PROCESS FOR THE ISOLATION OF FLAVOUR AND COLOURING SUBSTANCES FROM PAPRIKA

摘要

Method for obtaining aromatics and/or dyestuffs from bell peppers wherein red pepper is extracted with a solvent which is in a supercritical state and is gaseous under normal conditions. The extraction takes place at a pressure of Pk to 350 bar and a temperature of Tk to 70 DEG C. The extracted aromatics and/or dyestuffs are separated from the separated supercritical gas phase by lowering the density of the gas phase.