Food additives having enlarged concentration of phenolics extracted from fruits, and process of obtaining the same

Plant phenolics are extracted from macerated fruits and vegetables, particularly from apple peels and apple cores, by agitating the macerated fruit material with an organic solvent that is acceptable in the food processing industry. After extraction and removal of the bulk of the solid fruit material the solvent is concentrated by distillation to provide a crude concentrate. Undissolved solids are separated from the crude concentrate the liquid portion of which is mixed with a carrier and spray dried to provide a solid concentrate of plant phenolics. Solids which had been removed from the crude concentrate are agitated with water to provide, after filtration, a clear aqueous concentrate of plant phenolics. The solid and liquid concentrates obtained in this manner are used as food supplements, and as additives to beverages and other food items, to provide the beverage or food item with a quantity of plant phenolics which is at least comparable to and which may exceed the plant phenolic contents of natural apple juice.