METHOD FOR PREPARING BEVERAGE COMPOSITIONS HAVING IMPROVED AROMA RELEASE CHARACTERISTICS AND COMPOSITIONS FOR USE THEREIN

WIPO Patent Application WO2008082953

A9

The present invention provides a method for preparing a composition for preparing a beverage having improved aroma release characteristics and compositions for use therein. A method is provided for preparing a composition for preparing a beverage having enhanced aroma release and reduced residual flavor comprising providing a first component comprising an aroma source comprising a fat-soluble, volatile flavor ingredient, wherein the first component is substantially free of fat; providing a second component comprising a fat-containing ingredient; and configuring and arranging the first and second components to inhibit the dissolution of the fat-soluble, volatile flavor ingredient in the fat-containing ingredient when the beverage is prepared and to thereby promote the release of the fat-soluble, volatile flavor ingredient into a headspace above the beverage when the beverage is prepared to provide enhanced aroma release with reduced residual flavor in the beverage due to the fat-soluble, volatile flavor ingredient.

ZELLER BARY LYN (US)
LUDWIG CATHY JEAN (US)
PREININGER MARTIN (US)
OXFORD PHILIP JAMES (GB)
REHN NADINE (DE)
MASSEY AYBE TULAY (GB)
WINDSOR NICOLE LEE (US)
GAONKAR ANILKUMAR GANAPATI (US)

PCT/US2007/087927

September 18, 2008

December 18, 2007

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KRAFT FOODS HOLDINGS INC (US)
ZELLER BARY LYN (US)
LUDWIG CATHY JEAN (US)
PREININGER MARTIN (US)
OXFORD PHILIP JAMES (GB)
REHN NADINE (DE)
MASSEY AYBE TULAY (GB)
WINDSOR NICOLE LEE (US)
GAONKAR ANILKUMAR GANAPATI (US)

A23F5/40; A23F5/46; A23L27/00; A23L2/56

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