A process for the preparation of substantially sterile, concentrated aroma substances from ingredients of herbs, vegetables and mushrooms.

摘要

1,264,272. Concentrated aromas. DRAGOCO SPEZIALFABRIK KONZ. RIECHUND AROMASTOFFE GEBERDING & CO. G.m.b.H. 27 May, 1970 [29 May, 1969], No. 25388/70. Heading A2B. Substantially sterile concentrated aromas of spices, vegetables, and mushrooms, are prepared by cutting the starting materials into pieces of less than 10 mm. diameter, mixing with water in proporion of 1:0.5-2 parts by weight, heating to 90-150‹C, cooling to between 55‹C and room temperature, separating the liquid from the solids and depectinising the liquid, which is then uperised at 140- 150‹C, and finally concentrated in an evaporator. Volatile aromatics may be recovered from the distillate by organic solvents, followed by concentration, which concentrate may be added to the concentrated liquid. The concentrates may be emulsified with a stable edible oil and an aqueous solution of a carrier, and the emulsion dried.