TH721A - How to extract flavoring from vanilla pods - Google Patents

Abstract

This description outlines the process of separating vanilla flavor compounds from vanilla pods using liquid carbon dioxide. The method involves extraction at temperatures between 10 and 30 degrees Celsius and pressures between 80 and 350 bar, followed by separation of the extracted substances at temperatures between 0 and 30 degrees Celsius and pressures between 30 and 60 bar. This method extracts all the necessary flavor compounds from the vanilla pods in a single step, resulting in a highly concentrated vanilla aroma and a material of significantly superior quality compared to products obtained using commonly used organic solvent extractions.

Claims (5)

1.How to extract flavoring from vanilla pods The method consists of extraction of vanilla pods with carbon dioxide at temperatures from 10 to 30 ° C and at pressures of 80 to 350 bar, and extraction at temperatures from 0 to 30 ° C and at pressures of 30 to 60. bar 2. Method as held in claim 1: extraction at 100 to 160 bar and extraction at 5 to 20 ° C and at pressure 35 to 45 bar. 3. Method, as held in claim 1, where vanilla pods are ground at -50 to -30 ° C prior to extraction. 4. As held in claim 1, the vanilla pod, just a rough chunk, is expanded by Rapid release of pressure after the first extraction has Another extraction at a temperature between 10 and 30 ° C and at a pressure of 80 to 350 bar. 5. Method as described in claim 4, where extraction is performed in more than one connected container, and the contained gas is discharged in the extraction condition. The first time went to another container. Which has unloaded vanilla pods Contained Where the residual material that was pre-extracted and then expanded with new carbon dioxide (5 claims, 1 page, 0 photos).