Method for producing products enhanced with synthetic coffee gri

Details Method for producing products enhanced with synthetic coffee gri Method for producing products enhanced with synthetic coffee gri

1982-03-01

1983-03-29

Golian, Joseph M.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Reaction flavor per se, or containing reaction flavor...

426534, 426594, A23L 1234

Patent

active

043783805

ABSTRACT:
Known coffee flavor compounds including methyl mercaptan, a molar excess of carbonyl compounds and furfuryl mercaptan are combined in an aqueous solution of an inert, water-soluble carbohydrate at a preferred level of less than about 3% and then promptly dried, such as by spray-drying. These compounds may be fixed either separately or together. The dried fixed enhancer material is then combined with soluble coffee solids and/or soluble coffee-like solids powdered foodstuffs.

REFERENCES:
patent: 1696419 (1928-12-01), Staudinger et al.
patent: 3852481 (1974-12-01), Feldman et al.
patent: 3973049 (1976-08-01), Furda
patent: 4009291 (1977-02-01), Mitchell et al.
patent: 4041185 (1977-08-01), Parliment
patent: 4076852 (1978-02-01), Delft et al.
Aretander, Perfume and Flavor Chemicals, vol. I, 1969, publ. by the Author; Montclair, N.J., Item No. 1417.
Furia et al., Fenaroli's Handbook of Flavor Ingredients, 2nd Ed., 1975, CRC Press: Cleveland, p. 211.

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