Deacidifying coffee extract with chitosan

Details Deacidifying coffee extract with chitosan Deacidifying coffee extract with chitosan

1979-08-27

1981-07-14

Golian, Joseph M.

Food or edible material: processes, compositions, and products

Processes

Treatment of liquid with nongaseous material other than...

426387, 426271, A23F 518

Patent

active

042786967

ABSTRACT:
The invention relates to a process for deacidifying a coffee extract without the introduction of foreign products by selective absorption with a natural material, chitosan. In this process, the extract is contacted with chitosan in divided form and the deacidified extract is collected after separation from the chitosan. Preferably the coffee extract is contacted with chitosan for 5 to 30 minutes at a temperature from 10.degree. to 80.degree. C. and in ratios (extract/chitosan) of from 15 to 400 ml per gram. The chitosan may either be suspended in the coffee extract, or the coffee extract may be percolated through a column filled with chitosan.

REFERENCES:
patent: 4160042 (1979-07-01), Farr et al.
Muzzarelli, Natural Chelating Polymers, 1973, Pergamon Press: New York, pp. 145, 150, 151, 168.
Sivetz, Coffee-Origin and Lese, 1973, Coffee Publications: Corwallis, 0R. Chapter 8, p. 27.

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