8. Solvent Extraction

  1. Mathew Attokaran

Published Online: 7 FEB 2011

DOI: 10.1002/9780470959152.ch8

Natural Food Flavors and Colorants

Natural Food Flavors and Colorants

How to Cite

Attokaran, M. (2011) Solvent Extraction, in Natural Food Flavors and Colorants, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959152.ch8

Author Information

  1. Plant Lipids Limited, Cochin, India

Publication History

  1. Published Online: 7 FEB 2011
  2. Published Print: 18 MAR 2011

ISBN Information

Print ISBN: 9780813821108

Online ISBN: 9780470959152



  • solvent extraction;
  • chemical constituents, and taste and color - being nonvolatile;
  • pungency, or hotness - not true tastes, like sweetness, sourness, bitterness and saltiness;
  • paprika, turmeric, annatto, and colored plant products - with natural colorants;
  • solvent extraction, transferring substance from matrix - liquid in which substance is soluble;
  • simplest process - batch percolation at ambient temperature;
  • batch-type extraction vessels - holding half a tonne to 5 tonnes;
  • continuous extractors, in case of Capsicum annuum - oleoresins specified;
  • limits of residual solvent - allowed in oleoresins in different countries;
  • manufacturers of food items - determining level of use and contributing ingredients


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