KOLA NUT Chemische Eigenschaften,Einsatz,Produktion Methoden
Chemische Eigenschaften
The trees of kola nut are divided into two species. C. nitida is the most important and valuable species; its fruits are
called “l(fā)arge” cola nuts. C. nitida grows wild in the forests of the Ivory Coast and is cultivated in several areas of tropical Africa and
South and Central America. C. acuminata is the other species; its fruits are called “small” cola nuts. It also grows wild or may be
cultivated in Angola, Congo and other tropical areas in Africa. The part used is the seed. Kola nut has a bitter flavor.
Derivatives: Tincture (20% in 60% ethanol) and fluid, soft and dried extracts (also tannin-free)
Verwenden
Kola Nut is the seed of cola nitida or other cola species. the nut con-
tains approximately 1.5% caffeine and is used in beverages and as
an adjunct with other flavors.
Composition
The main constituents of C. acuminata include xanthine alkaloids (caffeine 2.4 to 2.6%, theobromine <0.1%, theophylline);
flavonoids (d-catechol ~3%, colatin, colanin); anthocyanin pigment (kola red); and organic acids (tanninic acid, quinic acid,
butaine and vitamins) (CoE, 2000).
KOLA NUT Upstream-Materialien And Downstream Produkte
Upstream-Materialien
Downstream Produkte
