Process for the supercritical extraction and fractionation of spices
US5120558A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | May 1, 1991 |
| Grant date | Jun 9, 1992 |
| Priority date | — |
| Expiry date | May 1, 2011 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L27/11
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A process for extracting spice to obtain oleoresin and fractionating the oleoresin into fixed and essential oil components is described. The extraction is performed on the ground spice using supercritical fluid carbon dioxide under a pressure of from about 400 bar to about 600 bar and at a temperature of from about 80.degree. C. to about 120.degree. C. A cascading continuous extraction method is preferred. Oleoresin fractions are precipitated from the supercritical fluid at reduced pressures in the ranges 280-380 bar and 100-200 bar at 80.degree.-100.degree. C., while a last fraction is obtained from the non-critical fluid at a pressure of 30-50 bar and a temperature of 0.degree.-30.degree. C.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.