Caffeine Anhydrous (From Coffee)

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Caffeine Anhydrous (From Coffee)

Brand

Shri Ahimsa Naturals

Product  Name

Caffeine Anhydrous (From Coffee)

CAS 

68916-18-7

Country of Origin

India

Quantity

5 kg to 1 ton

Aroma Profile

Earthier, bolder and smoky

Batch Information

Extraction Method

Solvent Extraction

Botanical Name

Coffee Arabica

Chemical Constituents

Caffeine, Carbohydrates, Lipids

Amino acids, Volatile organic compounds, Phenolic compounds

Color and Appearance

Gray Powder

Plant Part Used

Beans

Specification 

COA 

Available as per request

MSDS 

Available as per request

GC-MS Analysis

Available as per request

Container type

Sealed Container

Storage Recommendations

Store in a cool and dry place.

Manufacturing

Caffeine Anhydrous is produced from coffee using a meticulous extraction process. First, high-quality coffee beans are selected to ensure maximum caffeine content. These beans go through a grinding process to increase surface area and improve extraction. Next, caffeine is isolated using a controlled solvent extraction method. To extract the caffeine, the grounds are typically soaked in hot water before being separated from the water solution with a solvent such as dichloromethane. Finally, the solvent is evaporated, leaving behind a concentrated white powder called Caffeine Anhydrous. Before packaging and distribution, the entire process is carefully monitored to ensure that the caffeine content is pure and consistent.

Applications

Caffeine anhydrous is becoming increasingly popular as a supplement for weight loss and athletic performance. It is also found in food products like caffeinated gum and energy bars. Many people enjoy the increased alertness and energy that caffeine supplements provide. Caffeine, however, does not come without risks. Caffeine consumption in excess can have serious consequences. Although they take different forms, caffeine and caffeine anhydrous are chemically identical.

Source

Geographical Specifications

India grows two main coffee varieties: Arabica and Robusta. Arabica coffee is mild, but the beans are more aromatic, so they have a higher market value than Robusta beans. Robusta, on the other hand, is stronger and thus used in a variety of blends. Arabica is grown at higher altitudes than Robusta. Arabica prefers cool and equable temperatures ranging from 15°C to 25°C, whereas Robusta prefers hot and humid conditions ranging from 20°C to 30°C.

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