How does decaffeinated coffee remove caffeine?
Coffee that removes more than 90% of the caffeine becomes decaffeinated coffee (Decaffeinated coffee, called Deccaf). In the past, organic solvents were generally used to remove caffeine, but it is now banned in Japan because of residual solvents and possible carcinogens. At present, decaffeinated coffee, which is mainly circulated in Japan, is a product that removes caffeine with water or carbon dioxide.
Although it is more familiar with water and more at ease, caffeine is not very soluble in water, so it is actually a bit difficult to dissolve caffeine in water. In addition, the basic substances that make up coffee flavor, such as amino acids, oligosaccharides and chlorogenic acid, are easily soluble in water. Instead, it will be removed before caffeine.
In order to solve this problem, the method adopted is the Swiss washing method. The Swiss washing method is to dissolve all the water-soluble ingredients other than caffeine in raw beans into water as far as possible, and then soak another batch of raw beans with these waters. although the water-soluble amino acids, oligosaccharides and chlorogenic acids in these raw beans want to dissolve into the water, but because the water is already full of the same ingredients, the ingredients of raw beans cannot be dissolved. On the other hand, caffeine is dissolved because there is no caffeine in the water. However, you can't dissolve too much caffeine at a time, so you have to soak it repeatedly to remove it bit by bit. Water containing caffeine is filtered with activated carbon and can be used to remove caffeine. In this way, caffeine can be removed without destroying the main ingredients.
The way to use carbon dioxide removal is to adjust the pressure and temperature to effectively dissolve caffeine. Carbon dioxide is usually attitude, and pressurization can have both attitude and liquid properties (this state is called supercritical), or turn it into liquid use. Supercritical carbon dioxide is very effective in removing caffeine, while liquid is slightly less efficient, but it is almost intact to retain the basic ingredients that make up the flavor of coffee.
Source: books [Scientific interpretation of the Secret Coffee]
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