Flavour product

A method for extracting one or more desired components from an aqueous phase comprising a mixture comprising one or more further components, comprises separating the aqueous mixture (3) from a water-immiscible hydrophobic phase (2) by means of a hydrophilic membrane (1) and allowing the desired comp...

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Bibliographic Details
Main Authors MICHELLE LORRAINE GRADLEY, KALYSAN CHATAKONDU, AMANDA JAYNE TRIVETT, MATTHEW HEATON WALLS, ANDREW JOHN WILLETTS, PETER SAMUEL JAMES CHEETHAM, MARK JOHN ALSTON, KEITH GRAHAM ROBINS
Format Patent
LanguageEnglish
Published 30.01.2002
Edition7
Subjects
BEER
BIOCHEMISTRY
CHEMISTRY
COFFEE
COMPOSITIONS THEREOF
CULTURE MEDIA
ENZYMOLOGY
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
MANUFACTURE, PREPARATION, OR INFUSION THEREOF
METALLURGY
MICROBIOLOGY
MICROORGANISMS OR ENZYMES
MUTATION OR GENETIC ENGINEERING
PERFORMING OPERATIONS
PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS
SEPARATION
SPIRITS
TEA
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR SUBSTITUTES
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
TRANSPORTING
VINEGAR
WINE
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Summary:A method for extracting one or more desired components from an aqueous phase comprising a mixture comprising one or more further components, comprises separating the aqueous mixture (3) from a water-immiscible hydrophobic phase (2) by means of a hydrophilic membrane (1) and allowing the desired components to move out off the aqueous phase through the membrane and into the hydrophobic phase. The further components have a lower water solubility than the desired component(s), whereby the further components are substantially incapable of passing through the membrane. The method may be used for the isolation of materials from reaction mixtures for purification purposes or for the preparation of extracts of natural substances. Extracts can be produced by the method. Extracts may be produced in the form of carrier based flavours, for instance absorbed on paper or maltodextrins, or encapsulated into maltodextrins, including into glass forms; which can then be formed into powders or tablets and used as such.
Bibliography:Application Number: AU6774101