METHOD AND INSTALLATION FOR THE EXTRACTION OF NATURAL FLAVOUR OF PLANT PRODUCTS
1. A process for extracting natural aromas from vegetable products consisting in reducing the vegetable products to a fine pulp containing the aroma and the pectins, - in adding to said pulp a solvent which forms, when hot, with the water from the vegetable products a heterogeneous azeotropic mixtur...
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| creator | CHRISTIAN ROLLAND ROBEN LOUTATY |
| description | 1. A process for extracting natural aromas from vegetable products consisting in reducing the vegetable products to a fine pulp containing the aroma and the pectins, - in adding to said pulp a solvent which forms, when hot, with the water from the vegetable products a heterogeneous azeotropic mixture having a boiling point less than the maximum temperature of stability of the principle essences forming the aroma - in heating the pulp in a reactor at the boiling temperature of the azeotropic mixture, - in condensing the vapors in a separate receptacle, - in decanting the condensate obtained so as to separate the water and the solvent, - in recycling said solvent to the reactor. - in stopping the distillation at the moment when the temperature in the reactor rises sharply and becomes appreciably greater than the boiling temperature of the azeotropic mixture, - in filtering the extracts so as to separate the solid material from the solvent containing the aroma, and - in isolating the aroma from the solvent by any appropriate process. |
| format | Patent |
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A process for extracting natural aromas from vegetable products consisting in reducing the vegetable products to a fine pulp containing the aroma and the pectins, - in adding to said pulp a solvent which forms, when hot, with the water from the vegetable products a heterogeneous azeotropic mixture having a boiling point less than the maximum temperature of stability of the principle essences forming the aroma - in heating the pulp in a reactor at the boiling temperature of the azeotropic mixture, - in condensing the vapors in a separate receptacle, - in decanting the condensate obtained so as to separate the water and the solvent, - in recycling said solvent to the reactor. - in stopping the distillation at the moment when the temperature in the reactor rises sharply and becomes appreciably greater than the boiling temperature of the azeotropic mixture, - in filtering the extracts so as to separate the solid material from the solvent containing the aroma, and - in isolating the aroma from the solvent by any appropriate process.</description><edition>4</edition><language>eng</language><subject>COFFEE ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; MANUFACTURE, PREPARATION, OR INFUSION THEREOF ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; TEA ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR SUBSTITUTES ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>1988</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19880123&DB=EPODOC&CC=IN&NR=161722B$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25563,76318</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19880123&DB=EPODOC&CC=IN&NR=161722B$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>CHRISTIAN ROLLAND</creatorcontrib><creatorcontrib>ROBEN LOUTATY</creatorcontrib><title>METHOD AND INSTALLATION FOR THE EXTRACTION OF NATURAL FLAVOUR OF PLANT PRODUCTS</title><description>1. A process for extracting natural aromas from vegetable products consisting in reducing the vegetable products to a fine pulp containing the aroma and the pectins, - in adding to said pulp a solvent which forms, when hot, with the water from the vegetable products a heterogeneous azeotropic mixture having a boiling point less than the maximum temperature of stability of the principle essences forming the aroma - in heating the pulp in a reactor at the boiling temperature of the azeotropic mixture, - in condensing the vapors in a separate receptacle, - in decanting the condensate obtained so as to separate the water and the solvent, - in recycling said solvent to the reactor. - in stopping the distillation at the moment when the temperature in the reactor rises sharply and becomes appreciably greater than the boiling temperature of the azeotropic mixture, - in filtering the extracts so as to separate the solid material from the solvent containing the aroma, and - in isolating the aroma from the solvent by any appropriate process.</description><subject>COFFEE</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>MANUFACTURE, PREPARATION, OR INFUSION THEREOF</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>TEA</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR SUBSTITUTES</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1988</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZPD3dQ3x8HdRcPRzUfD0Cw5x9PFxDPH091Nw8w9SCPFwVXCNCAlydAYL-bsp-DmGhAY5-ii4-TiG-YcGgYQCfBz9QhQCgvxdQp1DgnkYWNMSc4pTeaE0N4Ocm2uIs4duakF-fGpxQWJyal5qSbynn6GZobmRkZMxQQUAPJQtpg</recordid><startdate>19880123</startdate><enddate>19880123</enddate><creator>CHRISTIAN ROLLAND</creator><creator>ROBEN LOUTATY</creator><scope>EVB</scope></search><sort><creationdate>19880123</creationdate><title>METHOD AND INSTALLATION FOR THE EXTRACTION OF NATURAL FLAVOUR OF PLANT PRODUCTS</title><author>CHRISTIAN ROLLAND ; ROBEN LOUTATY</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_IN161722B3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>1988</creationdate><topic>COFFEE</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>MANUFACTURE, PREPARATION, OR INFUSION THEREOF</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>TEA</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR SUBSTITUTES</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>CHRISTIAN ROLLAND</creatorcontrib><creatorcontrib>ROBEN LOUTATY</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>CHRISTIAN ROLLAND</au><au>ROBEN LOUTATY</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>METHOD AND INSTALLATION FOR THE EXTRACTION OF NATURAL FLAVOUR OF PLANT PRODUCTS</title><date>1988-01-23</date><risdate>1988</risdate><abstract>1. A process for extracting natural aromas from vegetable products consisting in reducing the vegetable products to a fine pulp containing the aroma and the pectins, - in adding to said pulp a solvent which forms, when hot, with the water from the vegetable products a heterogeneous azeotropic mixture having a boiling point less than the maximum temperature of stability of the principle essences forming the aroma - in heating the pulp in a reactor at the boiling temperature of the azeotropic mixture, - in condensing the vapors in a separate receptacle, - in decanting the condensate obtained so as to separate the water and the solvent, - in recycling said solvent to the reactor. - in stopping the distillation at the moment when the temperature in the reactor rises sharply and becomes appreciably greater than the boiling temperature of the azeotropic mixture, - in filtering the extracts so as to separate the solid material from the solvent containing the aroma, and - in isolating the aroma from the solvent by any appropriate process.</abstract><edition>4</edition><oa>free_for_read</oa></addata></record> |
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| language | eng |
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| subjects | COFFEE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MANUFACTURE, PREPARATION, OR INFUSION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL TEA THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | METHOD AND INSTALLATION FOR THE EXTRACTION OF NATURAL FLAVOUR OF PLANT PRODUCTS |
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