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

Nestec S.a.

Maurice Blanc

Jacky Chiovini

Geoffrey Margolis

David Green

Willi Hufnagel

Walter Balimann

Aromas, carbon dioxide and water obtained from roasted coffee are condensed into a frost. An oil is mixed with the frost and subjected to sublimate the carbon dioxide from the oil and frost mixture, and then the mixture is melted to obtain an oil phase and an aqueous phase. The oil phase is separated from the aqueous phase, and the aqueous phase is contacted with an oil to transfer aromas to the oil which then is incorporated into a soluble coffee powder.

Process for flavoring a soluble coffee powder

In the decaffeination of green coffee beans with an aqueous medium, caffeine is removed from the aqueous medium which also contain non-caffeine green coffee solids, contact with substantially neutral active carbon. Thereafter the medium may be recycled to extract further amounts of caffeine from the same or another batch of green coffee beans. Other features of the invention are described in the specification.

Caffeine adsorption

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

A process for forming a vegetable extract in a system comprising a series of cells containing coffee and coffee substitute, by contacting progressively fresher vegetable materials countercurrently with an extraction liquid which enters an inlet cell and is withdrawn in batches from an outlet cell characterized in that the outlet cell and each succeeding alternate cell contains more coffee than any one of their respective adjacent cells and during or after each draw-off the pair of cells containing the most exhausted vegetable material is disconnected from the system for discharge and reloading, and after each draw-off a pair of cells with fresh loads of coffee and coffee substitute is added to the system so that the outlet cell is the second in series and contains the majority of coffee of the pair, the amount of soluble solids in each draw-off being approximately twice the amount drawn off in a standard process.

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Morges, Switzerland

Maurice Blanc