General Foods Limited

Jacob Richard Feldman

Joaquin Castro Lugay

Gerhard J Haas

Rex J Sims

Matthew Hamell

Crude coffee oil is purified by removing substantially all of the diterpene esters by such means as acid treatment, chromatographic separation, steam vacuum distillation or high vacuum distillation. The purified coffee oil is then contacted with aqueous coffee extract in order to extract naturally-occurring antioxidants which will improve the stability of the purified coffee oil. The crude coffee oil may be obtained by pressing roasted coffee and/or water-extracted roasted coffee.

Stabilization of purified coffee oil

A novel sweetening composition which is low in calories, stable, highly nutritious, and readily soluble is obtained by co-drying a low molecular weight polypeptides with a dipeptide sweetener.

Process of preparing nutritive sweetening compositions

Foodstuffs of improved nutritive quality are obtained by incorporating enzymatically hydrolyzed non-gelatin proteinaceous materials into the foodstuffs. It has been discovered that organoleptic properties, color, clarity and the overall characteristics of the foodstuffs are not adversely affected by the inclusion of these soluble hydrolyzed proteins which are heat and acid stable.

Growing community of inventors

New City, NY, United States of America

Jacob Richard Feldman