FOERFARANDE FOER ATT TA BORT TEOBROMIN OCH KOFFEIN UR KAKAOBOENOR MED VATTENEXTRAKTIONER VID OLIKA TEMPERATUR

FOERFARANDE FOER ATT TA BORT TEOBROMIN OCH KOFFEIN UR KAKAOBOENOR MED VATTENEXTRAKTIONER VID OLIKA TEMPERATUR

A process for removing substantially all of the theobromine and caffeine normally present in cacao beans includes a water extraction of cacao nibs at from about 45 DEG C. to about 55 DEG C. followed by a series of water extraction steps at from about 90 DEG C. to about 105 DEG C. Theobromine and caf...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Hauptverfasser: R D HOUSEAL JR, G L BIGALLI
Format: Patent
Sprache:swe
Schlagworte:
CHEMISTRY
CHEWING GUM
COCOA
COCOA PRODUCTS, e.g. CHOCOLATE
CONFECTIONERY
FOODS OR FOODSTUFFS
HETEROCYCLIC COMPOUNDS
HUMAN NECESSITIES
ICE-CREAM
METALLURGY
ORGANIC CHEMISTRY
PREPARATION THEREOF
SUBSTITUTES FOR COCOA OR COCOA PRODUCTS
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:Volltext bestellen
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:A process for removing substantially all of the theobromine and caffeine normally present in cacao beans includes a water extraction of cacao nibs at from about 45 DEG C. to about 55 DEG C. followed by a series of water extraction steps at from about 90 DEG C. to about 105 DEG C. Theobromine and caffeine are separated in the filtrates and the final methylxanthine extracted fraction is returned to the cacao nibs mass from which a methylxanthine extracted cacao liquor is obtained.