FREMGANGSMAATE FOR FREMSTILLING AV ET ROEKEMIDDEL
An aromatising agent having smoke flavour is produced from tar or a smoke condensate, which were obtained by distillation of cellulose and/or lignin raw materials. However, phenols can also be used as starting materials which were extracted from the smoke condensate and have a molecular weight great...
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| creator | STOLOWSKA, JOLANTA PODLEJSKI, JERZY KOLSKA, JADWIGA GORA, JOZEF RUTKOWSKI, ZYGMUNT KOSLOWSKI, ZBIGNIEW CZAJKOWSKA, TERESA KULESZA, JANUSZ MILER, KAZIMIERZ |
| description | An aromatising agent having smoke flavour is produced from tar or a smoke condensate, which were obtained by distillation of cellulose and/or lignin raw materials. However, phenols can also be used as starting materials which were extracted from the smoke condensate and have a molecular weight greater than 140. In this case, the tar or the condensate is extracted with an aqueous acid, such as sulphuric acid or phosphoric acid, in order to neutralise the nitrogen-containing bases. The product obtained is then distilled in two stages under reduced pressure in an inert gas atmosphere. The distillate of the second stage contains the aromatising agent. However, the distillation can be carried out first and only then after this the extraction with acid. Preferably, the aromatising agent obtained is additionally purified by adsorption. The said agent is suitable for imparting smoke aroma to foods. |
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| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_NO140365CC</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>NO140365CC</sourcerecordid><originalsourceid>FETCH-epo_espacenet_NO140365CC3</originalsourceid><addsrcrecordid>eNrjZDB0C3L1dXf0cw_2dXQMcVVw8w9SAAkFh3j6-Hj6uSs4him4higE-bt6u_p6uri4-vAwsKYl5hSn8kJpbgZ5N9cQZw_d1IL8-NTigsTk1LzUkng_f0MTA2MzU2dnY8IqAMTvJeo</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>FREMGANGSMAATE FOR FREMSTILLING AV ET ROEKEMIDDEL</title><source>esp@cenet</source><creator>STOLOWSKA, JOLANTA ; PODLEJSKI, JERZY ; KOLSKA, JADWIGA ; GORA, JOZEF ; RUTKOWSKI, ZYGMUNT ; KOSLOWSKI, ZBIGNIEW ; CZAJKOWSKA, TERESA ; KULESZA, JANUSZ ; MILER, KAZIMIERZ</creator><creatorcontrib>STOLOWSKA, JOLANTA ; PODLEJSKI, JERZY ; KOLSKA, JADWIGA ; GORA, JOZEF ; RUTKOWSKI, ZYGMUNT ; KOSLOWSKI, ZBIGNIEW ; CZAJKOWSKA, TERESA ; KULESZA, JANUSZ ; MILER, KAZIMIERZ</creatorcontrib><description>An aromatising agent having smoke flavour is produced from tar or a smoke condensate, which were obtained by distillation of cellulose and/or lignin raw materials. However, phenols can also be used as starting materials which were extracted from the smoke condensate and have a molecular weight greater than 140. In this case, the tar or the condensate is extracted with an aqueous acid, such as sulphuric acid or phosphoric acid, in order to neutralise the nitrogen-containing bases. The product obtained is then distilled in two stages under reduced pressure in an inert gas atmosphere. The distillate of the second stage contains the aromatising agent. However, the distillation can be carried out first and only then after this the extraction with acid. Preferably, the aromatising agent obtained is additionally purified by adsorption. The said agent is suitable for imparting smoke aroma to foods.</description><language>nor</language><subject>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</subject><creationdate>1979</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=19790822&DB=EPODOC&CC=NO&NR=140365C$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76290</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19790822&DB=EPODOC&CC=NO&NR=140365C$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>STOLOWSKA, JOLANTA</creatorcontrib><creatorcontrib>PODLEJSKI, JERZY</creatorcontrib><creatorcontrib>KOLSKA, JADWIGA</creatorcontrib><creatorcontrib>GORA, JOZEF</creatorcontrib><creatorcontrib>RUTKOWSKI, ZYGMUNT</creatorcontrib><creatorcontrib>KOSLOWSKI, ZBIGNIEW</creatorcontrib><creatorcontrib>CZAJKOWSKA, TERESA</creatorcontrib><creatorcontrib>KULESZA, JANUSZ</creatorcontrib><creatorcontrib>MILER, KAZIMIERZ</creatorcontrib><title>FREMGANGSMAATE FOR FREMSTILLING AV ET ROEKEMIDDEL</title><description>An aromatising agent having smoke flavour is produced from tar or a smoke condensate, which were obtained by distillation of cellulose and/or lignin raw materials. However, phenols can also be used as starting materials which were extracted from the smoke condensate and have a molecular weight greater than 140. In this case, the tar or the condensate is extracted with an aqueous acid, such as sulphuric acid or phosphoric acid, in order to neutralise the nitrogen-containing bases. The product obtained is then distilled in two stages under reduced pressure in an inert gas atmosphere. The distillate of the second stage contains the aromatising agent. However, the distillation can be carried out first and only then after this the extraction with acid. Preferably, the aromatising agent obtained is additionally purified by adsorption. The said agent is suitable for imparting smoke aroma to foods.</description><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</subject><subject>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1979</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZDB0C3L1dXf0cw_2dXQMcVVw8w9SAAkFh3j6-Hj6uSs4him4higE-bt6u_p6uri4-vAwsKYl5hSn8kJpbgZ5N9cQZw_d1IL8-NTigsTk1LzUkng_f0MTA2MzU2dnY8IqAMTvJeo</recordid><startdate>19790822</startdate><enddate>19790822</enddate><creator>STOLOWSKA, JOLANTA</creator><creator>PODLEJSKI, JERZY</creator><creator>KOLSKA, JADWIGA</creator><creator>GORA, JOZEF</creator><creator>RUTKOWSKI, ZYGMUNT</creator><creator>KOSLOWSKI, ZBIGNIEW</creator><creator>CZAJKOWSKA, TERESA</creator><creator>KULESZA, JANUSZ</creator><creator>MILER, KAZIMIERZ</creator><scope>EVB</scope></search><sort><creationdate>19790822</creationdate><title>FREMGANGSMAATE FOR FREMSTILLING AV ET ROEKEMIDDEL</title><author>STOLOWSKA, JOLANTA ; PODLEJSKI, JERZY ; KOLSKA, JADWIGA ; GORA, JOZEF ; RUTKOWSKI, ZYGMUNT ; KOSLOWSKI, ZBIGNIEW ; CZAJKOWSKA, TERESA ; KULESZA, JANUSZ ; MILER, KAZIMIERZ</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_NO140365CC3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>nor</language><creationdate>1979</creationdate><topic>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</topic><topic>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>STOLOWSKA, JOLANTA</creatorcontrib><creatorcontrib>PODLEJSKI, JERZY</creatorcontrib><creatorcontrib>KOLSKA, JADWIGA</creatorcontrib><creatorcontrib>GORA, JOZEF</creatorcontrib><creatorcontrib>RUTKOWSKI, ZYGMUNT</creatorcontrib><creatorcontrib>KOSLOWSKI, ZBIGNIEW</creatorcontrib><creatorcontrib>CZAJKOWSKA, TERESA</creatorcontrib><creatorcontrib>KULESZA, JANUSZ</creatorcontrib><creatorcontrib>MILER, KAZIMIERZ</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>STOLOWSKA, JOLANTA</au><au>PODLEJSKI, JERZY</au><au>KOLSKA, JADWIGA</au><au>GORA, JOZEF</au><au>RUTKOWSKI, ZYGMUNT</au><au>KOSLOWSKI, ZBIGNIEW</au><au>CZAJKOWSKA, TERESA</au><au>KULESZA, JANUSZ</au><au>MILER, KAZIMIERZ</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>FREMGANGSMAATE FOR FREMSTILLING AV ET ROEKEMIDDEL</title><date>1979-08-22</date><risdate>1979</risdate><abstract>An aromatising agent having smoke flavour is produced from tar or a smoke condensate, which were obtained by distillation of cellulose and/or lignin raw materials. However, phenols can also be used as starting materials which were extracted from the smoke condensate and have a molecular weight greater than 140. In this case, the tar or the condensate is extracted with an aqueous acid, such as sulphuric acid or phosphoric acid, in order to neutralise the nitrogen-containing bases. The product obtained is then distilled in two stages under reduced pressure in an inert gas atmosphere. The distillate of the second stage contains the aromatising agent. However, the distillation can be carried out first and only then after this the extraction with acid. Preferably, the aromatising agent obtained is additionally purified by adsorption. The said agent is suitable for imparting smoke aroma to foods.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | 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 |
| title | FREMGANGSMAATE FOR FREMSTILLING AV ET ROEKEMIDDEL |
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