Onion Oil

Onion Oil
The distillation of so-called “onion oil” is very involved operation as yields are small and differ greatly depending on the variety of onion used and the distillation technique employed as the components are to some extent water soluble. The average yield is 0.015% of a dark brown oil which may crystallize on standing.

The comparative flavoring strength of the oil is in order of 4000 times that of fresh onion. In this form it is much too powerful to incorporate directly into foods and diluted versions, both liquid and dry, are available for this purpose. It is necessary to establish with the supplier the relative flavoring strength a compared with either fresh or dehydrated onion. It has to be appreciated that, though these products may have the flavoring character of fresh onion, they do not contribute any of the textural quality given by the raw vegetable.

In addition to their characteristics flavor notes, it is well recognized that onions when freshly cut have a marked pungency and lachrymatory property. This is an important factor in the flavor profile but these attributes are difficult to define, let alone assess accurately. The pungency level is somewhat related to flavor strength and aromatic character but its nature is not yet well understood.

Component of Onion oil
Oil of Onion obtained by steam distillation or by solvent extraction of the expressed juice differs in detail profile though each has been shown to contain a mixture of similar di – and trisulfides. The following components have been identified:
Ethanol
hydrogen sulfide
1-propanol
1-propanethiol
2-propanol
methyl disulfide
methanol
methyl 1-prophyl disulfide
propanal
1-prophyl disulfide
1-butanal
methyl trisulfide
acetone
methyl 1-prophyl trisulfide
methyl ethyl ketone
1-prophyl trisulfides

Sulfides are not the only odorous components but they are so powerful as to predominate.

The lachrymatory character of fresh onions (thiopropanal-S-oxide) does not exist in the essential oil and is not really part of the onion flavor. American wild onions are very flavorful but do not have this lachrymatory.
Onion Oil

High Fructose Corn Syrup

High Fructose Corn Syrup
The commercial value of high fructose corn syrup is based on the increased sweetness of the High Fructose Corn Syrup (HFCS) compared to the starting material glucose obtained from starch. On sweetness comparison basis glucose is only about 70% as sweet as sucrose whereas fructose is sweeter compared to sucrose to the extent of 20–60% depending conditions used.

The abundant supplies of cheap corn in USA, as well as efficient processing techniques and valuable by-products such as corn oil and protein provide the basis for the low cost manufacture of HFCS. Typical syrups made from starch contain a mixture of glucose, fructose, and other saccharides. The equilibrium limitation of the enzymatic conversion of glucose to fructose, as well as sweetness and manufacturing cost restrictions, led to the development of fructose syrups containing 42% fructose on a dry basis to replace liquid sucrose in many food applications.

High Fructose Corn Syrup