TH19655A3 - Method for extracting aromatic substances from coconut shells - Google Patents

Abstract

A summary of the invention which will appear on the advertisement page ReadFile: Page 1 of 1 page number. invention summary The process of extracting flavoring agents from coconut shells, which is extracting flavoring agents from natural raw materials, by the extraction steps are as follows: Preparation of coconut shells, cleaning with water filtered by the reverse osmosis system. Coconut shell crushing and extraction with an extractor, then packed into a package and stored at low temperatures, which according to the aforementioned process will make coconut shell flavoring agents without the use of chemical synthetic substances. The smell can be used as an ingredient in food and cosmetic products.

Claims (1)

All claims which will not appear on the advertising page: ------25/09/2020------(OCR) 1. The process of extracting aroma compounds from coconut shells involves the following steps: Coconut shell preparation - Select high-quality coconuts that are at least one year old, then halve the coconut shells. - Scrape the coconut flesh from the shell and remove the coconut husk tip. Coconut shell cleaning - Clean the coconut shells by washing them with water filtered through a reverse osmosis system. Aroma compound extraction - Extract the aroma using an extractor by using crushed coconut shell with a solvent, in this case water, at an appropriate ratio of 1:5. The extraction is performed at a temperature of 96-100 degrees Celsius. After extraction is complete, package the aroma compounds. 2. The process of extracting aroma compounds from coconut shells according to claim 1, where the halved coconut shells are processed, allows for storage at temperatures below 4 degrees Celsius. 3. The extraction method for aromatic compounds from coconut shells according to Patent 1, where the process of scraping the coconut flesh from the shell and cutting off the top of the coconut shell, can be stored at -5 degrees Celsius. 4. The extraction method for aromatic compounds from coconut shells according to Patent 1, where the optimal extraction temperature is 98 degrees Celsius. 5. The extraction method for aromatic compounds from coconut shells according to Patent 1, where the optimal storage temperature for the aromatic compounds is 4-10 degrees Celsius. 6. The extraction method for aromatic compounds from coconut shells according to Patent 1, where the aromatic compounds have an optimal pH range between 4.0-7.5. ------------------28/06/2019------(OCR) Page 1 of 1 page of Patents 1. The process of extracting aromatic compounds from coconut shells involves the following steps: Coconut shell preparation - Select high-quality coconuts, then halve the coconut shells. - Scrape the coconut flesh from the shell and remove the top layer of the coconut husk. Coconut shell cleaning - Clean the shells by washing them with water filtered through a reverse osmosis system. Aromatic compound extraction - Extract the coconut shell using an extractor, using water as a solvent in a ratio of 1:5. The extraction is performed at a temperature of 96-100 degrees Celsius. After extraction, the extracted compounds are packaged. 2. The coconut shell halving and extraction process, as per Patent 1, where the coconut flesh is scraped from the shell and the top layer is removed, can be stored at a temperature below 4 degrees Celsius. 3. The coconut shell scraping and extraction process, as per Patent 1, where the coconut flesh is scraped from the shell and the top layer is removed, can be stored at -5 degrees Celsius. 4. The method for extracting aromatic compounds from coconut shells according to Patent 1, where the optimal extraction temperature is 98 degrees Celsius. 5. The method for extracting aromatic compounds from coconut shells according to Patent 1, where the optimal storage temperature for the aromatic compounds is 4-10 degrees Celsius. 6. The method for extracting aromatic compounds from coconut shells according to Patent 1, where the aromatic compounds have an optimal pH range between 4.0-7.5. ------------Page 1 of 1 page of Patents 1. The process of extracting aromatic compounds from coconut shells involves the following steps: a. Select high-quality coconuts and then halve the coconut shells. b. Scrape the coconut flesh from the shell and remove the coconut husk tip. c. Clean the coconut shells by washing them with water filtered through a reverse osmosis system. d. Extract the aroma using an extractor, using water as a solvent, at a temperature of 96-100 degrees Celsius. e. After extraction is complete, package the aromatic compounds.