Patent Pick: Enzyme-Treated Vanilla Extract

Enzyme-treated Vanilla for Mature Fragrance Notes

Reference: WIPO Patent Application WO/2015/125628
Publication date: Aug. 27, 2015
Assignee: T. Hasegawa Co., Ltd.

“The production method described in this patent is characterized by the lipase treatment of vanilla beans in a 0.1-50.0 % mass concentration of hydrous alcohol to extract a vanilla extract.

This approach bypasses the step during which vanilla extract matures over a long period of time, providing an extract imparted with a mature fragrance like that of liquors such as rum, whiskey or brandy.”


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