Why should we add alcohol to make extract

Why should we add alcohol to make extract - Smiling blonde in white blouse squeezing fresh juice into stainless shaker while preparing cocktail in bar

Why is alcohol used to prepare extracts, such as mint extract?

extracts


Best Answer

Simple. The compounds that give mint its minty flavor are alcohol soluble, so with alcohol present you can "extract" them.

There are other things use can use, propylene glycol is one. Basically you need a solvent that can also serve as a carrier for the flavor you want. Water doesn't work, most flavors are not water soluble. Many are oil soluble, but using oil gives you a different product entirely, as does using vinegar for the acid, which is also a solvent.

If your final product is high in alcohol, propylene glycol or acid, it will also be well protected against quick spoilage.



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Quick Answer about "Why should we add alcohol to make extract"

Alcohol is a preservative, helping make the extract shelf stable.

Why are extracts made with alcohol?

Alcohol is an excellent solvent for herbs, because it can extract the compounds and active ingredients that aren't water-soluble, such as essential oils, alkaloids and resins. It's also the only edible solvent that can effectively extract the ingredients required.

Do extracts have alcohol?

By FDA standards, pure vanilla extract contains a minimum of 35 percent alcohol, the same proof as Captain Morgan rum. You can't buy it in liquor stores, but it's sold in grocery stores and for many, it is a household staple.

What alcohol is used to make extracts?

Do I have to use alcohol to make extracts? Vodka is the best way to make these extracts and it is about 40% alcohol.

How does alcohol bring out flavor?

Like salt, alcohol brings out the flavor in food. Whether you're cooking with wine, beer, or liquor, the alcohol in those beverages improves flavor perception in at least two important ways: by evaporation and by molecular bonding.


QWISO: Cannabis Extract with Isopropyl Alcohol?



More answers regarding why should we add alcohol to make extract

Answer 2

There are two main reasons:

  • Some flavors are soluble in alcohol, but not in water
  • Alcohol is a preservative, helping make the extract shelf stable

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

Images: Andrea Piacquadio, Klaus Nielsen, Anna Shvets, Anna Shvets

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