METHOD OF PRODUCING LIPOPHILIC COMPLEXES, POLYPHENOLS AND FOOD ADDITIVES FROM POMEGRANATE JUICE PRODUCTION BY-PRODUCTS Russian patent published in 2020 - IPC B01D11/02 C11B1/04 

FIELD: manufacturing technology.

SUBSTANCE: invention relates to processing of pomegranate juice production by-products. Processing method includes drying of pomegranate juice production by-products, till residual water content is less than 10 wt%, ground, then two-stage extraction is performed. At first step, extraction is carried out in CO₂-extractor at temperature of 75 °C and pressure of 400 bar for 1.5 hours with carbon dioxide with water 1:30 to obtain supercritical CO₂-extract, then 0.5 h mixture of carbon dioxide with ethyl alcohol with water 1:10 to produce wax-paste. Second extraction stage is carried out in a glass reactor with a water-alcohol mixture at temperature of 70 °C for 4 cycles of 30 minutes each at a ratio between the remainder of the raw material from the first extraction step to separate polyphenol-containing extracts therefrom with subsequent separation of alcohol from them, followed by solid-phase extraction of polyphenols, washing of sorbent from foreign impurities and separation of polyphenols bound to sorbent by washing with ethanol, after removal of which polyphenols are obtained in form of dark brown powder. Aqueous part of the extract passed through the sorbent is evaporated under vacuum till dry substances content is equal to 70 wt% to obtain a hydrophilic food flavoring agent; at the same time one performs post-extraction of the after-extracting residue preserving the shape of the fine powder into two fractions with particle size of up to 150 mcm protein-carbohydrate flour and above – insoluble food fibers.

EFFECT: disclosed is a method of producing lipophilic complexes, polyphenols and food additives from pomegranate juice by-products.

1 cl, 4 tbl, 1 dwg