Low temperature annealing in the freeze-drying of coffee
A low temperature annealing step in the freeze-drying process addresses the issue of color and aroma in freeze-dried coffee by altering the surface ice-crystal structure, resulting in a darker and more aromatic product with reduced energy use.
GB2703354APending Publication Date: 2026-07-22KONINK DOUWE EGBERTS BV
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Patent Information
- Authority / Receiving Office
- GB · GB
- Patent Type
- Applications
- Current Assignee / Owner
- KONINK DOUWE EGBERTS BV
- Filing Date
- 2024-12-13
- Publication Date
- 2026-07-22
AI Technical Summary
Technical Problem
Existing freeze-drying processes for coffee fail to produce a darker color profile, leading to consumer dissatisfaction, and often result in energy inefficiencies and product inconsistencies such as 'muesli-like' lumps or loss of aroma.
Method used
Incorporating a low temperature annealing step after fragmentation and before sublimation, maintaining frozen coffee granules within a specific temperature range (-15 to -30°C) for a defined duration (at least 20 minutes) to alter the surface ice-crystal structure and enhance color and aroma.
Benefits of technology
Results in a darker colored, higher quality freeze-dried coffee with improved aroma and reduced energy consumption by optimizing the ice-crystal structure on the surface of the granules.
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Abstract
A method for the manufacture of a freeze-dried coffee powder comprising foaming and cooling an aqueous coffee extract comprising at least 40wt.% soluble coffee solids to form a foamed viscous coffee e
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