A Process for the Disacerbation of Kola-nut Powder.
Year: 1892

page_text: Date of Application, 20th Sept., 1892-Accepted, 22nd Oct., 1892
COMPLETE SPECIFICATION.
A Process for the Disacerbation of Kola-nut Powder.
1, HUGO HOFFMANN, of 81, Belle-Alliance-strasse, Berlin, S.W., in the Empire
of Germany, Manufacturer, do hereby declare the nature of this invention and in
what manner the same is to be performed to be particularly described and ascer-
tained in and by the following statement :-
This invention relates to the preparation of a powder from certain kola nuts for
use in the production of a beverage, and as a substitute for cocoa, and has for its
object the disacerbation or removal of the bitter taste therefrom, such ascerbity
being due to the tannins which it contains.
The disacerbation of kola nut powder has hitherto been commonly effected by
treating it with dilute alkaline solutions, which resulted in the absorption by the
tannins present in the powder, of oxygen from the atmosphere. This treatment
however besides occupying considerable time is open to the objection that the
alkalies employed not only act upon the tannins present in the powder but also
upon its other constituents whereby there are formed, amongst others, the following
substances,-gallic acid and carbonate of potassium, whose presence in the powder
impart to it an earthy taste and also a dirty dark brown colour unlike the natural
colour of cocoa.
According to this invention the disacerbation of kola-nut powder is effected by
treating it with peroxide of hydrogen, the well known property of which, viz., to
Unlike the dilute
part with its oxygen very easily, being taken advantage of.
alkaline solutions before mentioned, peroxide of hydrogen acts upon the tannins
only of the kola-nut powder, the chemical action being that the oxygen liberated
therefrom combines with a portion of the carbons of the tannins, whereby the
latter are transformed into carbonic hydrates (glucose) possessing a sweetish taste,
whose presence therefore in the kola-nut powder tends to improve its flavour. At
the same time the natural colour of the powder is not appreciably altered.
a
In carrying out my invention, the powder obtained from the slightly roasted
kola-nut is damped with water and to this is added about 10% (ten hundredth
parts) of peroxide of hydrogen. In consequence of the action of the peroxide upon
the tannins, the temperature of the mixture rises to 35 degrees centigrade, and
portion of the oxygen of the peroxide of hydrogen combines with a corresponding
quantity of the carbon of the tannins, and carbonic acid gas, water, and carbonic
hydrates of the kind described, are formed. The reaction is completed within a
few bours, as it is not dependant upon the supply of oxygen from the air, as in the
alkali process before mentioned; whilst at the same time the peroxide of hydrogen
does not act detrimentally upon the theobromine or the caffeine of the powder.
The resultant pulp is then dried by slow heat, and made into a fine powder,
which can be used immediately as a substitute for cocoa or as a basis for all goods
manufactured therefrom.
It has been found that other oxidizing agents, behaving like peroxide of
hydrogen, for instance ozone and ozonized water, act in a similar manner upon the
tannins of kola nut powder. .

page_text: Having now particularly described and ascertained the nature of this inven
tion and in what manner the same is to be performed, I declare that what 1
claim is :-
The disacerbation of kola-nut powder by treatment with peroxide of hydrogen.
Dated this 19th day of September 1892.
CHEESBROUGH & ROYSTON, Fels. Chart. Iust. P.A.,
15, Water Street, Liverpool, Applicant's Patent Agents.