AROMATIC PARTICLE CONTAINING COFFEE AROMA COMPONENT

• Main Authors: ZELLER BARY L, GAONKAR ANILKUMAR GANAPATI, WRAGG ANTHONY, CERIALI STEFANO
• Format: Patent
• Language: English
• Published: 23.06.2005
• Edition: 7
• 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

PROBLEM TO BE SOLVED: To provide aromatic particles for reinforcing aroma on a cup at the time of restructuring soluble coffee without giving adverse effect to the appearance and flavor of a restructured product. SOLUTION: The aromatic particles contain a water soluble coffee substrate and an aromatic composition. The aromatic composition contains volatile characteristic coffee aroma component, and the particles essentially have no fat content and essentially contains no coffee, oil, its derivative, or vegetable oil. The water soluble coffee substrate has a physically locked separate liquid phase comprising the volatile characteristic coffee aroma component. COPYRIGHT: (C)2005,JPO&NCIPI