Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Beverage or beverage concentrate
Patent
1998-09-09
2000-09-19
Weier, Anthony J.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Beverage or beverage concentrate
426465, A23F 500, A23B 403
Patent
active
061208310
ABSTRACT:
A method of intensifying the flavor of soluble coffee. Soluble coffee is heated at a temperature and for a time sufficient to intensify the flavor of the coffee without causing carbohydrate pyrolysis characterized by evolution of carbon dioxide. The heated coffee is cooled to produce a soluble coffee product having intensified flavor. The flavor intensity of soluble coffee can be increased without deleteriously altering coffee flavor by heating the coffee at a temperature under conditions that do not cause carbohydrate pyrolysis characterized by generation of carbon dioxide.
REFERENCES:
patent: 3615666 (1971-10-01), Schlichter et al.
patent: 3637397 (1972-01-01), Menzies et al.
patent: 5079026 (1992-01-01), Arora et al.
Langdon Joanne Marie
Turek Evan Joel
Wiseman Gregory Aaron
Zeller Bary Lyn
Kraft Foods Inc.
Marcoux Thomas A.
Savoie Thomas R.
Weier Anthony J.
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