Extraction of flavors from milk fat with supercritical carbon dioxide

✍ Scribed by A.B. de Haan; J. de Graauw; J.E. Schaap; H.T. Badings

• Publisher: Elsevier Science
• Year: 1990
• Tongue: English
• Weight: 413 KB
• Volume: 3
• Category: Article
• ISSN: 0896-8446
• DOI: 10.1016/0896-8446(90)90044-m

✦ Synopsis

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. Concentration factors varying from 20 to 50 have been measured at carbon dioxide densities of 600 to 700 kg/m3 and extraction temperatures between 40 to 50 "C. It has been observed that, if the the flavor extract is produced in two steps, these flavor components could be concentrated 500 to possibly 1000 times. The height equivalent to a theoretical equilibrium stage in the extraction column used, filled with 5-mm steel raschig rings, appeared to be approximately 20 cm.