Preparing chokeberry pomace powder, useful in baked products and cosmetic products e.g. a lip balm, a eye gel or a cleansing milk, comprises extracting juice from ripe fruit of Aronia melanocarpa, drying and grinding
Beschrieben werden ein Verfahren zur Herstellung von Aroniatresterpulver aus Aroniatrester sowie die Verwendung des Aroniatresterpulvers in Backwaren, und ein Verfahren zur Herstellung eines Aronia-Extrakt-Konzentrats sowie die Verwendung des Aronia-Extrakt-Konzentrats in kosmetischen Mitteln.Preparing chokeberry pomace powder from chokeberry pomace, comprises extracting juice from ripe fruit of Aronia melanocarpaand separating chokeberry juice from chokeberry pomace, drying the chokeberry pomace for 4-8 hours at sub-atmospheric pressure and temperatures of 60-85[deg] C, until the residual moisture content up to 8 wt.% and grinding the chokeberry pomace to chokeberry pomace powder with a grain size of 50-500 mu m. Independent claims are also included for: (1) use of chokeberry pomace powder in baked products and in cosmetic products； and (2) producing a chokeberry extract concentrate comprising mixing a chokeberry pomace powder having a particle size of 50-500mu m, preferably 200 mu m with a mixture of water (40-60%) and ethanol (60-40%), where one part of pomace chokeberry powder is added to two parts of water-ethanol mixture, storing the mixture of chokeberry pomace powder, water and ethanol for a period of 3-5 weeks, straining of the extract resulting during storage, heating the extract for 3-9 hours, preferably 6 hours at constant temperature of 60[deg] C until the majority of the ethanol is evaporated and the extract is obtained and mixing the extract with glycerin and maltodextrin for preservation.
