| Class / Patent application number | Description | Number of patent applications / Date published |
|---|
| 426386000 | Separating volatile essence and combining the separated volatile essence with a food material | 7 |
| 20090317525 | PROCESS FOR PREPARATION OF SAFFRON CREAM LIQUEUR - The process for the preparation of Saffron Cream Liqueur comprising:—preparing saffron concentrate by adding saffron 1-5 gm. in one liter of ENA (extra neutral alcohol) of 68% OP, i.e., 96% v/v,—intermittently stirring the said mixture of ENA and saffron for 18-36 hours, extracting the essential oil containing aroma, color and flavor,—filtering the said mixture of saffron and the ENA to obtain the saffron concentrate, diluting the said concentrate from 68% OP to −9-45% by adding demineralized water at room temperature, adding about 5-15% food grade white milk cream and properly mixing it, adding about 5-20% food grade sugar and mix till sugar is dissolved,—adding about 1-5% food grade flavoring agent and mixing it thoroughly and filtering to get saffron cream liqueur. | 12-24-2009 |
| 20130064946 | ENCAPSULATION OF EXTRACT IN POROUS PARTICLES - A process in which the extract of an extraction process, such as a supercritical fluid extraction process, such as a fugitive extract and particularly an ingestible extract, is recovered by depositing the extract within the pores of a porous particle that is suitable for direct use as a food additive, or as a nutraceutical. | 03-14-2013 |
| 20130129882 | METHOD FOR ENHANCING POST-PROCESSING CONTENT OF BENEFICIAL COMPOUNDS IN BEVERAGES NATURALLY CONTAINING SAME - A process for enhancing polyphenolics content of beverages brewed from polyphenolic containing, processed beverage substrate by pre-soaking substrate (coffee beans, for example) before roasting and then quenching the substrate after processing with the liquid in which the substrate was first “pre-soaked.” Beverages produced from the treated substrate exhibit substantially increased polyphenolics content, when compared to conventionally processed beverage substrate of the same nature and processing. | 05-23-2013 |
| 426387000 | Volatile essence derived from a liquid | 4 |
| 20090155434 | PROCESS FOR PRODUCTION OF HIGHLY ENRICHED FRACTIONS OF NATURAL COMPOUNDS FROM PALM OIL WITH SUPERCRITICAL AND NEAR CRITICAL FLUIDS - From palm oil valuable compounds like the tocochromanols, carotenoids, phytosterols, and others can be derived. Enrichment to highly concentrated fractions is hindered by the enormous number of components involved, the very low volatility, the very low solubility of many of the compounds in organic solvents, and the high viscosity of the mixtures to be processed. Starting materials for the new process are enriched fractions of tocochromanols (about 20 to about 50 wt.-%) and/or carotenoids (about 10 to 30 wt.-%) from palm oil obtained by conventional processes, or by counter current multistage processes with supercritical carbon dioxide. These processes, not addressed here, may comprise: Removal of free fatty acids, transesterification of the triglycerides to methyl or ethyl esters, removal of the esters, e.g. by short path distillation, separation of the tocochromanol fraction from the carotenoid fraction by cooling. In the new process, fractions derived from crude palm oil, already enriched to some extent in tocochromanols, carotenoids, phytosterols, and others, are being treated by supercritical fluid technology in a unique combination of counter current separation with selective adsorption and desorption using supercritical fluids. A first enrichment, comprising one or more separation steps by application of a near critical or a supercritical fluid in a single or multistage (counter current) separation process is combined appropriately with a second enrichment step wherein the product of the first enrichment step is directly adsorbed on an adsorbent (silicagel) by passing the product flow over a fixed bed of adsorbent without substantial pressure change, and subsequent desorption with the same (or an other) near critical or supercritical fluid at the same or a different pressure as in the first separation, or by a pre-designed sequence of pressures and temperatures. For the tocochromanol enrichment, carbon dioxide at near critical conditions above the critical temperature of carbon dioxide is used. For the carotenoid enrichment, propane at near critical conditions below the critical temperature of propane is used. | 06-18-2009 |
| 20090169692 | Process for recovering volatile tea compounds - Disclosed is a process for recovering volatile compounds from an aqueous tea extract by distilling the said extract by fractional distillation comprising condensing of vapours, separating the oil phase condensate from the aqueous phase and refluxing the substantially oil-free aqueous phase. | 07-02-2009 |
| 20090186134 | METHOD FOR THE SELECTIVE SEPARATION OF VOLATILE FLAVORINGS FROM MONOPHASE, (SEMI) LIQUID STARTING MATERIALS HAVING A FAT CONTENT AND/OR OIL CONTENT OF "LESS THAN OR EQUAL TO" 20% BY WEIGHT - A method for separating volatile flavorings from alcoholic liquids by extraction with a compressed C2-C4 hydrocarbon. | 07-23-2009 |
| 20100330241 | GLASSY MATRICES FOR THE STABILZATION OF COFFEE AROMA - A glassy matrix for coffee aroma is provided in which the level of compounds which degrade aroma has been reduced, enabling the production of improved soluble coffee powder. | 12-30-2010 |
