Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Beverage or beverage concentrate
Patent
1993-06-21
1999-03-30
Golian, Joseph
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Beverage or beverage concentrate
426595, A23F 514
Patent
active
058885498
ABSTRACT:
Roasted coffee with an increased chlorogenic acid content of more than 2.8% by weight or instant coffee powder with an increased chlorogenic acid content of more than 8.5% by weight have a better compatibility. The increased chlorogenic acid content is achieved either by adding chlorogenic acid or by extracting raw coffee and adding the optionally concentrated extract to the roasted coffee.
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patent: 4865847 (1989-09-01), Gosswein
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Von G. Lehmann, Physiologisch Wichtige Inhaltsstoffe Des Kaffee; Institut for Organische Chemie der Universitat des Saarlandes/Saarbrucken, pp. 43-47, (1971).
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Clarke et al., Coffee; Chemistry, vol. 1 Elsevier Publishers: London, pp. 156-157, 180-181,188-189, 191-195, 200-203 (1985).
Schunemann, et al., Zur Spezifitat Photometrischer Chlorogensaure-Bestimmungen Im Kaffee; Deutsche Lebensmittel-Rundschau, 82 Jahrgang, Heft 3, pp. 73-76 (1986).
Lehmann, et al. Uber Den Cylorogensauregehalt Des Rohkaffees, Rostkaffees Und Kaffee-Extrakt-Pulvers; Deutsche Lebensmittel-Rundschau, 63 Jahrg, Heft 9/63, pp. 273-275 (1967).
Von G. Lehmann, Physiologisch Wichtige Inhaltsstoffe Des Kaffees; Institut fur Organische Chemie der Universitat des Saarlandes/Saarbrocken, pp. 43-47 (1971).
Lehmann, et al., Methoden Zur Quantitativen Bestimmung Der Chlorogensaure; Deutsche Lebensmittel-Rundschau, Heft 5, pp. 144-151, (1967).
Clarke, et al., Coffee; Chemistry, vol. 1, Elsevier Applied Science Publisher: London, pp. 156-157, 180-181, 188-189, 191-195, 200-203, (1985) .
Ball Michael
Buchholz Klaus
Gosswein Claus F.
Hubert Peter
Kopsch Reiner
Code Kaffee-Handelsges, mbH
Golian Joseph
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