ESSENCES OF FRUITS AND OTHER VEGETABLE RAW MATERIALS FANCY LEMON A DES OF EVERY KIND ESSENCES FOR CONFECTION ERY, PASTRY, AND THE KITCHEN MANUFACTURING COLORS AND PERFUMES, AS WELL AS COS METICS AND SOAP PERFUMES WITH A FULL DESCRIPTION OF RAW MATERIALS AND OF LAB ORATORY PRACTICE BY E1UCH LALTER SPECIALIST IN THE BtivwiuciE INDUSTRY FIRST EDITION FIRST THOUSAND NEW YORK JOHN WILEY SONS, INC. LONDON CHAPMAN HALL, LIMITED 1916 COPYRIGHT, 191C, BY JOHN WILEY SONS, INC. Stanbope jprecs H. GILSON COMPANY BOSTON, U. S. A. CONTENTS PART PAGE I. THE TASTE, AND THE TRANSFER OF FLAVOR TO FOODS AND I K VERAGES 1,3 II. THE RAW MATERIALS YIELDING THE DIFFERENT TASTES . 13, 15 ITT. LABORATORY PRACTICE 45, - 17 IV. NON-ALCOHOLIC BEVERAGES MINERAL WATERS, FRUIT JUICES AND ESSENCES FOR EFFERVESCENT LEMONADES WITH A SUPPLEMENT ON JAMS AND FRUIT-WINKS 107, 111 V. THE MANUFACTURE OF LIQUORS, LIQUEURS, SPIRITS, AND OTHER ALCOHOLIC BEVERAGES 203, 21 1 VI. CONFECTIONERY, BAKERY AND CULINARY ESSENCES 295,303 VII. COLORING MATTERS FOR FOODS AND DRINKS 353, 355 VIII. COSMETIC ESSENCES PERFUMERY, COSMETICS AND SOAP PERFUMES 365, 371 INDEX 407 PART I THE TASTE, AND THE TRANSFER OF FLAVOR TO FOODS AND BEVERAGES The Function of the Taste. The Kinds of Tastes. The Harmony of the Tastes. The Transfer of Flavors. Originals, Surrogates, Imitations, and Fortifiers of the Flavors. Alteration of the Taste by Chemical or Physical Means. MANUAL FOR THE ESSENCE INDUSTRY PART I THE TASTE, AND THETRANSFER OF FLAVOR TO FOODS AND BEVERAGES THE FUNCTION OF THE TASTE The taste is one of our five senses, and however highly culti vated, it is the most sluggish of them all. It is allied to the sense of smell. Both the taste and smell are nerve sensations caused by ethereal vibrations, but those of smell are shorten, and affect the nervous system before the object causing them is observed, while the taste requires the immediate contact of the substance with the tongue. Flavor is of great importance to nutrients, although it has no direct influence on the nutritive value of the foods. It is but a valuable aid to make them enjoyable, and its first action is di rected to the nerves of the tongue. These nerves are very sensi tive to agreeable or disagreeable tastes, and this sensitiveness affects the nerves which excite the appetite and stimulate the activity of the stomach. A bad taste is repulsive to the stomach. On the other hand, a stimulating effect on the digestive functions is most valuable. The taste is not itself a substance, but is a special property of substances, to a certain extent a phenomenon of energy recognized by our nerves, and it is for this reason that it is possible to transfer the taste, or flavors, to our foods and beverages. The flavoring properties of the raw materials of whatever kind, and in conven ient form, can thus be transferred to the various foods intended for our nourishment or enjoyment, and this is the chief object of the essence industry. 3 4 MANUAL FOR THE ESSENCE INDUSTRY THE KINDS OF TASTES First and foremost, four main kinds of tastes are to be dis tinguished. These arc the sweet, sour, bitter and salt tastes. Their strength and intensity aredependent upon concentration or purity, and are influenced by a certain class of aromatic flavors, which are directly the opposite of the above standard kinds of tastes. The aromatic taste is derived from vegetable substances, and varies with the different kinds of materials. It usually accompanies the other tastes, and modifies them. With the exception of saccharin, the sweet taste is due to sugar, usually cane sugar, as only in certain cases is dextrose starch sugar used, and then only for the sake of cheapness...