Raspberry flavor can be extracted from raspberries or in laboratory from naturally-derived chemical compounds. Natural raspberry flavor has a very aromatic and sweet acid flavor. Raspberry flavoring is also known as “raspberry ketone” or 4-(4-hydroxyphenyl)-butan-2-1. Since the availability of raspberries is low, extracting this compound, when made from real raspberries can be costly (one kilogram can cost up to 20,000 USD), which is why most of the raspberry ketone used today is made in a laboratory using natural chemical compounds. Natural raspberry flavor is mostly used in juices, sweets, baked goods and other foods that are generally sweet.
Other Use and Industries
Raspberry ketone, the main ingredients in natural raspberry flavor, is widely used in perfume-making and cosmetics.
A natural flavor is considered safe for human consumption. Since flavoring not intended for nutritional purposes it doesn’t have beneficial health effects; its function is to add flavor and since it comes from an organic matter or natural material it is regarded as safe.
In mice, studies showed that high doses of raspberry ketone increased the nor-ephedrine induced lipolysis; the mice lost body fat. Although some foods containing raspberry ketone may be marketed as weight loss, this effect has yet to been studied in humans.
Natural raspberry flavor, and all other natural flavors, are safe for human consumption. Only individuals with a known sensitivity to certain flavorings should avoid them in order to prevent an allergic reaction.
A flavor ingredient is considered natural when it is a natural oil, essence, extractive, oleoresin or protein hydrolysate that has been obtained by roasting, heating or enzymolysis of an organic material such as a vegetable, vegetable juice, fruit, fruit juice, spice, edible yeast, herb, bark, root, bulk, leaf or similar plant material, meat, pork, poultry, eggs, dairy products, fermentation products or any other, and its intended purpose in food is flavoring rather than nutritional.
A natural flavoring can be made up of a dozen to several hundred components, depending on the source or laboratory manufacturing method.
The extraction of pure raspberry ketone is usually 1 to 4 milligrams from one kilogram of raspberries; pure natural ketone extraction very expensive.
In nature, the raspberry plant synthesizes raspberry ketone from cuomaroyl CoA.
Due to the high production cost of natural raspberry flavor from real raspberries, this food ingredient is mostly produced in a laboratory. One of the production methods is called “crossed aldol catalytic hydrogenation”.