Procedimiento de purificación de la vainillina natural

• Main Authors: ETCHEBARNE, Alain, VIBERT, Martine
• Format: Patent
• Language: Spanish
• Published: 27.11.2020
• Subjects: ACYCLIC OR CARBOCYCLIC COMPOUNDS; BEER; BIOCHEMISTRY; CHEMISTRY; ENZYMOLOGY; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; ORGANIC CHEMISTRY; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SPIRITS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

Procedimiento de purificación de la vainillina natural procedente de un procedimiento biotecnológico que comprende al menos una etapa (b) de separación de un flujo líquido F2 que comprende vainillina natural con un gas de arrastre G1 y/o de un líquido vaporizado L1 en el que la concentración másica de la vainillina natural en el flujo líquido F2 es superior o igual al 10%. The present invention relates to a method for the purification of natural vanillin, comprising a step involving the stripping of a liquid flow F2 containing natural vanillin. The invention also relates to the natural vanillin that can be obtained using the method of the invention, as well as a device for purifying natural vanillin.