Tying to make flavors, but a little lost

[SupahVapah]

Hello all,

I am a member of other forums, but I have had an issue getting a question answered. Hopefully the minds here will be able to help out.

I have been making my own juices for awhile now. I even make my own flavors that are non organic in nature (coffee, tea, spices, some herbs, and tobacco). The issue that I am running into is the flavors that are organic in nature (i.e. fruits and sodas). I know that sugars burn at 290 F and the average coil burns at 300-400 F. This means that the organics are burning and producing toxic gases (i.e. producing things that most of us left cigarettes for).

I was looking at the "Can you make you own extracts/flavorings from scratch?" thread and saw a reference to a sub forum that covered this, but I could not find it, only one covering recipes.

Having covered all of this my question is how does one overcome the issue with organics and how does one do it at home? I just want blueberry and strawberry flavoring that I make at home, instead of buying it at my current sources.

Thanks ahead for dealing with my confusion.

 

[epicdoom]

Hmm so are you asking how to extract the sugars from something like fruit juice. That's a process I believe its recrystallization. I'm not sure on the process.

 

[Catzklawz]

I don't think many flavorings are actually made from their analogs,
just other natural ingredients that simulate the flavor, either natural or artificial, that's how they cure the sugars problem.
it's not there to begin with.
Kinda of like, Omega 3 vitamins, the omega 3 is usually not fished based due to allergens, its flax seed and much easier to process then fish would be...but if you smell the liquid it still smells like fish oil. They make it at work...

 

[p7willm]

Get a few more posts and go to the DIY juice forum to find people more familiar with making juice.

 

[Carlbren21]

Good pck in here with all the info!

 

[SupahVapah]

Hmm so are you asking how to extract the sugars from something like fruit juice. That's a process I believe its recrystallization. I'm not sure on the process.

Kind of...I'm familiar and experienced with making extractions and concentrations, and to my understanding there is still a decent amount of fructose left behind after the extraction process (let alone the concentration process). I am trying to find a way to either stabilize the fructose to be safe at higher temperatures. I thought about standard glucose stabilization, but apparently at the 300-400 degree range the glucose produces cyanide gas.

 

[SupahVapah]

I don't think many flavorings are actually made from their analogs,
just other natural ingredients that simulate the flavor, either natural or artificial, that's how they cure the sugars problem.
it's not there to begin with.
Kinda of like, Omega 3 vitamins, the omega 3 is usually not fished based due to allergens, its flax seed and much easier to process then fish would be...but if you smell the liquid it still smells like fish oil. They make it at work...

hmmm...that would make sense to an extent, but could be used to replicate things like blueberries or strawberries?