The present invention provides a method for removing antinutrients from turmeric spice. The antinutrient such as oxalic acid is removed by using the method of present invention and thus the toxicity associated with it is also eliminated. The method includes preparing the turmeric powder and repetitively extracting the turmeric powder with inorganic acid. The turmeric powder is stirred in a pre-defined volume and pre-determined concentration of the inorganic acid for pre-defined time with constant agitation at pre-determined temperature to obtain a turmeric paste. The turmeric paste is then washed with water and dried to obtain the purified turmeric powder.

A process for producing an aroma-laden gas (10) comprises the following steps: a) providing a liquid phase (5), which contains a solvent and one or several aromatic substances (1, 2, 3); b) guiding through a solid phase extraction column (3) of the liquid phase provided in step (a) by obtaining the solid phase (35) laden with one or several aromatic substances; separating one or several aromatic substances from the laden solid phase by means of at least one gas (2) in a liquid and/or supercritical state; and optionally d) collecting the gas (10), which is laden with one or several aromatic substances (1, 2, 3).

Disclosed is a thermoset, thermal insulating foams having desirable and unexpectedly low thermal conductivity, and to compositions, method and systems which use and/or are used to make such foams comprising: (a) providing thermosetting foam forming component and a blowing agent for forming predominantly closed cells in the foam, wherein the blowing agent comprises: (i) cis-1,1,1,4,4,4-hexafluoro-2-butene (HFO-1336mzzm(Z)) and cyclopentane, with the HFO-1336mzzm(Z) and cyclopentane in the blowing agent together comprising at least about 50% by weight of the total of all components in the blowing agent and (ii) the weight ratio of HFO-1336mzzm(Z) to cyclopentane in the blowing agent is from about 45:55 to less than 68:32 and (b) forming foam from said provided foamable composition.

Use of saffron and its active ingredients, such as safranal and/or picrocrocin and/or crocin and/or derivatives thereof, for the production of an active satiation agent for the treatment of problems of overweight.

The present invention relates to a process for producing an ethanol-free vanilla extract, and an ethanol-free vanilla extract obtainable by the process according to the invention. In particular, the present invention relates to an ethanol-free vanilla extract comprising at most 100 mg/kg ethanol, the use of this ethanol-free vanilla extract and products comprising the ethanol-free vanilla extract. The focus of the present invention is in particular to provide an ethanol-free vanilla extract which contains only traces of ethanol naturally contained in fermented vanilla beans and is produced without the use of ethanol.

The invention provides a method for extraction of at least one extract compound from a material, comprising: a. contacting carbon dioxide with the material to dissolve an amount of the at least one extract compound from the material into the carbon dioxide; b. contacting the carbon dioxide comprising the at least dissolved extract compound with a sorbent to sorb the at least one extract compound onto the sorbent and for regenerating the carbon dioxide; c. recirculating the regenerated carbon dioxide; and d. repeating said recirculating at a constant density of said carbon dioxide of between 100 and 1000 kg/m.sup.3, and repeating said recirculating for at least 10 cycles.

A composition, such as a dietary composition is disclosed containing one or more capsaicinoids contained within a lipid matrix. In one embodiment, the composition contains a liquid capsaicin in addition to a capsaicin wax. The composition is formulated such that when is ingested does not break down in the stomach but instead releases the capsaicin in the small intestines for various dietary benefits, including appetite suppression.

A method for modifying the composition of essential oils to be used as such or as ingredients for flavour and fragrance formulations, the process using carbon dioxide and suitable solvents in combination with specific supports; Flavours and fragrances containing ingredients produced by the method and applications using the flavours and fragrances.

The invention relates to a method for obtaining value-determining contents, such as flavouring substances, vitamins, and polyphenols, from foods (13), having the following steps: a) providing a food (13), b) adding a plant oil (15) as an extractant, c) grinding the food (13) and the plant oil (15) into a mash (21), and d) separating the mash into an extraction phase, which is an oil phase (25), and a solid phase (29) as a raffinate phase. The food (13) and the plant oil (19) are ground very finely, said grinding process being defined in that the food (13) together with the plant oil (15) is ground until the oil phase (25) has an average particle size of less than 300 μm, preferably less than 100 μm, particularly preferably less than 20 μm.

The invention describes products, uses thereof, compositions thereof, and methods to prepare products formed from Maillard reaction products from a sugar donor and/or sweet tea extracts, stevia extracts, swingle (mogroside) extracts, one or more sweet tea extract components, one or more steviol glycosides, one or more mogrosides, one or more glycosylated sweet tea glycosides, one or more glycosylated steviol glycosides or one or more glycosylated mogrosides and an amine donor/reactant.