ES466189A1 - Extracting anthocyanin colourants from grape residues - using hot water, for use in food and cosmetics etc. - Google Patents

Extracting anthocyanin colourants from grape residues - using hot water, for use in food and cosmetics etc.

Info

Publication number
ES466189A1
ES466189A1 ES466189A ES466189A ES466189A1 ES 466189 A1 ES466189 A1 ES 466189A1 ES 466189 A ES466189 A ES 466189A ES 466189 A ES466189 A ES 466189A ES 466189 A1 ES466189 A1 ES 466189A1
Authority
ES
Spain
Prior art keywords
colourants
food
residues
hot water
extraction
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
ES466189A
Other languages
Spanish (es)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
UN DE COOP AGRICOLES DISTILLER
Original Assignee
UN DE COOP AGRICOLES DISTILLER
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by UN DE COOP AGRICOLES DISTILLER filed Critical UN DE COOP AGRICOLES DISTILLER
Publication of ES466189A1 publication Critical patent/ES466189A1/en
Expired legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
    • C09B—ORGANIC DYES OR CLOSELY-RELATED COMPOUNDS FOR PRODUCING DYES, e.g. PIGMENTS; MORDANTS; LAKES
    • C09B61/00—Dyes of natural origin prepared from natural sources, e.g. vegetable sources
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12F—RECOVERY OF BY-PRODUCTS OF FERMENTED SOLUTIONS; DENATURED ALCOHOL; PREPARATION THEREOF
    • C12F3/00—Recovery of by-products
    • C12F3/06—Recovery of by-products from beer and wine

Landscapes

  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

Red colourants are obtd. from grape residues by hot extraction of the residues using pure water without chemical additive. A variation employs hot vinasse for the extraction. Process for treating grape residues vinasses or wines is also claimed which comprises extraction then successive sepn. of bitartrates, anthocyans, alcohol and sugar. The anthocyan colourants are used in food, cosmetics and pharmaceutical prepns. Process enables a practically pure colour to be obtd. without additives and also no chemicals have to be sepd.
ES466189A 1977-01-25 1978-01-20 Extracting anthocyanin colourants from grape residues - using hot water, for use in food and cosmetics etc. Expired ES466189A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7701969A FR2378070A1 (en) 1977-01-25 1977-01-25 Extracting anthocyanin colourants from grape residues - using hot water, for use in food and cosmetics etc.

Publications (1)

Publication Number Publication Date
ES466189A1 true ES466189A1 (en) 1979-05-16

Family

ID=9185856

Family Applications (1)

Application Number Title Priority Date Filing Date
ES466189A Expired ES466189A1 (en) 1977-01-25 1978-01-20 Extracting anthocyanin colourants from grape residues - using hot water, for use in food and cosmetics etc.

Country Status (4)

Country Link
ES (1) ES466189A1 (en)
FR (1) FR2378070A1 (en)
IT (1) IT7819509A0 (en)
PT (1) PT67493B (en)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS55165959A (en) * 1979-06-08 1980-12-24 Coca Cola Co Extraction of anthocyanin coloring matter from natural matter
FR2466989A1 (en) * 1979-10-09 1981-04-17 Roussel Uclaf APPLICATION AS MEDICINES OF AQUEOUS EXTRACTS OF MARCS OF RED GRAPES, AND PHARMACEUTICAL COMPOSITIONS COMPRISING SAID EXTRACTS
AUPO830197A0 (en) * 1997-07-29 1997-08-21 Tarac Distillers Pty Ltd Process for the recovery and improvement of wine extract and derivatives from grape marc
US6548076B2 (en) * 1999-08-17 2003-04-15 Shanbrom Technologies, Llc Antimicrobial lees
AU2951200A (en) * 2000-03-17 2001-09-24 Fernando Glenadel Braga Method for producing tartaric acid and a concentrate of grape pigments
FR2811951B1 (en) * 2000-07-20 2002-10-11 Distillerie Andre DYE AND / OR ESSENCE EXTRACTION DEVICE
FR2828496B3 (en) * 2001-08-10 2003-10-17 Innoform Sa VINEGAR AND ITS PREPARATION PROCESS
DE112010001347T5 (en) * 2009-03-24 2012-07-05 Council Of Scientific And Industrial Research Process for the preparation of crystalline and non-hygroscopic phenol-rich color fractions from plants
BRPI1003060B1 (en) * 2010-08-04 2017-03-07 Amazon Dreams Indústria E Comércio S A process of obtaining partially purified extracts of antioxidant compounds from euterpe palm fruits

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1291155A (en) * 1961-05-13 1962-04-20 Benckiser Gmbh Joh A Process for the preparation of natural dyes from fruits or other parts of plants

Also Published As

Publication number Publication date
PT67493B (en) 1979-06-08
IT7819509A0 (en) 1978-01-23
PT67493A (en) 1978-02-01
FR2378070B1 (en) 1979-06-22
FR2378070A1 (en) 1978-08-18

Similar Documents

Publication Publication Date Title
ES8404413A1 (en) Extraction and intensification of anthocyanins from grape pomace and other material.
ES466189A1 (en) Extracting anthocyanin colourants from grape residues - using hot water, for use in food and cosmetics etc.
CH527773A (en) Process for introducing oxygen into a liquid to be clarified and equipment for carrying out the process
ES8402499A1 (en) Treatment of fruit, vegetable and meat products.
ES439693A1 (en) Treatment of malt to reduce stale flavor in beer
CH515837A (en) Process for guiding vertically standing, horizontal slab-shaped material to be moved, application of the process in the production of double or multiple glass panels, and device for carrying out the process
IL42715A0 (en) Machine and process for simultaneously extracting the juice and essential oil of citrus fruit
DK138753B (en) Copper phthalocyanine pigment mixture and process for its preparation.
CH396259A (en) Process for the preparation of water-soluble, metal-containing reactive disazo dyes
FR2260620A1 (en) Solvent extn process for distillery marcs - for simultaneous recovery of alcohol and anthocyanins
ES463537A1 (en) Treatment of grape pressings - in which the solids are dried, giving better yield of tartrate
HU173247B (en) Process and equipment for the identification of samples to be analyzed
GB2016519A (en) Method of preparing an extracted beverage
KR790000722B1 (en) Method of removing the chestnut peel by poly alcohol
SU20742A1 (en) The way to dye the skin
SU126570A1 (en) The method of obtaining food dye
FR2338328A1 (en) Industrial mfr. of red wine - by heating part of the grapes and macerating them with fresh grapes
JPS5564792A (en) Preparation of "sake" from unpolished rice
KR950018434A (en) Manufacturing method of brewed vinegar mainly based on three hundred vinegar
JPS55108261A (en) Improvement on quality of food
FR1281388A (en) Process for extracting alcoholic and tartaric substances and yeasts contained in wine lees
KR910009183A (en) Processing method of gel food using green seaweed
JPS5254097A (en) Manufacture of wine
FR1304627A (en) Process for the preparation of natural dyes starting from fruit skins, in particular grape skins
KANNO et al. Studies on Analysis of Food Additives (XIV) Polymorphism of cis-2-(2-Fury1)-3-(5-nitro-2-furyl)-acrylamide