Food or edible material: processes – compositions – and products – Processes – Extraction utilizing liquid as extracting medium
Reexamination Certificate
2006-07-04
2006-07-04
Cano, Milton I. (Department: 1761)
Food or edible material: processes, compositions, and products
Processes
Extraction utilizing liquid as extracting medium
C426S250000, C426S431000, C426S655000, C426S638000
Reexamination Certificate
active
07070823
ABSTRACT:
The present invention relates to an efficient method for the extraction of high stability, superior quality, value added, standardized, ready-to-use saffron pigments and flavor concentrate, the process comprising steps of mixing saffron with one food-grade solvent or a combination of more than one food graded-solvents, macerating and agitating the mixture with continuance protection from light condition, centrifuging the macerated mixture to remove undesirable fibrous plant material, cooling the centrifuge immediately, lyophilizing the cooled centrifuge under reduced pressure to obtain crude material, isolating the concentrate by column chromatography, and obtaining brilliant orange color shining saffron pigments and flavor concentrate with recovery of about 95%, and use of the saffron pigments and flavor concentrate of range between 0.05 to 3% in food, pharmaceutical, and allied industries for flavor, and color.
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Agarwal Shri Gopal
Agnihotri Vijai Kant
Qazi Ghulam Nabi
Suri Om Prakash
Thappa Rajinder Kumar
Cano Milton I.
Council of Scientific and Industrial Research
Pearse Adepeju O.
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