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- Kobori, Kinji; Maruta, Yuto; Mineo, Shigeru; Shigematsu, Toru; Hirayama, Masao
- Foods 2013 v.2 no.4 pp. 462-477
- beverages; caffeine; carbon dioxide; chocolate; cocoa beans; cocoa powder; decaffeination; functional foods; human health; oxygen radical absorbance capacity; procyanidins; supercritical fluid extraction; theobromine
- ... Cocoa beans contain many functional ingredients such as theobromine and polyphenols, but also contain a relatively high amount of caffeine, which can negatively impact human health. It is therefore desirable to reduce caffeine levels in cocoa powder used to make chocolate or cocoa beverages while retaining functional ingredients. We have established conditions for supercritical carbon dioxide (SCC ...