Kraft Foods Holdings, Inc.

General Foods Limited

Kraft Foods R & D, Inc.

Intercontinental Great Brands LLC

Kraft Foods Global Brands LLC

Kraft Foods R & D, Inc. Zweigniederlassung München

Anthony Wragg

Bary Lyn Zeller

Anilkumar Ganapati Gaonkar

Stefano Ceriali

Allan Bradbury

Marshall M Rankowitz

Danielle Elizabeth Perkins

Evan J Turek

Kazuto Ozaki

Eugene Scoville

Karlina D Cuozzo

John C Healey

Phillip Keith Brown

Maria Velissariou

Fumio Ito

David Ikenberry

Scott D Brooks

Simon Peter Penson

Paul Martin Edwards

Alan Bradbury

Erik Whalen-Pedersen

Stefano Cerial

Sian Plumb

Richard S Silver

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

The invention relates to aromatization particles having a water-soluble coffee matrix and an aromatizing composition having volatile characteristic coffee aroma constituents wherein said particles are essentially fat-free and contain essentially no coffee oil, its derivatives or vegetable oil and wherein said water-soluble coffee matrix contains a physically entrapped separate phase of said volatile characteristic coffee aroma constituents, a process for producing same and food products containing same.

Method of making aromatization particles containing coffee aroma constituents

An instant dry mix composition produces a beverage having a two-toned foam on the surface upon reconstitution in a hot liquid. The composition includes a foaming creamer for producing a foam layer and a separately enclosed quick dissolving or dispersing flavor/color component and optional sweetener component. The density of the combined flavor/color component and optional sweetener component is higher than the density of the foam layer. A beverage is prepared by combining the foaming creamer and hot liquid until the foaming creamer dissolves and creates a foamed layer on the surface. The combined flavor/color component and optional sweetener component is then added. Upon stirring the resultant mixture, a two-toned effect results in the foam layer.

Instant dry mix composition for providing a beverage having a two-toned foam on its surface

A method of preparing coffee aromatizing compositions. A coffee aroma such as a coffee aroma frost is contacted with a volatile organic carrier liquid at a processing temperature at which the carrier is in the liquid state and at which any moisture present is in the form of ice, to effect fixation of the aroma into the carrier liquid. The carrier liquid has a freezing point below the processing temperature, a boiling point above the processing temperature, a vapor pressure of at least 0.01 mm Hg at 25&deg; C. and atmospheric pressure, and a water solubility of not more than 10% by weight.

Method of preparing coffee aromatizing compositions

A particulate food preparation aroma composition and dehydrated food or beverage composition including the particulate preparation aroma composition. The particulate composition includes a food aromatizing composition which comprises a volatile characterizing food aroma constituent other than a natural essential oil and a volatile organic carrier which is in the liquid state at 25&deg; C. and atmospheric pressure and has a vapor pressure of at least 0.01 mm Hg at 25&deg; C., a boiling point in the range of 25 to 250&deg; C., a density of less than 1.0 g/cc at 25&deg; C., and water solubility of not more than about 10% at 25&deg; C.

Preparation aroma system for dehydrated food product compositions

A coffee aroma composition and a particulate coffee beverage preparation aroma composition. The aroma composition includes a coffee aroma constituent and a volatile organic carrier constituent. The carrier is in the liquid state at 25&deg; C., and has a vapor pressure of at least 0.01 mm Hg at 25&deg; C., a boiling point in the range of 25 to 250&deg; C., a density of less than 1.0 g/cc, and water solubility of not more than about 10% by weight at 25&deg; C.

Coffee beverage preparation aroma system

A method for solubilizing partially extracted roasted and ground coffee in a fixed bed reactor in the absence of any added acid catalyst is disclosed. The hydrolysis is effective to achieve a soluble solids yield of about 55% to about 68% based on the original roasted and ground coffee and it effects minimal degradation of the soluble solids generated.

Hydrolysis of a partially extracted roasted and ground coffee

A process for the condensation of a volatile-rich vapor stream produced by a stripping operation from a vegetable or fruit product or the extract thereof, which comprises the steps of:

Process for the condensation of a volatile-rich vapor stream

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Banbury, United Kingdom

Anthony Wragg