The relationship between cannabis/hemp use in foods and processing methodology

Publication date: Available online 6 May 2019Source: Current Opinion in Food ScienceAuthor(s): Jerry W KingA diversity of commercial food products can be made from cannabis and hemp extracts, using both crude or winterized “oils”, distillates, and isolates, as documented in the literature. The manufacturing of these food-related end products involves processes such as extraction, phase separation, and distillation under vacuum. There is preference for consumer-friendly solvents that are generally regarded as safe (GRAS) such carbon dioxide, ethanol, water, and propane or butane; and triglyceride-based oils. Frequently CO2 is preferred as a solvent because it is environmentally-benign, consumer-friendly, and selective as an extraction solvent. Here we invoke solubility parameter theory (SPT) to explain the solubility/miscibility behavior of the above solvents towards cannabinoid, terpene, and non-polar contaminating solutes that must be removed using the above processes. This approach can also be used in formulating various food products in which cannabis extracts and distillated are infused into a food matrix. Note is made of the fact that the infused cannabinoids are converted under the influence of heat and over time to other cannabinoids. Due to the difficulty of retaining terpenes during the above processing steps, back-addition of terpenes is frequently practiced. Numerous examples are provided of foods that are infused with defined cannabis/hemp extracts and distill...
Source: Current Opinion in Food Science - Category: Food Science Source Type: research