Nestec S.a.

Robert Eugene Garwood

Zenon Ioannis Mandralis

Scott A Westfall

Keith Roberts

Pu-Sheng Cheng

James Tuot

Annette Michelle Birch

Iacopo Cerea

Miguel Angel Garchitorena Gamero

Christophe Duchanoy

The present invention relates to a method for producing an aqueous liquid aromatised with aroma compounds from coffee, wherein a gas comprising aroma from roast and ground coffee and water is condensed to provide a liquid aqueous phase and a gas phase; and the gas phase is subjected to pressurisation in the presence of an aqueous liquid. The liquid is useful e.g. in the production of soluble coffee products.

Method of producing an aromatised aqueous liquid

A process for controlling the softness of a food product which tends to lose water and become progressively harder during storage which comprises adding an immobilized edible plasticizer to the food product.

Process of modifying texture of food products

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.

Method of making coffee particles containing aroma

A method of encapsulating volatile aroma compounds in which an inert gas, such as carbon dioxide, is dissolved in an aromatized edible liquid, and the aromatized, gasified liquid is co-extruded with a molten carbohydrate material having a glass transition temperature of between 20.degree. C. and 80.degree. C. to provide a continuous stream having an outer shell of the carbohydrate material surrounding an inner core of the aromatized, gasified liquid. The continuous stream is extruded into a pressure chamber having a pressure higher than the internal pressure of the inert gas in the aromatized liquid core, and is maintained under such pressure until the carbohydrate shell has cooled to below the glass transition temperature to provide capsules having a shell of hardened amorphous carbohydrate glass surrounding an inner core of gasified, aromatized liquid. When the capsules, which are incorporated in an instant consumer product, are contacted with hot water, the inert gas in the capsule core rapidly expands and ruptures the capsule wall, releasing aromatized liquid across the surface of the water. In accordance with a preferred embodiment, coffee aroma capsules are prepared from 100% coffee derived material, in which coffee aroma frost is dissolved in coffee oil and gasified, and the aromatized, gasified coffee oil is encapsulated in an outer shell of hardened amorphous coffee glass.

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Bellefontaine, OH, United States of America

Robert Eugene Garwood