decaffeination
Sign in to saveDecaffeination is the removal of caffeine from coffee beans, cocoa, tea leaves, and other caffeine-containing materials. Decaffeinated products are commonly termed by the abbreviation decaf. To ensure product quality, manufacturers are required to test the newly decaffeinated coffee beans to make sure that caffeine concentration is relatively low. A caffeine content reduction of at least 97% is required under United States FDA standards. A 2006 study found decaffeinated drinks to contain typically 1–2% of the original caffeine content, but sometimes as much as 20%.
Article
14 sectionsContents
- Decaffeinated coffee
- Processes
- Organic solvent
- Direct method
- Indirect method
- Swiss Water
- Triglyceride
- Supercritical CO<sub>2</sub>
- Caffeine content of coffee
- Caffeine content of decaffeinated coffee
- Decaffito
- Decaffeinated tea
- See also
- References
Decaffeination is the removal of caffeine from coffee beans, cocoa, tea leaves, and other caffeine-containing materials. Decaffeinated products are commonly termed by the abbreviation decaf. To ensure product quality, manufacturers are required to test the newly decaffeinated coffee beans to make sure that caffeine concentration is relatively low. A caffeine content reduction of at least 97% is required under United States FDA standards. A 2006 study found decaffeinated drinks to contain typically 1–2% of the original caffeine content, but sometimes as much as 20%.
==Decaffeinated coffee== Friedlieb Ferdinand Runge performed the first isolation of caffeine from coffee beans in 1820, after the German poet Goethe heard about his work on belladonna extract, and requested he perform an analysis on coffee beans. Though Runge was able to isolate the compound, he did not learn much about the chemistry of caffeine itself, nor did he seek to use the process commercially to produce decaffeinated coffee.