초록

A process for isolating and purifying green tea solids in good yield is described. The process uses food approved solvents and provides flavanols with less green/grassy flavor. A less bitter and less astringent flavanol pectin complex is also prepared using pectins, cellulose, gums or sugars.

대표청구항 ▼

A process for isolating flavanols from natural sources comprising: (1) extracting a flavanol source with hot water to remove the flavanols; (2) deflavoring the flavanols by extracting the aqueous solution with a mixture of hexane and a low molecular weight alcohol wherein the ratio of hexane to alco

A process for isolating flavanols from natural sources comprising: (1) extracting a flavanol source with hot water to remove the flavanols; (2) deflavoring the flavanols by extracting the aqueous solution with a mixture of hexane and a low molecular weight alcohol wherein the ratio of hexane to alcohol is from about 10:1 to about 1.5:1; (3) extracting the deflavored aqueous phase with ethyl acetate; and (4) recovering the flavanols from the ethyl acetate.