METHOD OF EXTRACTING NATURAL AROMATIC SUBSTANCE FROM NATURALSUBSTANCE CONTAINING FAT AND OIL

摘要

The extraction of natural flavours from fatty or oily natural substances comprises a two step process. In the first step, the extractant is liq. propane and/or butane at max. 70 degrees C and less than 500 bar; and in the second step, the extractant is compressed carbon dioxide at max. 50 degrees C and 70-500 bar.