METHOD FOR PREPARING BEVERAGE COMPOSITIONS HAVING IMPROVED AROMA RELEASE CHARACTERISTICS

• Main Authors: ZELLER, BARY, LYN, PREININGER, MARTIN, LUDWIG, CATHY, JEAN, REHN, NADINE, WINDSOR, NICOLE, LEE, GAONKAR, ANILKUMAR, GANAPATI, OXFORD, PHILIP, JAMES, MASSEY, AYBE, TULAY
• Format: Patent
• Language: English; French; German
• Published: 05.12.2012
• Subjects: COFFEE; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; TEA; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR SUBSTITUTES; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention provides a method for preparing a composition for preparing a beverage having improved aroma release characteristics and compositions for use therein. A method is provided for preparing a composition for preparing a beverage having enhanced aroma release and reduced residual flavor comprising providing a first component comprising an aroma source comprising a fat-soluble, volatile flavor ingredient, wherein the first component is substantially free of fat; providing a second component comprising a fat-containing ingredient; and configuring and arranging the first and second components to inhibit the dissolution of the fat-soluble, volatile flavor ingredient in the fat-containing ingredient when the beverage is prepared and to thereby promote the release of the fat-soluble, volatile flavor ingredient into a headspace above the beverage when the beverage is prepared to provide enhanced aroma release with reduced residual flavor in the beverage due to the fat-soluble, volatile flavor ingredient.