PROCEDE D'OBTENTION D'UN EXTRAIT COMPLET STABILISE DE NOIX DE COLA FRAICHES A HAUTE TENEUR EN CAFEINE COMBINEE

摘要

This method of producing a complete stabilized extract of fresh kola nuts having a high caffeine content associated with useful substances such as alcaloids and phenol compounds, consists in washing with pure water at about 75 DEG C during a few minutes grated kiola nuts immediately after the fragmentation thereof to destroy the oxidases, then cooling the macerated product to at least 50 DEG C and bringing the pH value to about 5, filtering, washing and then, at about 25 DEG C, sowing the liquid with yeasts to effect the alcohol fermentation, distilling and concentrating the filtrate in vacuo.