Isolation of an aromatic fraction of coffee

Details Isolation of an aromatic fraction of coffee Isolation of an aromatic fraction of coffee

A - Human Necessities

23

F

99/81

A23F 5/00 (2006.01) A23C 9/156 (2006.01) A23F 5/48 (2006.01) A23F 5/50 (2006.01) A23G 9/32 (2006.01)

Patent

CA 1072395

INVENTOR: PAUL CAZENAVE TITLE: A PROCESS FOR ISOLATING AN AROMATIC COFFEE FRACTION ABSTRACT OF THE DISCLOSURE : A process for isolating an aromatic coffee fraction from an aqueous medium containing said fraction, which compri- ses contacting the aqueous medium with an organic solvent which is an azeotropic mixture capable of boiling at a temperature below about 50°C of(a) at least one non-aro- matic hydrocarbon and(b) at least one non-aromatic halo- genated hydrocarbon or an ether and recovering a solvent phase containing the aromatic fraction. The azeotropic mixture may be one of the following mixtures: pentane/methylene chloride 68 - 32 % pentane/isopropyl chloride 58 - 42 % pentane freon 113 (trichloro- trifluoroethane) 94 - 6 % pentane/diethylether 20 - 80 % pentane/methylene chloride/diethylether 34.5 - 3.5 62 % Application to flavouring or strengthening.

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