Process for the production of natural antioxidants

US5433949A · kind A · utility

Assignee

• SKW Trostberg Aktiengesellschaft · DE

Inventors

• Ralf Kahleyss · Trostberg, DE
• Franz Michlbauer · Kirchweidach, DE

Key dates

• Filing date: Mar 11, 1993
• Grant date: Jul 18, 1995
• Expiry date: Mar 11, 2013

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A23B2/733
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

In order to produce natural antioxidants by extraction of spices selected from the group of rosemary, thyme, sage and origano using compressed carbon dioxide and oreganic solvents a) these spices are de-aromatized by extraction with carbon dioxide at a pressure of 80 to 300 bar and at a temperature of 10.degree. to 80.degree. C., b) the extraction residue obtained from step a) is treated with polar alcoholic solvents with 1 to 4 C atoms and/or non-polar hydrocarbons with 5 to 7 C atoms and c) the solvent extract obtained from step b) is treated with active carbon and d) the extract obtained from step c) is aftertreated with water at a temperature of 40.degree. to 100.degree. C. if desired after extensively removing the solvent. Antioxidants obtained in this way are almost completely neutral with regard to flavour, odor as well as colour and are more effective than synthetic antioxidants.