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Coffee aroma composition

A fragrance composition and liquid composition technology, applied in the direction of coffee spices, coffee, coffee extraction, etc., can solve the problem of low efficiency

Inactive Publication Date: 2017-08-01
SOC DES PROD NESTLE SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Such methods have not been widely applied to coffee beverages delivered and sold as ready-to-drink liquid beverages, and have generally been found to be ineffective at delivering the desired aroma from liquid coffee cold beverages, especially if the beverage contains Also contains milk ingredients and / or other additional ingredients

Method used

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  • Coffee aroma composition
  • Coffee aroma composition

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Two different liquid coffee beverages are produced and filled into airtight containers. The compositions of the two samples are shown in Table 1.

[0025] Table 1: Composition of liquid beverage samples

[0026] weight% water 58 sugar 5 Milk (0.5% fat) 35 Roasted coffee bean extract (amount of dry solids) 1.4 potassium citrate 0.03 sodium bicarbonate 0.09

[0027] The liquid coffee beverage of sample A (comparative sample) is made as follows:

[0028] Roast and ground coffee is stripped of aroma using the method disclosed in WO 01 / 13735 to produce a gas containing volatile coffee aroma compounds. Fragrance recovery from steam by:

[0029] The gas is condensed under the conditions of 5°C and 1 bar, water and low-volatility coffee aroma compounds are condensed from the gas, and an aqueous composition with low-volatility coffee aroma compounds is produced. To recover the highly volatile coffee aroma compounds still ...

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PUM

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Abstract

The present invention relates to a coffee aroma composition comprising milk fat useful for addition to a food or beverage product, e.g. a coffee beverage, a method of producing a coffee aroma composition and a method of producing a liquid coffee beverage.

Description

technical field [0001] The present invention relates to coffee aroma compositions, methods of producing coffee aroma compositions and methods of producing coffee beverage compositions. Background technique [0002] Ready-to-drink liquid coffee beverages, sometimes called RTD (ready-to-drink) coffee beverages, are very popular and are a very convenient format for those who want to enjoy their coffee. Such beverages are usually served cold and often contain milk and / or sweeteners. In this case, the consumer's experience of coffee aroma is limited compared to a traditional cup of hot coffee due to the lower temperature and / or milk and other components that inhibit the release of coffee aroma compounds. There is therefore a need to enhance the coffee aroma experience during drinking and to enhance the coffee aroma release experience when the container is opened, preferably using natural coffee aroma compounds. [0003] The commercial process for producing soluble coffee powder...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/56A23L27/28A23F5/48
CPCA23F5/486A23L2/56A23V2002/00A23V2200/16A23V2250/2108A23V2250/612A23V2250/608A23V2250/628A23V2250/606A23V2250/616A23V2250/5114A23V2250/2482A23V2250/254A23V2250/262A23V2250/16A23V2250/1614A23L27/28A23F5/40
Inventor X·付C·博兰
Owner SOC DES PROD NESTLE SA