Process for the production of citrus flavor and aroma compositio

Food or edible material: processes – compositions – and products – Processes – Separating volatile essence and combining the separated...

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426475, A23L 1222

Patent

active

046474668

ABSTRACT:
The present invention is a process for the production of citrus flavor and aroma compositions comprising the steps of: (a) contacting organic citrus flavor and aroma compounds with a solvent gas having a temperature between its critical temperature and about 100.degree. C. (212.degree. F.), and having a reduced pressure between about 0.56 and about 1.31, to extract flavor and aroma compounds the majority of which have a molecular weight less than or equal to that of limonene; (b) separating the solvent gas and dissolved compounds from the remaining undissolved compounds; and (c) separarting the dissolved compounds from the solvent gas. This process produces an extract which is enriched in the desirable lower molecular weight flavor and aroma compounds and decreased in concentration in the undersirable higher molecular weight flavor and aroma compounds which could impart off-flavors. The invention further comprises the resulting flavor and aroma compositions, as well as citrus juice and citrus beverages containing these resulting compositions.

REFERENCES:
patent: 4400398 (1983-08-01), Coenen et al.
Nagy et al., Citrus Science and Technology, vol 1, p. 427 (1977).
Johnson et al., "Natural Citrus Essences", Food Technology, pp. 92, 93 and 97 (Dec. 1983).
Perry's Chemical Engineers' Handbook, 6th Ed., pp. 3-268.
Abbott and vanNess, Thermodynamics, p. 154, McGraw Hill (1972).
Castellan, Physical Chemistry, 2nd Ed., p. 44, Addison Wesley (1971).
Reid et al., The Properties of Gases and Liquids, 3rd Ed., p. 5, McGraw Hill (1977).
Prausnitz, Molecular Thermodynamics of Fluid-Phase Equilibria, p. 69, Prentice-Hall (1969).

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