Nestec S.a.

Societe D'assistance Technique Pour Produits Nestle S.a.

Dean F Rushmore

Richard T Liu

Lawrence G Carns

Shirdan J Grykiewicz

Alva D Oren

Douglas E McKanna

Oliver Chmiel

Marc Furrer

David L Barfuss

Donald L Wetherilt

Geoffrey Margolis

Maria Temperini

Jason Gawronski

Robert Mazurek

Brian Blackwell

Natural cocoa flavor and aroma compositions are prepared by passing a natural aroma gas, preferably from cocoa beans, through one or more condensers to remove water and substantially all the acetic acid present therein. The aroma gas may then be placed into a cryogenic collector in which liquid nitrogen is sprayed directly into the aroma gas stream to rapidly condense the aroma frost suspended in a stream of nitrogen gas, while minimizing contract of the cooled gas with the walls of the collector. The suspension of aroma frost particles in gaseous nitrogen is passed through a tubular porous filter to remove the aroma frost particles which collect on the outer surface of the tubular filter, with the nitrogen gas passing through the porous filter and being exhausted from the collector. The aroma particles recovered are suitable for incorporation in various food products where a natural cocoa or chocolate flavor is desired, including soluble cocoa products, cake mixes, confectionery products, and the like.

Natural cocoa aroma/flavor compositions and methods for preparing same

A process for incorporating an aroma-containing substrate into a soluble beverage powder in a filling machine in which the soluble beverage powder is filled into containers. The soluble beverage powder is introduced into the filling machine and caused to flow in the form of a moving bed. While in the filling machine and prior to the soluble beverage powder being filled into containers, the aroma-containing substrate is sprayed onto the moving bed. In this way, a mixture of soluble beverage powder and aroma-containing substrate having a substantially constant ratio of aroma-containing substrate to soluble beverage powder, is provided in the containers.

Aromatization of soluble beverages

A process for incorporating an aroma-containing substrate into a beverage powder. The beverage powder is transported in the form of a moving bed and caused to fall in an annular curtain into a filler for filling the beverage powder into containers. As the beverage powder falls in the annular curtain, the aroma-containing substrate is sprayed onto the beverage powder from a position above the moving bed. This provides a substantially homogenous distribution of the aroma-containing substrate in the beverage powder in the filler.

Aromatization of beverage powders

A process for encapsulating an aroma or flavour for a beverage. An oil-in-water emulsion is formed from a vegetable oil, an aqueous medium, and a water-soluble, carbohydrate-based, film forming agent. A sufficient amount of the film forming agent is added so that the aqueous phase of the emulsion contains at least 50% by weight of the soluble carbohydrate solids. The oil-in-water emulsion is sprayed onto a soluble beverage powder whereupon the aqueous layer of each droplet rapidly desiccates to form the capsules; the moisture content of soluble beverage powder after spraying being less than 5% by weight. In use, the soluble beverage powder is dissolved in hot water to release the aroma or flavour.

Process for making encapsulated sensory agents

A process for encapsulating an aroma or flavour for a beverage. An oil-in-water emulsion is formed from a hydrolyzed vegetable oil, an aqueous medium, and a water-soluble, carbohydrate-based, film forming agent. A sufficient amount of the film forming agent is added so that the aqueous phase of the emulsion contains at least 50% by weight of the film forming agent. The oil-in-water emulsion is sprayed onto a soluble beverage powder whereupon the aqueous layer of each droplet rapidly desiccates to form the capsules; the moisture content of soluble beverage powder after spraying being less than 5% by weight. In use, the soluble beverage powder is dissolved in hot water to release the aroma or flavour.

Encapsulated sensory agents

A brew basket is disclosed for use with conventional coffee makers of the type found in offices, hotels and restaurants. The brew basket is configured to receive ground coffee in the form of a compressed wafer and provides increased extraction of coffee solids from compressed coffee wafers and a significant reduction in extraction time. The basket has a relatively shallow profile and is dimensioned so that when the brew basket is mounted on the coffee maker, substantially the entire upper surface of the compressed wafer disposed in the brew basket is wetted by the hot water discharged from the spray head of the coffee maker. In addition the basket is dimensioned to maintain a water level in the brew basket sufficient to at least partially submerge the compressed wafer during extraction, to further increase extraction efficiency.

Brew basket

A beverage infusion device for preparing an individual cup of an infusible beverage such as coffee and tea. The device includes one or more porous pouches containing infusible material permanently or removably secured to a rotatable, hand held shaft, with the pouches extending radially outwardly from the shaft and dimensioned to fit within a conventional beverage cup or mug. In use, the device is inserted in a cup of hot water and the shaft is rotated between the thumb and finger of the user in alternating clockwise and counter-clockwise directions. Upon rotation of the shaft and the pouches secured to the shaft, a centrifugal flow pattern is created in water which enhances the efficiency of extraction of the infusible material. When the pouches are permanently secured to the shaft, the entire device is discarded after use. When the pouches are removably secured to the shaft, the pouches are separated from the shaft after use and discarded, with the shaft portion of the device being reusable.

Beverage infusion device and method

Beverage infusion device

A process is disclosed wherein the decaffeination of solutions of caffeine in fatty media is effected with hydrophilic, phenol/formaldehyde polymeric resins having phenolic functional groups. In particular, the solutions are contacted with resin to effect decaffeination and the solvent medium is recovered, whereas the exhausted resin containing adherent caffeine and any non-caffeine solids may be regenerated for re-use. Other features of the invention are described in the specification.

Decaffeination of fatty materials

A process is disclosed wherein the decaffeination of aqueous extracts of vegetable material with non-ionic, hydrophobic resin may be performed in a continuous manner. In accordance therewith, extract is contacted with resin to effect decaffeination, exhausted resin containing adherent caffeine and non-caffeine water solubles is bleached with water to remove the caffeine, the caffeine-free resin is then washed with a solution comprising water and an organic solvent to elute non-caffeine water solubles and then the resin is rinsed with water to permit its reuse in the further decaffeination of vegetable material extracts.

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Marysville, OH, United States of America

Dean F Rushmore