Process of extracting chili ( capsicum ) oleoresin

Details Process of extracting chili ( capsicum ) oleoresin Process of extracting chili ( capsicum ) oleoresin

2006-08-29

2006-08-29

Hendricks, Keith (Department: 1761)

Food or edible material: processes, compositions, and products

Fermentation processes

Of plant or plant derived material

C426S052000, C426S651000

Reexamination Certificate

active

07097867

ABSTRACT:
The present invention relates to a process for obtaining oleoresin of improved color and pungency from chili, the said process comprising steps of: treating powder or flakes of chili by mixing with a multi enzyme preparation, incubating at a particular range pH, drying the enzyme treated chili powder/flakes to bring down the moisture level of about 5–12%, powdering or pelletizing to a particle size of about 20–30 mesh, soaking and extracting using a mixture of solvent for a period ranging between 1h to 3h; repeating the extraction and pooling the extracts, and concentrating the pooled extract to obtain oleoresin with enriched pungency and color.

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Santamaria, R.I., “Selective Enzyme-Mediated Extraction of Capsaicinoids and Carotenoids from Chili Guajillo Puya (Capsicum annuumL.) Using Ethanol as Solvent”, J. Agric. Food Chem., 48(7):3063-3067 (2000).

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