Compositions which include hop materials infused with exogenous flavorant matrix and methods for infusing hop materials with a flavorant matrix are provided, wherein the method includes emulsifying a flavorant additive into a carrier system to provide a flavorant matrix; and infusing the hop material with the flavorant matrix.

Provided is a method for recovering linalool from hops at a high rate in the process of extraction with supercritical carbon dioxide. Also provided is a hop extract containing linalool in a high proportion.

In a method for obtaining a hop extract using supercritical carbon dioxide, the pressure of carbon dioxide in an extraction tank is adjusted to be in the range of 8 to 10 MPa, and the temperature of a separation tank is adjusted to not higher than 30 C. According to this method, an extract having a high ratio of the amount of linalool to that of -acids can be obtained. The recovery rate of linalool from hops is not lower than 33 mass %. The extract can be used as an additive for production of foods and beverages.

An apparatus and method for high pressure treatment of bulk material by extraction and/or impregnation may involve high pressure treating bulk material in a high pressure treatment volume of a pressure vessel apparatus at a high pressure level, especially high pressure in the range from 40 to 1000 bar. The method comprises at least the three following step sequences that are each controllable individually: pressurization, high pressure treatment, and depressurization. The high pressure treatment is performed in a continuous manner in the high pressure treatment volume. The high pressure treatment volume or the entire pressure vessel apparatus is in a fixed arrangement during the high pressure treatment. The continuity of the high pressure treatment is ensured solely by means of the high pressure treatment volume. This especially enables engineering optimization of high pressure treatment processes, for example extraction.

A method for extracting resins and oils from a plant includes: 1) tumbling, inside a container at a temperature of at most 50 degrees Fahrenheit with a tumbler, plant fibers having one or more portions that contain resins and/or oils; 2) colliding the tumbler with the plant fibers to release the one or more portions that contain resins and/or oils from the remainder of the plant fibers; and 3) segregating the one or more portions that contain resins and/or oils from the remainder of the plant fibers.

A method for extracting resins and oils from a plant includes: 1) tumbling, inside a container at a temperature of at most 50 degrees Fahrenheit with a tumbler, plant fibers having one or more portions that contain resins and/or oils; 2) colliding the tumbler with the plant fibers to release the one or more portions that contain resins and/or oils from the remainder of the plant fibers; and 3) segregating the one or more portions that contain resins and/or oils from the remainder of the plant fibers.

A CO.sub.2 extraction system which is capable of being used for extracting compounds, such as oils, from various materials including plant material and botanicals. The extraction system includes a means for supplying CO.sub.2 to a pressure vessel. The pressure vessel is substantially comprised of two distinct portions; a top portion and a bottom portion. The top portion includes a separation zone, while the bottom portion contains a collection zone. Affixed to the bottom portion of the pressure vessel is a drain valve which is capable of allowing extracted material to exit the system. When introducing CO.sub.2 into the extraction system, the CO.sub.2 may be liquefied and further saturated with additional compounds. By maintaining each of the respective top and bottom portions of the pressure vessel at differing temperatures and/or pressures, the various additional compounds may be separated from the CO.sub.2.

Compositions which include hop materials infused with exogenous flavorant matrix and methods for infusing hop materials with a flavorant matrix are provided, wherein the method includes emulsifying a flavorant additive into a carrier system to provide a flavorant matrix; and infusing the hop material with the flavorant matrix.

A process for preparing a hop extract emulsion, at least comprising the steps of: Providing a hop extract, mixing the hop extract with water, wherein the mass ratio of water to hop extract is from 40:60 to 95:5 (water:hop extract), and homogenizing the resulting mixture using ultrasound, resulting in the hop extract emulsion; and the hop extract emulsion prepared according to the invention, beverages and foodstuffs prepared thereby, and corresponding uses.

A process for preparing a hop extract emulsion, at least comprising the steps of: Providing a hop extract, mixing the hop extract with water, wherein the mass ratio of water to hop extract is from 40:60 to 95:5 (water:hop extract), and homogenizing the resulting mixture using ultrasound, resulting in the hop extract emulsion; and the hop extract emulsion prepared according to the invention, beverages and foodstuffs prepared thereby, and corresponding uses.