Removal of Xanthines from Cocoa Nibs

Removal of Xanthines from Cocoa Nibs

Introduction:
Removal of stimulants like caffeine from (green) coffee beans and black tealeafs is practised since the beginning of the century because of potential health hazards to consumers. Since about 15 years supercritical Carbon dioxide is used as solvent.

State of the art:
Theobromine and caffeine can be extracted from cacao nibs with CO2 after swelling of the nibs with water without affecting the concentration of cacao butter [EP 61 017] (these results could not be verified in our tests)

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