Production of Oleoresin from Southern Pine Trees
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United States Patent (19) 11 Patent Number: 4,755,550 Shuman Et Al
United States Patent (19) 11 Patent Number: 4,755,550 Shuman et al. (45) Date of Patent: Jul. 5, 1988 (54 READHERING AND REMOVABLE 56 References Cited ADHESIVE U.S. PATENT DOCUMENTS 4,644,026 2/1987 Shuman et al. .. ... 524/270 (75) Inventors: Ralph J. Shuman, Needham; Barbara 4,657,960 4/1987 Shuman et al. .. ... 524/270 Burns, Auburn, both of Mass. 4,684,685 8/1987 Shuman et al. ..................... 524/270 73) Assignee: Dennison Manufacturing Company, Primary Examiner-Ronald W. Griffin Framingham, Mass. Attorney, Agent, or Firm-Barry D. Josephs 57 ABSTRACT *) Notice: The portion of the term of this patent Agelled solid adhesive for coating substrates, typically subsequent to Feb. 17, 2004 has been paper. The adhesive can be made available in stick form disclaimed. and is easily applied in even coats to any surface area of the substrate. The adhesive has sufficient tack enabling the coated substrate to instantly adhere to essentially (21) Appl. No.: 29,031 any free contact surface upon gently pressing the sub strate to the free surface. The adhesive coated substrate (22 Filed: Mar. 23, 1987 is easily removable from the contact surface by manu ally lifting it thereform. The adhesive permits readher ence of the adhesive coated substrate to the same or Related U.S. Application Data different free contact surfaces. An adhesive coated 63 Continuation of Ser. No. 900, 112, Aug. 25, 1986, Pat. paper substrate will readhere many times to free paper No. 4,684,685, which is a continuation-in-part of Ser. contact surface. The preferred gelled adhesive product No. -
Raw Materials Use Reduction, Replacement, and Recycling - Tong Qiu
ENVIRONMENT AND DEVELOPMENT- Vol. II - Raw Materials Use Reduction, Replacement, and Recycling - Tong Qiu RAW MATERIALS USE REDUCTION, REPLACEMENT, AND RECYCLING Tong Qiu Department of Chemical Engineering, Tsinghua University, Beijing, People’s Republic of China Keywords: Raw materials, reduction, substitution, replacement, recycling, ecomaterials, LCA (life-cycle assessment), LCED (life-cycle engineering design) Contents 1. The Direction of Development—Ecomaterials 2. Life-Cycle Assessment 2.1. Life-Cycle Engineering Design 3. Raw Material Substitutes and Conservation 3.1. The Place of Science and Technology 3.2. Developing Clean Technology 3.3. Replacing Non-Renewable Resources with Renewable Resources 3.4. Material Re-production 3.5. Substitutes for Raw Materials Bibliography Biographical Sketch Summary This article discusses the development of ecomaterials, which is a trend in material industrial development. Furthermore, life-cycle assessment, life-cycle engineering design, and methods of reducing and replacing raw materials are also presented. Natural resources are not inexhaustible, and there are limits in terms of quantity and time to acquiring raw materials from the natural world. Industrial progress, economic development, and population growth in the twentieth century has led people to exploit natural resources in a predatory manner. With regard to mineral resources, statistics indicate that the rate of mineral resources consumption has always been higher than the rate of population growth. For example, while the world’s population doubled between 1950 andUNESCO 1990, the products using the – major EOLSS six minerals (aluminum, copper, lead, nickel, tin, and zinc) increased more than eight times. Although shortage of resources cast a shadow over the twentieth century, there was no continuous shortage of mineral resources. -
Extracts and Tinctures of Cannabis
WHO Expert Committee on Drug Dependence Critical Review …………….. Extracts and tinctures of cannabis This report contains the views of an international group of experts, and does not necessarily represent the decisions or the stated policy of the World Health Organization © World Health Organization 2018 All rights reserved. This is an advance copy distributed to the participants of the 41st Expert Committee on Drug Dependence, before it has been formally published by the World Health Organization. The document may not be reviewed, abstracted, quoted, reproduced, transmitted, distributed, translated or adapted, in part or in whole, in any form or by any means without the permission of the World Health Organization. The designations employed and the presentation of the material in this publication do not imply the expression of any opinion whatsoever on the part of the World Health Organization concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. Dotted and dashed lines on maps represent approximate border lines for which there may not yet be full agreement. The mention of specific companies or of certain manufacturers’ products does not imply that they are endorsed or recommended by the World Health Organization in preference to others of a similar nature that are not mentioned. Errors and omissions excepted, the names of proprietary products are distinguished by initial capital letters. The World Health Organization does not warrant that the information contained in this publication is complete and correct and shall not be liable for any damages incurred as a result of its use. -
Spice Oleoresins
Institute of Medicine Food and Nutrition Board Committee on Food Chemicals Codex Revised Monograph - Spice Oleoresins Please send comments to the Committee on Food Chemicals Codex, National Academy of Sciences, FO 3042, 2101 Constitution Avenue, N.W., Washington, DC 20418 or email them to [email protected]. All comments must be received by December 15, 1996, for consideration for the First Supplement. ____________________________________________________________________________________ May 31, 1996 Spice Oleoresins DESCRIPTION Spice Oleoresins used in foods are derived from spices and contain the total sapid, odorous, and related characterizing principles normally associated with the respective spices. The oleoresins are produced by one of the following processes: (1) by extraction of the spice with any suitable solvent or solvents, in combination or sequence, followed by removal of the solvent or solvents in conformance with applicable residual solvent regulations (see General Requirements below), or (2) by removal of the volatile portion of the spice by distillation, followed by extraction of the nonvolatile portion, which after solvent removal is combined with the total volatile portion. Spice Oleoresins are frequently used in commerce with added suitable food-grade diluents, preservatives, antioxidants, and other substances consistent with good manufacturing practice, as provided for under Added Substances (see General Provisions). When added substances are used, they must be declared on the label in accordance with current U.S. regulations or with the regulations of other countries that recognize the Food Chemicals Codex. The Spice Oleoresins covered by this monograph are Oleoresin Angelica Seed Obtained by the solvent extraction of the dried seed of Angelica archangelica Linnaeus as a dark brown or green liquid. -
Essential Oils and Oleoresins Part 1
ABSTRACT This profile explores the production of oleoresins by Supercritical Fluid Extraction (SFE) in Trinidad. Oleoresins are non-volatile extracts which may be used for food flavours, aromatherapy products, nutraceuticals/ MANUFACTURING pharmaceuticals, perfumes and various other PROFILE 3A: ESSENTIAL uses such as security sprays, insecticides, dyes OILS AND OLEORESINS etc. PART 1 The Development of Project Profiles for the ENGINEERING INSTITUTE 2016 Manufacturing Sector of T&T The research contained within this document was commissioned by InvesTT Limited and conducted by the UWI, St. Augustine Campus Manufacturing Profile 3a: Essential Oils and Oleoresins Part 1 Table of Contents List of Tables .......................................................................................................................... iv List of Figures .......................................................................................................................... v 1 Description of the Opportunity ............................................................................................. 1 1.1 Summary ........................................................................................................................ 2 1.2 Product Mix.................................................................................................................... 4 1.3 Description of Activities ................................................................................................ 5 2 Industry Overview ............................................................................................................... -
Rosin-Modified Phenolic Resin Compositions and Their Production
Europaisches Patentamt 0 041 838 ® ê European Patent Office ® Publication number: Office européen des brevets B1 EUROPEAN PATENT SPECIFICATION ® Date of publication of patent spécification: 05.02.86 © Intel.4: C 08 G 8/34, C 08 L 61/14, C 09 D 11/10 (§) Application number: 81302492.4 (S) Date offiling: 04.06.81 (54) Rosin-modified phenolic resin compositions and their production. (§) Priority: 05.06.80 JP 74920/80 (§) Proprietor: DAINIPPON INK AND CHEMICALS, 30.09.80 JP 135184/80 INC. 30.09.80 JP 135185/80 35-58, Sakashita 3-chome 30.09.80 JP 135186/80 Itabashi-ku, Tokyo 174 (JP) (43) Dateof publication of application: (72) Inventor: Homma, Minoru 16.12.81 Bulletin 81/50 3-9-7 Kurosunadai Chiba-shi Chiba-ken (JP) Inventor: Kudo, Kin-ichi (§) Publication of the grant of the patent: c/o Mr. Muramatsu 2-21-8 Matsunami-cho 05.02.86 Bulletin 86/06 Chiba-shi Chiba-ken (JP) Inventor: Okoshi, Noboru 5-3-2-305 Masago (H) Designated Contracting States: Chiba-shi Chiba-ken (JP) DEFRGB Inventor: Shimoyama, Shoichi 3-6-14 Tsubakimori-cho Chiba-shi Chiba-ken (JP) (§) References cited.: . Inventor: Tashiro, Nansei DE-A-2 549 902 2848-100 Kubota 0Q DE-C- 831 323 Sodegaura-machi Kimitsu-gun Chiba-ken (JP) FR-A- 693 899 00 GB-A-486341 C0 @ Representative: Myerscough, Philip Boyd et al 00 J.A. Kemp & Co. 14, South Square Gray's Inn London, WC1R5EU (GB) The file contains technical information submitted after the application was filed and o not included in this specification o Note: Within nine monthsfrom the publication of the mention of the grant of the European patent, any person may give notice to the European Patent Office of opposition to the European patent granted. -
Antioxidant and Antimicrobial Properties of Rosemary (Rosmarinus Officinalis, L.): a Review
medicines Review Antioxidant and Antimicrobial Properties of Rosemary (Rosmarinus officinalis, L.): A Review Gema Nieto 1 ID , Gaspar Ros 1 ID and Julián Castillo 2,* 1 Department of Food Technology and Human Nutrition, Veterinary Faculty, University of Murcia, Espinardo, 30071 Murcia, Spain; [email protected] (G.N.); [email protected] (G.R.) 2 Research and Development Department of Nutrafur-Frutarom Group, Camino Viejo de Pliego s/n, Alcantarilla, 80320 Murcia, Spain * Correspondence: [email protected] Received: 1 June 2018; Accepted: 31 August 2018; Published: 4 September 2018 Abstract: Nowadays, there is an interest in the consumption of food without synthetic additives and rather with the use of natural preservatives. In this regard, natural extracts of the Lamiaceae family, such as rosemary, have been studied because of its bioactive properties. Several studies have reported that rosemary extracts show biological bioactivities such as hepatoprotective, antifungal, insecticide, antioxidant and antibacterial. It is well known that the biological properties in rosemary are mainly due to phenolic compounds. However, it is essential to take into account that these biological properties depend on different aspects. Their use in foods is limited because of their odour, colour and taste. For that reason, commercial methods have been developed for the preparation of odourless and colourless antioxidant compounds from rosemary. Owing to the new applications of natural extracts in preservatives, this review gives a view on the use of natural extract from rosemary in foods and its effect on preservative activities. Specifically, the relationship between the structure and activity (antimicrobial and antioxidant) of the active components in rosemary are being reviewed. -
From Dirty Oil to Clean Batteries
Transport & Environment Published: March 2021 In-house analysis by Transport & Environment Authors: Lucien Mathieu (Sections 1-5) and Cecilia Mattea (Section 6) Modelling: Lucien Mathieu Expert group: Julia Poliscanova, Alex Keynes, Thomas Earl Editeur responsable: William Todts, Executive Director © 2021 European Federation for Transport and Environment AISBL To cite this study Transport & Environment (2021), From dirty oil to clean batteries Further information Lucien MATHIEU Transport & E-mobility Analyst Transport & Environment [email protected] Mobile: +32 (0)4 83 08 48 91 Square de Meeûs, 18 – 2nd floor | B-1050 | Brussels | Belgium www.transportenvironment.org | @transenv | fb: Transport & Environment Acknowledgements The authors kindly acknowledge the external peer reviewers James Frith (Bloomberg NEF, Head of Energy Storage) and Hans Eric Melin (Founder of Circular Economy Storage). The findings and views put forward in this publication are the sole responsibility of the authors listed above. The same applies to any potential factual errors or methodology flaws. A study by 2 Executive Summary In light of the urgency to decarbonise the transport sector, batteries offer the best route to a carbon free road transport system and are the key technology underpinning the transition of road vehicles to zero emissions, freeing the sector from its dependency on fossil-fuels. With battery electric vehicles (BEV) expected to replace conventional cars in Europe, the demand in battery cells and battery raw materials like lithium, nickel and cobalt is set to grow in the coming years. But how can the demand for battery materials be met sustainably? And how does a battery-based road transport system compare to the current fossil driven road mobility? In this report T&E analyses forecasted supply and demand of battery cells and associated raw materials in Europe, looking at how recycling can reduce the need for battery primary materials. -
Vegetable Oil Processing
Pollution Prevention and Abatement Handbook WORLD BANK GROUP Effective July 1998 Vegetable Oil Processing Industry Description and Practices to 5,000 mg/l). Seed dressing and edible fat and oil processing generate approximately 10–25 m3 The vegetable oil processing industry involves of wastewater per metric ton (t) of product. Most the extraction and processing of oils and fats from of the solid wastes (0.7–0.8 t/t of raw material), vegetable sources. Vegetable oils and fats are which are mainly of vegetable origin, can be pro- principally used for human consumption but are cessed into by-products or used as fuel. Molds also used in animal feed, for medicinal purposes, may be found on peanut kernels, and aflatoxins and for certain technical applications. The oils may be present. and fats are extracted from a variety of fruits, seeds, and nuts. The preparation of raw materi- Pollution Prevention and Control als includes husking, cleaning, crushing, and con- ditioning. The extraction processes are generally Good pollution prevention practices in the indus- mechanical (boiling for fruits, pressing for seeds try focus on the following main areas: and nuts) or involve the use of solvent such as hexane. After boiling, the liquid oil is skimmed; Prevent the formation of molds on edible after pressing, the oil is filtered; and after solvent materials by controlling and monitoring air extraction, the crude oil is separated and the sol- humidity. vent is evaporated and recovered. Residues are Use citric acid instead of phosphoric acid, conditioned (for example, dried) and are repro- where feasible, in degumming operations. -
Letter Circular 1030: Polishes
July U. S. DEPARTMENT OF COMMERCE Letter 1958 NATIONAL BUREAU OF STANDARDS Circular WASHINGTON 25, D.C. LC1030 POLISHES Contents 1 . Introduction . 9 9 • 2 . Precaution . 2 3. Furniture and automobile polish. 2 4. Metal polish .......... 3 5. Floor polish .......... 5 6 . Glass polish and cleaner . 6 7. Stove polish . 7 8 . Shoe polish. 7 9. Polishing cloth. 8 10 . Dust cloth, oiled. ....... 9 11 . Specifications ......... 9 12 . References ........... 0-9 9 11 lo Introduction In response to numerous requests from the public for in- formation on various polishes and waxes, the following data have been collected. Many” patents have been granted covering such preparations; abstracts of some will be found in Chemical Ab- stracts, published by the American Chemical Society and available in public libraries . The National Bureau of Standards has not developed standard or recommended formulas for manufacturing polishes o 2 0 Precaution Gasoline, turpentine, mineral spirits, and many other vola- tile organic solvents or"“pre para^ib^^bhB^jnj'ng t £K^T^5e~^sure^oTlve"^ooci ventil^tron, and to avoTdHniecTrTo'IsVa^ in the^rooms o r othe r ip ac e sT~' ‘ OTIy'imd^gri^ me diate ly^^er' 118'e^^orTep'Bi^^loied ' me ^taT^coniiainers^'^^nimal " " Bust! on.’ 3 o Furniture and Automobile Polish Furniture and automobile polishes are similar except that the automobile polish may contain an abrasive. Varnish, enamel, lacquer, baked enamel, and synthetic resin are the finishes that are generally encountered. They differ in hardness, fastness of colors, and resistance to solvents and abrasives. Furniture and automobile polishes should remove dirt and grease readily from the surfaces, restore their luster, have no objectionable odor, and yield a film that does not hold or attract dust. -
Herbs, Spices and Essential Oils
Printed in Austria V.05-91153—March 2006—300 Herbs, spices and essential oils Post-harvest operations in developing countries UNITED NATIONS INDUSTRIAL DEVELOPMENT ORGANIZATION Vienna International Centre, P.O. Box 300, 1400 Vienna, Austria Telephone: (+43-1) 26026-0, Fax: (+43-1) 26926-69 UNITED NATIONS FOOD AND AGRICULTURE E-mail: [email protected], Internet: http://www.unido.org INDUSTRIAL DEVELOPMENT ORGANIZATION OF THE ORGANIZATION UNITED NATIONS © UNIDO and FAO 2005 — First published 2005 All rights reserved. Reproduction and dissemination of material in this information product for educational or other non-commercial purposes are authorized without any prior written permission from the copyright holders provided the source is fully acknowledged. Reproduction of material in this information product for resale or other commercial purposes is prohibited without written permission of the copyright holders. Applications for such permission should be addressed to: - the Director, Agro-Industries and Sectoral Support Branch, UNIDO, Vienna International Centre, P.O. Box 300, 1400 Vienna, Austria or by e-mail to [email protected] - the Chief, Publishing Management Service, Information Division, FAO, Viale delle Terme di Caracalla, 00100 Rome, Italy or by e-mail to [email protected] The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the United Nations Industrial Development Organization or of the Food and Agriculture Organization of the United Nations concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. -
NATURAL SPIRIT VARNISH RESINS SHELLAC Production
CHAPTER 5 NATURAL SPIRIT VARNISH RESINS SHELLAC ALTHOUGH shellac is not used in the varnish trade in such large quantities as other natural and synthetic resins it has attracted a considerable amount of interest. Much research and development work has been done. Source.—Lac is the secretion of an insect, Laccifer lacca, which swarms on the twigs of special trees. A comprehensive list of host trees is given by Parry.1 The insects extract sap from the twigs but its constitution and the nature of the process involved for the production of lac are not com- pletely understood. Gibson 2 suggests that if the food for the lac insect could be produced synthetically, the insect could be cultivated under ideal conditions. The greater part of the world's shellac supply comes from India. Assam, Burma, Indo-China and Siam supply smaller quantities. Attempts have been made to produce lac in Abyssinia. Two crops of lac are produced yearly. Climatic influences seem to alter the properties of the lac produced. In the areas west of Calcutta lac has a yellow or orange colour ; in Assam it is pale red, and dark red in Siam.3 Other variations in properties may be due to the type of host tree, the time of the crop and the district, species of lac insect and method of cultivation. Shellac as used by the varnish trade may vary in properties for various reasons, including method of production and time of storage. Production Sticklac.—The incrusted twigs are scraped to remove the lac and this crude product is known as sticklac.