Process for the production of decaffeinated tea

Details Process for the production of decaffeinated tea Process for the production of decaffeinated tea

1989-05-11

1990-07-03

Golian, Joseph

Food or edible material: processes, compositions, and products

Processes

Separating volatile essence and combining the separated...

426597, 426427, A23F 336

Patent

active

049389777

ABSTRACT:
By the extraction with CO.sub.2 at 60 to 150 bar and 20.degree. to 70.degree. C., an aroma enriched fraction is taken from the moistened black tea, said fraction being added again to already decaffeinated and dried tea. Decaffeination starts after the aroma fraction has been obtained by pumping carbon dioxide at a pressure of between 150 to 500 bar and a temperature of between 10.degree. to 100.degree. C. through a bulk moistened tea. The solvent charged with caffeine is passed over an adsorber or purified by reduction of density.

REFERENCES:
patent: 3065077 (1962-11-01), Mishkin et al.
patent: 3532506 (1970-10-01), Rey et al.
patent: 3689278 (1976-09-01), Carbonell
patent: 3997685 (1976-12-01), Strobel
patent: 4069351 (1978-01-01), Yano et al.
patent: 4092436 (1978-05-01), MacDonald et al.
patent: 4130669 (1978-12-01), Gregg
patent: 4167589 (1979-09-01), Vitzthum, et al.
Brogle, CO.sub.2 in Solvent Extraction Chemistry and Industry, Jun. 1982, pp. 385-390.

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