ESSENCES

From Big Medical Encyclopedia

ESSENCES (Latin essentia essence). The food industry and cookery apply the concentrated solutions of flying and aromatic substances to giving of a certain smell to foodstuff — food essences. Various essential oils (see), extracts and infusions of aromatic plants, the concentrated fruit juice (see Juice fruit), synthetic fragrant substances are their part. As solvents for food E. use water, alcohol and their mixes. Depending on appointment food E. divide on E. for confectionery, AA. for soft drinks, AA. for tobacco products. Peculiar versions food E. fragrances for margarine, dill and laurel oil are.

Food E. make at the specialized enterprises for the compoundings coordinated with M3 of the USSR. In the list of the synthetic fragrant substances applied in production food E., more than hundred individual chemical connections enter. Inclusion in a compounding food E. the substances which were not used earlier it is allowed only with the permission of M3 of the USSR. All components food E. on the quality indicators shall comply with the established technical requirements (GOST, OST, technical specifications, etc.).

At the enterprises food E. shall be stored in a warehouse in packaging of manufacturer. For production needs transfusion E is allowed. in a non-standard container with the label, the full name and

number E surely is specified a cut., manufacturer, number of party and "date of production. San gigabyte. control of use food E. the dignity is carried out by bodies state. supervision according to the «Health regulations on use of nutritional supplements» approved by M3 of the USSR (1978). Quality check food E. on compliance to normative and technical documents (GOST, technical specifications) carry out in production laboratories. Define outward, a smell, index of refraction (refraktometrichesk), density (densimetricheska), mass of composition of fragrant substances as a percentage (hromatograficheska).

Besides, essences call liquid dosage forms of complex structure, to-rye in the past hl were widely applied. obr. outwardly. Various components containing preimushchestven-

but aromatic substances were their part: water extraction from essential oil-bearing vegetable raw materials (e.g., fruits of an anise, a carnation, cinnamon, vanilla), tinctures (e.g., tincture of ambergris, ginger tincture, etc.), essential oils, syrups, waters (e.g., rose water), and also individual substances (e.g., vinylene, methyl-isopropyl phenol). Bibliography: Ants I. A. Tekh

nologiya of drugs, t. 1, page 163, M., 1980; Rosival JI., R.'s Engst and Falcon ouch And. Foreign substances and nutritional supplements in products, the lane with it., M., 1982; Shtenberg A. I., Sh and Yu. I. and Shevchenko M. G. l-linger. Additives to foodstuff, M., 1969.

A. N. Zaytsev, A. I. Tentsova.

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