JPS62501840A - Method for extracting carotene from carrots and carotene concentrate thus obtained - Google Patents

Method for extracting carotene from carrots and carotene concentrate thus obtained

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JPS62501840A
JPS62501840A JP61500547A JP50054786A JPS62501840A JP S62501840 A JPS62501840 A JP S62501840A JP 61500547 A JP61500547 A JP 61500547A JP 50054786 A JP50054786 A JP 50054786A JP S62501840 A JPS62501840 A JP S62501840A
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carotene
carrots
ultrafiltration
temperature
extract
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デイカンスキー，ジヤツク
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ジオビタル　エス．エ−．ア−ル．エル
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    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07C—ACYCLIC OR CARBOCYCLIC COMPOUNDS
    • C07C403/00—Derivatives of cyclohexane or of a cyclohexene or of cyclohexadiene, having a side-chain containing an acyclic unsaturated part of at least four carbon atoms, this part being directly attached to the cyclohexane or cyclohexene or cyclohexadiene rings, e.g. vitamin A, beta-carotene, beta-ionone
    • C07C403/24—Derivatives of cyclohexane or of a cyclohexene or of cyclohexadiene, having a side-chain containing an acyclic unsaturated part of at least four carbon atoms, this part being directly attached to the cyclohexane or cyclohexene or cyclohexadiene rings, e.g. vitamin A, beta-carotene, beta-ionone having side-chains substituted by six-membered non-aromatic rings, e.g. beta-carotene
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
    • A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
    • A23L5/44—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives using carotenoids or xanthophylls
    • 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

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

(57)【要約】本公報は電子出願前の出願データであるため要約のデータは記録されません。 (57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

【発明の詳細な説明】 ニンジンからカロチンを抽出する方法及びこのようにして得られたカロチン濃厚 物本発明はニンジンからカロチンを抽出する方法、並びにこの方法を使用して得 たカロチン濃厚物に関する。[Detailed description of the invention] Method for extracting carotene from carrots and carotene concentrate obtained in this way The present invention provides a method for extracting carotene from carrots, as well as a method for extracting carotene from carrots. Concerning carotene concentrates.

カロチンは食品産業、製薬産業やダイエツト食品産業において一方では着色剤と して（オレンジ−レッド）、そして他方ではそのプロビタミン特性Ａのために、 需要のある製品である。Carotene is used as a coloring agent in the food, pharmaceutical and diet food industries. (orange-red) and on the other hand due to its provitamin properties A. This is a product that is in demand.

今までの所、通常、カロチンは合成法によって製造されている。Until now, carotene is usually produced by synthetic methods.

溶剤を使用してニンジンからカロチンを抽出する化学的方法もまた公知である。Chemical methods of extracting carotene from carrots using solvents are also known.

ところが、残念なことには、合成カロチンの価格に比較すれば、このようにして 得られた天然カロチンの価格は割高である。さらに、化学的抽出方法で社、通常 、抽出工程においてカロチン分子変化が生じる上に、生成物中に望ましくない溶 剤が残留する。However, unfortunately, compared to the price of synthetic carotene, this The price of the obtained natural carotene is relatively high. In addition, chemical extraction methods typically , carotene molecular changes occur during the extraction process, and undesirable solubility occurs in the product. Agent remains.

本発明は最終生成物がカロチンリッチで、望ましくない化学物質がなく、そして 効率が良い上に、経済的な天然カロチンの抽出方法によシこの問題を解決するこ とを目的とする。The present invention ensures that the final product is carotene-rich, free of undesirable chemicals, and This problem can be solved by an efficient and economical method for extracting natural carotene. aimed to.

このために１本発明の目的であるニンジンからのカロチンの抽出方法は、 ａ）ニンジンを細断し、 ｂ）得られた細断エンジンをプレスして、液汁を抽出し、Ｃ）ペクチンライテイ ツク（ｐｅｃｔｉｎｏｌｙｔｉｃ　）酵素によって抽出液を分解し、 ｄ）脱ペクチン液汁を限外ろ過Ｋかけ、そしてｅ）カロチンが豊富なりテンテー トを回収することを特徴とする。For this purpose, the method for extracting carotene from carrots, which is the object of the present invention, is as follows: a) Shred the carrots; b) press the resulting shredded engine to extract the sap; C) pectin lite The extract is decomposed by pectinolytic enzyme, d) The depectinized juice is subjected to ultrafiltration, and e) It is enriched with carotene. It is characterized by collecting waste.

限外ろ過は、１０，００１）と１０α０００との間に、例えば２０゜０００にカ ットオフ点がある膜を使用して、行うのが好ましい。Ultrafiltration is performed by applying a filter between 10,001) and 10α000, for example to 20°000. Preferably, this is done using a membrane that has a cut-off point.

酵素分解はまた、４５〜５０℃程度の温度で約１５〜２時間行う。Enzymatic degradation is also carried out at temperatures around 45-50°C for about 15-2 hours.

限外ろ過はまた、約４５〜５０℃の温度及び２．５ｘ１０’パスカルの差圧で実 施するのが好ましい。Ultrafiltration can also be carried out at a temperature of about 45-50°C and a differential pressure of 2.5 x 10' Pascals. It is preferable to apply

細断前に、約９０〜１８０℃の温度で約５分間、水中で漂白処理するのが有利で 参る。Advantageously, before shredding, it is bleached in water at a temperature of about 90-180°C for about 5 minutes. I'll come.

プレス後、約１０〜１５秒間約９５℃の温度に加熱することによって、得られた 液汁をパスツール法で処理するのが望ましい。After pressing, the obtained product was heated to a temperature of about 95°C for about 10-15 seconds It is preferable to process the sap using the Pasteur method.

また、液汁を例えばデカンテーションや遠心分離にかけることによって、酵素分 解前に液汁を清澄化しておくのも望ましい。Enzymes can also be removed by subjecting the juice to, for example, decantation or centrifugation. It is also desirable to clarify the sap before dissolving it.

さらに、限外ろ通抜に１例えば真空ろ過や乾燥（特にアトマイゼショーン）Ｋよ ってレチンテートの水分を減らすことによってレチンテートのカロチン濃度を高 くすることが可能である。In addition, for ultrafilter passage, for example, vacuum filtration and drying (especially atomization), K. By reducing the water content of retintate, the carotene concentration of retintate can be increased. It is possible to reduce

またさらに、包装前に、得られたカロチン濃厚物をパスツール法で処理するのが 望ましい。このためには、約１０〜１５秒間約８５℃の温度にカロチン濃厚物を 暴露する。Furthermore, it is preferable to treat the obtained carotene concentrate with the Pasteur method before packaging. desirable. For this, the carotene concentrate is heated to a temperature of about 85 °C for about 10-15 seconds. expose.

プレス前に１約１５〜２時間約４５℃の温度で、セルロース活性を示すペクチン ライテイツク酵素によって細断ニンジンを分解させると、本発明方法の収率が更 に向上する。Pectin showing cellulose activity at a temperature of about 45°C for about 15 to 2 hours before pressing Decomposition of shredded carrots by light enzymes increases the yield of the method of the invention. improve.

以下、本発明による方法の各段を図式的に示す、添付フローシートに即して、本 発明を説明していく。Hereinafter, the present invention will be described in accordance with the attached flow sheet, which schematically shows each stage of the method according to the invention. I will explain the invention.

最初Ｋ、ニンジンを水洗し、選別して、標準以下のニンジンを捨てる。次に、選 別したニンジンを漂白処理する。９０〜１００℃の間にある温度に加熱された水 中で約５分間行うこの漂白処理の結果、ニンジンが軟化し、存在することがある 酵素及び他の不純物（かび及び細菌）が破壊される。First, wash the carrots, sort them, and discard substandard carrots. Next, select Bleach the separated carrots. Water heated to a temperature between 90 and 100°C As a result of this bleaching process, which takes place for about 5 minutes in a Enzymes and other impurities (mold and bacteria) are destroyed.

次に、ニンジンを細断する。（形式は問わない）細断機は、押し出されるニンジ ン片の平均径が１〜５　ＭＮの間にあるようなものでなければならない。Next, shred the carrots. A shredder (of any type) is used to extrude carrots. The average diameter of the pieces must be between 1 and 5 MN.

次の工程では、例えば、有孔ケーシング内に取シ付けた、ピッチの漸減するエン ドレススクリュクによって細断エンジンをプレスする。上記孔の直径は０．５〜 １ＲＮ程度である。このプレス処理によって、バルブ質から液汁が分離される。In the next step, for example, an engine with decreasing pitch is installed in a perforated casing. Press the shredding engine by dress screw. The diameter of the above hole is 0.5~ It is about 1RN. This pressing process separates the liquid from the valve material.

得られる液汁の重量百分率は細断ニンジンの６０〜７０％程度である。The weight percentage of the resulting sap is about 60-70% of the shredded carrots.

次に１この液汁を約８５℃の温度で１０〜１５秒間パスツール法で処理すると、 大半の不純物が破壊される。Next, 1. If this liquid is treated with the Pasteur method at a temperature of about 85°C for 10 to 15 seconds, Most impurities are destroyed.

パスツール法で処理された液汁をフィルターによシデカンテーションするか、遠 心分離して、依然として存在している、比較的荒い粒子を取シ除く。このように して、清澄化液汁を得る。The sap treated with the Pasteur method can be side-decanted through a filter or The core is separated to remove any relatively coarse particles still present. in this way to obtain clarified sap.

次の工程において、ベクチノラテイツク酵素を液汁に添加し、ペクチンを完全に 減成して、後に続く限外ろ過を妨害しない、許容できるレベルに液汁の粘度を下 げる。In the next step, Vectinolate enzyme is added to the juice to completely remove the pectin. Reduces the viscosity of the juice to an acceptable level without interfering with subsequent ultrafiltration. Geru.

この酵素分解は、約１５〜２時間４５〜５０℃の温度で行う。This enzymatic degradation is carried out at a temperature of 45-50° C. for about 15-2 hours.

得られた液汁のカロチン濃度は２〜１０＆９／１００！ｊでおる。一定の時間放 置した後、カットオフ点がｔｏ、ｏｏｏ〜１０Ｑ、０００、例えば２Ｉ１０００ にある無機質膜を備えた限外ろ過カートリッジに液汁を導入する。２０，０００ というカットオフ点は、孔径が５００μｍの膜に相当する。分子量がｚｏ、ｏｏ ｏｙ未溝の分子だけが、フィルターを通過する。限外ろ過工程により、（フィル ターを通過しない）レチンテートからろ液が分離される。カロチンの分子ｉｌは 膜のカットオフ点よりも高いので、カロチンはレチンテートに残る。レチンテー トのカロチン濃度を高くするためＫは、レチンテートをフィルターに何回か戻す ことによって数サイクルの限外ろ過を行う。The carotene concentration of the obtained juice is 2-10 & 9/100! I'm at j. release for a certain period of time After setting the cutoff point to, ooo ~ 10Q, 000, for example 2I1000 The sap is introduced into an ultrafiltration cartridge equipped with an inorganic membrane. 20,000 The cut-off point corresponds to a membrane with a pore size of 500 μm. Molecular weight is zo, oo Only uncircumcised molecules pass through the filter. The ultrafiltration process The filtrate is separated from the retintate (which does not pass through the filter). The carotene molecule il is Since it is above the cut-off point of the membrane, the carotene remains in the retindate. Rechinte To increase the carotene concentration in the retinate, K returns it to the filter several times. Several cycles of ultrafiltration are carried out by this.

得られたレチンテートのカロチン濃度は５００〜６００ｍ１／　１００９程度で ある。The carotene concentration of the obtained retinthate was about 500 to 600 m1/1009 be.

限外ろ過の全操作には、約１６〜１８時間必要である。The entire ultrafiltration operation requires approximately 16-18 hours.

また、約２．５ｘ１０’パスカルの差圧において約４５〜５０℃の温度で行う。It is also carried out at a temperature of about 45-50°C at a differential pressure of about 2.5 x 10' Pascals.

カロチン分が高い上に、レチンテートは蛋白質、澱粉、脂質及びセルロースを含 有する。In addition to being high in carotene, retintate also contains protein, starch, lipids and cellulose. have

次に、若干の水を取シ除くことによってレチンテートを濃厚化するが、この操作 は、例えば濃厚物の特性をそこなわない、比較的低い温度（約６０〜７０℃）で 真空蒸発によシ行う。この蒸発はまたレチンテート中に溶解しているガスを蒸発 させる手段にもなる。The retintate is then concentrated by removing some of the water; this operation For example, at a relatively low temperature (approximately 60-70°C) without damaging the properties of the concentrate. This is done by vacuum evaporation. This evaporation also evaporates the gases dissolved in the retindate. It can also be used as a means to do so.

得られた濃厚物はペーストのコンシステンシーヲモチ、そしてその色はオレンジ −レッドである。The resulting concentrate has the consistency of a paste and its color is orange. -It is red.

包装する前に、濃厚物を約１０〜１５秒間８５℃の温度に暴露することによって これをパスツール法で処理するのが有利である。必要ならば、この場合、生成物 はアトマイゼーションによって粉末化できる。それから、光の無い状態で真空下 、あるいは不活性雰囲気（酸素が存在し危い）中で包装する。そして最後に、冷 却し、そして５℃未満の温度で保存する。By exposing the concentrate to a temperature of 85°C for about 10-15 seconds before packaging. It is advantageous to process this using the Pasteur method. If necessary, in this case the product can be reduced to powder by atomization. Then, under vacuum without light or packaged in an inert atmosphere (dangerous due to the presence of oxygen). And finally, cold Cool and store at a temperature below 5°C.

細断後、抽出液汁の収率を上げるためには、プレス前に、細断物の酵素分解を行 うのが有利である。この場合には、ニンジン細胞の崩壊を促進するセルロース活 性を示すペクチノライテイツク酵素を用いる。この酵素分解は約１５〜２時間４ ５℃に近い温度で行う。In order to increase the yield of extracted juice after shredding, enzymatic decomposition of the shredded material should be performed before pressing. It is advantageous. In this case, cellulose activation, which promotes the disintegration of carrot cells, Uses pectinolytic enzymes that exhibit specific properties. This enzymatic degradation takes about 15 to 2 hours4 Perform at a temperature close to 5°C.

例えば、パルプ質をもう一度プレスするか、あるいは向流分配によってもう一度 抽出を行うことＫよって本発明方法の効率を上げることも可能である。For example, the pulp can be pressed again or by countercurrent distribution. It is also possible to increase the efficiency of the process according to the invention by performing an extraction.

これら二つの可能性のおる方法はフローシー）Ｋ点線矢印で示しである。These two possibilities are shown in the flow chart by the dotted arrows.

以上の説明から明らかなように、本発明の要旨である方法は、実施が比較的簡単 で、カロチンが豊富な生成物を得ることができる完全な自然過程を利用する方法 である。As is clear from the above description, the method that is the gist of the present invention is relatively easy to implement. How to use a completely natural process that allows you to obtain carotene-rich products It is.

なお、本発明の要旨である方法を、ニンジンからのカロチン抽出についてのみ説 明してきたが、カロチンを含む他の植物あるいは果実からカロチンを抽出するた めにも本発明方法は適用可能である。It should be noted that the method that is the gist of the present invention will only be explained for the extraction of carotene from carrots. As explained above, in order to extract carotene from other plants or fruits containing carotene, The method of the present invention is also applicable to

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Claims (11)

【特許請求の範囲】[Claims] １．ａ）ニンジンを細断し、 ｂ）得られた細断ニンジンをプレスして、液汁を抽出し、ｃ）ベクチノライテイ ツク（ｐｅｃｔｉｎｏｌｙｔｉｃ）酵素によつて抽出液を分解し、 ｄ）４５〜５０℃の温度で、カツトオフ点が１０，０００〜１００，０００の間 にある膜によつて、脱ペクチン液汁を限外ろ過にかけ、そして ｅ）カロチンが豊富なレテンテートを回収することを特徴とするニンジンからカ ロチンを抽出する方法。1. a) Shred the carrots; b) Press the obtained shredded carrots to extract the juice; c) Vectinolyte The extract is decomposed by pectinolytic enzyme, d) At a temperature of 45-50°C, the cut-off point is between 10,000 and 100,000. The depectinized sap is subjected to ultrafiltration by a membrane located in the e) carotene-rich carotene-rich retentate from carrots; How to extract lotin. ２．カツトオフ点が約２０，０００の膜を使用して、限外ろ過を行うことを特徴 とする特許請求の範囲第１項に記載の方法。2. It is characterized by ultrafiltration using a membrane with a cut-off point of approximately 20,000. A method as claimed in claim 1. ３．約２．５ｘ１０５バスカルの差圧で限外ろ過を行うことを特徴とする特許請 求の範囲第１項または第２項に記載の方法。3. The patent application is characterized in that ultrafiltration is carried out at a differential pressure of about 2.5 x 105 bascars. The method according to claim 1 or 2. ４．１．５〜２時間約４５〜５０℃の温度で酵素分解を行うことを特徴とする特 許請求の範囲第１〜３項のいずれか１項に記載の方法。4.1. A special method characterized by carrying out enzymatic decomposition at a temperature of about 45 to 50°C for 5 to 2 hours. A method according to any one of claims 1 to 3. ５．細断する前に、約５分間約９０〜１００℃の温度で水中でニンジンを漂白処 理することを特徴とする特許請求の範囲第１〜４項のいずれか１項に記載の方法 。5. Before shredding, bleach the carrots in water at a temperature of about 90-100°C for about 5 minutes. The method according to any one of claims 1 to 4, characterized in that . ６．プレス処理によつて得られた液汁を約１０〜１５秒間約８５℃で加熱するこ とにおつて、これをバスツール法で処理することを特徴とする特許請求の範囲第 １〜５項のいずれか１項に記載の方法。6. The liquid juice obtained by pressing is heated at about 85°C for about 10 to 15 seconds. In this case, the claim No. 1 is characterized in that this is processed by the Bustool method. The method according to any one of items 1 to 5. ７．例えば、デカンテーシヨンあるいは遠心分離によつて、酵素分解前に、液汁 を清澄化することを特徴とする特許請求の範囲第１〜６項のいずれか１項に記載 の方法。7. For example, by decantation or centrifugation, the liquid may be According to any one of claims 1 to 6, the method is characterized in that: the method of. ８．限外ろ過後、例えば、真空蒸発によつて、水分を減らすことによりレテンテ ートのカロチン濃度を上げることを特徴とする特許請求の範囲第１〜７項のいず れか１項に記載の方法。8. After ultrafiltration, the retentate is removed by reducing the water content, e.g. by vacuum evaporation. Any of claims 1 to 7, characterized in that the carotene concentration of the The method described in item 1. ９．約１０〜１５秒間８５℃に近い温度で加熱することによつて、得られたカロ チン濃厚物をバスツール法で処理することを特徴とする特許請求の範囲第１〜８ 項のいずれか１項に記載の方法。9. By heating at a temperature close to 85°C for about 10-15 seconds, the resulting caloric Claims 1 to 8, characterized in that the Chin concentrate is processed by the Barstool method. The method described in any one of paragraphs. １０．ブレス前に、約１．５〜２時間８５℃に近い温度で、セルロース活性を示 すベクチノライテイツク酵素によつて、細断ニンジンを酵素分解することを特徴 とする特許請求の範囲第１〜９項のいずれか１項に記載の方法。10. Before pressing, the cellulose is activated at a temperature close to 85°C for about 1.5 to 2 hours. It is characterized by the enzymatic decomposition of shredded carrots using vectinolytic enzymes. A method according to any one of claims 1 to 9. １１．特許請求の範囲第１〜１０項のいずれか１項に記載の方法を実施すること によつて得た、カロチン分の高い濃厚物又は粉末。11. Implementing the method according to any one of claims 1 to 10. Concentrates or powders with high carotene content obtained by.
JP61500547A 1985-01-08 1986-01-07 Method for extracting carotene from carrots and carotene concentrate thus obtained Pending JPS62501840A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR8500280A FR2575748B1 (en) 1985-01-08 1985-01-08 PROCESS FOR EXTRACTING CAROTENE FROM CARROTS AND CAROTENE CONCENTRATE OBTAINED
FR8500280 1985-01-08

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JPS62501840A true JPS62501840A (en) 1987-07-23

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JP61500547A Pending JPS62501840A (en) 1985-01-08 1986-01-07 Method for extracting carotene from carrots and carotene concentrate thus obtained

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WO (1) WO1986004059A1 (en)

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CH671322A5 (en) * 1986-09-29 1989-08-31 Bucher Guyer Ag Masch
CH673375A5 (en) * 1987-02-14 1990-03-15 Bucher Guyer Ag Masch
ES2032701B1 (en) * 1990-08-30 1993-12-16 Indulerida S A PROCEDURE FOR THE PRODUCTION OF PEACH OR NECTARINE CONCENTRATE / CLARIFICATION.
US5245095A (en) * 1991-04-12 1993-09-14 Humanetics Corporation Extraction of carotenoids from natural sources
DE69829696D1 (en) * 1998-09-21 2005-05-12 Chandra Jhawar Ramesh ISOLATION OF NUTRIENT-rich carotenoids and their formulations
EP1051918A1 (en) * 1999-05-12 2000-11-15 Société des Produits Nestlé S.A. Method for extracting carotenoids and other anti-oxidants; extracts obtained by this method; food and pet food containing these extracts
FR2818992B1 (en) * 2000-12-29 2003-10-24 Le Pot Au Pin PROCESS FOR THE CONCENTRATION AND STABILIZATION OF CAROTENOIDS FROM VEGETABLES OR FRUITS
BR102012009761A2 (en) * 2012-04-26 2015-01-20 Embrapa Pesquisa Agropecuaria EXTRACT CONCENTRATION AND PURIFICATION PROCESS OBTAINED FROM CASHEW PSEUDOPHRUT RESIDUES AND HIGH CAROTENOID CONTENT PRODUCT
EP3320784A1 (en) * 2016-11-10 2018-05-16 GNT Group B.V. Concentrated orange carrot permeates
FR3101757B1 (en) 2019-10-14 2023-09-22 Baumaniere METHOD FOR THE AROMATIC PREPARATION OF INGREDIENTS FROM ANY NATURAL FOOD COMPONENT CONTAINED IN AN INDIVIDUAL CAPSULE FOR STANDARD PERCOLATION DEVICE

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DE3229345A1 (en) * 1982-08-06 1984-02-09 Henkel KGaA, 4000 Düsseldorf Production of a beetroot juice concentrate having improved flavour neutrality and keeping quality

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EP0239575A1 (en) 1987-10-07
FR2575748A1 (en) 1986-07-11
WO1986004059A1 (en) 1986-07-17

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