Extract

Extract is a general term for a substance obtained by separating a desired component from a raw material. This is usually done using a solvent like water, alcohol, or oil to pull out flavors, colors, or active compounds. The solvent is then removed, leaving a concentrated extract.

Extracts are primarily used to add or intensify flavors and aromas in foods. They are common in baked goods, beverages, candies, and savory items like sauces and processed meats. Different types of extracts, such as vanilla, almond, or fruit extracts, provide distinct taste profiles.

Many common food extracts are Generally Recognized As Safe (GRAS) by the FDA for their intended use. Regulatory bodies like JECFA and EFSA have evaluated many flavoring substances, often establishing acceptable daily intakes. At typical consumption levels found in food, extracts are not associated with adverse health effects. Some individuals may have sensitivities or allergies to specific components within an extract.