BLACKBERRY Chemische Eigenschaften,Einsatz,Produktion Methoden
Chemische Eigenschaften
Woody shrub, highly branched at the base; grows commonly in woods and hedgerows throughout the United States.
Many species are known: R. tomentosus Borkh., R. ulmifolius Schott, R. pubescens Raf., etc. The plant has prickly-armed branches
and berries that are green to red and shiny black when ripe. Blackberry has a refreshing, sweet flavor. The fluid extract and the tincture
are used in pharmacy preparations. The concentrated juice is used for flavoring gelatins, chocolate and candy fillings.
Essential oil composition
The main constituents include malic, succinic, oxalic, folic and ascorbic acids, sugar and volatile substances.
Blackberries have a refreshing, sweet flavor.
BLACKBERRY Upstream-Materialien And Downstream Produkte
Upstream-Materialien
Downstream Produkte
