Process for the Production of a Palatable Kola Nut Powder.
Year: 1891

page_text: Date of Application, 27th July, 1891
Complete Specification Left, 26th Apr., 1892-Accepted, 16th July, 1892
PROVISIONAL SPECIFICATION.
Process for the Production of a Palatable Kola Nut Powder.
I, Dr. BRUNO HASELOFF of Kottbuserdamm, Berlin in the German Empire,
Chemist, do hereby declare the nature of this invention to be as follows:-
:-
The process of this invention consists in treating the pulverised kola nut with,
alkaline reagents in conjunction with the action of moisture and the oxygen of the
atmosphere whereby the tannic acid or tannin which causes the disagreeable
taste in the kola nut is destroyed by conversion into other bodies either tasteless or
non-astringent. This is effected by roasting the kola nut to a certain extent,
pulverising it, and moistening it with a weak solution of alkaline substances such as
caustic potash, alkaline carbonates, hydroxide of calcium, borate of soda, and
phosphate and hydroxide of potassium, the latter being preferred. The pro-
portions of the said substances are about from half a gramme to one gramme
per 100 grammes of kola nut powder, say from half to one per cent.
The
combinations of caustic potash and tannic acid formed in the kola nut powder
alkalised in this way and which are rendered capable of taking up oxygen
have for effect that the moist kola nut powder under exposure to the air of
the atmosphere may be maintained during several days with a moderately warm
temperature, say from 30° to 35° Celsius, in the moist state.
The tannic acid in accordance with its general property of taking up oxygen
when in an alkaline solution, takes up oxygen from the air and is changed into other
and non-astringent bodies, mostly humic bodies partly also into gallic acid. The
tannic acid may in part be burnt to carbonic acid and water, the caustic potash
thereby going over gradually when in contact with the air, into carbonate of potash,
which like that which is known to be the case with cacao has an expanding or
opening effect and renders the kola nut powder soluble in water. This latter effect
also obtains with the caustic alkalies.
By this treatment the caffeine and albumen contents as well as the carbo
hydrates of the kola nut are not changed but rather there is evolved the peculiar
and agreeable main flavour of the same similar to that of the cacao, so that a kola
or kola nut preparation of agreeable taste is produced.
Dated this 27th day of July 1891.
CAPITAINE & VON HERTLING,
89, Chancery Lane, London, W.C., Agents for the Applicant.
COMPLETE SPECIFICATION.
Process for the Production of a Palatable Kola Nut Powder.
I, Dr. BRUNO HASELOFF of Kottbuserdamm, Berlin, in the German Empire,
Chemist, do hereby declare the nature of this invention and in what manner the
same is to be performed, to be particularly described and ascertained in and by
the following statement :-
The acids of the fruit Sterculia acuminata and also of the Sterculia macrocarpa
which fruits are known in trade as the kola nut, the former only now serving for
palatable food purposes, possess properties that render desirable the utilisation of
this fruit as an enjoyable invigorating food like the cacao bean. The difficulty
that presents itself is that the kola nut is rich in tannic acid or tannin which gives
it an astringent and unpalatable flavour. The object of the invention is to remove
the tannic acid or tannin.

page_text: The process consists in treating the pulverised kola nut with alkaline reagents in
conjunction with the action of moisture and the oxygen of the atmosphere whereby
the tannic acid or tannin is destroyed by conversion into other bodies either
tasteless or non-astringent. This is effected by roasting the kola nut to a certain
extent as is done with the coffee and cacao bean pulverising it, and moistening it
with a
weak solution of strongly alkaline substances, such as caustic potash,
alkaline carbonates hydoxide of calcium, borate of soda phosphate of soda and
phosphate and hydroxide of potassium, the latter being preferred. The pro-
portions of the said substances are about half a gramme to 100 grammes of
the kola nut powder, say about half per cent. The combinations of caustic potash
and tannic acid formed in the kola nut powder made alkaline in this way and which
are rendered capable of taking up oxygen have for effect that the moist kola nut
powder under exposure to the air of the atmosphere may be maintained during
several days with a moderately warm temperature, say from 30° to 35° Celsius, in
the moist state.
The tannic acid or tannin in accordance with its general property of taking up
oxygen when in an alkaline solution, takes up oxygen from the air and is changed
into other and non-astringent bodies, mostly humic bodies. Partly also gallic acid
is formed and in the further process of oxidation, also carbonic acid and water, the
caustic potash during the process going over gradually, when in contact with the
air, into carbonate of potash which as is known to be the case with cacao has an
expanding or opening effect and renders the kola nut powder soluble in water.
This latter effect also obtains with the caustic alkalies.
By this treament the caffeine and albumen contents as well as the carbo hydrates
such as starch etcetera of the kola nut are not changed but rather there is evolved
the peculiar and agreeable main flavour of the same, similar to that of cacao so
that a kola or kola nut preparation of agreeable taste is produced.
.
Having now particularly described and ascertained the nature of my said inven-
tion and in what manner the same is to be performed I declare that what I
claim, is :-
The process for the production of a palatable kola nut preparation consisting in
treating the pulverised or unpulverised kola nut with alkaline reagents in conjunction
with the action of moisture and oxygen whereby the tannic acid or tannin which
causes the disagreeable flavour of the kola nut, is destroyed, substantially as
described.
Dated this 26th day of April 1892.
CAPITAINE & VON HERTLING,
89, Chancery Lane, London, W.C., Agents for the Applicant.