| 摘要 |
A process for recovering flavoring substances from the vanilla capsule with carbon dioxide under fluid conditions is described, which consists in performing the extraction at temperatures between 10 DEG and 30 DEG C. and pressures of 80 to 350 bar, and producing the separation of the extract at temperatures of 0 DEG to 30 DEG C. and pressures of 30 to 60 bar. In this manner it is possible by a one-step process to extract all of the flavoring substances of the vanilla capsule with the recovery of a highly concentrated vanilla flavoring, and to obtain a material which is considerably superior to the products obtained by conventional extraction with organic solvents. |
