Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Beverage or beverage concentrate
Patent
1988-09-22
1990-04-24
Golian, Joseph
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Beverage or beverage concentrate
426388, 426448, 426650, 426651, A23F 538
Patent
active
049199625
ABSTRACT:
A thin, transparent coffee glass is disclosed which is prepared by forming a mixture containing above 4% to 12% water and about 88% to above 96% total coffee derived solids. These solids can further contain up to 20% hydrolyzed mannan and oligomers having a DP from 1 to 10 and up to 10% coffee cellulosic sugars. The coffee melt is characterized by having a glass transition temperature between 30.degree. C. to 80.degree. C. The coffee melt is heated to a temperature of 60.degree. C. to 130.degree. C. and extruded into a thin continuous film, stretched to further form a thin film which is rapidly cooled into a hard coffee glass which is shiny on both sides, dark in color and transparent. This transparent glass is then dried to a stable moisture content. The coffee glass provides a shiny appearance to any coffee product it is combined with an is an excellent means of entrapping and protecting coffee aromas. Furthermore, the coffee glass provides a means for shaping numerous new coffee products. The thin flakes of coffee glass disolve rapidly.
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Arora Vijay K.
Brandlein Lawrence S.
Jones Gary V.
Kovtun John M.
Donovan Daniel J.
General Foods Corporation
Golian Joseph
Savoie Thomas R.
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