General Foods Limited

Gary Victor Jones

Joseph A Musto

James F Meinhold

William J Einstman

William W Erb

Joseph Francis Coogan, Iii

George A McGregor

An improved roast and ground coffee extract decaffeination method which involves partitioning non-caffeine solids from caffeine and returning the non-caffeine solids to a decaffeinated coffee product for improved flavor and economics. Liquid-liquid extraction is used to partition the non-caffeine solids into an aqueous phase from a caffeine-solvent phase. Caffeine is recovered from the caffeine-solvent phase as a valuable byproduct.

Non-caffeine solids recovery process

Decaffeination of green coffee is achieved by extracting caffeine from either green coffee beans or an aqueous extract of green coffee beans by means of diethyl succinate.

Decaffeination of green coffee

Decaffeinated coffee of improved quality is achieved using a process wherein caffeine-containing green coffee is countercurrently extracted with a water solution of coffee solubles. The decaffeinated coffee removed from the extraction zone is treated to remove surface solids contained thereon and is then dried at temperatures not in excess of 200.degree. F. The critical combination of a specified lower limit of surface solids on the coffee prior to drying and the drying temperature has been found to result in a decaffeinated coffee product of improved flavor.

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Ramsey, NJ, United States of America

Gary Victor Jones