Method of concentrating minor ingredient contained in oily...

Details Method of concentrating minor ingredient contained in oily... Method of concentrating minor ingredient contained in oily...

2006-10-31

2010-11-30

McNeil, Jennifer C (Department: 1784)

Food or edible material: processes, compositions, and products

Processes

Extraction utilizing liquid as extracting medium

C426S474000, C426S481000, C426S489000, C203S071000

Reexamination Certificate

active

07842321

ABSTRACT:
Fat-soluble trace constituents contained in plant tissues may be conveniently concentrated and/or purified by a method which involves extracting the fat-soluble trace constituent from a plant, to obtain an extract containing the fat-soluble trace constituent; adding a fatty acid ester to the extract, to obtain a mixture; and subjecting the mixture to molecular distillation. The method is particularly effective for the concentration and/or purification of fat-soluble constituents which are solids or viscous liquids at ambient temperature and ordinary pressure. The concentrated and/or purified fat-soluble trace constituent of a plant tissue prepared by the method may be combined with a food or drink to afford a food or drink product that contains the concentrated and/or purified fat-soluble trace constituent.

REFERENCES:
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Buzina, M.A., G.A. Osipov, and V.V. Znamenskii, Neutral Lipids FromCapsicum annum: Rough Evaluation of Antioxidant and Radioprotective Activity, Pharmaceutical Chemistry Journal, 1996, vol. 30, No. 7, pp. 469-471.
JP 10-508605, Machine translation, Aug. 25, 1998.

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