US 12,268,227 B2
Production of flavor concentrates by osmosis
Johannes Kiefl, Holzminden (DE); Claudia Utermöhle, Uslar (DE); and Stefan Brennecke, Halle (DE)
Assigned to SYMRISE AG, Holzminden (DE)
Appl. No. 16/762,887
Filed by SYMRISE AG, Holzminden (DE)
PCT Filed Nov. 9, 2017, PCT No. PCT/EP2017/078735
§ 371(c)(1), (2) Date Mar. 4, 2021,
PCT Pub. No. WO2019/091556, PCT Pub. Date May 16, 2019.
Prior Publication US 2021/0378275 A1, Dec. 9, 2021
Int. Cl. A23L 27/10 (2016.01); A23F 3/16 (2006.01); A23F 5/24 (2006.01); A23L 19/00 (2016.01); B01D 61/00 (2006.01)
CPC A23L 27/11 (2016.08) [A23F 3/16 (2013.01); A23F 5/24 (2013.01); A23L 19/00 (2016.08); B01D 61/0022 (2022.08)] 7 Claims
OG exemplary drawing
 
1. A process for preparing a food concentrate comprising:
preparing an aqueous starting solution from a food, wherein the aqueous starting solution is a vapor condensate obtained from a fruit or a vegetable,
concentrating the aqueous starting solution by forward osmosis with a semi-permeable biomimetic membrane, and
thereby forming a food concentrate as a retentate;
wherein the semipermeable biomimetic membrane comprises:
vesicles of liposomes comprising at least one aquaporin protein incorporated therein or vesicles of polymersomes comprising at least one aquaporin protein incorporated therein;
a thin film composite matrix in which the vesicles are embedded; and
a carrier layer;
wherein the osmosis is carried out at a temperature in a range of 10° C. to 40° C.; and
wherein the aqueous starting solution is concentrated by a factor of 20 to 1000.