Orange food flavouring: Natural Orange Flavouring | high strength flavouring


Orange Oil Natural Food Flavouring

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Next Working Day Delivery (UK)

When Choosing DPD:
Any order placed before 4pm (3:30pm for edible images*) Monday – Friday, with the Next Working Day Delivery option selected, will be dispatched the same business day (Monday – Friday). Orders placed after 4pm using this method will be dispatched on the next working day.

When Choosing Yodel:
Any order placed before 4pm (3:30pm for edible images*) Monday – Friday, with the Next Working Day Delivery option selected, will be dispatched the same business day (Monday – Friday). Orders placed after 8pm using this method will be dispatched on the next working day.

A signature is required for this method, so you will need to be at the delivery address to sign for it. Please allow an additional 24 hours for any order to be delivered to the Scottish Highlands.  Please also be aware that any deliveries to Northern Ireland with a ‘BT’ postcode will usually take three days to arrive (on 2 Day Northern Ireland Delivery).


Any order containing a product that is listed as a preorder, will be held until the preordered item has arrived in stock. Orders containing a preorder cannot be split, if other items are needed before the expected delivery date, these items should be ordered separately.

Weekend Deliveries (UK)

When Choosing DPD:
Any order placed before 4pm* on Friday, with the “Saturday Delivery” or “Sunday Delivery” option selected, will be dispatched on the same day for delivery between the hours of 8am – 6pm on the selected day.

When Choosing Yodel:
Any order placed before 4pm* on Friday, with the “Saturday Delivery” or “Sunday Delivery” option selected, will be dispatched on the same day for delivery between the hours of 8am – 6pm on the selected day.

A signature is required for these methods, so somebody will need to be at the delivery address to sign for it. If the order is placed after the 4pm cut-off on a Friday, the order will be dispatched for delivery on the following weekend. Please note we are unable to guarantee any order being dispatched to the Scottish Highlands or Islands to arrive within the quoted time frame.  

*Orders for edible images have a cut-off time of 3:30pm – orders placed after this time will be dispatched for delivery the following week day.

Orange Natural Food Flavouring | Concentrated Food Flavours

For International Delivery Pricing – Click Here

Next Working Day Delivery (UK)

When Choosing DPD:
Any order placed before 4pm (3:30pm for edible images*) Monday – Friday, with the Next Working Day Delivery option selected, will be dispatched the same business day (Monday – Friday). Orders placed after 4pm using this method will be dispatched on the next working day.

When Choosing Yodel:
Any order placed before 4pm (3:30pm for edible images*) Monday – Friday, with the Next Working Day Delivery option selected, will be dispatched the same business day (Monday – Friday). Orders placed after 8pm using this method will be dispatched on the next working day.

A signature is required for this method, so you will need to be at the delivery address to sign for it. Please allow an additional 24 hours for any order to be delivered to the Scottish Highlands. Please also be aware that any deliveries to Northern Ireland with a ‘BT’ postcode will usually take three days to arrive (on 2 Day Northern Ireland Delivery).


Any order containing a product that is listed as a preorder, will be held until the preordered item has arrived in stock. Orders containing a preorder cannot be split, if other items are needed before the expected delivery date, these items should be ordered separately.

Weekend Deliveries (UK)

When Choosing DPD:
Any order placed before 4pm* on Friday, with the “Saturday Delivery” or “Sunday Delivery” option selected, will be dispatched on the same day for delivery between the hours of 8am – 6pm on the selected day.

When Choosing Yodel:
Any order placed before 4pm* on Friday, with the “Saturday Delivery” or “Sunday Delivery” option selected, will be dispatched on the same day for delivery between the hours of 8am – 6pm on the selected day.

A signature is required for these methods, so somebody will need to be at the delivery address to sign for it. If the order is placed after the 4pm cut-off on a Friday, the order will be dispatched for delivery on the following weekend. Please note we are unable to guarantee any order being dispatched to the Scottish Highlands or Islands to arrive within the quoted time frame.  

*Orders for edible images have a cut-off time of 3:30pm – orders placed after this time will be dispatched for delivery the following week day.

There’s Bad News for Hipsters Who Only Buy Food With “Natural Flavors”


No word better sums up our society’s near-obsessive pursuit of “healthy” lifestyles. Incidentally, no word is as ambiguous in meaning.

But “natural” is a word worth understanding. The market for health food is so big that even Walmart is getting on board, and the global market is expected to be worth $1 trillion by 2017. Thus slapped on so many of the wholesome sauces, salsas, chips, cereals and drinks that fill our healthy pantries is the word “natural,” specifically the phrase “natural flavors.” 

Switching from artificial to natural flavor is an easy way for food companies to lure in customers (and cheaper than getting organic certification). But the people getting lured might have the wrong idea: While “natural flavors” conjures up images of fresh-squeezed juice and sun-ripened raspberries, they’re mostly made from chemicals and produced in a lab — just like artificial flavors. And they aren’t always healthier for you.

What makes a flavor “natural”? The term “natural flavors” is actually regulated by the Food and Drug Administration, unlike foods simply labeled with the meaningless word “natural.” The only flavors that can call themselves natural are those that were at one point derived from a living plant or animal. Artificial flavors are 100% synthetic. But they can still be hard to tell apart.

Take, for example, orange flavor. While the chemistry of any orange flavor will be similar, it’s how it gets from peel to plate that makes the difference in designation. “Natural orange flavor is the essential oil of the orange,” said John Hallagan, general counsel for the Flavor and Extract Manufacturers Association. “It’s simply pressed and extracted from the peel.”

While an artificial flavor is an amalgamation of chemicals mixed together in a lab, natural flavors use methods that most of us are familiar with: roasting, heating, fermentation and pressure. “Artificial flavors are produced using methods that would be characterized as chemistry,” Hallagan said. “Natural flavors are produced using traditional food processes that we use in the kitchen.”

But natural flavors have chemicals too. Even an orange peel contains 50 or 60 chemicals that mix to create what we think of as “orange flavor.” One main chemical, called limonene, makes a citrus taste like a citrus, while the rest can be tweaked, added or omitted to get the version of flavor a company desires. 

“Flavorists have an artist’s palette of substances to choose from,” Hallagan said. That’s why we find huge variations of, say, strawberry flavor in our food.


What are we actually getting when we buy foods made with mysterious “natural flavors”? The short answer: often hundreds of things. In addition to the chemicals that add flavor, companies can use artificial solvents, emulsifiers or preservatives to help balance taste and texture.  

Natural flavors aren’t necessarily better for you. “There is that feeling that natural flavor is better and healthier for you,” Dave Andrews, senior scientist for the Environmental Working Group, told Mic.

Because of that, we pony up, sometimes paying ten times more for a natural flavor than an identical artificial one. Beverage companies in particular like to use the positive image that “natural” conjures up to their advantage. Alternative soda companies like Hansen’s brag that their products “have always been free of preservatives, caffeine, sodium, artificial flavors and colors,” a seemingly surefire selling point in this age of healthy habits.

The same healthy eating impulse behind “natural” has also propelled the rise in organics: Since 1990, organic sales have grown by 3,400%, and natural flavors have grown along with them. Organic foods are not allowed to use artificial flavor. But while eating organic cuts down on pesticide use, consuming natural flavors has little effect on the planet, nor does it make you healthier.  

“The differentiation [between natural and artificial] is extremely small,” Andrews said; they’re both pretty safe, and both chemically similar. For those who are worried about scientists tweaking their food, they might as well stick to real juice or fruit and leave the all flavored foods — natural and artificial — behind.

Orange Extract and Oil Recipes

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Hard Candy

An easy recipe for hard candy. The hardest part is waiting for the sugar to reach the proper temperature. Be patient and use a candy thermometer for perfect candy. This recipe can easily be adjusted by using different flavored extracts and food colorings.

Figgy Pudding

Dense, moist cake reminiscent of the Victorian dessert, this figgy pudding was the perfect finale to a chestnut-stuffed, Christmas goose dinner. Serve warm with whipped cream flavored with liqueur.

Cranberry-Orange Biscotti

I received this recipe from a friend, and it’s great! I use the convection bake setting on my oven, so it’s usually 50 degrees hotter than normal ovens. you may want to add 50 degrees depending on your oven.

Pumpkin Cobbler

This is the recipe everyone asks me to make and bring starting in October and through the holidays. It is simple and delicious!

Grandma’s Taffy

A quick and easy recipe for any flavor of taffy you can think of!

Inspiration and Ideas

Creamsicle Cheesecake

Creamsicle® Cheesecake

“A lovely, easy-to-make dessert that’s a sure-fire crowd pleaser.” – Baricat

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Carrot Cupcakes

Watch how to make these Carrot Cupcakes with White Chocolate Cream Cheese Icing.

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Orange Creamsicle Candied Pecans

Orange Creamsicle Candied Pecans

These are a year-round favorite in our house. We’ve made several variations and still come back to this one as our all-time favorite. Hand-shelled pecans from Grandma’s tree, with a vanilla-orange sugar coating that gets its depth from cinnamon, pepper, rosemary, and a bit of Kahlua® and Grand Marnier®.

More Orange Extract and Oil Recipes

Really Cranberry Orange Yummy Gummy Pudding Cake

If you love cranberries and a dense cake, then this is the recipe for you. This cake is super moist with a great orange taste and tons of fresh cranberries. I had to put it away or I wouldn’t stop eating it! This is great for a party. Serve it warm with ice cream!

Orange Pizzelle

A thin and crispy Italian wafer flavored with orange zest. Christmas wouldn’t be Christmas without orange pizzelle! I own a Villaware® Prima Pizzelle Baker. It makes 2 pizzelle at a time. Store in an airtight container.


Pomanders are one-of-a-kind, no-bake chocolate cookies. This recipe has been handed down from many generations in our family. As a tradition, Grandma has made Pomanders for us nearly every Christmas, but they are great year-round! The longer you let these no bake cookies set the better they taste. So, make them a few weeks before you plan to eat them, hide them from your family and friends, and have patience! Store in tight containers for two to three weeks to let the flavors fully cultivate and intensify. You can eat these right after they’re made, but for best taste let them sit at least two weeks.

Orange Meltaway Cookies

These cookies are unique in both flavor and texture. Because they are made with powdered sugar instead of granulated sugar, they have a texture that just melts in your mouth. One of our family favorites!

High Five Orange Rolls

My son loves the orange rolls that come in a can. But he wanted them homemade. After trying a couple recipes and none of them meeting his approval, I came up with my own. After getting thumbs up AND a high five from my son, I finally had a recipe! These are made overnight and baked in the morning.

Cornmeal Sugar Cookies

This is a wonderfully different crispy sugar cookie. This cookie can be made as a cut out or a refrigerator cookie. This cookie is also wonderful when dipped in melted chocolate.

Pennsylvania Snow Drops

A Christmas cookie that we have made in our family for years; nobody knows where it came from. It’s been revised over the years but still is the same.

Sherried Orange Walnuts

A scrumptious concoction of candied walnuts, incorporating cream sherry, orange zest and brown sugar. These freeze well.

Leftover Phyllo Dough Pastries

I never knew what to do which a few sheets of phyllo dough – not enough for a whole dish but of course nothing I would ever throw out. So I concocted these pastries. This is meant to be a recipe using leftovers so make with whatever you have.

White Wedding Cake

This is a great white wedding cake for those of you who like it plain. When I was a child, one of my neighbors who was elderly made a lot of wedding cakes for family and other people, and she took great pride in her work. She used fancy staircases you get in cake decorating stores, and even crocheted certain decorations. All is in your imagination. No professional baker did what she did. Be creative.

Cranberry-Orange Cookie Bars

The first time I tried these, a co-worker on a specialized team brought them in for breakfast. She got them from Starbucks® (a seasonal delight, I’m told). So, I checked them out after I got off from work and at over $2 per little “triangle” piece, I decided I’d learn to make them for a lot less. My family members all urged me to recreate these. So after a bit of research, I found that there’s a few copycat recipes online; but this is my twist on that concept.

Orange-Flavored Springerle Cookies

This recipe is the most genuine, using hartshorn (baker’s ammonia) as the leavening agent to add crispness. Baking powder can be used as an alternative. Store them in an airtight container for a week before serving, allowing the flavors to develop. The cookies can be stored at room temperature for up to 1 month.

Creamy Orange Fudge

White chocolate, cream cheese, confectioners’ sugar and orange extract are the only ingredients in this easy, no-cook orange-flavored fudge.

Easy Orange Ricotta Cake

An easy recipe using a cake mix. The added ricotta cheese, orange juice, and orange zest kicks the flavors up a notch.

Daffodil Cake

This is a great spring angel food-type of cake made with two flavors of batter alternated in a tube pan.

Classic Cup Christmas Cookies

These cookies are very pretty, and tasty. Look great on gift trays during the holidays, with the green and red. If you don’t like cherries used sweetened dried cranberries.

Orange Creamsicle® Sugar Cookies

These delicious cookies will remind you of an orange Creamsicle®. I created it by combining two of my favorite recipes. It is a family favorite!

Chocolate Clementine Cake

A delicious way to use clementines! Standard boxed yellow cake mix is kicked up with clementines and chocolate in this refreshing and very easy cake!

Orange Cream Cake IV

Just like the popular ice cream treat. This cake serves at least 10 to 12 people and it’s mmm mmm good!

Viennexican Coffee

I created this coffee drink out of a craving for a little kick to my coffee. Based on my love of hot chai, I began to feel that North Americans have a distinct lack of health-giving herbs and spices in our native cuisine. Hopefully a delicious hot cup of Viennexican can assist. Thinking of the spiciness of Viennese coffees and of the chocolate and fruit flavors of South American beverages, I believe the combination makes a beautiful result for the taste buds and the system as a whole!

Apricot Brandy Pound Cake I

I collect cake recipes that use a box cake mix as the base. This cake is rich, delicious and easy! This cake freezes well.

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Why and When You Should Use Orange Zest Instead of Juice

If you want to bake something with an orange flavour, recipes will more often than not, not use orange juice. Instead, you will use orange zest (or both). But why is that the case?

That orange zest is actually packed full of flavour and that flavour is actually different from that present in the orange juice! There’s a lot of fascinating chemistry involved and it has a lot to do with solubility of flavours in water vs. oil. We’ll dive into all the details.

The orange, its structure and the peel

Let’s start by dissecting an orange. If you look closely at an orange cut in half, you will see several quite distinct regions. The inside is the fleshy fruit itself, with its vesicles full of juice. This section consists for a large part of water of course as well as sugars and acids.

Around that juicy section there’s a whitish region and than a thin bright orange outer layer. Those two layers together make up the peel of the orange and it protects the fruit against heat, dehydration, insects and other pests.

Those two layers in the peel are very different though and not just in colour. The white region, also called rind or albedo, surrounding the fruit can be quite thick and bitter. You will notice it doesn’t really taste like orange. Instead, it’s quite bland and dry because of the higher amount of fiber. When you’re making an orange flavoured cake or pie, you would not use this white layer.

The orange outside layer (more on its colour here) is also called the flavedo. This layer smells a lot like an orange. If you rub an orange against your hand you will probably smell it already. Part of this flavour comes from the oil glands that reside in this layer. These are tiny pockets of oil inside the peel.

The oils made in the glands serve as a defense system for the orange. However, it’s also these oils that have a strong flavour and aroma.

Apart from these oil glands the orange layer consists of a variety of other molecules such as waxes, various polymers and fatty acids.

This orange has had some of its outer orange peel removed for a pie a few days ago. It has dried out a lot by now demonstrating the protective function that this layer normally has!

How to make orange zest

Orange zest is what you get when removing just that outside flavourful orange layer from the orange. When making orange zest you want to be careful to just remove that outer layer, so you don’t want to handle the orange too roughly.

Good tools to use for making orange zest are a simple fine grater, a microplane is even finer, So, when you want to make orange zest, you only want to use the outside of the orange, the actual orange part. You do this by gently grating of the outside with either a fine grater (don’t use a rough one), a microplane or a zester (a small little tool that just pulls off small strands of the peel).

In some instances you use the zest to infuse something, for example cream of milk. You will remove the zest again later on in the process. In those cases you can also gently cut off a thin slice of the orange peel (again, don’t take off to much of the white) and use that.


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  • Fine grater
  • A zester
  • Just a simple small knife
Storing orange zest as an extract

If you can’t use all your orange zest in one go,there is a way to preserve it for longer, by making it into an extract. It’s very similar to what you would do when making a vanilla extract.

Since most of the flavours in zest are oil soluble they tend to dissolve in ethanol (= alcohol) quite well. Learn more about making such an extract in a separate post.

Using orange peel/zest instead of juice

When using orange peel we just use that section of the orange which has all these great flavours, the flavedo. The flavours in this section are quite concentrated. There is a lot of flavour in only very little peel. However, the contrary is the case for the juice. There is a lot of juice (water) with less concentrated flavour.

If you’re baking a cake you don’t want to add a lot of additional moisture, so you can’t use unlimited amounts of orange juice. The batter may become too liquid. It is a lot easier though to add a lot of concentrated flavour in the peel.

Fat vs water soluble flavours

And there’s another difference. The peel and juice actually taste and smell different. They contain slightly different flavour molecules. Part of this is due to an important concept in chemistsry: hydrophobicity & hydrophilicity. This concept refers to water molecules are water soluble (hydrophilic) or oil soluble (hydrophobic). Different flavours have different molecular structures. Because of these differences in structure, they can have a different preference of oil vs. water.

What you might have guessed by now is that the orange peel contains mostly oil soluble flavours, whereas the juice will contain more water soluble ones. Since these are actual different molecules, their flavours are also slightly different! The fruit has evolved in a way that the outside is suitable for getting rid of pests whereas the inside is an acceptable food for animals and a good protection for the seeds.

Flavour of factory juice

Have you ever noticed that store bought orange juice tastes different from freshly pressed one? This difference is very much country dependent, but one of the reasons actually is the presence (or absence) of flavours from the peel! Manufacturers of orange juice know that we expect our orange juice to taste a certain way and to strengthen that flavour they add some of the peel’s flavours into the juice. This changes the flavour profile!

Of course, addition of flavour isn’t the only add. Manufacturers also add back vitamin c, but that’s a wholly different topic.

Infusing cream with rosemary and zest peel slices to make a creamy pie filling. after the infusion step both the rosemary and orange were removed again but the flavour lingers on.

Using orange zest

Orange zest is used in a lot of different recipes. You will find it in cakes, pies, ice creams and breads. In almost all cases you will use orange zest to add flavour. Orange zest won’t affect the texture of your product (which is often exactly why you use it). The most common way to use it is to just add some finely grated zest to a recipe and let it do its thing. That’s what we did when making waffles with orange zest or blueberry muffins.

As we mentioned earlier, in some cases you use the zest to infuse flavour at a step during the process, before removing it again. This is common to do for making ice cream, drinks or a pie filling for instance (and you can also do it for spices).


JBTech Food, Citrus peel oil recovery manual, link

A study on the appearance of an orange

On oils in citrus fruits or learn more about the chemistry of orange oils.

Tetrapak, Principles of processing orange juice (chapter 4), Orange book, link

Assessment of Grape, Plum and Orange Synthetic Food Flavourings Using in vivo Acute Toxicity Tests


The present study evaluates the acute toxicity of synthetic grape, plum and orange flavourings in root meristem cells of Allium cepa at the doses of 3. 5, 7.0 and 14.0 mL/kg and exposure times of 24 and 48 h, and in bone marrow erythrocytes of mice treated orally for seven days with 0.5, 1.0, 2.0, 5.0 and 10.0 mL/kg of flavouring. The results of the plant test showed that grape, plum and orange flavourings, at both exposure times, inhibited cell division and promoted the formation of a significant number of micronuclei and mitotic spindle changes. These alterations were observed in at least one exposure time analysed, demonstrating a significant cytotoxic, genotoxic and mutagenic activity. In mouse bioassay, animals treated with 2.0, 5.0 and 10.0 mL/kg of flavouring died before the seventh day of treatment. The amounts of 0.5 and 1.0 mL/kg of the three additives were cytotoxic to erythrocytes, and treatment with the grape flavouring significantly induced the formation of micronucleated cells in the bone marrow of animals. Therefore, under the study conditions, the grape, plum and orange flavouring additives promoted significant toxicity to cells of the test systems used.

Key words: aroma and flavour additives, toxicity, cell division, mitotic spindle changes, micronucleus


Globalisation and the development of new technologies have caused significant changes in the human eating habits, who, in recent decades, have frequently consumed foods rich in chemical additives (1). These substances, also called microingredients, include synthetic flavourings of special importance for the food industry as they provide sensory properties of aroma and flavour to all kinds of processed foods (2, 3). These synthetic additives have a complex formulation containing diverse chemical compounds, such as diluents, preservatives and colourants, among others (4, 5) and are classified by the food industry into nature-identical and artificial additives (2).

Worldwide, flavour and aroma additives are standardised and released for use by food safety agencies Food and Agriculture Organization (FAO) and Flavour and Extract Manufacturer Association (FEMA) (2, 3), and nationally by the National Sanitary Surveillance Agency (ANVISA) through RDC Resolution 2 of January 15, 2007 (4). However, these regulatory agencies do not report in detail which compounds and concentrations are found in these microingredients, and to date also have not defined the acceptable daily intake (ADI) and the tolerable dose limit of flavouring for each food type (1, 2, 4, 6, 7). Moreover, the enforcement agencies do not require industrialised food manufacturers to display on product labels the description of the substances that make up the flavouring used in each product (4). Similarly, these agencies do not require the additive manufacturers to give the description on the label of the chemical components found in the aroma and flavour additives (57).

Because of this lack of information, Konishi et al. (8), Koca et al. (5), Marques et al. (3) and Moura et al. (1) highlight the priority for evaluation of the cytotoxic, genotoxic and mutagenic potential of microingredients of aroma and flavour. Similarly, the FEMA and ANVISA emphasise the need for studies on acute toxicological effect in different bioassays, with the justification for obtaining the data indicating the need for more detailed research on the toxicity of these substances (2, 4, 9).

Cytotoxic, genotoxic and/or mutagenic compounds can alter vital cellular mechanisms, such as gene replication and transcription, and promote mitotic spindle alterations and chromosomal breaks. These changes can significantly impair cell division of the affected tissue or organ, and trigger and/or potentiate cancerous processes (1012). According to Zaineddin et al. (13), Moura et al. (1) and Santana et al. (14), the development of the most common types of cancer results from the interaction between endogenous and environmental factors, remarkably the diet, particularly when composed of processed foods in excess.

Root meristem cells of Allium cepa L. (onion) are an efficient test system for initial screening of acute cytotoxicity and genotoxicity of chemicals (14, 15). This bioassay provides excellent proliferation kinetic properties and a few chromosomes (2n=16), which facilitates the detection of mitotic spindle changes and chromosomal breaks (16, 17). It also allows the verification of changes in the cell division or mitotic index when exposed to chemical compounds with potential cytotoxic action (3, 16), and shows mostly a satisfactory similarity to results obtained in other bioassays (1, 3).

Among the methods assessing the damage caused by cytotoxic and/or mutagenic substances in animals, the micronucleus test carried out preferably in blood tissues of high proliferative activity stands out, since their cells are frequent targets of clastogenic agents (18). This test allows, by means of micronucleated erythrocyte frequency, to infer whether the tested substances or chemicals cause disorders, such as breaks and chromosome bridges and/or chromosomal delays during cell division (18, 19), and also to evaluate the cytotoxicity of substances through reduction of erythropoiesis in the analysed tissue. In this way, this bioassay is considered the main in vivo evaluation of acute exposure among cytotoxicity tests and therefore a very important parameter in the evaluation of safety in the use of compounds or chemicals in general (20).

Thus, the present study analyses the cytotoxic, mutagenic and genotoxic potential of synthetic, nature-identical, grape, plum and orange flavourings with the use of root meristem cells of A. cepa and femoral bone marrow of mice. These additives were chosen for analysis because they are used extensively by the food industry in the manufacture of processed sweet foods, such as processed fruit juices, milk drinks, ice cream, jellies, candies, jams, mixed alcoholic drinks and liquors.

Material and Methods

Food flavourings

In this study, no dilution was made to set the doses of flavourings, that is, the toxicity of these additives was tested directly from the original solutions sold on the market. This is because the aroma additives have complex chemical formulation not described in detail by food safety agencies, and so, the concentration and the action of compounds present in these microingredients could be altered if diluted. It is also important to mention that the formulation of all synthetic food flavouring standards throughout the word and in Brazil is regulated by ANVISA (4).

Synthetic, nature-identical, grape, plum and orange liquid flavourings were obtained from a retailer specialised in national and international marketing of synthetic food additives (Trajano Food Addittives, Recife, Brazil). The label of the three flavorings suggested the use of 7.0 mL per kg of mass, so the first dose set for the study was 7.0 mL/kg and the other two were 3.5 and 14.0 mL/kg. Flavouring solutions were stored in 100-mL amber bottles and were used before expiry date. Toxicity tests on A. cepa root meristem were performed between September and November 2015.

As mentioned previously, to date, there is no acceptable daily intake (ADI) set for flavourings in general and there are no studies in the literature on the toxicological assessment of these substances in animal assays. Thus, for the assessment of the toxicity of grape, plum and orange additives, the doses of 0. 5, 1.0, 2.0, 5.0 and 10.0 mL were determined based on the method proposed by Miller and Tainter (21).

Determination of cytotoxicity by Allium cepa assay

Onion bulbs were placed in aerated bottles with distilled water at room temperature (approx. 27 °C) until obtaining approx. 2.0 cm long roots. Five onion bulbs per each experimental group were used. Before treatments, some roots were fixed in Carnoy’s solution 3:1 (ethanol/acetic acid) for 24 h and used as control.

Next, the remaining roots were placed in their respective solutions of flavouring for 24 h and then some roots were taken and fixed in Carnoy´s solution. Subsequently, the rest of the roots on each bulb were returned to their respective solutions, where they remained for another 24 h. Then, the roots were collected and fixed again. The exposure times of 24 and 48 h were set to evaluate the effects of flavourings on more than one cell cycle. At each collection, on average, three roots per bulb were taken.

On average, three slides were mounted per bulb, following the protocol proposed by Guerra and de Souza (22), and analysed under an optical microscope (Zeiss, São Paulo, Brazil) with 40× objective lens. Per each bulb, 1000 root cells were analysed, totalling 5000 cells of the control, and root cells treated for 24 and 48 h. Cells in interphase, prophase, metaphase, anaphase and telophase were examined.

The number of interphase and dividing cells was calculated for each control and exposure time and the cell division or mitotic indices for evaluation of the cytotoxic effect were determined. Mutagenic action of flavourings was analysed by determining the number of micronucleated cells, and genotoxicity by mitotic spindle changes.

Cytotoxic effect of synthetic flavourings on mice

In order to evaluate the toxicity of grape, plum and orange flavourings in an animal bioassay, Swiss mice (Mus musculus L.), males and females, three months of age and 50 g of average body mass, were provided by the Central Animal House, Federal University of Piauí (Teresina, Brazil). During the experiment, mice were kept in plastic cages at a constant temperature of (25±2) °C and 12 h light/dark cycle, and fed standard commercial chow and water ad libitum.

Mice used in this study were treated according to the principles set by the Brazilian College on Animal Experimentation (COBEA) (23) and in accordance with the requirements of Brazilian law (24). The experimental protocol with rodents developed in this study was previously approved by the Ethics Committee for Animal Experimentation (CEEA) of the Federal University of Piauí (opinion 008/2015).

A total of seven experimental groups were established for the analysis of flavourings: two control groups, one consisting of non-treated animals, and the other containing animals treated with the doses of 50 mg/kg of cyclophosphamide (Merck, São Paulo, Brazil), equivalent to 36.45% lethal dose; and five groups of animals treated with grape, plum or orange flavourings (in mL/kg): 0.5, 1. 0, 2.0, 5.0 and 10.0.

For each experimental group, three mice were randomly selected according to gender. Flavourings were administered via gavage in a single daily application for seven days using a syringe for oral administration of small dosages. Mice of the positive control group received a different treatment consisting of cyclophosphamide at 50 mg/kg intraperitoneally, only 24 h before the sacrifice. On the eighth day, after sacrifice by cervical dislocation, femora were removed by surgery for bone marrow extraction.

Bone marrow extracted from mice was inserted into medium for karyotyping and then centrifuged in a tube twice at 1000×g (model MIKRO 185 centrifuge; Hettich Lab Technology, Beverly, MA, USA) for 5 min. A drop of the suspension obtained from each animal was spread on a slide. After drying, the material on the slides was fixed in pure methanol for 10 min, allowed to dry at room temperature with Giemsa (Merck) diluted in phosphate buffer, pH=6. 8, at a ratio of 1:10 for 15 min. After staining, the slides were washed in distilled water and air-dried.

The bone marrow material was analysed under oil immersion microscope (Zeiss Microscopy Brasil, São Paulo, Brazil) in which for each smear, 200 polychromatic erythrocytes (PCE) were examined. To determine the cytotoxicity, a total of 400 PCE and normochromatic erythrocytes (NCE) were counted per animal (200 per blade) and the PCE frequency was determined as a ratio of PCE and PCE+NCE. For mutagenic assessment, micronucleated cells were counted in 1000 erythrocytes per animal.

Statistical data analysis

The results obtained in Allium cepa were analysed by χ2 statistical analysis (p<0.05). Data obtained from the animal bioassay were tested by ANOVA followed by Tukey’s post-hoc test using STATISTICA v. 7.0 software (Dell, São Paulo, Brazil), and p<0.05 was adopted as significance level.

Results and Discussion

Based on the results for grape flavouring in , it is observed that after the exposure of Allium cepa root meristem cells to the dose of 3. 5 mL/kg for 24 h, the mitotic index was not significantly different from its control. However, the cell division index after the exposure for 48 h to the same dose was statistically lower than the respective control and the above result. At doses of 7.0 and 14.0 mL/kg of this same flavouring, cell division index after the exposure for 24 and 48 h was significantly lower than those of their controls. In addition, comparison of the values of mitotic index between the samples exposed for 24 and 48 h did not show significant differences.

Table 1

Number of cells observed in each phase of the cell cycle in root meristem tissue of Allium cepa treated with water and synthetic grape, plum and orange flavourings

Grape flavouring
control3320894297294195168033. 6a
48444216212912114655811. 2b
7.024444517814911811055511. 1b
control3605753322167153139527. 9a
4845202388779764809. 6b
Plum flavouring
3.52444861811261614651410. 3b
control404044719317814296019. 2a
484775816733442254. 5b
14.02445591789734323416. 8b
Orange flavouring
control425524119416214874514. 9a
4848495533471511513. 2b
7.0244778943449452224. 4b
control453221912111311556811. 4a
484871572321281292. 6b

After the exposure of A. cepa cells to 3.5 mL/kg of the plum flavouring for 24 and 48 h, a significant decrease in cell division was observed compared to the mitotic index of its respective control (). The cell division index of samples exposed for 24 h was significantly different from the value after 48-hour exposure, when cell proliferation decreased dramatically with the increase of the exposure time. In turn, the values of cell proliferation after the exposure to 7.0 and 14.0 mL/kg of plum flavouring and 3.5, 7.0 and 14.0 mL/kg of the orange flavouring, as seen in , after both exposure times were significantly lower than those registered of their respective controls. However, there were significant differences in mitotic index values between the samples exposed for 24 and 48 h to the same amounts of plum and orange microingredients.

According to the results in , all tested amounts of grape, orange and plum flavouring were cytotoxic to root meristem cells of A. cepa at both exposure times, which is confirmed by significant antiproliferative effect caused to the cells.

shows that 3.5 mL/kg of the grape flavouring did not cause significant damage to the meristem cells after 24 h of exposure. However, this dose after 48 h of exposure caused significant alterations to the cells compared to its respective control and the results after 24 h of exposure. Nevertheless, the doses of 7.0 and 14.0 mL/kg of grape flavouring induced the development of a significant number of cellular abnormalities after 24 h of exposure. All doses of the plum flavouring induced a significant number of mitotic spindle changes and micronuclei in root cells 24 and 48 h after the exposure. All three doses of orange flavouring did not induce a significant number of alterations in the examined cells after both exposure times. Therefore, it can be concluded that the amount of 3.5 mL/kg of grape flavouring after 48 h of exposure and 3.5, 7.0 and 14.0 mL/kg of plum flavouring, after both exposure times, proved to be genotoxic and mutagenic to the tested A. cepa cells.

Table 2

Number and types of cellular abnormalities observed in root meristem cells of Allium cepa treated with water and synthetic grape and plum flavourings

(V/m)/(mL/kg)t(exposure)/hColchicine metaphaseAnaphase bridgeTelophase bridgeMicronucleusBinucleate
Grape flavouring
3. 524100001a
Plum flavouring

The significant number of micronuclei and chromosomal alterations observed in root meristems treated with grape and plum flavourings () confirms the antiproliferative effect in root meristem cells (). According to Santana et al. (14), inhibition of cell division is related to cell death caused by disturbances, such as toxic action of chemical substances or compounds to cell division kinetics or essential chromosomes or cells. These events, according to Gomes et al. (25) and Marques et al. (3), cause significant reduction in cell replacement and alter protein synthesis of the tissue or organ where they occur.

Regarding the evaluation of flavouring toxicity to mice, animals treated with 2.0, 5.0 and 10.0 mL/kg of grape, plum or orange flavouring died on days three, four and five of the experiment, respectively. From the third day of treatment, all three animals treated with 10 mL/kg of grape microingredient had severe abdominal swelling. Unfortunately, it was not possible to determine the LD50 (median lethal dose) of the three additives with the doses evaluated herein.

The treatments with 0.5 and 1.0 mL/kg of the three flavourings () altered the maturation cycle of mouse bone marrow cells, reducing the number of polychromatic erythrocytes, and thus, under the study conditions, these doses can be characterised as cytotoxic. These results corroborate those observed for A. cepa (), where the investigated doses of grape, plum and orange additives drastically reduced the cell division index of root meristems, indicating a strong cytotoxic activity.

Table 3

Cytotoxic and mutagenic potential of grape, plum and orange flavourings determined in femoral bone marrow cells of mice (Mus musculus) treated orally for seven days

Group(V/m)/(mL/kg)Cytotoxic activityMNF
Negative controlNo treatment1.12±0.323±2.5
Positive controlCyclophosphamide(0.5±0.11)a(15.3±4.2)a
Grape flavouring0.5
Plum flavouring0.5
Orange flavouring0.5

also shows that the doses of 0.5 and 1.0 mL/kg of grape flavouring had mutagenic potential because they induced a statistically significant formation of micronucleated erythrocytes. The results observed in A. cepa for this microingredient () corroborate the data observed for grape flavouring in animal cells, where the treatments promoted cellular alterations, such as micronuclei, at a significant frequency. It is known that micronuclei, being acentric fragments that were not incorporated into the nuclei of cells during telophase, can cause cell death due to suppression or reduction of expression of primary or primordial genes. Thus, the significant presence of micronuclei in tissue promotes systemic cytotoxicity, resulting from high mutation rates and, consequently, genetic instability in cells (26). Importantly, although genetic toxicity is not a measure of carcinogenicity, it is often related to the onset of cancer, since there is a positive correlation between the increased frequency of micronuclei and the appearance of tumours in mammals (27).

Unfortunately, the chemical composition of grape, plum and orange flavourings was not found in the literature or on the labels. However, the scientific literature demonstrates the toxicity at the cellular level of chemical constituents with diluent and preservative activities, according to RDC Resolution (4) on the basic formulation of flavourings, and corroborates the data obtained for the three flavourings evaluated in this study. Among these compounds benzoic alcohol stands out, as it is responsible for maintaining uniformity and facilitating incorporation and dispersion of the flavour in food products. Analysing the action at the cellular level of this diluent, Demir et al. (28) found that the alcohol promoted significant damage to the mitotic spindle and therefore to cell division in human peripheral blood cells.

Furthermore, diacetyl (butane-2,3-dione) is another diluent found in the formulation of flavourings. In lymphoma gene mutation assay in rats, Whittaker et al. (29) reported that this compound caused significant damage to the loci on chromosome 11 of these cells, causing loss of the enzyme thymidine kinase gene expression. Likewise, More et al. (7) observed that the diluent diacetyl had the potential to replace thymine with guanine in euchromatin regions and caused the disruption of hydrogen and disulfide bonds in the tertiary structure of enzymes involved in the cell division.

In turn, among the chemical constituents responsible for delaying the action of microorganisms, enzymes and physical agents in flavouring solutions, potassium benzoate, sodium benzoate and potassium nitrate (9) are preservatives that, according to Mpountoukas et al. (30) and Zequin et al. (6), were cytotoxic and genotoxic to normal human peripheral blood cells. The flavourings also contain the preservatives boric acid, citric acid, potassium citrate and sodium citrate (9), which, in agreement with Türkoğlu (31), resulted in significant reduction of the cell division index of root meristem cells of A. cepa, proving to be cytotoxic.

Currently, the only class of compounds in the formulation of food flavourings that have restricted use standardised by food safety agencies is the class of extraction solvents, among which the agaric acid, aloin, β-asarone, berberine, coumarin, hydrocyanic acid, hypericin, pulegone, quassin, safrole and isosafrole, santonin and α- and β-thuyone have maximum tolerable limits legally determined (4, 9). Nevertheless, according to Moura et al. (1) and Konishi et al. (8), the composition of flavourings in general includes 11 classes of chemical compounds, where each consists of, on average, 20 chemical compounds, which have not been evaluated for their cytotoxic, mutagenic and genotoxic potential.

In relation to the toxicity of flavourings in general, ANVISA (4), although not mentioning which studies, concentrations and compounds, or which flavourings have led to such a conclusion, stated that high doses of such synthetic additives cause annoying and narcotic actions in the organism and may cause toxicity in digestive tract when used chronically and indiscriminately (4, 9). Further, Salinas (32) and Polônio and Peres (33) state that the use of flavourings at low doses does not pose risk to human health; however, when used in doses higher than recommended, these substances can cause annoying and narcotic actions besides chronic cellular toxicity in the long term. Also, these authors did not specify which doses or concentrations of these additives are considered to be high or low, and they do not discriminate which flavourings or test organisms were used to obtain this information.

In this way, although the use of flavourings is permitted by EFSA, FEMA (10, 25) and ANVISA (4), there is a pressing need for more detailed medium- and long-term studies using different tests, dosages and time of exposure to determine the toxicity of these substances. Furthermore, our findings, although preliminary, together with the results of the evaluation of toxicity at the cellular level of compounds in the formulation of flavourings already conducted, indicate the need to define the chemical composition of flavourings in general using high performance liquid chromatography to properly determine the toxicity of these additives and ensure the safety of consumers.

flavouring | food | Britannica

flavouring, also spelled flavoring, any of the liquid extracts, essences, and flavours that are added to foods to enhance their taste and aroma. Flavourings are prepared from essential oils, such as almond and lemon; from vanilla; from fresh fruits by expression; from ginger by extraction; from mixtures of essential oils and synthetic organic chemicals; or entirely from synthetic chemicals, with alcohol, glycerol, propylene glycol, alone or in combination, as solvents. Water is added and sometimes certified food colour as well.

Extracts, essences, and flavours employing only natural flavouring agents are called pure; those employing synthetics (in part or entirely) are called imitation, or artificial, flavourings.

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Essential oils, which are complex substances derived from plants, consist of a number of organic chemical components such as alcohols, aldehydes, ethers, esters, hydrocarbons (terpenes, sesquiterpenes, etc.), ketones, lactones, phenols, and phenol ethers. Nearly all of these organic chemicals have been synthesized, and it is these synthetics that are used in the manufacture of imitation flavourings.

Essential-oil extracts

These extracts are prepared by dissolving an essential oil in alcohol of the proper strength, adding water and, where desirable and permitted by law, a small amount of certified food colour. They include almond, anise, celery, cassia or cinnamon, clove, lemon, nutmeg, orange, rosemary, savory, basil, sweet marjoram, thyme, and wintergreen.

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Nonalcoholic flavouring extracts

Nonalcoholic flavouring extracts are prepared by employing glycerol or propylene glycol or a combination of these to bring the essential oil into solution, with added water, and sometimes food colour.

True fruit flavours

True fruit flavours are obtained by expression, concentration, or distillation of fresh fruits. The alcoholic content of the finished product is usually between 18 and 22 percent to prevent fermentation.

Imitation, artificial extracts, essences, and flavours

Imitation, artificial extracts, essences, and flavours are prepared by bringing into solution with alcohol, glycerol, or propylene glycol various synthetic flavouring agents to formulate an extract, essence, or flavour with the likeness of the flavour of the fruit, spirit, or liqueur for which it is named. These preparations cover a wide range of flavourings including vanilla, lemon, lime, banana, cherry, butterscotch, brandy, and rum.

Some contain few ingredients, others many. Imitation vanilla extract may be prepared with synthetic vanillin, coumarin (now prohibited in the United States and Canada), heliotropin, glycerol, water, and caramel colouring.

Imitation strawberry flavour may contain 10, 12, or more synthetic organic chemicals including aldehyde C16, aldehyde C14, benzyl acetate, methyl anthranilate, amyl acetate, amyl butyrate, and ethyl propionate, with solvents and added colour, according to the particular manufacturer’s art, skill, and experience in bringing out the fullest and most realistic flavour.

Imitation brandy flavour may contain, with other organic chemicals, ethyl oenanthate, methyl succinate, ethyl acetate, and ethyl propionate.

Certain synthetic organic chemicals lend a distinctive note to imitation flavourings—for example, allyl caproate and ethyl butyrate to pineapple, benzaldehyde to almond, benzyl butyrate to raspberry, and citral to lemon.

This article was most recently revised and updated by Michele Metych.

Food flavor 10 ml baker flavors Orange


  • 0.3 ml / kg. – Non-alcoholic and low-alcohol drinks
  • 0.3 ml / kg. – Strong alcoholic drinks (alcohol content over 16%)
  • 1.0-2.0 ml / kg. – Caramel
  • 0.5-2.0 ml / kg – Fillings for sweets, caramel
  • 0.8-1.5 ml / kg. – Fat fillings
  • 0.8-1.2 ml / kg. – Pralines, chocolate products
  • 1.0-1.2 ml / kg – Fruit jelly, whipped products
  • 1.2-2.0 ml / kg. – Flour products
  • 7.0-9.0 ml / kg – Dry jelly, jelly, mousse

Food flavoring Raspberry did not just hit store shelves, it burst in a sweet stream, followed by a trail of sweet aroma. The raspberry aroma is wonderful, it is life-giving, it helps to heal. If a real raspberry helps to ward off colds, then the raspberry aroma drives away the “disease” of boredom and sadness.

A flavoring agent acts magnetically, because any product to which it is added makes it move only in its direction.


Raspberry flavor intoxicates the minds of not only people, it is pleasing to many animals. Raspberry is a berry that is a gift from heaven. With a bright red speck, she indicates places where it is always warm and cozy, good and calm. The aroma of raspberries also indicates those dishes that will always be interesting and wonderful, fragrant and captivating.

The fragrance fits in a small bottle, but it’s hard to count how many such desirable drops there are.And it shouldn’t. It is best to add every drop to a new dish and enjoy a new and amazing culinary creation.


One should not wonder, as if on coffee grounds, where the Raspberry flavor can be added. First of all, it should be purchased and adopted. He should be at a close distance for each housewife. Any dish served for dessert should be supplemented with a few drops with a charming raspberry flavor.It’s a good idea to experiment by adding raspberry flavor to sugary and liqueur drinks. If you are tired of ice cream, you can make it berry with Raspberry flavoring, while aromatic and delicious.

Orange with peel Destilla food flavoring Destilla GmbH, Germany

We offer you to buy high quality food flavorings at a reasonable price. Among the range of food flavors presented on our website, you can find both classic tastes of orange, baked milk, strawberry, and exotic flavors with lychee, fried onion or crab meat.

The German company Destilla GmbH is the largest manufacturer of fragrances, one of the ten largest manufacturers of fragrances in the world. Destilla GmbH’s clients are major manufacturers of food products, pharmaceuticals, food additives, as well as manufacturers of flavored and instant coffee, flavored tea, soft drinks and alcoholic beverages.

The fragrances offered by this manufacturer are of extremely high quality, the fragrance is obtained from plant materials from India and South America.

Meet the highest European quality standards and convey an original taste.

Thermostable, can withstand temperatures up to 240 degrees Celsius.

They have a conclusion of SES on the safety of use.

Flavors made in Germany are quite concentrated , for flavoring 1 kg of raw material, only 0.5 – 0.8 g of flavoring is required.

For ease of use, fragrances are packaged in sealed bottles with a dropper dispenser (1 ml ≈ 18-20 drops or 1 drop – 0.05 ml).

Volume of the bottle: 20 ml

Excellent are also suitable for preparing batches for electronic cigars t – the recommended percentage of flavors in the liquid is 4-5%. (approx. 10-15 drops per 10 ml).

The time at which food flavoring needs to be added to the raw materials depends on the product itself and the preparation technology. For example, in cheeses, sausages, sauces, it must be added along with salt, in butter creams – along with sugar syrup or glucose.In the production of soft drinks, the flavor is added to the blender after the sugar or sweetener. In the manufacture of heat-treated products, it is recommended to add flavoring as late as possible to reduce wastage.

Manufacturer: Destilla GmbH, Germany

Expiry date: 12 months at t = 15-20 °, avoid direct sunlight and moisture.

Food flavoring for moonshine “Orange” 10 ml in Chelyabinsk

For those lovers who are fond of home brewing, concentrates will be very useful for imparting a noble taste to alcoholic beverages.This concentrate will help make an exquisite drink from ordinary moonshine. Flavoring additive “Orange” is an excellent rich aroma and taste for your spirits, designed to quickly change the taste and aroma of spirits, primarily moonshine, vodka or alcohol. The use of this additive makes the drink as similar as possible to the desired original, including its taste and aroma. The bottle is equipped with a convenient drip dispenser that allows you to easily adjust the intensity of taste and aroma.

Food flavoring for moonshine “Orange” 10 ml is made at a high-tech production using exclusively food ingredients. The best ingredients are selected for production and purchased from manufacturing companies in Germany, France, Great Britain.
Food flavoring for moonshine identical to natural “Orange” 10 ml is thermally stable and retains all its organoleptic properties up to 240 ° C.
You can buy flavors for moonshine in the CHZDA online store, complete with other related products for home brew.

Tags: Ingredients, flavoring, seasonings

DIMENSIONS (as standard)

Volume 10 ml


Taste Orange

Optimal volume 1 ml / 1 liter

Country of Origin Russia

Thermal stability 240 ° C

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Orange essential oil as food flavoring – Kema Club

Food flavorings are now an integral part of modern life. The spheres of their application are different, from cosmetology and aromatization of premises to aromatization of food products.
One of the most commonly used essential oils for this purpose is orange oil. It is common in cooking.
Flavoring food is necessary to give it a certain flavor and aroma.Orange essential oil has a wonderful scent. How pleasant it is to breathe in the scent of the freshest oranges. After all, almost everyone likes him.
To obtain orange oil, the peel of the fruit itself is required. There are two main methods of making this oil. First, we are talking about steam distillation from the peel of the fruit of the orange tree. The color of the oil obtained is yellowish. The smell is not harsh, but rich and memorable. Second, orange oil can be cold pressed. This requires only ripe fruits.In this case, the oil already has a brighter color, close to orange. The aroma is stronger and brighter than that of oil, which is made by steam distillation. The second method of oil production is most often used in North America, as well as in Israel, Brazil and other countries.
Orange essential oil contains a variety of components that are beneficial to the body, including vitamins A, B, C, as well as trace elements and other substances. Foods not only taste more delicious, but they also provide additional benefits by strengthening the immune system, thanks to orange essential oil.In addition, this oil helps to destroy extra pounds and helps to get rid of toxins. The intestines begin to function optimally.
Interestingly, orange essential oil can be used with tea or juice. Recommended dose: 1 drop per glass. You should drink juice or tea with oil twice a day. This option should be used if there are signs of insomnia, stomach problems, liver problems, and even if high blood pressure is present. In addition, this method speeds up the metabolism.
Orange essential oil can be purchased at Here you can also get acquainted and purchase other essential oils , as well as natural extracts , perfumery and cosmetic fragrances and much more. It is very convenient to search for products on this site. There is a special search line where you just need to enter the desired name and in a second a page with information about the desired product will open. In addition, it is also possible to use a convenient manual search.If it will be longer, then not by much, since the names of all oils, extracts, fragrances and others are given in alphabetical order. 90,000 natural or identical to natural. What is the difference?

What does this mean and is a natural flavor always truly natural?
First of all, fragrances (fragrances) are substances that are used to impart certain smells to products or products, to create or improve aroma.

Food flavoring is a flavoring substance and / or flavoring agent and / or technological flavoring agent and / or smoking flavoring agent or a mixture thereof, forming a flavoring part, intended for imparting flavor and / or taste to food products, excluding sweet, sour and salty, with or without the addition of fillers or filler solvents, food additives and food raw materials

The flavors differ among themselves by the method of obtaining a particular flavor, which in turn has a significant impact on the final cost of the product.

1. Natural identical flavor: is a flavoring substance identified in raw materials of vegetable or animal origin and obtained using chemical methods.
Flavors for “pear”, “raspberry”, “grape”, etc. have the same composition as their natural counterparts, berries and fruits. Only they are obtained not physically, but chemically (synthesized in the laboratory), but they have the same formula as natural flavors, therefore they are called identical to them.

2. Natural flavor. The definition of “natural flavor” varies from country to country. In Russia, a natural flavoring agent is defined as “A food flavoring agent, the flavoring part of which contains one or more flavoring agents and / or one or more natural flavoring agents. For example, natural orange flavor is obtained by extracting flavor from orange peels.

Also, to obtain a natural flavor, various natural (important) substances can be used, which are not necessarily the primary source of a particular flavor.

Flavors are subdivided:

– according to the state of aggregation – liquid, powdery, pasty, emulsion
– according to the field of application – beverage, confectionery, gastronomic, oil and fat, etc.
– according to the manufacturing method – composite (compositions of individual substances and their mixtures), reaction (technological), smoking

Do-it-yourself food flavoring

How to make food flavoring at home

Simple ways to prepare flavorings for baked goods, salads, various dishes.

At home, the possibilities for obtaining a fragrance are somewhat limited. However, there are a few easy ways to get flavors without leaving your home or purchasing extra utensils and ingredients.

Natural coffee flavor

To make Natural Coffee Bean Flavor, you need the following ingredients:

  • Ground coffee (real) 0.5 kg.
  • 2 l Water.

The water should be boiled and then cooled.Then add ground coffee to the cooled boiled water. Stir and pour the solution into a glass jar with a lid. Having sealed the bottle tightly, you need to put it in the refrigerator for 12 hours. After settling as it is, the food flavor is ready.

Lemon flavor for baked goods, salads, e-cigarettes


  • 12 medium sized lemons.
  • 2 liters of water.

Rinse the lemons, remove the remaining water with a towel and cut into small pieces.Put the sliced ​​lemons in a container, pour warm water and leave to infuse (preferably in a warm place).

Then strain the resulting liquid through a strainer and pour into a glass bottle with a lid.

Orange and lemon flavoring


  • 1 piece orange.
  • 1 pc lemon.
  • 200 grams of vodka.

Peel the orange and lemon first. The resulting zest must be poured with vodka and left to infuse in a glass bottle for 24 hours.

How to get a natural flavoring on an industrial scale

To obtain food flavoring from natural raw materials, use the following methods:

  • infusion;
  • percolation;
  • repercolation;
  • circulating extraction and other methods.

Extracts are of several types:

  • Liquid.
  • Thick (moisture content up to 25%).
  • Dry.

To extract the aroma component from plant raw materials, water and ethyl alcohol are used (it is also allowed to use acids, alkali, glycerin, etc. in the technology).etc.). Having received the extract, it is defended for at least 48 hours at temperatures up to 10 ° C to obtain a transparent liquid. After that, the liquid is passed through a filter. Thick extracts require additional steps: precipitation with alcohol, use of absorbers, boiling with filtration. Then the purified extracts are brought to a thick state by evaporation under vacuum.


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