Patent GB-429664-A (GB)
Title: Process of preparing decolorized flavoring material
IPC: A23L27/10
Filed: 1934-10-26
Abstract: Vegetable materials, such as spices, black pepper, sage, marjoram, thyme, parsley and caraway, containing oleoresins and chlorophyll are treated to prepare a decolourized oleoresinous flavouring material by extracting the oleoresins and the chlorophyll together, dissolving them in a solvent immiscible with water, agitating the solution with a solvent for chlorophyll which is miscible with water and partly miscible with said solvent, and diluting with water to bring about separation into a layer containing oleoresins in the solvent from an aqueous layer containing the chlorophyll, the oleoresins with the essential oils and other flavouring ingredients being obtained by evaporating the solvent.  The extraction of the vegetable materials may be made with the water immiscible solvent, e.g. ethyl, propyl, isopropyl and like ethers or halogenated hydrocarbons such as ethylene dichloride, and the solution then treated to separate the chlorophyll, or the extraction may be with solvents such as methyl, ethyl and like alcohols which are miscible with water or with solvents immiscible with water and the solution evaporated and the residue which contains the oleoresins, essential oils and chlorophyll dissolved in a solvent immiscible with water and the solution treated to extract the chlorophyll.  The solid residue may first be treated with an alcoholic caustic alkali solution to dissolve the chlorophyll, and ether or other water immiscible solvent next added and water then added to cause separation into the two layers.  The water-soluble solvent for the chlorophyll is preferably alkaline, such as aqueous caustic soda or potash added to methyl, ethyl, isopropyl or other alcohol, alkaline solutions of ethylene glycol and like water-soluble glycols, or aqueous caustic alkali solutions.ALSO:Vegetable materials, such as spices, black pepper, sage, marjoram, thyme, parsley and caraway, containing oleoresins and chlorophyll are treated to prepare a decolorized oleoresinous flavouring material by extracting the oleoresins and the chlorophyll together, dissolving them in a solvent immiscible with water, agitating the solution with a solvent for chlorophyll which is miscible with water and partly miscible with said solvent, and diluting with water to bring about separation into a layer containing oleoresins in the solvent from an aqueous layer containing the chlorophyll the oleoresins with the essential oils and other flavouring ingredients being obtained by evaporating the solvent. The extraction of the vegetable materials may be made with the water immiscible solvent e.g. ethyl, propyl, isopropyl and like ethers or halogenated hydrocarbons such as ethylene dichloride, and the solution then treated to separate the chlorophyll, or the extraction may be with solvents such as methyl, ethyl and like alcohols which are miscible with water or with solvents immiscible with water and the solution evaporated and the residue which contains the oleoresins, essential oils and chlorophyll dissolved in a solvent immiscible with water and the solution treated to extract the chlorophyll.  The solid residue may first be treated with an alcoholic caustic alkali solution to dissolve the chlorophyll, and ether or other water immiscible solvent next added and water then added to cause separation into the two layers.  The water-soluble solvent for the chlorophyll is preferably alkaline, such as aqueous caustic soda or potash added to methyl, ethyl, isopropyl or other alcohol, alkaline solutions of ethylene glycol and like water-soluble glycols, or aqueous caustic alkali solutions.  The oleoresinous material obtained may be mixed with sugar, salt, milk sugar, starches, soya bean and other flours or, to give a more concentrated product, with white pepper.