Process for decreasing the chlorogenic acid content of green coffee

摘要

In a process for reducing the chlorogenic acid content of green coffee, water-soluble, acid-type substances are extracted from the green coffee beans by means of an aqueous liquid and removed from the extract. The chlorogenic acids in the extract are exchanged for a volatile carboxylic acid by means of an anion exchanger resin in the form of a volatile carboxylic acid anion which is loaded, by means of adsorption, with at least one non-acid-type coffee extract substance.