Process for the decaffeination of raw coffee

Details Process for the decaffeination of raw coffee Process for the decaffeination of raw coffee

1991-07-08

1992-08-04

Golian, Joseph

Food or edible material: processes, compositions, and products

Processes

Extraction utilizing liquid as extracting medium

426595, A23F 520

Patent

active

051357666

ABSTRACT:
A process for the decaffeination of raw coffee. The process involves increasing the moisture content of the raw coffee and selectively extracting caffeine from the raw coffee by using hydrous liquefied carbon dioxide as an extractant at a pressure below the critical pressure of carbon dioxide. The process differs from conventional processes which use liquefied carbon dioxide at pressures above the critical pressure but it is suprisingly found that the process of the invention does not result in the coextraction of aroma components of the coffee. The use of lower pressures means that the process of the invention is more economical than conventional processes.

REFERENCES:
patent: 3879569 (1975-04-01), Vitzhum et al.
patent: 4322445 (1982-03-01), Peter et al.
patent: 4472442 (1984-09-01), Katz
patent: 4767634 (1988-08-01), Kaleda et al.
M. Hirata et al., "The Theory and Practice in Supercritical Fluid Technology", Verlag, Tokyo 1987, pp. 233-269.
E. Stahl et al., "Verdichtete Gase zur Extraktion und Raffination (Compressed Gases for Extraction and Refining)", Springer-Verlag Berlin, Heidelberg, New York, London, Paris, Tokyo 1987, p. 99.
R. J. Clarke and R. Macrae, "Coffee", 1, Chemistry, Elsevier Applied Science Publishers, London and New York 1985, p. 239.

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