Title:
STABILIZER-FREE STABILIZED COFFEE AROMA
Document Type and Number:
WIPO Patent Application WO2004028261
Kind Code:
B1
Abstract:
A process for stabilizing a coffee aroma-providing component such as coffee aroma against loss or degradation of its flavor or sensory characteristics by associating the coffee 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 coffee 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 coffee 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.
Inventors:
ZHENG YING (US)
MILO CHRISTIAN (CH)
CHENG PU-SHENG (US)
RAHMANI RACHID (US)
HU WENJIE (US)
MILO CHRISTIAN (CH)
CHENG PU-SHENG (US)
RAHMANI RACHID (US)
HU WENJIE (US)
Application Number:
PCT/EP2003/010733
Publication Date:
July 29, 2004
Filing Date:
September 26, 2003
Export Citation:
Assignee:
NESTEC SA (CH)
ZHENG YING (US)
MILO CHRISTIAN (CH)
CHENG PU-SHENG (US)
RAHMANI RACHID (US)
HU WENJIE (US)
ZHENG YING (US)
MILO CHRISTIAN (CH)
CHENG PU-SHENG (US)
RAHMANI RACHID (US)
HU WENJIE (US)
International Classes:
A23F5/18; A23F5/24; A23F5/40; A23F5/42; A23F5/48; A23F5/50; A23F5/46; A23G3/34; A23G9/52; A23L2/56; A23L27/00; A23L27/10; A23L27/28; B65D51/24; B65D81/24; B65D81/26; (IPC1-7): A23F5/18; A23F5/46; A23F5/40; A23F5/42; B65D51/24; B65D81/26
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