Societe D'assistance Technique Pour Produits Nestle S.a.

Nestec S.a.

Jacky Chiovini

Geoffrey Margolis

Maurice Blanc

Fulvio A Pagliaro

Siegfried Adamer

Jean-Paul Marion

Xanthine stimulants are extracted from a cocoa material containing a fat by adding water to the cocoa material for swelling it with at least 0.1 part by weight of water per part by weight of cocoa. The swollen material is then contacted with a food-acceptable solvent gas which is supercritical in respect to temperature and pressure, after which the solvent gas containing the stimulants is separated from the swollen cocoa material which thereupon has a reduced content of stimulants.

Removal of xanthine stimulants from cocoa

A process for the recovery of xanthine stimulants from an aqueous solution containing xanthine stimulants extracted from cocoa material, which comprises contacting the solution with a substantially neutral adsorbent and separating the adsorbent, with the xanthine stimulants adsorbed thereon, from the aqueous solution having a reduced content of xanthine stimulants.

Recovery of xanthine stimulants from aqueous media

A process for the recovery of theobromine from an aqueous solution containing theobromine extracted from cocoa material, which comprises contacting the solution with a substantially neutral adsorbent and separating the adsorbent, with theobromine adsorbed thereon, from the aqueous solution of reduced theobromine content.

Detheobromination of cocoa

Caffeine is extracted from solutions thereof with supercritical carbon dioxide having a density of at least 0.85 g/ml.

Decaffeination process

A process for the production of an aromatic spice extract, which comprises

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Daillens, Switzerland

Jacky Chiovini