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

Abstract

The process for separating the flavoring agent from the vanilla pod with liquid carbon dioxide is described, which consists of extraction at temperatures between 10 and 30 ° C and at pressures of 80 to 350 bar. The extract was extracted at a temperature of 0 to 30 ° C and at a pressure of 30 to 60 bar. By this method, all the flavoring substances contained in the vanilla pod were extracted in a scented form. Highly concentrated vanilla with a single process. And get the material Superior quality than that obtained from solvent extraction Organic, commonly used drugs, patent applications

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).