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| A process for the extraction of lactones from lactone-containing lipid material is presented. In this process, the lipid material is first contacted with a medium, at a temperature at or near the critical temperature of the medium, and at a pressure near the critical pressure of the medium, followed by removal of the medium. This extraction process employs significantly lower temperatures and relatively low pressures compared to other, similar processes. Under these conditions, a low yield and a high selectivity are obtained. This results in a relatively small extracted fraction, which is substantially enriched in lactones. The concentrates obtained with this procedure are particularly useful as flavorings in foodstuffs. Specifically, they possess strong flavors without the added caloric fat. |
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