Compositions and methods for their production
AssigneeRarebird, Inc.
InventorsJeffrey Dietrich, Maddison Kylie Gurrola, Amanda Jacklyn Grace Sinrod, Edwin Yparraguirre Palang
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Abstract
Provided herein include caffeinated, partially decaffeinated, and decaffeinated paraxanthine beverages, coffees and paraxanthine coffee beverages. Also provided are methods for the production of caffeinated, partially decaffeinated, and decaffeinated paraxanthine beverages, coffees and paraxanthine coffee beverages. In some embodiments, disclosed compositions may provide consumers with increased alertness and wakefulness, while preventing side effects commonly associated with caffeinated drinks.
Claims18
A method of simultaneously decaffeinating coffee beans and infusing paraxanthine into the coffee beans, comprising:
- contacting coffee beans having a caffeine content of greater than 0.3% w/w with a solvent comprising between 1 g/L and 100 g/L paraxanthine.
A method for preparing a decaffeinated, paraxanthine-containing, whole coffee bean composition comprising:
- contacting whole coffee beans comprising a caffeine content of greater than 0.3% w/w with a solvent comprising between 1 g/L and 100 g/L paraxanthine, wherein caffeine is extracted from the whole coffee beans into the solvent and paraxanthine from the solvent is absorbed by the whole coffee beans in a single step;
- and
- separating the whole coffee beans from the solvent to provide the composition, wherein the caffeine content of the whole coffee beans in the composition is reduced to less than 0.1% w/w and the paraxanthine content of the whole coffee beans in the composition is between 0.5% w/w to 4.0% w/w.
Dependencies are inferred from the claim text.