General Foods Limited

Joseph A Musto

James F Meinhold

Karl C Kramer

Gary Victor Jones

Harold W Jacquett

Robert A Scarella

Martin Gottesman, Deceased

Nicholas I Della Fave

Angelo V Riolo

A method of decaffeinating aqueous roasted coffee extracts is disclosed. An organic caffeine solvent is first loaded with essentially hydrolyzed coffee solids. The aqueous roasted coffee extract is contacted with the loaded organic caffeine solvent for a sufficient period of time to transfer at least some of the caffeine from the coffee extract to the caffeine solvent, whereupon the extract is separated from the caffeine-containing solvent. The resultant coffee extract has been found to have noticably more body notes than a coffee extract which is decaffeinated with a solvent that has not been loaded with hydrolyzed coffee solids.

Method for the decaffeination of roasted coffee extracts

A process for preparing a liquid aroma containing concentrated coffee aromatic compounds from a grinder gas frost is described. A higher yield of coffee aromatics is enabled, and these aromatics are of a higher quality. Further, the liquid aroma produced is essentially carbon dioxide free. The liquid aroma may be used to aromatize coffee powders, glycerides or other food substrates. Coffee powders aromatized with the liquid aroma are described as having a 'buttery' 'roasted and ground' coffee aroma.

Process for preparing a liquid coffee aroma

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

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Bronx, NY, United States of America

Joseph A Musto