Food or edible material: processes – compositions – and products – Processes – Extraction utilizing liquid as extracting medium
Reexamination Certificate
2001-02-05
2002-10-01
Weier, Anthony J. (Department: 1761)
Food or edible material: processes, compositions, and products
Processes
Extraction utilizing liquid as extracting medium
C426S431000, C426S655000, C426S638000
Reexamination Certificate
active
06458399
ABSTRACT:
BACKGROUND OF THE INVENTION
Presently, due to the rise in the cost of manufacturing, manipulation, and distribution of saffron, the commercialization of the stigmas of saffron flower are being replaced by the commercialization of extracts of such stigmas.
The extracts of stigmas of saffron flower are currently obtained by a complicated, slow and expensive proceeding by means of leaching and evaporation, which increases the price of the final product.
It is also known that the artificial dyes commonly named “Tartracina” are commonly used, and that these dyes do not have the qualities of the extract obtained from saffron itself, and specifically from the stigmas of its flower.
DESCRIPTION OF THE INVENTION
The present invention consists of a process for obtaining an extract of saffron, both in a solid and in a liquid state, from the stigmas of the saffron flower. Such method generally consists of submitting the stigmas of saffron to a series of operative phases specifically dehydration, trituration by grinding, mixing with de-ionized water/96° alcohol, filtration and concentration under vacuum at a low temperature, obtaining the liquid extract of saffron.
Another characteristic of the process, object of the present invention is to get solid extract from saffron starting form the liquid extract before mentioned, by means of the operating phases of dehydration by lyophilisation of the liquid extract, followed by its vacuum and heating at a low temperature.
REFERENCES:
patent: 5085995 (1992-02-01), Otsuka et al.
patent: 5700464 (1997-12-01), Silver
TLC Preparative Purification of Picrocrocin, HTCC and Crocin from Saffron, Journal of Food Science. vol. 57. No. 3. 1992. pp. 714-716. Authors: Iborra et al.*
Preparative High-Performance Liquid Chromatographic Purification of Saffron Secondary Metabolites. Journal of Chromatography. vol. 648. 1993. pp. 187-190. Authors: Castellar et al.
Azafran Los Molinos de la Mancha, S.L.
Collen IP
McDermott, Esq. Robert
Weier Anthony J.
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