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Method for the preparation of a low-hygroscopic, dried extract of a vitamin C rich fruit or vegetable species
Method for the preparation of a low-hygroscopic, dried extract of a vitamin C rich fruit or vegetable species
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机译:低吸湿,富含维生素C的水果或蔬菜种类的干燥提取物的制备方法
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摘要
A method for the preparation of a low-hygroscopic, dried extract of a vitamin C rich fruit or vegetable species, like Acerola (Malpighia glabra), Camu Camu (Myrciaria dubia) or the like, includes the steps of - preparing a juice of the species, - removing at least a part of the sugars contained in the juice by a fermentative process generating an ethanol content in the juice but not altering other ingredients in the juice, - removing the ethanol content from the juice by treating the residue including the vitamin C contents with a low thermal input process to get a vitamin C rich wet extract as residue including the vitamin C contents, and - drying the residue to a low-hygroscopic powder.
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