FORFARANDE FOR BORTTAGANDE AV METYLXANTINER UR KAKAOMATERIAL

摘要

A process for removing substantially all of the theobromine and caffeine normally present in cacao beans includes a water extraction of cacao nibs at from about 45 DEG C. to about 55 DEG C. followed by a series of water extraction steps at from about 90 DEG C. to about 105 DEG C. Theobromine and caffeine are separated in the filtrates and the final methylxanthine extracted fraction is returned to the cacao nibs mass from which a methylxanthine extracted cacao liquor is obtained.