Treatment of vegetable extracts

Abstract From the Canadian patent

Treatment of Vegetable Extracts An antifoam for incorporation with a vegetable extract is prepared by reacting a vegetable oil with calcium and magnesium cations which may be derived from ash of a vegetable material in an aqueous alkaline environment. The antifoam may be itself incorporated with a vegetable extract or may be mixed with a carrier oil and incorporated with liquid or dry vegetable extracts to form a vegetable extract composition. Particularly useful are extract oil and ash derived from tea and coffee. Further advantages, particularly in the case of tea derive, from aromatics which may be incorporated in the carrier oil by contacting the carrier oil with an aqueous tea essence.