General Foods Limited

Kraft General Foods, Inc.

Fredric Kleiner

Valery B Zemelman

Pradip K Roy

Michael J Kuchman

Richard B Hynson

Marvin J Rudolph

Harry F Fariel

Thomas H Parliment

Ronald Harry Skiff

Parviz Ghossi

Mark H Karmiol

William R Ramakka

PradipK Roy

David Nini

Malic acid is removed from coffee to provide a coffee product which will evoke a decreased gastric acid response after ingestion. Malic acid is removed by contacting an aqueous coffee extract, which may be a green or brown extract, with an ion exchange resin capable of exchanging malic acid in the extract. Demalation of a ready-to-drink coffee brew may be effected substantially immediately after preparation of the brew in a home brewer or the like. A malic acid-lean extract can be used to extract malic acid from coffee solids to produce demalated coffee solids. Demalation is preferably accomplished without removing excessive amounts of chlorogenic acid. Coffee products in accordance with the invention are preferably decaffeinated.

Removal of malic acid from coffee

According to the present invention, equilibrium between the applied gas and an aqueous liquid is achieved at conditions suitable for the preparation of a chemical complex of gas hydrate, and the pressure is then rapidly reduced to effect a concurrent temperature reduction and the formation of nuclei of water ice distributed throughout the aqueous liquid. Reaction conditions are then reestablished to initiate and complete the formation of gas hydrate which is then frozen within a matrix of the aqueous liquid. The resulting product is characterized by a high gas content, prolonged storage stability suitable for commercial distribution in its frozen state, and a vigorous, uniform effervescence when placed in water.

Gasified ice process and product

Water ice is contacted with a conditionally-stable-hydrate-forming gas to form a hydrate complex of the gas, and is then enrobed in a frozen aqueous liquid to increase structural and storage stability. According to a preferred embodiment, carbon dioxide hydrate is formed by contacting solid water ice with gaseous carbon dioxide; the hydrate is wetted with a carbon-dioxide-saturated aqueous liquid; and the resulting wetted hydrate is frozen.

Process for preparing gasified ice of improved stability

The present invention provides a gasified ice product characterized by a granular, crystalline, porous structure, a brittle texture, good stability in its frozen state, and the ability to rapidly and quietly release its gas content to aqueous solution upon melting therein. The process calls for contacting an aqueous liquid with finely-dispersed bubbles of a conditionally-stable-hydrate-forming gas, such as carbon dioxide, under conditions of temperature and pressure and for a time effective to form a suspension of gas hydrate crystals in the liquid, and then freezing the suspension. The finely-dispersed bubbles of gas are preferably admitted through a porous metal sparger positioned at the bottom of a pressurized reaction vessel. The resulting product preferably has a bulk density of less than 0.60 grams per cubic centimeter and contains from about 30 to about 70 milliliters of gas per gram of product. According to one preferred form of the invention, the product is granulated.

Quiescent formation of gasified ice product and process

The present invention provides a gasified ice product characterized by a high gas content, prolonged storage stability suitable for commercial distribution in its frozen state, and a vigorous, uniform release of gas when placed in aqueous liquid. The disclosed process maintains a high contact pressure between the gas and aqueous liquid and cools after hydrate formation under conditions of temperature and pressure which are controlled to prevent decomposition of hydrate or liquefaction of gas.

Gasified ice product and process having improved storage stability

The invention provides an improved process for preparing gasified ice products; particularly, a process is provided which more efficiently produces gasified ice products having improved mechanical strength and high gas contents without spontaneous popping. According to the present invention, transfer of a suspension of gas hydrate from a batch reactor is improved while at the same time the final product quality and the rate of freezing the suspension are improved. It has been found that gently agitating the suspension, while still under contact pressure, enables complete transfer of an essentially gas bubble free suspension to the freezing vessel.

Process for preparing a gasified ice product

Gasified candy which produces a more pronounced popping sensation is prepared by maintaining a sugar melt at a temperature of below about 280.degree. F. during gasification. This product contains observable gas bubbles with a majority of the large bubbles having a diameter greater than about 225.mu. which is substantially larger than those in the gasified candy produced heretofore.

Process of preparing gasified candy

An injection molding arrangement and process for producing regularly shaped pieces of gasified candy which effect a pleasant sizzling sensation in the mouth. A confectionary solution, which may be a sugar melt, is subjected to a superatmospheric carbonating pressure in a carbonating vessel to cause absorption therein of carbon dioxide. An injection mold for forming the solution into suitably shaped pieces of candy is prepressurized at a superatmospheric carbonation pressure prior to the injection therein of the confectionary solution. The solution is then injected into the mold at a pressure substantially above the superatmospheric pressure in the carbonation vessel. The solution is then allowed to cool and solidify in the pressurized mold, producing regularly shaped pieces of carbonated candy.

Apparatus and process for the preparation of gasified confectionaries by

Uniformly shaped pieces of gasified candy containing gas bubbles having a diameter below 150 microns produce a prolonged sizzling sensation when permitted to dissolve in the mouth. This confection is prepared by injection molding or deposit molding quantities of a gasified sugary melt under superatmospheric pressure.

Gasified candy having a predetermined shape

A deposit molding arrangement and process for producing regularly shaped pieces of gasified candy which effect a pleasant sizzling sensation in the mouth. A confectionary solution, which may be a sugar melt, is subjected to a superatmospheric carbonating pressure in a carbonating vessel to cause absorption therein of carbon dioxide. A deposit molding arrangement for forming the solution into suitably shaped pieces of candy is maintained at a superatmospheric carbonation pressure in a pressurized housing. The deposit molding arrangement includes a conveyor belt having a plurality of mold cavities formed in its surface. The conveyor belt passes beneath dispensing nozzles which deposit a metered amount of confectionary solution in each mold cavity. The solution is then allowed to cool and solidify in the mold, and the conveyor belt empties the resultant carbonated candy pieces therefrom when it travels to an inverted position. A pressure lock system enables the carbonated candy pieces to be periodically removed from the pressurized housing.

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New City, NY, United States of America

Fredric Kleiner