A typical example shown in Q.4 is decaffeination from coffee beans. This technology started in 1978 in Bremen, Germany, and now decaffeinated coffee is produced in many countries. There is also the removal of pesticides from brown rice and carrot extract, and cholesterol from mayonnaise. In addition, in order to prevent cork odor (which occurs in 2-5% of wines) caused by microbial metabolism of a substance used as a wood preservative, called bouchonne, ultra-large equipment to remove more than 150 volatile molecules, including TCA (2,4,6-Trichloroanisole) at several ppb levels from wine corkscrews is in operation in Spain (three 11 cubic meter extraction tanks) and France (three 19 cubic meter tanks).
In the plastic film industry, porous membranes are produced by kneading supercritical carbon dioxide soluble fats into the film and removing them.