| abstract |
Principal components of paprika, red pepper, pungent chili, or other plants of the genus Capsicum containing carotenoid pigments are simultaneously extracted and concentrated with an edible solvent in a series of mixing and high temperature and pressure mechanical pressing steps using edible solvent and a countercurrent extraction procedure. The extract containing the carotenoid pigments may be hydrated and then centrifuged to remove fine particulate solids and gums. A solution having several times the concentration of the carotenoid pigments and other flavor and aroma components of the starting raw material is obtained. The residual press solids may be cooled and hydrated following the last pressing operation. The residual press solids and extract have significantly reduced bacterial counts as a result of the temperatures, high pressure, and high shear utilized, as well as the low moisture levels employed, thus producing not only a food grade extract but also a food grade residual solid having low bacterial counts and predictable, standardized levels of the principal components of interest. The degree of browning or caramelization of the residual press solids is controlled, and the resistance to oxidative deterioration of the carotenoid pigments of both the extract and the residual solid is improved, by control of the temperature employed. Additionally, edible antioxidants can be included in the solvent to enhance the stability of both the extract and the residual solid. |