AQUEOUS-BASED STRIPPER ESSENCE

AQUEOUS-BASED STRIPPER ESSENCE Fresh orange juice is treated with steam under vacuum to remove the volatile aroma and flavor volatile compounds. The components which are stripped from the juice are condensed to form an aroma flavor condensate. The condensate is separated into a limonene-based stripp...

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Bibliographische Detailangaben
Hauptverfasser:	KEARNEY, DONALD R, KENNEDY, JUDITH A, STRANG, DAVID A, DOWNTON, GALEN E, ANDERSON, BARRY J
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES CANDLES CHEMISTRY DETERGENTS ESSENTIAL OILS FATTY ACIDS THEREFROM FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY PERFUMES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Zusammenfassung:	AQUEOUS-BASED STRIPPER ESSENCE Fresh orange juice is treated with steam under vacuum to remove the volatile aroma and flavor volatile compounds. The components which are stripped from the juice are condensed to form an aroma flavor condensate. The condensate is separated into a limonene-based stripper oil and an aqueous stripper essence. The aqueous stripper essence comprises the watersoluble orange juice aroma and flavor volatile compounds. This aqueous-based stripper essence has up to about 2% ethanol. The essence has a ratio of low-boiling, water-soluble volatile components to high-boiling, water-soluble volatile components of from about 0.1:1 to about 1:1.