Aroma concentration process

Details Aroma concentration process Aroma concentration process

1996-12-12

1998-04-07

Knode, Marian C.

Food or edible material: processes, compositions, and products

Processes

Freeze drying or freeze concentrating

426594, 426595, 426599, 426597, 426386, 426387, 62123, A23C 106, A23F 500, A23L 200, B01D 904

Patent

active

057361827

ABSTRACT:
A process for the production of a concentrated aroma solution from an aqueous solution containing water-soluble aroma components; for example coffee, tea or fruit aroma components. Soluble solids are added to the aqueous solution to provide a fortified solution. Then the fortified solution is chilled to provide ice and a concentrated aqueous liquid. The concentrated aqueous liquid has a concentration of soluble solids above about 9% by weight and contains water-soluble aroma components. At least a portion of the concentrated aqueous liquid is collected as the concentrated aroma solution. Little or no aroma components and soluble solids are lost in the ice and little or no deterioration of the aroma components occurs.

REFERENCES:
patent: 3554761 (1971-01-01), Carbonell
patent: 3989852 (1976-11-01), Palmer
patent: 3997685 (1976-12-01), Strobel
patent: 4277509 (1981-07-01), Wouda
patent: 4830645 (1989-05-01), Ghodsizadeh et al.

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