Decaffeination of aqueous extracts

Details Decaffeination of aqueous extracts Decaffeination of aqueous extracts

1979-03-26

1981-01-20

Golian, Joseph M.

Food or edible material: processes, compositions, and products

Processes

Separating volatile essence and combining the separated...

426427, A23F 518

Patent

active

042462916

ABSTRACT:
Aqueous extracts of roasted coffee are stripped of aroma, concentrated and thereafter decaffeinated by means of contact with a decaffeinating fluid such as liquid or supercritical carbon dioxide. Aroma loss is minimized by using water to remove caffeine and aroma from the CO.sub.2 stream, recovering aromatics from this caffeine-containing aqueous stream and adding-back these aromatics to the decaffeinated extract. Preferably equipment cost is minimized by use of a single pressure vessel to transfer the caffeine from the extract stream to the CO.sub.2 and from the CO.sub.2 to the water stream.

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