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Application filed by Pastrana Sara LeonorfiledCriticalPastrana Sara Leonor
Priority to ARP990101627priorityCriticalpatent/AR014834A1/en
Publication of AR014834A1publicationCriticalpatent/AR014834A1/en
Partiendo de frutos de Capsicum SP. que han sido cultivados con técnicas internacionalmente reconocidas para cultivos orgánicos se deshidratan ytrituran y son sometidos a lixiviacion con alcohol etílico de 70 grados en proporcion polvo decap sicum a alcohol directamente relacionadas con laconcentracion de materia grasa de los frutos. El extracto obtenido, adecuadamente envasado, no requiere otros conservantes y es empleado comoaromatizante, saborizante y colorantealimentarioStarting from fruits of Capsicum SP. that have been cultivated with internationally recognized techniques for organic crops are dehydrated and crushed and subjected to leaching with 70 degree ethyl alcohol in alcohol decap sicum powder proportion directly related to the concentration of fruit fat. The extract obtained, properly packaged, does not require other preservatives and is used as aromatizing, flavoring and food coloring
ARP9901016271999-04-091999-04-09
A PROCEDURE FOR OBTAINING A NATURAL EXTRACT FROM CAPSICUM SP.
AR014834A1
(en)
Bio-physical, physiological, and nutritional aspects of ready-to-use cima di rapa (Brassica rapa L. subsp. sylvestris L. Janch. var. esculenta Hort.) as affected by conventional and organic growing systems and storage time