Classifications

• • C—CHEMISTRY; METALLURGY
  • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
  • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
  • C11B9/00—Essential oils; Perfumes
  • C11B9/0007—Aliphatic compounds
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
  • A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
  • A23L27/13—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils from citrus fruits
• • C—CHEMISTRY; METALLURGY
  • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
  • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
  • C11B9/00—Essential oils; Perfumes
  • C11B9/02—Recovery or refining of essential oils from raw materials
  • C11B9/022—Refining

Definitions

• the present invention essentially relates to a process for the preparation of a water-soluble vegetable aromatic essence of high organoleptic quality, stable over time and its use in various drinks and compositions.
• the organoleptic qualities of crude essential oils deteriorate rapidly over time. It is well known in fact that these oils are sensitive to oxidation by air, especially in the presence of sunlight due to the presence of ultraviolet radiation.
• Terpenes are the constituents of these most oxidizable oils, and lead to the formation of compounds with an unpleasant odor which mask the original natural perfume and taste.
• Various methods of removing terpenes have therefore been recommended in the prior art. Most are complicated and quite unsatisfactory from an organoleptic point of view.
• essential oils constitute a wide range of applications in various industries, in particular: perfumery, cosmetics, pharmacy and food industries.
• aromatic essences soluble in water or in a hydroalcoholic medium obtained from crude essential oils.
• the object of the present invention is to solve the new technical problem consisting in providing a solution making it possible to prepare a water-soluble aromatic plant essence, stable over time and of high organoleptic quality, thus preserving the taste and taste practically intact. scent of the original plant product.
• the present invention also aims to solve the second new technical problem consisting in providing a method for eliminating terpenes from a crude vegetable essential oil, so as to obtain a water-soluble aromatic essence which is stable over time and of high quality. organoleptic.
• the present invention also aims to solve the aforementioned new technical problems in a particularly simple manner, in a minimum of process steps, thereby providing a solution which can be used on an industrial scale.
• the invention makes it possible to solve these technical problems for the first time, in a simple, inexpensive manner.
• the present invention provides, sel- ⁇ n a first aspect, a process for the preparation of a water-soluble, deterpene, aromatic plant essence of high organoleptic quality, stable over time. characterized in that it comprises:
• the collection of the aqueous phase consisting of water-soluble vegetable aromatic essence containing substantially no insoluble part is carried out, preferably by distilling only 8/10 to 9/10 approximately of the volume of the aforementioned hydro-alcoholic mixture.
• the proportion of crude vegetable essential oil in the above-mentioned hydro-alcoholic mixture is between 5% and 15%, and preferably around 10% (in V / V).
• the abovementioned rectification apparatus comprises a device for condensing the distillation vapors, arranged in such a way that the outlet orifice of said condensing device is immersible by the distillate.
• the alcoholic degree of the distillate is adjusted to the same value as that of the alcoholic degree of the hydro-alcoholic mixture mentioned above before the start of the distillation.
• the water used for adjusting the alcoholic degree is distilled water or demineralized water.
• crude vegetable essential oil an oil commonly available on the market, such as those which are obtained by cold pressing of the plant material concerned, for example fresh fruit peel citrus.
• the hydro-alcoholic mixture is produced so that it titrates by volume from 30 to less than 40% of ethanol, preferably from 30 to 38% and more preferably from 35 at 38%.
• the invention relates to the use of partially deterpened water-soluble vegetable aromatic essence, as previously prepared, as an aromatic raw material, in particular intended to be incorporated into drinks, in particular alcoholic drinks such as aperitifs and digestives, pastry or confectionery compositions, cosmetic or pharmaceutical compositions such as aromatherapy compositions.
• one or more substances are added to the above-mentioned water-soluble aromatic essence, in particular for enhancing or supporting certain olfactory notes.
• 0.01 to 0.02% by weight of citral can be added to a water-soluble essence of Lime according to the invention, which gives the whole a fresher note.
• the amount of gasoline according to the invention used in the products and compositions mentioned above is variable depending on whether it is desired that the flavoring is more or less pronounced. As an indication, but in no way limiting, we use between 5% and 15 '/. by volume of gasoline according to the invention for preparing an alcoholic drink, especially for drinks based on lemon or lime.
• gasoline according to the invention being soluble in water in any proportion, it can be used in particular to prepare drinks with very low alcohol content, that is to say of the order of a few degrees only.
• the invention also covers products such as beverages, in particular alcoholic beverages, in particular aperitifs or digestives, compositions for pastry or confectionery, cosmetic or pharmaceutical compositions such as aromatherapy compositions. , containing a vegetable aromatic essence as previously prepared.
• the water-soluble vegetable aromatic essence obtained by the process of the invention has a high organoleptic quality, is very stable over time, and thus makes it possible to prepare various high-end products from those which have been mentioned above.
• the oxidation resistance of the gasoline according to the invention is particularly good. It is therefore not necessary to add antioxidants to it. This constitutes a superiority over known soluble essences which, even protected from light, oxidize on contact with air. This also constitutes an advantage, since experience has shown that the antioxidants commonly used, in particular for drinks, alter the taste of a high quality essence such as that of the invention.
• gasoline according to the invention or the compositions containing it, away from natural light, for example in glass containers filtering ultraviolet rays, such as tinted glass.
• ultraviolet rays such as tinted glass.
• a plant material particularly preferred according to the invention, consists of citrus fruits, in particular those of the group of citrus fruits, such as oranges. Mandarins, clementines, lemons, limes (limes), grapefruits, etc.
• Citrus fruits it is preferable to use at least part of the fresh peel of the fruit as a raw material from which one can advantageously carry out cold pressing to extract the crude vegetable essential oil.
• the invention provides significant technical advantages, is applicable to a large number of plant materials, and can be used on an industrial scale in an extremely simple manner.
• the fresh bark of lime fruit (Citrus aurantifoLia) is pressed cold.
• the liquid obtained is collected and filtered.
• Centrifuge to separate the crude essential oil constituted by the organic phase.
• 100 ml of the crude essential oil thus obtained are mixed with 386 ml of ethyl alcohol at 96, then water is added with stirring, to a total volume of 1000 ml.
• the amount of water added is appreciably greater than 514 ml, because there is a volume contraction of the alcohol-water mixture.
• a conventional still type boiler is used, commonly used in the aromatics industry.
• the mixture is heated for a sufficient period of time to obtain the distillation of 8.5 / 10 of the total volume, ie a volume of distillate equal to approximately 850 ml.
• a volume of distilled water equivalent to 1.5 / 10 of the volume to be distilled approximately 150 ml, was initially introduced, in order to obtain a volume of distillate identical to the volume of the mixture to be distilled. distill.
• the presence of a supernatant fraction representing 5 to 20% by volume of the distillate is observed, depending on the composition of the original essential oil.
• This insoluble fraction essentially contains non-water-soluble terpenes.
• This supernatant fraction is removed by centrifugation and the aqueous phase which constitutes the water-soluble aromatic essence according to the invention, grading about 37, is collected, which can be used in various applications such as, for example, those which are the subject of the following examples.
• Demineralized water qs 100 ml 13 ml of the gasoline according to the invention obtained in Example 1 are taken and mixed with an aqueous solution containing 20 ml of neutral ethyl alcohol at 96 and 10 g of sucrose.
• the alcohol level of this drink is around 24
• This alcohol is prepared in a similar manner to that described in Example 2.
• the alcohol level of this alcohol is around 40

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• Chemical & Material Sciences (AREA)
• Oil, Petroleum & Natural Gas (AREA)
• Engineering & Computer Science (AREA)
• Life Sciences & Earth Sciences (AREA)
• Organic Chemistry (AREA)
• Wood Science & Technology (AREA)
• Chemical Kinetics & Catalysis (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Fats And Perfumes (AREA)
• Seasonings (AREA)
• Medicines Containing Plant Substances (AREA)
• Cosmetics (AREA)

Applications Claiming Priority (3)

Publications (1)

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ID=9394247

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• 1990
  • 1990-02-28 FR FR9002538A patent/FR2658836B1/fr not_active Expired - Lifetime
• 1991
  • 1991-02-27 CA CA002077075A patent/CA2077075A1/en not_active Abandoned
  • 1991-02-27 WO PCT/FR1991/000158 patent/WO1991013135A1/fr not_active Ceased
  • 1991-02-27 JP JP91505766A patent/JPH05505415A/ja active Pending
  • 1991-02-27 AU AU74602/91A patent/AU7460291A/en not_active Abandoned
  • 1991-02-27 EP EP91906008A patent/EP0595801A1/de not_active Withdrawn

Non-Patent Citations (1)

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