Nestec S.a.

Societe Des Produits Nestle S.a.

Pu-Sheng Cheng

Ying Zheng

Christian Milo

Rachid Rahmani

Eugene Scoville

Randall C Chrisman

Randall L Morrison

Shannon Joyce Gavie

Walter F Landry

Brian J McDonough

Wenjie Hu

Anthony Klueppel

Serena Laroia

Zenon Ioannis Mandralis

James Tuot

Scott A Westfall

Christina Vafeiadi

Robert Eugene Garwood

Stephen J Destephen

Charlotte Gancel

Sean Christopher Austin

Christelle Schaffer-Lequart

Jean-Baptiste Bezelgues

Carol Borland

Nora Lantin

John M Hamm

Gilles Bourdin

Juan Sanz-Valero

Simon Johansson

Anne-Sophie Wavreille

Monica Valdez

Alastair Ross

Olivier Roger

Laleh Loghavi

Stephen Mark

A process for reducing the monosaccharide and/or disaccharide content in a food material, the process comprising contacting the food material with a glucosyltransferase that comprises an amino acid sequence having at least 95% identity to SEQ ID NO: 1.

Sugar reduction of food products

The present invention relates to a method of producing an aromatised food or beverage product, wherein an aroma fraction is obtained from a plant extract, said aroma fraction is being contacted with a resin to remove undesired aroma compounds, and the aroma fraction from which undesired compounds have been removed are combined with a food or beverage composition to produce an aromatised food or beverage product.

Method of producing an aromatised food or beverage product

A beverage system for providing a beverage, methods of making the beverage and the resulting beverage are shown herein. The system includes a beverage-forming concentrate and an aroma or aroma-providing component separated from the concentrate; wherein the concentrate and aroma are combinable upon reconstitution for providing the beverage. One method includes delivering a fresh beverage taste to an on-premise beverage at a point of dispensation, by delivering at least one aroma or aroma-providing component in an amount sufficient to enhance the organoleptic properties of a beverage separately from a beverage concentrate prior to when the beverage is dispensed, and mixing the aroma or aroma-providing compound with a liquid and the beverage concentrate or with a mixture of a beverage concentrate and a liquid when the beverage is being dispensed. The resulting beverage may be coffee, tea, carbonation, a juice, milk, or a non-dairy creamer-based component; or a combination thereof, while the aroma or aroma-providing component is coffee aroma, tea aroma, chocolate or cocoa aroma, malt, Maillard reaction flavor, or a combination thereof.

Method for dispensing a liquid beverage concentrate

A beverage system for providing a beverage, methods of making the beverage and the resulting beverage are shown herein. The system includes a beverage-forming concentrate and an aroma or aroma-providing component separated from the concentrate; wherein the concentrate and aroma are combinable upon reconstitution for providing the beverage. The resulting beverage may be coffee, tea, carbonation, a juice, milk, or a non-dairy creamer-based component; or a combination thereof, while the aroma or aroma-providing component is coffee aroma, tea aroma, chocolate or cocoa aroma, malt, Maillard reaction flavor, or a combination thereof.

System for dispensing a liquid beverage concentrate

The present invention is related to a device and method for dispensing dual component liquids or concentrates packaged in separate containers to provide protection from effects such as oxidation and moisture loss. The liquids or concentrates can be dispensed through a pumping system, preferably including a peristaltic pump, mixed together, and optionally diluted with another liquid, such as water, to provide a consumable beverage. In addition, the device of the present invention can dispense liquids or concentrates having different viscosities, such that they are mixed together in the proper ratio.

System and method for dispensing a liquid beverage concentrate

The aroma-improving agent is present with the aroma-containing component, such as chocolate, cocoa, tea or coffee, in an amount effective to chemically interact with aroma compounds to form an improved aroma-containing component which (a) enhance a significant portion of one or more of the desirable flavor or sensory characteristics of the aroma in the aroma-containing component, or (b) reduces one or more non-desirable flavor and sensory characteristics. The aroma-improving agent preferably is a nucleophile that contains sulfur or nitrogen, such as sulfur dioxide, sulfites, substances that contain or generate sulfite, thiols, amines or amino acids.

Aroma-containing components

A process for stabilizing an aroma-providing component such as coffee aroma against loss or degradation of desirable flavor or sensory characteristics of its aroma during storage. The aroma-providing component is associated with a stabilizing agent in an amount effective to chemically interact with undesirable compounds to form a stabilized aroma-providing component which (a) retains a significant portion of one or more of the desirable flavor or sensory characteristics of the aroma in the aroma-containing component during storage, or (b) reduces off flavor generation during storage of the aroma-providing component. The stabilizing agent preferably is a nucleophile that contains sulfur or nitrogen, such as sulfur dioxide, sulfites, compounds that contain or generate thiols, amines or amino acids, cysteine, gluathione or an enzyme. The stabilized aroma-providing component retains the desirable flavor and sensory characteristics of the aroma for a time period of at least six months to one year or longer.

Stabilization of aroma-providing components

A process for stabilizing an aroma-providing component such as coffee aroma against loss or degradation of its flavor or sensory characteristics by associating the aroma-providing component with a stabilizing agent in an amount effective to reduce or prevent the loss or degradation of the flavor or sensory characteristics of the component and form a stabilized aroma-providing component followed by removing the stabilizing agent from the stabilized coffee aroma prior to packaging for storage or prior to adding the stabilized coffee aroma to a food or beverage product. The resulting stabilized aroma-providing component is essentially free of the stabilizing agent and may be incorporated into a food or beverage product with the initial flavor or sensory characteristics of the stabilized component being retained for a time period of at least two months during storage of the food or beverage product.

Stabilizer-free stabilized coffee aroma

Stabilized aroma-providing components such as chocolate, tea or coffee aromas that are stabilized against loss or degradation of desirable flavor or sensory characteristics of its aroma during storage. The stabilizing agent is present with the aroma-providing component in an amount effective to chemically interact with compounds in the aroma-providing component to (a) provide increased amounts of desirable compounds that impart desirable flavor or sensory characteristics to the aroma or (b) reduce the amount of undesirable compounds that suppress desirable flavor characteristics or that contribute to or generate undesirable flavor or sensory characteristics in the aroma. The stabilizing agent preferably is a nucleophile that contains sulfur or nitrogen, such as sulfur dioxide, sulfites, compounds or substances that contain or generate sulfites, thiols, amines or amino acids, cysteine, gluathione or an enzyme. The stabilized aroma-providing component retains the desirable flavor and sensory characteristics of the aroma for a time period of at least six months to one year or longer.

Stabilized aroma-providing components and foodstuffs containing same

A ready-to-serve coffee product which provides a refreshing beverage or topping. The product is a black, coffee containing liquid in an aseptically filled container. The liquid has a fresh, clean taste and may contain more than 2% by weight of soluble coffee solids. The liquid is produced by extracting coffee solids from roast and ground coffee at a draw-off ratio of less than about 3. The concentration of soluble coffee solids in the coffee extract is then adjusted to less than about 5% by weight under oxygen-reduced conditions.

Liquid coffee product

A beverage system that contains a coffee base concentrate and coffee aroma for providing a coffee beverage. The coffee base concentrate has a soluble coffee solids concentration of at least 10% by weight and is free of coffee aroma. The coffee base concentrate and the coffee aroma are stored separately and are combined upon reconstitution for providing a coffee beverage. Separate store of the coffee base concentrate and the coffee aroma increases the stability of the system. The coffee base concentrate and/or aroma components may be further treated to improve stability, including for example adding alkali, and/or treating the coffee base concentrate to remove acid precursors, and/or protecting one or both components from oxygen, and/or storing one or both components at reduced temperature.

Stable coffee concentrate system

A process for coating nuts which comprises immersing the nuts in a molten edible material which is solid at ambient temperature to coat the nuts with molten edible material, separating the excess molten edible material and then cooling the coated nuts to solidify the molten edible material.

Coating for nuts

A process for preparing chocolate or a fat containing confectionery material which comprises incorporating from 0.01 to 0.5% by weight of a silicon dioxide into the chocolate or a fat containing confectionery material during its preparation.

Reduction of chocolate bloom

A method of producing coffee particles containing entrapped aroma. Soluble coffee solids and up to 10% by weight water are introduced into a heating and mixing zone and to raise the temperature to about 85.degree. C. to about 130.degree. C. to form a molten mass. Aroma-containing substrate is introduced into the molten mass to form a molten mixture containing a gas under a pressure of about 2.0 MPa to about 7.0 MPa. The molten mixture is extruded into a pressure zone in which the pressure is greater than the pressure of the gas in the molten mixture and the molten mixture is retained in the pressure zone until it solidifies to form a hardened glass. The hardened glass is ground into coffee particles of size of about 0.5 mm to 3 mm.

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Dublin, OH, United States of America

Pu-Sheng Cheng