JPH045719B

A process for recovering flavoring substances from the vanilla capsule with carbon dioxide under fluid conditions is described, which consists in performing the extraction at temperatures between 10 DEG and 30 DEG C. and pressures of 80 to 350 bar, and producing the separation of the extract at temp...

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Bibliographische Detailangaben
Hauptverfasser:	KURAUSU ZANTONAA, PEETAA MYUURUNITSUKERU, TEODOORU ZANTO, HAINTSUURYUUDEIGAA FUORUBUREHITO, ERUIN SHUTSUTSU
Format:	Patent
Sprache:	eng
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 PERFORMING OPERATIONS PERFUMES PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL 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 SEPARATION THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TRANSPORTING
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Beschreibung
Zusammenfassung:	A process for recovering flavoring substances from the vanilla capsule with carbon dioxide under fluid conditions is described, which consists in performing the extraction at temperatures between 10 DEG and 30 DEG C. and pressures of 80 to 350 bar, and producing the separation of the extract at temperatures of 0 DEG to 30 DEG C. and pressures of 30 to 60 bar. In this manner it is possible by a one-step process to extract all of the flavoring substances of the vanilla capsule with the recovery of a highly concentrated vanilla flavoring, and to obtain a material which is considerably superior to the products obtained by conventional extraction with organic solvents.