The Process of Coffee Decaffeination
L& #39; industry of drinks is a & quot; money, a profitable company with many advertisements in competition aiming à consumption on a daily basis. All the drinks including the cafés, thés, fizzy drinks and bottled water are commercialisés around d& #39; one ingrédient major – the caféine or without caféine. In the sector not-segment of marché of the caféine, the consumers will notice many utilisés terms for décrire the drinks such & quot; décaféiné& quot; , & quot; naturally décaféiné& quot; , and & quot; without caféine& quot;. In règle générale, the drinks would not owe être considérés like  “without caféine” s& #39; it n& #39; there of forever have caféine in the ingrédients to start. That excludes all the grains from café and the sheets of thé, because both contain caféine in their form not transformés. For the café and the amateurs of thé who do not want a caféine in their drink, they should pay attention à the time natural variations of the content of caféine of différents thés and café (some have some more and some have less) as well as the process of dA©cafA©ination physical utilisé for d& manufacture; #39; spécifiques of café or d& #39; a product of the thé. & lt; br/& WP; Jusqu& #39; à présent, it n& #39; exist any méthode of dA©cafA©ination which can éliminer 100% of the caféine of the café. The standard américaine – which is, it should be said in passing, a & quot; standard& quot; and not a law – known as qu& #39; a drink May être étiqueté  “décaféiné” if 97% of the content of caféine have été supprimée. L& #39; Europe généralement follows a level supA©rior which is closer to 99%, but still not infallible. And échappent with the contrôle of the manufacturer, méthodes of mixing and times of steeping (durée during which a sachet of thé which remains sitted in your cup d& #39; warm water) an incidence considérable on the level of caféine which you finish by consumption. & lt; br/& WP; Percentages are oà ¹ the réflexion on the content of caféine of différents standard of grains of café, the rôtis and the thés can être useful. For example, the grains of café Arabica contains normally approximately the moitié caféine grains of Robusta. Thus, whereas a mash tub Robusta May have 100 Mg of caféine and its équivalent décaféiné of 3 Mg, l& #39; égale portion of Arabica mixing should contain approximately 50 Mg of caféine and 1,5 Mg in the version décaféiné. Thés have as naturally lower content of caféine as the café – d& #39; a variété. Once you read on the industrial méthodes l& #39; extraction of the caféine d& #39; a fève of café, you wish May à to attentively examine the drink products which you choose. & lt; br/& WP; & lt; strong& WP; Misleading Information & lt; /strong& WP; & lt; br/& WP; & lt; Br/& WP; An Internet search of & quot; dA©cafA©ination café” or  “processes décaféination” will badly produce many résultats contradictory, confused, informée/incorrect and sometimes délibérément misleading. With l& #39; money of the consumers so much concerned, and the historical origins of sordid dA©cafA©ination chemical (later) producers drinks to make all this qu& #39; they can to reassure the consumers who their drinks are sÔ rs and healthy. Well qu& #39; there exists an almond of the vérité in the majority of étiquettes, of the products étiquetés décaféiné & quot; naturally décaféiné” and  “water traitée” are particulièrement misleading. Both méthodes and four agents dA©cafA©ination to help à to explain why. & lt; br/& WP; & lt; strong& WP; Direct and indirect & lt; /strong& WP; & lt; br/& WP; Contrary à what you will read, it ya à the time méthode direct and indirect of chemicals, water, carbon and liquéfiés curing agents of carbon dioxide. Terms  “direct” and  “indirecte” do not tell anything the consumer to know if or which types of solvents, chemicals or the réactifs are utilisés for décaféiner the product. Direct and indirect réfère à to know if chemicals, l& #39; water or of the carbon dioxide solutions enter in direct contact with the grains of café. Indirect vapor méthodes of treatment of beans, to collect and condense the vapor and then to withdraw the caféine l& #39; water condensée by l& #39; one of solvents or à base carbon of filtering – d& #39; oà ¹ the fèves are them-mêmes not trempé in the solution. Après the caféine is séparé (by l& #39; one of méthodes above) à to start from l& #39; extracted from café, the liquid concentré containing solids of café and savours are of return à to soak the grains of café. C& #39; is why many people prétendent that the décaféiné has less goÔ T or the qualité of the pure café. & lt; br/& WP; & lt; strong& WP; Chemical vs & quot; Natural& quot; & lt; /strong& WP; & lt; br/& WP; There exist currently four types of process of dA©cafA©ination: 1) à base solvent, 2) the charcoal or of carbon filtré; 3) & quot; supercritique& quot; of carbon dioxide and the 4) triglycérides, a procédé developped at the point during the 5 dernières années. All these processes are effectués on grains of café green before d& #39; être grillés. & lt; br/& WP; A point of clarification: you will have read much on & quot; l& #39; water basée on the processes, but each méthode single of dA©cafA©ination nommée above uses l& #39; water in the process. One should thus allot no weight à l& #39; expression  “water transformée” à an exception près, which is l& #39; Swiss water process which is in fact a spA©cific méthode, carbon activé brevetée of the filter. & lt; br/& WP; & lt; strong& WP; à ? bases solvents dA©cafA©ination & lt; /strong& WP; more tôt is the means and more controversé to extract the caféine from the café or thé. Its first inventor of the benzène utilisé like agent of sA©paration. That the benzène has commencé à être recognized like a danger to the santé, it has été remplacé by the TCE, another solvent controversée industrial. In the années 1970 and 1980, the TCE has été remplacé by chemical méthylène chloride, which comprises many advantages but it is always soupçonnée d& #39; to have certain cancérogènes risks. Aujourd& #39; today, majority of the processors to use only l& #39; acétate d& #39; éthyle like dA©cafA©ination solvent. & lt; br/& WP; It is important to note that certain producers support l& #39; acétate d& #39; éthyle like  “naturel” or  “naturally décaféiné& quot; because the chemical composé does not occur naturally in many fruits and légumes. But the quantité of chemicals nécessaires for industrial dA©cafA©ination means that près of 100% of time, fabriqués synthétiquement l& #39; acétate d& #39; éthyle is utilisé. Jusqu& #39; à présent, one connaît not the health hazards liés à l& #39; use of l& #39; acétate d& #39; éthyle in the méthodes of direct or indirect dA©cafA©ination. & lt; br/& WP; & lt; strong& WP; Charcoal and of coal of filtering & lt; /process strong& WP; have été développés like a défi direct à solvent méthodes fondées. Using only l& #39; water, from éléments of café are extracted from seed, filtré à through carbon or of coal to remove the caféine, then l& #39; extract is remplacé Retour à the fève. The système breveté Swiss Water Process is présentée like a méthode supérieure of préserver savour, because it throws the first batch of fèves and uses l& #39; extract of café décaféiné à to wash and à to filter the next batch of beans, etc Basically, the différence is qu& #39; they n& #39; do not use l& #39; pure water to filter beans, they have recourse to the  “goÔ T inculpé& quot; l& #39; water which is déjà saturé with ingrédients of savour déplace so only the caféine of grains à l& #39; water. It n& #39; there thus does not have Re-steeping or ré-to insufflate savour supprimées in the grain of café, because savour n& #39; été enlevé does not have. & lt; br/& WP; & lt; strong& WP; Supercritical carbon dioxide & lt; /strong& WP; possède à the fluid time gas like the liquids and of the similar propriétés physics. You have much also heard about surchauffée or gas liquéfié. Supercritical fluid fills récipient it like a gas, but cannot dissolve substances, like a liquid – what in fact an excellent agent for séparer élément such as caféine à to leave d& #39; a grain of café. Carbon dioxide highly pressurisée E
