Prevention of chemisorption of chlorogenic acid of - coffee extracts

摘要

Removal of chlorogenic acid from green and/or roasted coffee bean extracts Is effected by chemisorption with agents combining selectively with the chlorogenic acid, suitably high mol. wt. solids insol. in aqs. media and containing several amide groups, e.g. proteins, polyamides, polyacrylamide, polyurethanes, diamine/diisocyanate condensates, condensates of HCHO and urea and/or dicyandiamide and/or melamine, and graft polymers such as albumin treated with diisocyanates and diamines. The treated coffee extract has a much reduced chlorogenic acid content.