Nestec S.a.

Societe Des Produits Nestle S.a.

Rachid Rahmani

Ying Zheng

Pu-Sheng Cheng

Christian Milo

Wenjie Hu

Stefan Palzer

Marc Raederer

Deepak Sahai

Anthony Klueppel

Amrit Maharaj

Serena Laroia

Eugene Scoville

Randall C Chrisman

Randall L Morrison

Shannon Joyce Gavie

Walter F Landry

Brian J McDonough

Herve Crosnier

Richard T Liu

Xiaoping Fu

Lawrence Nickle

Hervé Crosnier

Marek Klunduk

Jonathan Daniel Mastny

Daniel Rubio

Marcel Rosse

Christos Alevizos

The present invention relates to a dried coffee powder obtainable by a process comprising membrane filtration of a low temperature extract of roasted and ground coffee beans to reduce the concentration of low molecular weight components and drying the filtered coffee extract.

Soluble instant coffee and process for preparation

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 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 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

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 continuous process for producing a tea extract which contains solubilized tannins and which has good color. Tea solids are extracted from tea leaves using an extraction liquid to provide a tea extract containing soluble tea solids and insoluble tannins. The insoluble tannins are separated from the tea extract and oxidized and solubilized under raised temperature conditions to provide a solubilized tannin liquor. The solubilized tannin liquor is either returned to the extraction liquid during extraction of tea solids or added to the tea extract after separation of the insoluble tannins. The tea extract which contains solubilized tea tannins is collected.

Process for producing cold water soluble tea extract

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Marysville, OH, United States of America

Rachid Rahmani