The present technology provides a method for preparing an acid-reducing filter that includes depositing a mineral blend layer to a filter substrate, where the mineral blend layer comprises calcium carbonate and magnesium carbonate at a weight ratio of about 1:10 to about 10:1, the mineral blend is free of soluble halide or hydroxide salts of alkali or alkaline earth metals, and the mineral blend layer is insoluble in water.

The present technology provides a method for preparing an acid-reducing filter that includes depositing a mineral blend layer to a filter substrate, where the mineral blend layer comprises calcium carbonate and magnesium carbonate at a weight ratio of about 1:10 to about 10:1, the mineral blend is free of soluble halide or hydroxide salts of alkali or alkaline earth metals, and the mineral blend layer is insoluble in water.

A process of forming a treated clay composition, a process of decaffeination, and a treated clay composition are shown. The process of forming the treated clay composition includes providing a first solution of caffeine molecules and non-caffeine molecules, extracting the caffeine molecules to form a pretreatment solution, and bringing a clay composition into contact with the pretreatment solution to form the treated clay composition, on which at least one of the non-caffeine molecules is adsorbed. The process of decaffeination includes providing a solution of caffeine and non-caffeine molecules, and bringing the solution into contact with a treated clay composition. The treated clay composition includes organic molecules adsorbed on mineral layers of a clay. The organic molecules are non-caffeine molecules from a pretreatment solution.

A system and method for reducing the amount of caffeine in an existing volume of brewed coffee. The brewed coffee contains a predetermined level of caffeine. To reduce the caffeine, a caffeine filter is provided. Furthermore, a coffee receptacle is provided to hold the decaffeinated coffee. A filter chamber is positioned over the coffee receptacle. The caffeine filter is placed in the filter chamber. Brewed coffee is dripped, poured, or otherwise advanced into the filter chamber. At least some of the brewed coffee flows through the caffeine filter and into the coffee receptacle. This reduces the level of caffeine of the filtered coffee entering the coffee receptacle. The system also enables a single source of brewed coffee to produce cups of both regular coffee and decaffeinated coffee, using only one type of regular ground coffee.

The invention relates to the use of an amidohydrolase for preparing foodstuffs or stimulants.

The invention relates to the use of an amidohydrolase for preparing foodstuffs or stimulants.

A process of forming a treated clay composition, a process of decaffeination, and a treated clay composition are disclosed. The process of forming the treated clay composition includes providing a first solution of caffeine molecules and non-caffeine molecules, extracting the caffeine molecules to form a pretreatment solution, and bringing a clay composition into contact with the pretreatment solution to form the treated clay composition, on which at least one of the non-caffeine molecules is adsorbed. The process of decaffeination includes providing a solution of caffeine and non-caffeine molecules, and bringing the solution into contact with a treated clay composition. The treated clay composition includes organic molecules adsorbed on mineral layers of a clay. The organic molecules are non-caffeine molecules from a pretreatment solution.

The present invention relates to the methods for extraction of natural caffeine from caffeine containing biological material.

A composition containing one or more materials selected from the group consisting of fatty acids, proteins, peptides, amino acids, vitamins, minerals, alcohols, sweeteners, acidulants, antioxidants, thickening stabilizer, and surfactants, and a flavonoid-cyclodextrin inclusion compound, wherein the inclusion compound contains an inclusion compound obtained by treating a flavonoid having a rhamnoside structure with an enzyme having rhamnosidase activity in the presence of a cyclodextrin. According to the present invention, the bitterness and the changes in color tones originated from flavonoids can be inhibited, and foodstuff or the like having an unpleasant taste can be improved, so that the present invention can be suitably utilized in fields such as medicaments, foodstuff, health foods, foods for specified health use, and cosmetics.

The present invention relates to a liquid coffee beverage comprising liquid coffee infused with nitrogen thus producing a refreshing cold foamy and creamy beverage.