Method for obtaining aromatics and dyestuffs from bell peppers

Details Method for obtaining aromatics and dyestuffs from bell peppers Method for obtaining aromatics and dyestuffs from bell peppers

1982-04-05

1983-08-23

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

Processes

Extraction utilizing liquid as extracting medium

426430, 426475, 426478, 426651, 426655, 426540, A23L 1277, A23L 128, A23L 1221

Patent

active

044003986

ABSTRACT:
Method for obtaining aromatics and/or dyestuffs from bell peppers wherein red pepper is extracted with a solvent which is in a supercritical state and is gaseous under normal conditions. The extraction takes place at a pressure of >P.sub.k to 350 bar and a temperature of >T.sub.k to 70.degree. C. The extracted aromatics and/or dyestuffs are separated from the separated supercritical gas phase by lowering the density of the gas phase.

REFERENCES:
patent: 3526509 (1970-09-01), Yamada
patent: 3939281 (1976-02-01), Schwengers
patent: 4104409 (1978-08-01), Vitzthum et al.
patent: 4123559 (1978-10-01), Vitzthum et al.
patent: 4233210 (1980-11-01), Koch
patent: 4331695 (1982-05-01), Zosel

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