Societe D'assistance Technique Pour Produits Nestle S.a.

Siegfried Adamer

Jacky Chiovini

Jean-Paul Marion

A process for treating a coffee extract is disclosed which comprises adjusting the pH of the extract to a value of from 3.0 to 4.5 and then eliminating the subsequently formed flocculate. The pH of the extract is preferably adjusted to a value of from 3.8 to 4.2. The coffee extract treated in accordance with the present invention may be used in the production of coffee-based gaseous beverages. A gaseous beverage produced in this way does not spurt from the container holding it when the container is opened.

Treatment of a coffee extract

A process for the production of an aromatic spice extract, which comprises

Growing community of inventors

Lausanne, Switzerland

Siegfried Adamer