Coffee production processes

Decaffeinated coffee products represented 18% of the coffee consumed in 1991 in the United States (31). Decaffeinated coffee was first developed commercially in Europe about 1900. The process as described in a 1908 patent (35) consists of first, moisturizing green coffee to at least 20% to facilitate transport of caffeine through the cell wall, and then contacting the moistened beans with solvents. 

Potential consumer benefits from biotechnology (56) are cost and quaUty. The use of biotech means to increase the level of various sulfur-containing amino acids in coffee proteins, and to enhance sucrose and oil levels, could have an impact on the flavor and aroma of the finished ground coffee product. Also, caffeine level modification/elimination through genetic manipulations of the coffee plant could yield low caffeine coffee without additional processing by the manufacturer. 

In this chapter the SCF processing of two natural products, coffee and edible oils, is described in some detail. The principles involved in the coffee decaffeination process are similar to those described for the regeneration of activated carbon and the extraction of ethanol from water. In the remainder of the chapter a variety of other SCF applications are presented. 

Initial commercial applications of supercritical fluids were coffee decaffeination (in 1978) and hops extraction (in 1982). Together, these uses accounted for over half of the world s supercritical fluid production processes in 2001 (Figure 8.9). 

The use of resonance enhanced multiphoton ionisation (REMPI) spectroscopy Hnked to time of flight mass spectroscopy has been demonstrated in on-Hne monitoring of combustion by-products in industrial flue gases [14] and in a research project dedicated to the analysis of coffee roasting processes [15]. REMPI is a highly... 

Process for recovering caffeine Method for the production of caffeine-free coffee extract Process for the decaffeination of raw coffee... 

Paulsen, N. E. Johnson, R. Coffee, M. Process for manufacturing chewable dosage forms for drug delivery and products thereof. U.S. Pat. Appl. Publ. US 2007128251, 2007 Chem. Abstr. 2007, 147, 39161. 

Figures Decaffeinated coffee is one product that empbys supercritical carbon dioxide in the production process.

Symps of 25—30 DE are used as spray-drying aids in products such as coffee. High conversion symp, maltose symp, and 42-DE symp are used in jams and jeUies. Com symp is also used in table symps, baby food, meat packing, breakfast foods, salad dressing, pickles, dehydrated powdered foods, medicinal symps, textile flirnishings, adhesives, and numerous other products and processes. 

The flavor of instant coffee can be enhanced by recovering and returning to the extract or finished dry product some of the natural aroma lost in processing. The aroma constituents from the grinders, percolation vents, and evaporators may be added dkectly or in concentrated or fractionated form to achieve the deskable product attributes. 

This process was developed for the preservation of antibiotics, but is now in widespread use for other products such as instant coffee, tea, soup, etc. 

In addition to their nutrient value, casein proteins have many other uses. They are good emulsifiers, helping fats to stay suspended in water-based products such as milkshakes, coffee creamers, and ice creams. They are used as binders in processed meats (lunch meats, sausages, etc.). 

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