I'm curious, in many flavors used in food (such as vanilla extract and other "natural flavors"), ethanol is used as a solvent to extract the flavors. Is this ethanol synthetic ethanol, or do companies normally get it from the wine/beer industries?
Haha good point. The reason I said ethanol allergy was because I figured if someone would be deadly allergic to a food if it had any traces of ethanol in it, then being able to eat it probably means its good enough.
On a side note, is it even possible to have ethanol present after drying? Can...
I was wondering, if ethanol is used in a food, as it commonly is with food flavorings (as a solvent), and that food is then dried out such that It is made into a powder or cereal or something, does all the ethanol completely evaporate? I know ethanol is very volatile and has a low boiling...