FIELD: food processing industry.
SUBSTANCE: soapwort (Saponaria officinalis L.) and licorice (Glycyrrhiza glabra) roots are extracted with liquid ammonia, wherein pressure is decompressed to provide ammonia boiling and then is built up to origin value. Liquid phases are isolated from each extraction mixture, blended, and extractant is distilled to produce target product.
EFFECT: method with decreased energy consumption.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF FOOD EMULSIFIER | 2003 |
|
RU2253290C1 |
| METHOD FOR PRODUCTION OF FOOD EMULSIFIER | 2003 |
|
RU2277348C2 |
| METHOD FOR PRODUCTION OF DRY LICORICE EXTRACT | 2003 |
|
RU2253462C1 |
| METHOD FOR PRODUCTION OF FOOD EMULSIFIER | 2003 |
|
RU2253289C1 |
| METHOD FOR PRODUCTION OF FOOD EMULSIFIER | 2003 |
|
RU2277347C2 |
| FOOD EMULSIFIER PRODUCTION METHOD | 1999 |
|
RU2148940C1 |
| METHOD OF PRODUCING FOOD EMULSIFIER | 1999 |
|
RU2154955C1 |
| METHOD FOR PRODUCTION OF DRY LICORICE EXTRACT | 2003 |
|
RU2253463C1 |
| METHOD OF PRODUCING EMULSION SAUCE | 1999 |
|
RU2148364C1 |
| METHOD OF PRODUCING EMULSION SAUCE | 1999 |
|
RU2154956C1 |
