| 摘要 |
In the preparation of extracts from vegetable materials, especially coffee, there is added to the extract a solution in carbon dioxide of at least the volatile aromatic constituents, and thereafter at least the carbon dioxide is eliminated by sublimation. In one form the aromatics are extracted from the material by passing gaseous carbon dioxide through the material, and then condensing to give the solution. Alternatively or additionally liquid carbon dioxide may be passed through the material to give the solution. The material may then be extracted with water, and the extract dried to a powder either before or after adding the carbon dioxide solution. |
