We drink it because it is lighter and above all less exciting, perfect for the evening. But behind a cup of decaffeinated coffee A little -known detail is hidden: the method used to eliminate caffeine which, in some cases, involves the use of controversial chemical solvents, such as dicloromethane.
This is revealed by an in -depth investigation of The life jacketpublished in the latest issue of the magazine, who contacted some of the main companies in the sector for Find out what is really hidden behind decaffeinization. Many replied that they now use other systems, but some of the best known, including Kimbo, Caffè Vergnano and Illy, preferred not to respond. Carrefour only has decided to “put our face on it”.
The GDO chain declared to use the dicloromethane, one of the most common solvents to extract caffeine from green beans. According to the company, it is a choice dictated by the “great selectivity of the substance towards caffeine”, which would allow to preserve the organoleptic characteristics of coffee. In addition, Carrefour underlines, the solvent “evaporates at 40 ° C” and is then eliminated through water vapor, well before the roasting that takes place at over 200 ° C. The result? No chemical residue detectable in the final product.
But The life jacket He writes:
What really worries us when we find ourselves faced with the use of the industry declared carcinogenic substances, is always the risk of a multiple exposure since the regulations set maximum limits for the individual substances and never refer to an overall evaluation. And they do not consider that solvents have a high lipophilic capacity, therefore they can easily accumulate in the fat of our body. As Luca Campisi, professor of food toxicology at the University of Pisa, explained to us, “even small residual quantities of Dicloromethane can accumulate in the body if the decaffeinated coffee is consumed regularly”.
But what is dicloromethane?
The dicloromethane, or methylene chloride, is a volatile organic solvent (which means that it evaporates easily), Ranked as a potentially toxic substance if inhaled or taken in significant quantities. More specifically, it is a probable carcinogen for man (group 2a, according to Iarc).
Technically, decaffeinization with this system, cheap and fast, works like this: the coffee beans, still green, are immersed in a chloride of methylene chloride or ethical acetate, substances capable of removing caffeine. After the treatment, the beans are rinsed and toasted, but some chemical residues may remain.
Use in the food field is regulated by precise European regulations (such as Directive 2009/32/EC) and Italian (DM 390/1987), which set severe limits to the residues admitted in coffee. According to Demus, one of the six European companies specialized in decaffeinization (which however did not respond to the investigation), “the residue after the toast is not generally detectable”.
From a legal point of view, everything is perfectly in order. But the choice not to indicate the method of decaffeinization on the label (not mandatory by law) He leaves consumers in the dark about an important information, which many – if they knew – may want to consider before the purchase.
Fortunately, more and more companies choose “natural” processes, such as water extraction or carbon dioxideand they declare it with pride. Those who use chemical solvents, on the other hand, often prefer not to talk about it. And the fact that only Carrefour responded to the investigation confirms how delicate theme is.
As you have understood, the decaffeinated coffee is not all the same. Some processes to make it such are more sustainable and safe, others more industrial and controversial. The basic problem? The method of eliminating caffeine, in many cases, is not clearly indicated so it is difficult to choose by evaluating this aspect, unless companies will begin to be more transparent.
To get to know the brands of decaffeinated coffee that do not use chemical solvents, refer to the April issue of the life jacket.
