[go: up one dir, main page]

Fleisher, 1994 - Google Patents

Citrus hydrocarbon-free essential oils

Fleisher, 1994

View PDF
Document ID
14730563492232929369
Author
Fleisher A
Publication year
Publication venue
Perfumer & flavorist

External Links

Snippet

Citrus oils are usually produced by cold pressing of fresh citrus fruits. This process is very gentle with regard to chemical composition and the resulting freshly produced citrus oils possess aromatic qualities which are very true to nature in providing a complete olfactory …
Continue reading at img.perfumerflavorist.com (PDF) (other versions)

Classifications

    • BPERFORMING OPERATIONS; TRANSPORTING
    • B01PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01DSEPARATION
    • B01D11/00Solvent extraction
    • B01D11/04Solvent extraction of solutions which are liquid
    • B01D11/0403Solvent extraction of solutions which are liquid with a supercritical fluid
    • CCHEMISTRY; METALLURGY
    • C11ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11BPRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVING FATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES, INCLUDING EXTRACTION FROM WASTE MATERIALS; ESSENTIAL OILS; PERFUMES
    • C11B9/00Essential oils; Perfumes
    • BPERFORMING OPERATIONS; TRANSPORTING
    • B01PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01DSEPARATION
    • B01D11/00Solvent extraction
    • B01D11/02Solvent extraction of solids

Similar Documents

Publication Publication Date Title
US5073267A (en) Process for the extraction of volatile compounds with supercritical carbon dioxide, and compounds obtained
KR0133651B1 (en) Method for Preparing Liquid Antioxidant Fragrance Extract
DE3883840T2 (en) Commercially made orange juice products with a more hand-expressed character.
Lawrence The isolation of aromatic materials from natural plant products
DE60118234T2 (en) METHOD FOR REDUCING THE CONCENTRATION OF UNWANTED COMPONENTS IN A COMPOSITION
Dugo et al. Deterpenation of sweet orange and lemon essential oils with supercritical carbon dioxide using silica gel as an adsorbent
EP1292199B1 (en) Process for producing washed citrus oil flavors
JP4361712B2 (en) Transparent, high oil content, thermodynamically stable oil-in-water microemulsions, beverages containing the microemulsions, methods for imparting, improving, strengthening or modifying sensory properties and methods for producing the macroemulsions
JPH01117769A (en) Method for obtaining commercially supplied juice having greater hand-squeezed characteristic
Arce et al. Citrus essential oils: Extraction and deterpenation
DE60029923T2 (en) METHOD FOR OBTAINING A FRAGRANT, PERFUME COMPOSITION AND COSMETICS CONTAINING IT
Fleisher Citrus hydrocarbon-free essential oils
DE68914549T2 (en) Process for the production of storable drinks containing orange juice.
EP0110638A2 (en) Process for preparing citrus juice concentrate
Fleisher The poroplast extraction technique in the flavor and fragrance industry
Nguyen et al. Influence of spray drying parameters on the physicochemical characteristics of microencapsulated orange (Citrus sinensis L.) essential oil
JP4658889B2 (en) Alcohol-resistant transparent emulsion composition and method for producing the same
DE3112380C2 (en) Storage-stable citrus fruit flavor concentrate
FR2543155A1 (en) Process for the manufacture of pure fragrances (flavours) from essential oils and fragrances (flavours) obtained
US3787593A (en) Method of producing enhanched citrus juice essence
Moyler et al. Counter current deterpenation of cold pressed sweet orange peel oil
Shimoda et al. Deodorization of fish sauce by continuous‐flow extraction with microbubbles of supercritical carbon dioxide
CN1519303A (en) Method for preparing water-soluble essence in orange smell in high concentration
JP4681300B2 (en) Process for the selective separation of volatile fragrances from single-phase (semi) liquid starting materials having a fat content and / or an oil content of less than 20% by weight
JP3469518B2 (en) Water-soluble citrus flavor that is hardly deteriorated, method for producing the same, and food and beverage containing the flavor