Studiengesellschaft Kohle Mbh

Kurt Zosel

A process for the direct decaffeination of aqueous coffee extract solutions by contacting the surface of a thin film of an aqueous coffee extract solution with carbon dioxide under supercritical conditions of temperature and pressure to thereby remove the caffeine into the CO.sub.2 and directly recover the aqueous coffee extract solution substantially free from caffeine. The contacting of the aqueous coffee extract solution and the CO.sub.2 is preferably effected by passing the aqueous coffee extract solution downwardly through a packed column, while passing the CO.sub.2 upwardly in countercurrent contact therewith.

Process for the direct decaffeination of aqueous coffee extract solutions

Fats or oils are extracted from animal or vegetable products by a process of contacting the product with a solvent in the liquid phase and at a temperature below the critical temperature of the solvent to extract fat or oil from the product, separating the solvent containing extracted fat or oil from the residue of the product, and precipitating the extracted fat or oil from the solvent by heating the solvent to above the critical temperature of the solvent without taking up heat of vaporization. The resultant precipitated fat or oil contains no more than 3 ppm of solvent which makes the fat or oil suitable for use in foodstuffs without further processing to remove solvent. The temperatures of the solvent may be 0.degree.-100.degree. C. during extraction and 50.degree.-200.degree. C. during precipitation, and the pressure may be the same during extraction and precipitation.

Production of fats and oils from vegetable and animal products

A process for the decaffeination of coffee which comprises contacting the coffee with moist carbon dioxide in the supercritical state to effect removal of caffeine therefrom and recovering a substantially decaffeinated coffee. Preferred conditions for contact of the moist carbon dioxide are a temperature within the range of 40.degree.-80.degree. C., a pressure within the range of 120-180 atmospheres and a contact time of from 5 to 30 hours.

Process for the decaffeination of coffee

In the decaffeination of coffee by contacting the coffee with water-moist carbon dioxide above its critical temperature and critical pressure, during the contacting, the coffee is maintained in admixture with an adsorbent for the caffeine for takeup of caffeine from the carbon dioxide by the adsorbent.

A process for separating petroleum distillation residues into a lower boiling fraction and a higher boiling fraction. The separation is effected with the aid of a process gas under super-critical conditions of temperature and pressure such that the gas selectively takes up the lower boiling fraction. By suitable selection of the gas, the process can be carried out at relatively low temperature, and with low input energy requirements when performed with recycling of the process gas.

Process for the separation of mixtures of various hydrocarbon compounds

Process for deodorizing fat or oil containing odoriferous material by contacting the same with carbon dioxide at a temperature of 150.degree. to 250.degree. C. and a pressure of 100 to 250 atmospheres for the selective take-up by the carbon dioxide of the odoriferous material, thereby separating odoriferous material from the fat or oil.

Process for deodorizing fats and oils

The process of separating a mixture which is in liquid state or solid state or liquid and solid state and contains at least one compound containing an organic group, which comprises

Process for the separation of mixtures of substances

Process for the simultaneous hydrogenation and deodorisation of at least one product from the group consisting of fats and oils, wherein said product is treated with carbon dioxide at a temperature of from 100.degree. to 250.degree.C and a pressure of from 150 to 300 atmospheres in the presence of a hydrogenation catalyst, and hydrogen. The fats and oils hydrogenated and deodorised in this process are used in the manufacture of margarine.

Growing community of inventors

Oberhausen, Germany

Kurt Zosel