General Foods Limited

Ernest Lord Earle, Jr

Esra Pitchon

Thomas P Finucane

Alan H Dworetzky

Franklyn Wallace Meyer

Combining an effective amount of an antifoaming agent with other ingredients of a sugar substitute sweetener by co-spray drying the defoamer with a minor amount of these ingredients such that the defoamer is present in excessive amounts, and thereafter blending the co-dried material with the remaining major amount of the sugar substitute ingredients to bring the concentration back to an effective, but non-excessive amount, results in a bulked low-calorie sweetening composition which is not only readily soluble and non-foaming, but is devoid of any appreciable change in desirable physical characteristics such as density and flowability.

Method of making a non-foaming low-calorie sweetening composition

A low-grade roasted coffee fraction is extracted with water in manner sufficient to remove at least 75% of the caffeine contained therein while retaining a major amount of the soluble solids. Volatiles are stripped from the resulting extract and condensed. Thereafter the low grade fraction is thoroughly extracted with an aqueous extraction medium and this extract is combined, either before or after drying, with a fully caffeinated water extract of a high-grade coffee fraction and with condensed volatiles from the stripping operation. A partially decaffeinated soluble coffee having desirable flavor and aroma may be obtained.

Growing community of inventors

New City, NY, United States of America

Ernest Lord Earle, Jr