What are the components that make up the natural flavoring? Are they derived from natural sources?
Some of the flavorings in our gels include the three organic compounds: ethyl acetate, ethyl butyrate, and glycerin. Many organic compounds that are a mainstay of our own biochemistry have names that sound synthetic or like compounds that may have come from a test tube. Organic compounds have a chemical structure (if you ever studied organic chemistry) that include many hydrogens and carbons. When you write it out it looks like several C’s and H’s strung together. Organic biochemical compounds that you may recognize easily include: Carbohydrates, sugars, enzymes, hormones, lipids and fatty acids, neurotransmitters, proteins, peptides, amino acids, vitamins. Having said that, the components of the “natural flavoring” in Agel products are considered esters which are also organic compounds derived from fruits such as oranges, bananas, and apricots. These “natural flavors” derived from fruit are organic compounds (esters) called ethyl acetate and ethyl butyrate. Both are considered
Related Questions
- Is it possible to procure the Clampcrete system components separately from different sources and still achieve the certified crash-tested system?
- Is it possible to use just the SECURITRE for ADABAS component of SECURITRE, and not use the components for securing NATURAL, Utilities, etc.?
- What are the components that make up the natural flavoring? Are they derived from natural sources?
