METHOD FOR THE SELECTIVE SEPARATION OF VOLATILE FLAVORINGS FROM MONOPHASE, (SEMI)LIQUID STARTING MATERIALS HAVING A FAT CONTENT AND/OR OIL CONTENT OF = 20 PERCENT BY WEIGHT

Method for selective separation of volatile aroma components (I) from a single-phase, (semi-)liquid starting material (A) having a fat and/or oil content not over 20wt.% by using a condensed 2-4C hydrocarbon (II).

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Bibliographische Detailangaben
Hauptverfasser:	RUDOLF ZOBEL, JOHANN WIESMUELLER, ERWIN SCHUETZ
Format:	Patent
Sprache:	eng ; por
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PERFORMING OPERATIONS PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL 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:	Method for selective separation of volatile aroma components (I) from a single-phase, (semi-)liquid starting material (A) having a fat and/or oil content not over 20wt.% by using a condensed 2-4C hydrocarbon (II).