EP3331382A1 - Production method of hazelnut extract containing ethyl alcohol by supercritical extraction - Google Patents

Production method of hazelnut extract containing ethyl alcohol by supercritical extraction

Info

Publication number
EP3331382A1
EP3331382A1 EP16777816.6A EP16777816A EP3331382A1 EP 3331382 A1 EP3331382 A1 EP 3331382A1 EP 16777816 A EP16777816 A EP 16777816A EP 3331382 A1 EP3331382 A1 EP 3331382A1
Authority
EP
European Patent Office
Prior art keywords
hazelnut
extract
ethyl alcohol
production method
supercritical
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP16777816.6A
Other languages
German (de)
French (fr)
Inventor
Ayse Asli BARLA DEMIRKOZ
Melis KARAKAS
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Aromsa Besin Aroma Ve Katki Maddeleri Sanayi Ve Ticaret AS
Original Assignee
Aromsa Besin Aroma Ve Katki Maddeleri Sanayi Ve Ticaret AS
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Aromsa Besin Aroma Ve Katki Maddeleri Sanayi Ve Ticaret AS filed Critical Aromsa Besin Aroma Ve Katki Maddeleri Sanayi Ve Ticaret AS
Publication of EP3331382A1 publication Critical patent/EP3331382A1/en
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/56—Flavouring or bittering agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01D—SEPARATION
    • B01D11/00—Solvent extraction
    • B01D11/02—Solvent extraction of solids
    • B01D11/0203—Solvent extraction of solids with a supercritical fluid
    • 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
    • C11B9/025—Recovery by solvent extraction
    • 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
    • C11B1/00—Production of fats or fatty oils from raw materials
    • C11B1/10—Production of fats or fatty oils from raw materials by extracting
    • C11B1/104—Production of fats or fatty oils from raw materials by extracting using super critical gases or vapours
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P20/00—Technologies relating to chemical industry
    • Y02P20/50—Improvements relating to the production of bulk chemicals
    • Y02P20/54—Improvements relating to the production of bulk chemicals using solvents, e.g. supercritical solvents or ionic liquids

Definitions

  • the present invention relates to production of a hazelnut extract by supercritical extraction method from roasted hazelnut fruit to be used in the food and beverages sector, especially as a hazelnut food additive.
  • the invention relates to the hazelnut extract produced by extraction treatment of ethyl alcohol added roasted hazelnut fruit for 45-90 minutes in a supercritical extractor under 300-350 bar pressure, 40-50 e C temperature and 100-125 g/min supercritical carbon dioxide flow rate, and then, evaporation of the ethyl alcohol in the extract until 0.01 % of it is left, and the production method of the mentioned extract.
  • the object of extraction of foodstuff is to obtain separately certain components in the food to be extracted, in a sense to separate out an essential constituent of the food. Extracts are generally produced by solid-liquid extraction method. However, in extracts produced in this way, there may occur decomposition and deterioration due to temperature, costs increase due to the solvents used, and difficulties are experienced in meeting the EU requirement concerning solvent residues. Again for the same reason, most of the organic solvents cannot be used. The reasons for this is that they cause corrosion problems and may cause explosions. In addition, although the solvents used are removed away from the medium by concentrating them, the remaining residues make their use undesirable because of health considerations.
  • the present invention relates to the supercritical extraction method, which meets the above needs, which eliminates all disadvantages and which brings some additional advantages and the hazelnut extract production method obtained using ethyl alcohol as an auxiliary solvent.
  • the first object of the invention is to extract a product in which the nutritional value and organoleptic properties of hazelnut fruit is preserved.
  • An object of the invention is to use adding supercritical carbon dioxide added at low temperature to preserve the above mentioned organoleptic properties and at the same time to preserve the antioxidant property of the hazelnut extract produced with this method.
  • hazelnut extract is rich in phenolic substances (a-tocopherol) and unsaturated fatty acids.
  • a further object of the invention is to be able to extract at a low temperature and under an inert medium, without chemical or thermal change.
  • a similar object of the present invention is that the solubilities of the extracts obtained are higher than those obtained using the methods of the already existing techniques.
  • a similar object of the invention is that it has a shelf-life of 18 months.
  • An even further object of the invention is to produce a hazelnut extract, the changes of which when roasted differently are determined, which is different from the other hazelnut extracts in the market and which is favourable for the Turkish gusto.
  • Another object of the invention is using roasted hazelnut.
  • a hazelnut extract production method from hazelnut fruit which method is characterized by consisting of the following process steps: roasting the hazelnut fruit,
  • the preferred embodiments of the subject of the invention that is the hazelnut extract production method using the supercritical extraction method and ethyl alcohol as auxiliary solvent are disclosed only for helping to better understanding the subject and are not limiting in anyway.
  • the invention relates to hazelnut extract production from roasted hazelnut fruit by the supercritical extraction method, to be used in the food and beverage industry, especially in hazelnut aromatizers, in cakes and biscuits as chocolate filling, in ice creams and in ice cream sauces, in ready to drink coffee and milk products.
  • liquid and gas are two different states, they have different properties such as density and dispensability.
  • the temperature and pressure rise above a certain value, it becomes hard to define the properties of liquid and gas.
  • a stop is observed at certain temperature and pressure. This is the critical point. Above this point is the critical region.
  • the critical point is the temperature and pressure at which the liquid and gas phases are indistinguishable.
  • the lines that separate the liquid, gas and solid phases are phase boundaries. These boundaries meet at the triple point.
  • the matter above the critical temperature and critical pressure pass onto a fourth phase in a combination of the properties of the liquid and gas.
  • the supercritical fluid extraction can be expressed as dissolving a substance in a supercritical fluid, or example in carbon dioxide and then separating it from the product fluid by decreasing it isobarically or isothermally.
  • a supercritical fluid is a substance in which there is no apparent liquid or gaseous phase and which has a temperature and pressure above the critical point. It can disperse in solids like and can dissolve substances like a liquid. Processing food and biological substances with supercritical fluids, is an important tool in obtaining functional and high-value products.
  • Supercritical fluids have higher diffusion coefficients and viscosities compared to that of liquids.
  • recoverable gases that can be re-used such as carbon dioxide, can be utilized.
  • Carbon dioxide exhibits supercritical fluid characteristics when its temperature and pressure reaches or exceeds the 3 ' ⁇ q C and 74 bar val ues, which marks the critical point. The reason why carbon dioxide is extensively used originates from its low toxicity, chemical inertness, its being economical and easy to use.
  • the characteristics of the hazelnut extract obtained by the supercritical extraction method are that it has preserved its organoleptic properties, it can be used in aromatisers and/or directly in food, and it has the taste and flavour of hazelnut.
  • the current technique involves methods for obtaining oil form hazelnut membrane.
  • the present invention of extraction directly uses hazelnut as a raw material.
  • the membrane or producing oil from this membrane is not involved.
  • Process formulation of the hazelnut extract :
  • ethyl alcohol and supercritical carbon dioxide must be used as solvent and carrier and the said hazelnuts must be roasted between 100 and180°C.
  • roasted hazelnut is used.
  • various reactions take place between the fatty acids and carbohydrates it contains. This renders a unique aroma to the hazelnut. It is known that it is 5-methyl-(£)-2- heptene-4-one (filbertone, noxione) component that gives the roasted hazelnut its aroma (4).
  • Extraction in a supercritical extractor is used in the extraction method. ⁇ The hazelnut fruit is roasted until it reaches the desired taste and is placed in the chamber in the extractor,
  • the extract obtained is the hazelnut extract.
  • the raw materials that the hazelnut extract as the final product contains:
  • Dogan 2009 Yilmaztekin, Erten ve Cabaroglu, 2005

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

Production Method of Hazelnut Extract Containing Ethyl Alcohol by Supercritical Extraction The present invention relates to a production method for producing hazelnut extract, which method consists of the process steps of roasting the hazelnut fruit, extracting the roasted hazelnuts, with the addition of ethyl alcohol for 45-90 minutes in a supercritical extractor under 300-350 bar pressure, at 40-50ºC temperature and under 100-125g/min supercritical carbon dioxide flow rate, and then, evaporating the ethyl alcohol in the extract.

Description

DESCRIPTION
Production Method of Hazelnut Extract Containing Ethyl Alcohol by Supercritical
Extraction
Technical Field
The present invention relates to production of a hazelnut extract by supercritical extraction method from roasted hazelnut fruit to be used in the food and beverages sector, especially as a hazelnut food additive.
Specifically, the invention relates to the hazelnut extract produced by extraction treatment of ethyl alcohol added roasted hazelnut fruit for 45-90 minutes in a supercritical extractor under 300-350 bar pressure, 40-50 eC temperature and 100-125 g/min supercritical carbon dioxide flow rate, and then, evaporation of the ethyl alcohol in the extract until 0.01 % of it is left, and the production method of the mentioned extract.
State of the Art
The object of extraction of foodstuff is to obtain separately certain components in the food to be extracted, in a sense to separate out an essential constituent of the food. Extracts are generally produced by solid-liquid extraction method. However, in extracts produced in this way, there may occur decomposition and deterioration due to temperature, costs increase due to the solvents used, and difficulties are experienced in meeting the EU requirement concerning solvent residues. Again for the same reason, most of the organic solvents cannot be used. The reasons for this is that they cause corrosion problems and may cause explosions. In addition, although the solvents used are removed away from the medium by concentrating them, the remaining residues make their use undesirable because of health considerations.
Currently, there is a continuing search for new technical and technical alternatives to increase operation capacity in extraction processes, to reduce costs, to get rapid ad high yield, etc. Most of the organic and inorganic solvents used in solid-liquid and liquid-liquid extractions are corrosive, toxic to humans, harmful for the environment and expensive and they also have many other undesired properties. In current techniques, there are hazelnut extracts produced with such methods. However, the extracts produced with these methods, in addition to the disadvantages mentioned above, have shelf lives of at least 6 months and at most 12 months. Consequently, because of the adversities mentioned above and the inadequacy of the existing solutions, an advancement in the hazelnut extract production method is deemed necessary.
Object of the Invention
The present invention relates to the supercritical extraction method, which meets the above needs, which eliminates all disadvantages and which brings some additional advantages and the hazelnut extract production method obtained using ethyl alcohol as an auxiliary solvent. The first object of the invention is to extract a product in which the nutritional value and organoleptic properties of hazelnut fruit is preserved.
An object of the invention is to use adding supercritical carbon dioxide added at low temperature to preserve the above mentioned organoleptic properties and at the same time to preserve the antioxidant property of the hazelnut extract produced with this method.
Another object of the invention is that the hazelnut extract is rich in phenolic substances (a-tocopherol) and unsaturated fatty acids.
A further object of the invention is to be able to extract at a low temperature and under an inert medium, without chemical or thermal change.
A similar object of the present invention is that the solubilities of the extracts obtained are higher than those obtained using the methods of the already existing techniques.
Another further object of the present invention is to be able obtain the hazelnut without loss in virtue of the high vapour pressure of carbon dioxide and besides this, not to extract undesired components such as proteins and sugars. Still another object of the invention is that the extracts produced using C02-supercritical extraction, in virtue of economy in time and solvent, provide reduction in cost compared to those made using solvent. A similar object of the invention is that it has a shelf-life of 18 months.
An even further object of the invention is to produce a hazelnut extract, the changes of which when roasted differently are determined, which is different from the other hazelnut extracts in the market and which is favourable for the Turkish gusto.
Another object of the invention is using roasted hazelnut.
In order to realize the objectives described above, a hazelnut extract production method from hazelnut fruit is provided, which method is characterized by consisting of the following process steps: roasting the hazelnut fruit,
extracting the roasted hazelnuts, with the addition of ethyl alcohol for 45- 90 minutes in a supercritical extractor under 300-350 bar pressure, at 40-50 eC temperature and under 100-125 g/min supercritical carbon dioxide flow rate, and then
evaporating the ethyl alcohol in the extract until there is no alcohol left or until only 0.01 % of the alcohol is left.
The structural features and characteristics and all advantages of the present invention will be more clearly understood by the detailed disclosure given below, and hence, the assessment should be made taking into account this detailed disclosure.
Detailed Description of the Invention
In this detailed description, the preferred embodiments of the subject of the invention, that is the hazelnut extract production method using the supercritical extraction method and ethyl alcohol as auxiliary solvent are disclosed only for helping to better understanding the subject and are not limiting in anyway.
The invention relates to hazelnut extract production from roasted hazelnut fruit by the supercritical extraction method, to be used in the food and beverage industry, especially in hazelnut aromatizers, in cakes and biscuits as chocolate filling, in ice creams and in ice cream sauces, in ready to drink coffee and milk products.
Supercritical extraction method:
Normally, liquid and gas are two different states, they have different properties such as density and dispensability. However, when the temperature and pressure rise above a certain value, it becomes hard to define the properties of liquid and gas. At the liquid- gas phase boundary, a stop is observed at certain temperature and pressure. This is the critical point. Above this point is the critical region. By increasing the pressure isothermally or by increasing the temperature isobarically, a fluid is obtained. The fluids formed above this point are a combination of liquid and gas and are called supercritical fluids (1 , 2). The critical point is the temperature and pressure at which the liquid and gas phases are indistinguishable. The lines that separate the liquid, gas and solid phases are phase boundaries. These boundaries meet at the triple point. The matter above the critical temperature and critical pressure pass onto a fourth phase in a combination of the properties of the liquid and gas.
The supercritical fluid extraction can be expressed as dissolving a substance in a supercritical fluid, or example in carbon dioxide and then separating it from the product fluid by decreasing it isobarically or isothermally.
A supercritical fluid is a substance in which there is no apparent liquid or gaseous phase and which has a temperature and pressure above the critical point. It can disperse in solids like and can dissolve substances like a liquid. Processing food and biological substances with supercritical fluids, is an important tool in obtaining functional and high-value products.
Features:
· They have properties in-between a gas and a liquid. Their densities are similar to that of liquids and they act like a liquid solvent. They have good diffusion properties that render low viscosity and mass transfer characteristics.
• Their high relative densities give them good solvent properties.
• Their latent heats of evaporation are zero, thus, their hear capacities are very high.
• The energy requirement of the system is low. Their surface tension coefficients and viscosities, λ, are low, and hence their pumping costs are low. One of the most frequently used supercritical fluids is carbon dioxide. Some of the reasons for this are as follows:
• It is inert,
• It is not corrosive in dry media,
· It is not combustible nor explosive,
• It is not harmful to food and environment,
• It has high mass transfer capacity,
• It is multi-functional. Supercritical fluid extraction has some advantages over the conventional extraction methods (3). These are as follows:
1 . Supercritical fluids have higher diffusion coefficients and viscosities compared to that of liquids.
2. The fact that they do not have surface tension ensures that they penetrate into the pores of heterogeneous matter more rapidly and thus, that the efficiency of extraction is higher.
3. The selectivity of extraction increases with controlled changes in temperature and pressure, affecting the solubility of different components.
4. There is no chemical residue left after extraction.
5. In extraction, recoverable gases that can be re-used, such as carbon dioxide, can be utilized.
Carbon dioxide exhibits supercritical fluid characteristics when its temperature and pressure reaches or exceeds the 3'\ qC and 74 bar val ues, which marks the critical point. The reason why carbon dioxide is extensively used originates from its low toxicity, chemical inertness, its being economical and easy to use.
The characteristics of the hazelnut extract obtained by the supercritical extraction method are that it has preserved its organoleptic properties, it can be used in aromatisers and/or directly in food, and it has the taste and flavour of hazelnut.
The current technique involves methods for obtaining oil form hazelnut membrane. However, the present invention of extraction directly uses hazelnut as a raw material. The membrane or producing oil from this membrane is not involved. Process formulation of the hazelnut extract:
In the present invention ethyl alcohol and supercritical carbon dioxide must be used as solvent and carrier and the said hazelnuts must be roasted between 100 and180°C.
In this invention, especially roasted hazelnut is used. When the hazelnut is roasted, various reactions take place between the fatty acids and carbohydrates it contains. This renders a unique aroma to the hazelnut. It is known that it is 5-methyl-(£)-2- heptene-4-one (filbertone, noxione) component that gives the roasted hazelnut its aroma (4).
5-methyl-2-heptene-4-one (noxione, filbetrtone) This component formed upon roasting and its ratio increases. Production Method for Hazelnut Extract
Extraction in a supercritical extractor is used in the extraction method. · The hazelnut fruit is roasted until it reaches the desired taste and is placed in the chamber in the extractor,
(In supercritical extraction, 300-350 bar pressure; 40-50 eC temperature; 100-125 g/min, supercritical carbon dioxide flow rate; % 3-7 co-solvent (ethanol) is applied. In addition, the amount of matter to be used must be 100-150 gr and the size of the particles must be 25-50 microns.
• The roasted hazelnut is subjected extraction for 45-90 minutes and then the ethyl alcohol in the obtained extract is evaporated,
(The evaporation of ethyl alcohol (concentrating), is continued until there is no alcohol or until about 0.01 % is left, without exceeding 45-50 eC, under maximum 250 mbar vacuum. In a preferred embodiment of the invention, a rotary evaporator is used for the mentioned evaporation process.)
• The extract obtained is the hazelnut extract.
The raw materials that the hazelnut extract as the final product contains:
Raw material Preferred auantitv, bv Usable auantitv, bv weiaht (%) weiaht (%)
Hazelnut Extract 99.99 99.99-100
(obtained from
hazelnuts roasted at
100-180°C)
Ethyl Alcohol (Carrier 0.01 0.01 -0
Solvent)
REFERENCES
1. Dogan 2009 2. Yilmaztekin, Erten ve Cabaroglu, 2005
3. Rozzi ve Sing, 2002
4. Alasalvar C. ve Ark. 2003; Pfnuer P. ve Ark. 1999

Claims

1. A method for producing hazelnut extract from hazelnut fruit, which method is characterized by consisting of the following process steps: a) roasting the hazelnut fruit,
b) extracting the roasted hazelnuts, with the addition of ethyl alcohol for 45- 90 minutes in a supercritical extractor under 300-350 bar pressure, at 40-50 eC temperature and under 100-125 g/min supercritical carbon dioxide flow rate, and then,
c) evaporating the ethyl alcohol in the extract until there is no alcohol left or until only 0.01 % of the alcohol is left.
2. The production method according to claim 1 , which method is characterized by roasting the hazelnut fruit mentioned in step a) between 100-180 Ό.
3. The production method according to claim 1 , which method is characterized by carrying out the evaporation mentioned in process step c) without exceeding 45-50 Ό, under 250 mbar vacuum.
4. The production method according to claim 1 , which method is characterized by using 2-4% hazelnut fruit, 90-95% supercritical carbon dioxide and 3-7% ethyl alcohol by weight in the extraction process mentioned in process step b).
5. A hazelnut extract produced by the method mentioned in Claim 1 .
6. The hazelnut extract according to Claim 5, which extract is characterized by containing by weight 99.99-100% hazelnut extract and by weight 0.01 -0% ethyl alcohol.
EP16777816.6A 2015-08-05 2016-08-02 Production method of hazelnut extract containing ethyl alcohol by supercritical extraction Withdrawn EP3331382A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
TR201509715 2015-08-05
PCT/TR2016/050254 WO2017023223A1 (en) 2015-08-05 2016-08-02 Production method of hazelnut extract containing ethyl alcohol by supercritical extraction

Publications (1)

Publication Number Publication Date
EP3331382A1 true EP3331382A1 (en) 2018-06-13

Family

ID=57083342

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Country Status (2)

Country Link
EP (1) EP3331382A1 (en)
WO (1) WO2017023223A1 (en)

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110684591A (en) * 2019-11-08 2020-01-14 山东省经济林管理站 Hazelnut oil reinforced supercritical CO2Extraction method

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01243969A (en) * 1988-03-23 1989-09-28 Seitetsu Kagaku Co Ltd Nuts food and production thereof
DE4440644A1 (en) * 1994-11-14 1996-05-15 Sueddeutsche Kalkstickstoff Process for the extraction of natural aromas from fat and oil-containing natural substances
DE10227151B4 (en) * 2002-06-18 2007-03-15 Wild Flavors Berlin Gmbh & Co. Kg Extract of by-products of nut processing, process for its preparation and its use
KR100627618B1 (en) * 2004-08-23 2006-09-25 최성애 Extraction process of functional materials using grains and seeds
US8435579B2 (en) * 2006-07-07 2013-05-07 Kraft Foods Group Brands Llc Infused roasted seeds and methods of making thereof

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