Isolation of an aromatic fraction of coffee

Details Isolation of an aromatic fraction of coffee Isolation of an aromatic fraction of coffee

1976-07-09

1978-10-03

Sever, Frank

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Flavor or flavor adjunct, acidulant or condiment

426386, 426430, 426489, 426650, A23F 300, A23F 500

Patent

active

041185218

ABSTRACT:
A process for isolating an aromatic coffee fraction from an aqueous medium containing said fraction, which comprises contacting the aqueous medium with an organic solvent which is an azeotropic mixture capable of boiling at a temperature below about 50.degree. C of (a) at least one non-aromatic hydrocarbon and (b) at least one non-aromatic halogenated hydrocarbon or an ether and recovering a solvent phase containing the aromatic fraction. This is a continuation of application Ser. No. 623,055, filed Oct. 16, 1975, is now abandoned.

REFERENCES:
patent: 1292458 (1919-01-01), Hamor et al.
patent: 1367724 (1921-02-01), Trigg
patent: 2563233 (1951-08-01), Gilmont
patent: 3155523 (1964-11-01), Reich
patent: 3244530 (1966-04-01), Byer et al.
patent: 3361571 (1968-01-01), Nutting et al.
patent: 3649296 (1972-03-01), Friedman et al.
patent: 3712822 (1973-01-01), Meade
patent: 3821447 (1974-06-01), Jasovsky

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