TH1098B - How to extract flavoring from vanilla pods - Google Patents

Abstract

The process for the separation of flavoring from vanilla pods with liquid carbon dioxide is described. The method involves extraction at temperatures between 10 and 30 °C and at a pressure of 80 to 350 bar. The extracted substance was extracted at 0 to 30 °C and at a pressure of 30 to 60 bar. By this method, all the flavoring compounds present in the vanilla pod were extracted in their aromatic form. Highly concentrated vanilla with a single step process and get the material It is superior to the yield obtained by solvent extraction. The most commonly used organics are patented drugs.

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 of 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. The method as described in claim 4, where extraction is performed in the extraction vessel rather 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 pre-extracted residual material is extracted and then expanded with new carbon dioxide (5 claims, 1 page, 0 photos).