METHOD OF OBTAINING A SMOKING AGENT

The present invention concerns a process of preparing a food smoke additive which comprises the steps of, destructively distilling cellulose and/or lignin material to form tar or smoke condensate, removing organic nitric bases from the condensate by means of an aqueous solution of a mineral acid or...

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Bibliographische Detailangaben
Hauptverfasser:	STOLOWSKA, JOLANTA, PODLEJSKI, JERZY, KOLSKA, JADWIGA, GORA, JOZEF, KOZLOWSKI, ZBIGNIEW, RUTKOWSKI, ZYGMUNT, CZAJKOWSKA, TERESA, KULESZA, JANUSZ, MILER, KAZIMIERZ
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present invention concerns a process of preparing a food smoke additive which comprises the steps of, destructively distilling cellulose and/or lignin material to form tar or smoke condensate, removing organic nitric bases from the condensate by means of an aqueous solution of a mineral acid or as a compound formed by reaction with an acid which is indecomposable at a temperature up to 250.degree.C, distilling remaining tar or smoke condensate in two stages, a first said stage comprising distillation at a pressure of between 20 - 30 mm Hg with the addition of zinc, aluminium or iron dust and collecting the fraction boiling below 100 - 110.degree.C, and a second said stage com-prising distillation of said 100 - 110.degree.C boiling fraction at a pressure not exceeding 20 mm Hg with the addition of polyhydric alcohol and collecting the fraction containing compounds-exhibiting a boiling point of up to 250.degree.C at 20 mm Hg, heating the food smoke additive plus polyhydric alcohol thus collected to a temperature of 50.degree. - 90.degree.C to separate out an alcohol layer which is removed from the food smoke additive layer, said steps of removing organic nitric bases and said two-stage distillation of remaining tar or smoke condensate being interchangeable.