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Conditions for Extraction and Concentration of Beef Fat Volatiles with Supercritical Carbon Dioxide

✍ Scribed by J.A. MERKLE; D.K. LARICK

Book ID
108820182
Publisher
Institute of Food Technologists
Year
1994
Tongue
English
Weight
794 KB
Volume
59
Category
Article
ISSN
0022-1147

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Extraction of flavors from milk fat with
Extraction of flavors from milk fat with supercritical carbon dioxide
✍ A.B. de Haan; J. de Graauw; J.E. Schaap; H.T. Badings πŸ“‚ Article πŸ“… 1990 πŸ› Elsevier Science 🌐 English βš– 413 KB

Next to triglycerides, milk fat contains a large number of components (lactones, ketones, aldehydes) that provide milk fat with its characteristic flavor. In this study, supercritical carbon dioxide has been found to be a good solvent for the extraction of these flavor components from milk fat. Conc