Orange also called sweet orange, belongs to citrus species in the family Rutaeae. Sweet orange was found in Chinese literature in 314 BC. Mostly, large number of oranges is produced in Brazil. When talking about orange flavoring, oil of orange is considered as being more delicate in comparison with oil of lemon or other fruits. Obtaining pure and prime quality of oil of sweet orange is considered difficult as compared to oil of lemon. However, according to the market of drugs, it could be furnished for those who are willing to pay required price. They can get oil of orange delicious that can be used in making orange flavoring extract. It is superior to orange extract that is made from fresh rind of fruits.
The quality of extract is determined by the price, purchaser is willing to pay. Oil of orange should be fresh and it should not be overstocked as it becomes dangerous due to
the changes in molecules that arise resulting in odors like turpentine.
According to John Uri Lloyd in the Book “Elixirs and Flavoring Extracts”, following is the process of making orange flavoring extracts.
Orange flavoring Extract (Good)
- Basic ingredients used in orange flavoring extract are alcohol and sweet oil of orange. One fluidounce of sweet oil of orange and fifteen fluidounce of alcohol and color is added in the mixture to suit this taste with curcuma tincture. It is then modified with little cochineal color. People demand dark yellow color flavoring extract of orange. Color can be modified by modifying the level of curcuma tincture and cochineal added in the mixture.
Orange Flavoring Extract
- One and half fluidounces of orange oil is mixed with eight fluidounces of diluted alcohol. It is shaken until a mixture of permanent milkiness is obtained. After this sixteen fluidounces of alcohol is added and mixture is colored with sufficient amount of curcuma tincture and cochineal color. It is then allowed to stand for four days.
- The grated outer rind of four oranges is added into bottle of wide mouth. Twelve ounces of diluted alcohol are poured over it. Solution is then mixed after adding oil of orange in the remaining four ounces of diluted alcohol. This mixture is filtered after four days. The filtrate is then colored with suitable tincture of curcuma altered with cochineal color.
- Peeling of orange are covered with alcohol. Liquid is filtered after eight to ten days. It is assumed that as this is made from the pure fruit rather than from oil of orange, therefore it is not inferior to the quality of orange extract that is made from oil of orange. Its odor is also not as grateful to the taste and it does not gives much satisfaction to those who use orange flavoring extract made from true oil of orange.
Orange Extract
If we ponder upon a question that what an extract is and how is it made. First consider an example of brewing a cup of coffee. Every time a person is making coffee, he is essentially making an extract. It means that person is extracting the flavoring compounds that make extract (coffee) by putting a solute (coffee beans) into solvent (water). In cases where flavoring compounds are nit soluble in water, alcohol is used in combination with water to maximize the extraction of flavoring compounds.
Flavoring extract made from either oil of orange, its peel or both is called orange extract. Volatile oil obtained through expression or alcoholic solution from fresh orange peel (Citrus aurantium L.) is called orange oil or oil of orange. In a one hundred millimeter tube, it should have an optical rotation at about twenty five degree centigrade, not less than ninety five degree. Terpeneless orange extract is type of orange flavoring extract that is prepared by shaking of orange oil and dilute alcohol.
It can also be prepared by dissolving terpeneless orange oil in dilute alcohol that corresponds in the strength of flavoring to orange extract. Terpeneless orange oil is the oil of orange in which approximately all of terpene has been separated or detached. Terpene is large group of unsaturated volatile hydrocarbons that are found in plant’s oil. Citrus oils contain high level of terpene hydrocarbons. If monoterpenes are removed from essential oils, the emerging oil is appointed as “terpeneless” or “terpene free”.
Pure Orange Extract
Pure orange extract contains water, alcohol and oil of orange. Pure Orange extract adds a special flavor in any recipe. Natural orange extract can be used in baking recipes, treats, icings, desserts, brownies, cookies, drinks, cakes, dressings of dishes. One teaspoon of orange extract is ideally equivalent to one teaspoon of orange zest. Other culinary uses of orange extract are sauces, chutney, syrup, chocolate sauce. It can also be used to flavor vegetable dishes. Orange extract is more typically used in recipes that are western. Orange extract are used to flavor the baking products and beverages to enhance the recipes, they usually do not have any health benefits. Orange extract acts as perfect partner to chocolate, vanilla, strawberries, pineapples sweets and fruits. The alcohol present in orange extract burn while cooking and baking and only the desired flavor is left behind.
Orange Essence for Baking
Orange essence is used for flavoring of cakes, custards; puddings etc. ingredients used in making of orange essence are propylene glycol, alcohol (content 35%), water, orange oil, citric acid color (120). It should be kept away from heat and naked flame. Oil base orange essence can be used to flavor the foods like chocolate, candy melts & hard candy. It is highly concentrated flavoring free of nut, gluten, dairy and fructose alcohol and sugar free. Orange blossom water is different from orange extract. Both these products should not be confused with each other. Orange blossom can give delicate fragrant accent to baking recipes. It has a subtle flavoring used in butter creams and biscuits. Orange extract is recommended to be used for citric fresh flavor.