Kraft Foods R & D, Inc.

Intercontinental Great Brands LLC

Allan Bradbury

Anthony Wragg

Bary Lyn Zeller

Anilkumar Ganapati Gaonkar

Gabriele Kopp

Wolfram Steffan

Kazuto Ozaki

Kelly Duffin-Maxwell

Simon Peter Penson

Scott D Brooks

David Ikenberry

Fumio Ito

A process is provided for preparing (1) a first composition obtained by extracting a plant material with a single phase mixture of water and at least a first organic solvent under agitation so as to obtain a first extract rich in polyphenol oligomers, wherein the first composition is the first extract, and (2) a second composition obtained by extracting at least a portion of the first extract with a biphasic mixture of water and at least a second organic solvent under agitation so as to obtain a second extract rich in polyphenol monomers, dimers, and trimers, wherein the second composition is the second extract. Food products, mendicants, and cosmetics containing the first composition or the second composition are also provided.

Polyphenol-rich extract from plant material

The invention relates to a process for improving the flavor of roastedandquality coffee and is characterized by modifying roasted coffee flavor precursors in aqueous extracts of green coffee beans.

Coffee flavour modification process

Coffee-derived surfactants are provided by transesterification reactions of sugars and coffee oil. The coffee-derived surfactants are especially useful in the production of coffee oil emulsions for use with, or incorporation into, coffee products.

Coffee-derived surfactants

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Türkenfeld, Germany

Allan Bradbury