Pongamia oil compositions, and methods for producing and using thereof
A method for producing edible and non-bitter water crocus oil from Millettia pinnata seeds minimizes quercetin and quercetin, maintaining nutritional content, and is suitable for food and beverage uses, overcoming the limitations of existing extraction techniques.
Patent Information
- Application Number
- TW110112423
- Authority / Receiving Office
- TW · TW
- Patent Type
- Patents
- Current Assignee / Owner
- Priority Date
- 2020-04-03
- Filing Date
- 2021-04-06
- Publication Date
- 2026-08-01
- Estimated Expiration
- 2041-04-05
AI Technical Summary
Existing methods for extracting oil from Millettia pinnata seeds, commonly known as water pomegranate, result in high levels of undesirable components like quercetin and quercetin, leading to unpleasant tastes and odors, and often degrade nutritional content, hindering its use in food products.
A method involving mechanical separation and high-temperature extraction with an immiscible solvent is used to produce edible and non-bitter water crocus oil, achieving low levels of quercetin and quercetin, and minimizing unsaponifiables, while maintaining nutritional content.
The method produces a water crocus oil that is edible, non-bitter, and retains high nutritional value, suitable for use in various food and beverage applications, addressing the challenges of taste and nutritional degradation in existing extraction methods.