Hi Teo,
Thanks for having patience with my questions and taking the time to lay it all out for me! This is something completely new for me. I'm very intrigued by the idea of making a jelly that isn't fruit based.
Can you clarify something for me? The 100g water with 100g sugar that I should be adding my essential oil drops to, that is for me to determine how many drops per 200g of jelly I need to get the desired flavor? Or is this something that is being added to the pâté de fruit at the end?
Also, to determine the correct amount of citric acid, I guess I need be be looking up how many grams of citric acid would be in x number of grams of my chosen fruit that I am replacing with water?
I find it incredibly interesting that confectionary suppliers carry essential oils to use as food flavoring. I am actually completing my studies as a certified aromatherapist and I work for a professional aromatherapist as well. I definitely know all about essential oils! However, all the governing bodies that regulate our profession have guidelines we must adhere to regarding safe practices - one of those guidelines is that we cannot recommend the ingestion of essential oils! Because they are so potent they can cause serious harm when ingested. I imagine as confectioners we would only use a small number of drops in a recipe, so it would be extrememly diluted. Interesting indeed.
ETA: I just want to clarify that I am not intending to be negative or critical about the use of essential oils in food. I think this is a good idea and must be much different than recommending the ingestion of oils for pharmacological purposes.
Many thanks!
Christy
