WO1992021247A1 - Stabilisation of plant extracts - Google Patents
Stabilisation of plant extracts Download PDFInfo
- Publication number
- WO1992021247A1 WO1992021247A1 PCT/GB1992/000955 GB9200955W WO9221247A1 WO 1992021247 A1 WO1992021247 A1 WO 1992021247A1 GB 9200955 W GB9200955 W GB 9200955W WO 9221247 A1 WO9221247 A1 WO 9221247A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- solvent
- process according
- lipophilic
- lipophilic solvent
- liquor
- Prior art date
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Classifications
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/001—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from waste materials, e.g. kitchen waste
- A23J1/005—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from waste materials, e.g. kitchen waste from vegetable waste materials
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/006—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from vegetable materials
- A23J1/007—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from vegetable materials from leafy vegetables, e.g. alfalfa, clover, grass
-
- 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
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
Definitions
- This invention relates to processes for the production of stabilised extracts from cellular tissues especially plant materials and to the products of such processes.
- Huang suggested that the recovery of useful materials from the supernatant liquor would be desirable if only for -economic reasons but gave no indication as to how this might be achieved.
- removal of the solvent from such liquors produces a residue which rapidly darkens upon exposure to air and is of no value. This is not unexpected since several of the materials dissolved in the supernatant liquor such as chlorophylls, carotenoids and unsaturated fatty acids are known to be sensitive to heat and atmospheric oxygen.
- this invention provides a process for the production of a stabilised extract from a cellular plant tissue which comprises the addition of a non-volatile lipophilic solvent to an aqueous liquor obtained by the addition of a water miscible polar solvent to a cellular plant tissue and separating an aqueous phase extract and a lipophilic solvent phase extract.
- the aqueous liquor may be prepared by standard procedures well known in the art. Normally these will involve crushing and/or maceration and/or pressing of plant materials.
- the methods for obtaining such a liquor, the potentially useful crops from which a liquor could be obtained and the valuable products which could potentially be obtained have been reviewed, e.g. in "Leaf Protein Concentrates” edited by L. Telek and H. D. Graham, 1st Edition, published by the AVI Publishing Company Inc., of Westport, Connecticut, USA (1983) and also in "Proceedings of the 2nd International Conference on Leaf Protein Research” edited by I. Tasaki , Nagoya University, Japan (1986).
- potentially useful crops include existing forage crops such as lucerne, clovers and ryegrasses, waste crop materials from vegetable processing plants such as brassicas, under or unutilised waste parts of crops such as sugar beet tops, potato haulm, pea haulm and tomato haulm, and water weeds.
- Other plants which are not currently grown as food crops may be viable crops when processed according to this invention, examples being Jerusalem Artichoke (Helianthus tuberosus). Fat Hen (Chenopodium album). Cowpea (Vigna spp) and Nettle ( Urtica spp).
- Another plant material which may be useful is tobacco leaf. Lists of plants which may be grown in tropical climates and are potentially useful sources of plant material are presented in the publications which are referred to above, the relevant disclosures of which are hereby incorporated by reference.
- tissue from which a stable, aqueous liquor cannot be conveniently expressed comprises the addition of a water miscible polar solvent directly to the plant tissue.
- the tissue will normally be macerated prior to that addition and may, optionally, be dried.
- An aqueous liquor may then be separated from the fibrous residue and processed according to this invention.
- the process of this invention may also utilise liquors obtained from other sources as a raw material.
- sources include plants which are host to heterologous protein material by means of genetic manipulation; plant materials such as garlic cloves, red pepper pods (Capsicum spp). herbs (medicinal or culinary), flower petals and fruit skins; reconstituted plant materials obtained by wetting dried plant material and microscopic plants such as algae, bacteria and yeasts.
- aqueous plant juice is used in this specification to encompass liquors which can be expressed from any such or similar materials either before or after addition of water miscible solvent.
- the juice may be concentrated prior to the addition of the water miscible solvent. The concentration is preferably carried out whilst maintaining the juice at a temperature below that at which the proteins will coagulate, e.g.
- the addition of the water miscible polar solvent will normally and also preferably lead to the deposition of a proteinaceous material either as a precipitate in the aqueous liquor or as a deposit within the fibrous residue.
- proteinaceous materials are potentially valuable as foodstuff, or feedstuffs and processes which lead to the production of such materials represent a preferred aspect of the invention.
- the water miscible solvent is preferably a polar solvent more preferably one having a Hildebrand solubility parameter of from 9.0 to 11.0 or one which leads to the formation of an aqueous liquor having a solubility parameter falling within this range.
- the solvent will preferably be one which does not form an azeotrope with water, is capable of hydrogen bonding and most preferably is non-toxic to both humans and animals.
- the solvent is also preferably a relatively volatile solvent since such solvents can be more readily separated from the remainder of the aqueous phase.
- preferred solvents include lower alkanones such as acetone, 2-butanone, 2-pentanone and 3-pentanone and the lower alkanols such as ethanol , ethanol , propanol and butanol used either singly or as mixtures.
- the quantity of water miscible solvent which is required in order to bring about precipitation of proteinaceous material varies according to the nature of the liquor, the water content of the liquor, the nature of the solvent and the temperature at which the addition is carried out.
- the ratio of the volume of solvent to the volume of plant juice will be in the range 15:1 to 1:1, preferably within the range 5:1 to 3:1.
- the quantity of water miscible solvent used should preferably be at least sufficient as will bring a major part or all the lipophilic material into solution.
- the ability of such polar solvents to extract lipophilic substances from plant material is influenced in part by the water content of the resulting aqueous liquor. Lower water content will generally result in greater extraction.
- water miscible solvent may take place at any temperature which is above the freezing point of the mixture and preferably below that at which any significant denaturation of the protein will occur, e.g. less than 45°C.
- the addition will take place at relatively low temperatures, e.g. from -5 ⁇ C to 10°C or from 0°C to 5°C.
- the liquor is preferably maintained at such a temperature prior to the addition of the solvent in order to minimise degradation of its contents.
- the water miscible solvent may also be pre chilled to a temperature in this range.
- the proteinaceous material which is precipitated or deposited may be and preferably is separated from the supernatant liquor at this stage using conventional techniques such as decantation or filtration. This separation may be carried out at any later stage of the process but in general the difficulties in handling a suspension of proteinaceous material in the supernatant liquor mean that this represents a less preferred option.
- the proteinaceous precipitate may comprise significant proportions, typically up to 50% by weight of the water miscible solvent. The precipitate may be washed with a further quantity of the water miscible solvent and the washings added to the supernatant liquor.
- the residual content of water miscible solvent may be removed to leave a product which will generally take the form of a grey or brown powder consisting substantially of proteinaceous material or where the liquor was produced from a macerated tissue a fibre rich proteinaceous material which may be useful as a foodstuff or feedstuff for both human or animal use.
- the water content of the powder may be reduced if it is to be stored for a significant period prior to being utilised.
- the supernatant liquor comprises water, water miscible solvent, water soluble salts, water soluble antinutrients, vitamins, carbohydrates lipids and other lipophilic materials.
- the water miscible solvent may be removed at this stage providing the remaining material is maintained under an inert non-oxidising atmosphere and preferably also at a temperature which is sufficiently low to avoid any substantial degradation of the contents of the liquor until such time as the lipophilic solvent is added.
- the process comprises the addition of a lipophilic solvent to the supernatant iquor.
- non-volatile lipophilic solvents may be utilised.
- the preferred lipophilic solvents are those which we have discovered serve to form a lipophilic solvent phase in which the solute is stabilised against degradation.
- the most preferred lipophilic solvents are those which are themselves acceptable for use in the food, feed, cosmetic and pharmaceutical industries.
- Examples of preferred lipophilic solvents are vegetable oils such as corn, sunflower, rapeseed, groundnut, soya, cottonseed, castor, olive, grapeseed, palm and palm kernel oils together with hydrogenated derivatives thereof, animal oils such as fish oils and mineral oils.
- the most preferred solvents for use in the processes of this invention are the vegetable oils and their hydrogenated derivatives.
- a less preferred embodiment comprises the addition of a volatile water immiscible lipophilic solvent such as hexane or pentane to the liquor.
- a volatile water immiscible lipophilic solvent such as hexane or pentane
- Such solvents are effective in extracting the lipophilic material but the solvent phase product is not commercially useful.
- Such solvent phases may be mixed with a non-volatile lipophilic solvent and the volatile solvent removed from the mixture to produce a non-volatile lipophilic solvent phase.
- the quantity of lipophilic solvent which is added to the supernatant liquor will be at least that which is required to form a separate phase under the conditions employed.
- the quantity used may vary through a wide range depending upon the nature of the plant juice and hence the nature of the liquor, the nature of the lipophilic solvent and the nature of, and the proportion of any water miscible solvent which may be present.
- the supernatant liquor and the lipophilic solvent are preferably shaken or stirred to ensure thorough mixing.
- the formation of emulsions is highly undesirable and the mixing is preferably carried out in a manner which minimises the tendency for emulsions to form.
- the mixing will preferably be carried out at a temperature which minimises the degradation of the contents of the supernatant liquor, e.g. at less than 45 ⁇ C and preferably less than 10 ⁇ C.
- the lipophilic solvent may be chilled prior to its addition to the liquor and the solvent selected should be one which is liquid at the temperature at which the mixing is to be effected.
- the mixture is then allowed to separate into an aqueous solvent phase and a lipophilic solvent phase. These two phases may then be separated.
- the contents of the supernatant liquor will partition themselves between the aqueous solvent phase and the lipophilic solvent phase and the mixing stage should be carried out under conditions which allow them to do so.
- the lipophilic content of the liquor will partition itself preferentially in the lipophilic solvent phase according to the partition laws of organic chemistry.
- the overall proportion of lipophilic material present in the liquor which is extracted into the lipophilic solvent phase may be increased by using multiple step solvent extraction procedures in accordance with known techniques in the art of solvent extraction. These multiple step procedures generally involve using the same overall volume of lipophilic solvent but adding it in a series of increments each of which should be big enough to ensure that a separate lipophilic solvent phase may be formed and separated.
- Such multiple step extraction procedures may comprise up to three extraction steps although a greater number may be utilised if the economics of the process justify it.
- Total separation of lipophilic materials from the aqueous phase cannot be achieved in this embodiment.
- the aqueous phase will in this embodiment comprise the major portion and usually of all the water miscible solvent.
- the water miscible solvent is preferably recovered from the aqueous phase and this may be most conveniently achieved by a distillation step. Any remaining lipophilic materials which are heat labile may be degraded by heat distillation as will any heat labile hydrophilic materials. Such degradation is disadvantageous but this disadvantage may be acceptable if it allows the water miscible solvent to be recovered in an economic fashion.
- An alternative embodiment of the processes of this invention comprises the removal of the water miscible solvent from the mixture of the supernatant liquor and the lipophilic solvent prior to the separation of the aqueous phase and the lipophilic solvent phase.
- This removal is preferably carried out at low temperatures, e.g. less than 40-45°C, preferably less than 10°C in order to minimise degradation of the contents of the liquor and of the lipophilic solvent phase. It may conveniently be achieved using vacuum distillation or by blowing off the water miscible solvent using an inert gas.
- the mixture will preferably be agitated during this removal process but again it is preferred to avoid the formation of emulsions wherever possible.
- the mixture After removal of the water miscible solvent the mixture will separate into two phases. Commonly the relative densities of the phases will be reversed, the lipophilic solvent phase now lying above the aqueous phase.
- This embodiment is advantageous insofar as it enables substantially all of the lipophilic material to be removed from the aqueous phase into the lipophilic solvent phase. It enables an aqueous phase which comprises substantially all of the water soluble content of the original plant tissue to be isolated. This material may not have been exposed to elevated temperatures and thus little or no degradation of the heat labile water soluble material need have taken place. Such aqueous phases are believed to be novel and form a further aspect of the invention.
- the lipophilic solvent phase isolated from the processes of this invention may exhibit improved properties by virtue of the fact that it comprises little or none of the water soluble contents of the leaf plant concentrate. It may be susceptible to degradation upon exposure to oxygen.
- a further advantage of the vegetable, animal and mineral oils which are the preferred lipophilic solvents and are mentioned above is that they considerably reduce the susceptibility of the lipophilic solvent phase to such degradation.
- the lipophilic solvent used in the process is not one of these preferred solvents it may be desirable to add a quantity one of these preferred lipophilic solvents.
- the stability of the lipophilic solvent phase may be increased by the addition of further quantities of the preferred solvents.
- the most stable lipophilic solvent phases produced by the processes of this invention are those wherein the oil is a highly saturated oil. These oils have a relatively high melting point and may not be liquid at the temperature at which the process is to be carried out. Accordingly, the degree of stability of the lipophilic solvent phase product of this invention may be limited by the need to employ a relatively unsaturated oil as the lipophilic solvent. In this circumstance, we have discovered that a lipophilic solvent product having improved stability may be produced by adding the lipophilic solvent phase product to a more saturated lipophilic solvent which has been heated to a temperature above its melting point and rapidly cooling the mixture to the desired storage temperature. The product may be a liquid, semi-solid or solid material which is useful in a variety of applications.
- the lipophilic solvent phase products may comprise a variety of useful materials depending upon the nature of the plant tissue.
- those solvent phases which typically may be obtained from green plant tissues may contain unsaturated fatty acids such as linoleic and linolenic acids, fat soluble vitamins such as vitamin A and vitamin E and the provitamin ⁇ carotene and fat soluble pigments such as chlorophylls and carotenoids and represent valuable products of this invention.
- All of the materials mentioned above are of nutritional value and the lipophilic solvent phase may find use directly as a foodstuff or feedstuff or as a component of a foodstuff or feedstuff or as a raw material from which valuable nutrients or other materials may be isolated.
- the aqueous phase product may comprise a variety of valuable materials.
- certain of the water soluble anti-nutrients such as oestrogens and alkaloids may be useful as raw materials for use in the pharmaceutical industry.
- the anti-nutrients may also find application either as or in the production of agrochemicals such as pesticides, fungicides or insecticides.
- the aqueous phase may also be concentrated and the concentrate may find use as a foodstuff or feedstuff. The invention is illustrated by the following Examples: Example 1
- Lucerne which had been chopped in the field by a forage harvester, was introduced into a single worm screw press (Bentall Processor Mark 10), powered by a 15HP variable speed motor.
- the juice leaving the compression chamber was sieved and cooled immediately to 3°C and stored in a refrigerator. 2 litres of this juice was placed in a glass container, 6 litres of acetone were chilled to a temperature of 3°C and added to the container with stirring. After 20 minutes the mixture was allowed to settle and a brilliant green supernatant liquor was separated from the light green precipitate by decantation. The precipitate was washed with 1 litre of acetone and air dried to remove solvent. The product was a dry light grey powder whose appearance was unchanged after two months storage in a domestic refrigerator.
- Example 3 500mls of the supernatant liquor obtained as part of the process of Example 1 were placed in a glass separating flask and 20mls of sunflower oil was added. The mixture was shaken by hand for 20 minutes and allowed to stand for 15 minutes. A brilliant green oil phase lying below the aqueous phase was then separated and removed. A further 20mls of sunflower oil was added to the aqueous phase, which at this stage retained a green colouration and the shaking/settling procedure was repeated. A further oil phase was separated and removed. This had a green colour which was less intense than that produced by the first addition of oil. The extraction was repeated a third time to produce another green coloured oil phase and an aqueous phase which retained a green colouration although this was noticeably less intense than that of the oil layers.
- Example 3 500mls of the supernatant liquor obtained as part of the process of Example 1 were placed in a glass separating flask and 20mls of sunflower oil was added. The mixture was shaken by hand for 20 minutes and allowed to stand for 15
- Example 2 The procedure of Example 2 was repeated using the following oils; corn oil, sunflower oil, groundnut oil, grapeseed oil and cod liver oil. In each case the products were closely similar in appearance to that obtained in Example 2.
- a further process utilised an olive oil which at 3°C was in a relatively solid state and found not to function as a lipophilic solvent until the temperature of the mixture was allowed to rise to about 12°C when the oil melted and then gave similar results to the other lipophilic solvents listed above.
- the lipophilic solvent phase products made in Example 3 were kept in open containers in the dark in a domestic refrigerator for two months, and observed at weekly intervals. It was found that the cod liver oil sample did not maintain its bright green colour after 3 weeks and became a paler yellowish-green in comparison to the samples based on vegetable oils. Those latter samples essentially retained their original colouration over the two month period, though after this period had elapsed there was some visual reduction in brilliance of green colour when compared with a freshly prepared similar sample.
- Example 5 was repeated but with the hexane and sunflower mixed together beforehand and then added to the supernatant liquor.
- Example 7
- a sweet red pepper pod (Capsicum annuum) weighing HOg was placed in a blending machine together with 200mls of acetone at ambient temperature. The resulting pulp was pressed through a sieving cloth and the solid material remaining was rewetted with a further 200mls of acetone. The resulting pulp was again pressed through a sieving cloth. The fibrous fraction remaining on the cloth was white in colour with a few red specks. The red liquid products of the two pressings were combined and 5mls of sunflower oil added. The mixture was gently shaken for 2 minutes and allowed to settle. A lower oil phase, bright red in colour, separated from the aqueous phase. It was removed and washed with a small quantity of water to remove any traces of acetone. It tasted strongly of the original sweet red pepper fruit. It was kept for two months in an open container in the dark at ambient temperature and did not visibly change in appearance.
- Example 7 was repeated using 50g of garlic cloves (Aliiurn sativum) and a total of 200mls of acetone.
- the resulting oil phase was colourless but tasted and smelled strongly of fresh garlic.
- the aqueous phase was placed in an open container and the acetone allowed to evaporate at ambient temperature.
- the resulting liquid tasted and smelled of garlic but much less strongly than the oil product.
- Example 9 Example 8 was repeated using a culinary herb Dill (Anethu graveolens). freshly picked.
- the resulting oil phase was a brilliant green colour with a pronounced dill flavour.
- the aqueous phase after evaporation of the acetone, had a very faint dill flavour and was straw-coloured.
- Example 10
- Example 7 was repeated using lOg of Creeping Buttercup flowers (Ranunculus repens) and 40mls acetone. The resulting oil phase was a bright orange-yellow colour.
- Example 11
- Perennial Ryegrass (Lolium perenne) was obtained from a local dairy farm in mid-April. A sample of fresh grass was weighed, oven dried for 2 hrs at 105°C and reweighed. 5Kg of fresh material was chopped into approximately l-2cm lengths and 241 of 99% ethanol added at ambient temperature 11-15 ⁇ C. Unless otherwise indicated all subsequent procedures were performed at ambient temperature and undertaken in subdued light conditions. The mixture was left to soak for 12 hours. The grass material was pressed by hand and the resulting bright green liquid filtered. A total of 14.41 of aqueous liquor was recovered. 121 of the liquor were treated in the following manner:
- the resulting products were termed 3rd extraction oil product and 3rd extraction aqueous liquor. This sequence was repeated a further five times using fresh aqueous liquor. The resultant products of the above procedure were bulked so as to give 1.21 of extraction aqueous liquors and 150ml each of extraction oil products. These samples, together with a 1 litre sample of the original aqueous liquor and refrigerated sample of fresh grass were analysed by an independent analytical consultancy (Aspland and James Ltd.,
- Table 1 shows the levels of water moisture chlorophyll a, chlorophyll b, 3-carotene, di-hyroxy carotenoids and fatty acids present in the original sample and at each extraction step. Values given are mg of solute per kg of solvent it was analysed in unless otherwise specified.
- Example 11 A further quantity of the same batch of perennial ryegrass utilised in Example 11 was used. A more rigorous extraction procedure was undertaken on 500g grass in subdued light conditions and at ambient temperature 11-15°C unless otherwise indicated. 125g batches of the grass were liquidised in a blender for 1 minute in the presence of 500mls of 99% acetone. The batch was filtered and pressed in a sieve cloth. The aqueous liquor, now a brilliant green colour, was returned to the blender to treat a second batch, which was similarly liquidised and pressed. The resulting two batches of fibrous solid matter were bulked and the aqueous liquor was placed to one side.
- the resulting fibrous solid matter was teased apart and allowed to air dry. Once dry it was gently shaken through a sieve with an approximately 1mm mesh to provide a fibre rich fraction retained on the mesh and a fibre poor and consequently protein enriched fraction passing through the mesh. These two fractions were retained for analysis. All the aqueous liquors were bulked together and refrigerated at 3°C for 2 days. 250mls of this liquor was set aside for analysis and 1,250mls used as follows:
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- Chemical Kinetics & Catalysis (AREA)
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- Organic Chemistry (AREA)
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Abstract
Description
Claims
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CA002110038A CA2110038A1 (en) | 1991-05-28 | 1992-05-27 | Stabilisation of plant extracts |
JP4509639A JPH06507612A (en) | 1991-05-28 | 1992-05-27 | Stabilization of plant extracts |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB919111441A GB9111441D0 (en) | 1991-05-28 | 1991-05-28 | Stabilisation of plant extracts |
GB9111441.3 | 1991-05-28 |
Publications (1)
Publication Number | Publication Date |
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WO1992021247A1 true WO1992021247A1 (en) | 1992-12-10 |
Family
ID=10695686
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/GB1992/000955 WO1992021247A1 (en) | 1991-05-28 | 1992-05-27 | Stabilisation of plant extracts |
Country Status (6)
Country | Link |
---|---|
EP (1) | EP0586453A1 (en) |
JP (1) | JPH06507612A (en) |
AU (1) | AU1765292A (en) |
CA (1) | CA2110038A1 (en) |
GB (2) | GB9111441D0 (en) |
WO (1) | WO1992021247A1 (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2007082507A2 (en) * | 2006-01-17 | 2007-07-26 | Fraunhofer-Gesellschaft Zur Förderung Der Angewandten Forschung_E.V. | Method for obtaining a vegetable plant protein fraction, in particular for producing vegetable ice cream |
US7897186B2 (en) | 2001-11-06 | 2011-03-01 | Novozymes North America, Inc. | Modified whey protein compositions having improved foaming properties |
JP2013215130A (en) * | 2012-04-09 | 2013-10-24 | Mitsubishi Shoji Foodtech Co Ltd | Method of enhancing flavor of food and drink |
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GB1052342A (en) * | ||||
FR1556248A (en) * | 1967-11-17 | 1969-02-07 | ||
DE1692737A1 (en) * | 1966-05-25 | 1972-03-30 | Nippon Shinyaku Co Ltd | Process for processing the active ingredient components of capsicum spices |
US3950266A (en) * | 1973-11-28 | 1976-04-13 | Rutgers Research And Educational Foundation | Method of producing an antioxidant composition from rosemary and sage |
GB2159830A (en) * | 1984-06-09 | 1985-12-11 | Toronto Inovations Foundation | Extraction of oilseeds |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB524137A (en) * | 1939-01-23 | 1940-07-30 | Ferdinand Zunker | A process for the production of a nutrient or medicinal liquid from fresh grasses, clover or like herbage |
CH537706A (en) * | 1971-11-15 | 1973-06-15 | Nestle Sa | Process for the preparation of a flavoring product containing aromatic constituents of tea |
EP0042856A1 (en) * | 1980-01-02 | 1982-01-06 | CHRISTENSEN, Inger Lise | A method for precipitating protein from an aqueous protein-containing liquid and apparatus therefore |
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1991
- 1991-05-28 GB GB919111441A patent/GB9111441D0/en active Pending
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1992
- 1992-05-27 GB GB9211220A patent/GB2256600B/en not_active Expired - Fee Related
- 1992-05-27 EP EP92910632A patent/EP0586453A1/en not_active Withdrawn
- 1992-05-27 CA CA002110038A patent/CA2110038A1/en not_active Abandoned
- 1992-05-27 WO PCT/GB1992/000955 patent/WO1992021247A1/en not_active Application Discontinuation
- 1992-05-27 AU AU17652/92A patent/AU1765292A/en not_active Abandoned
- 1992-05-27 JP JP4509639A patent/JPH06507612A/en active Pending
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB1052342A (en) * | ||||
DE1692737A1 (en) * | 1966-05-25 | 1972-03-30 | Nippon Shinyaku Co Ltd | Process for processing the active ingredient components of capsicum spices |
FR1556248A (en) * | 1967-11-17 | 1969-02-07 | ||
US3950266A (en) * | 1973-11-28 | 1976-04-13 | Rutgers Research And Educational Foundation | Method of producing an antioxidant composition from rosemary and sage |
GB2159830A (en) * | 1984-06-09 | 1985-12-11 | Toronto Inovations Foundation | Extraction of oilseeds |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
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US7897186B2 (en) | 2001-11-06 | 2011-03-01 | Novozymes North America, Inc. | Modified whey protein compositions having improved foaming properties |
WO2007082507A2 (en) * | 2006-01-17 | 2007-07-26 | Fraunhofer-Gesellschaft Zur Förderung Der Angewandten Forschung_E.V. | Method for obtaining a vegetable plant protein fraction, in particular for producing vegetable ice cream |
WO2007082507A3 (en) * | 2006-01-17 | 2007-09-13 | Fraunhofer Ges Forschung | Method for obtaining a vegetable plant protein fraction, in particular for producing vegetable ice cream |
US8257772B2 (en) | 2006-01-17 | 2012-09-04 | Fraunhofer-Gesellschaft zur Föderung der angewandten Forschung e.V. | Method for obtaining a vegetable plant protein fraction, in particular for producing vegetable ice cream |
NO336729B1 (en) * | 2006-01-17 | 2015-10-26 | Fraunhofer Ges Zur Forderung Der Angewandten Forsc | Process for obtaining a proportion of plant protein, especially for the production of vegetable ice cream |
JP2013215130A (en) * | 2012-04-09 | 2013-10-24 | Mitsubishi Shoji Foodtech Co Ltd | Method of enhancing flavor of food and drink |
Also Published As
Publication number | Publication date |
---|---|
GB2256600A (en) | 1992-12-16 |
EP0586453A1 (en) | 1994-03-16 |
AU1765292A (en) | 1993-01-08 |
CA2110038A1 (en) | 1992-12-10 |
JPH06507612A (en) | 1994-09-01 |
GB9111441D0 (en) | 1991-07-17 |
GB9211220D0 (en) | 1992-07-08 |
GB2256600B (en) | 1995-06-21 |
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