Food or edible material: processes – compositions – and products – Inhibiting chemical or physical change of food by contact... – Treating liquid material
Patent
1997-02-05
2000-04-25
Weier, Anthony J.
Food or edible material: processes, compositions, and products
Inhibiting chemical or physical change of food by contact...
Treating liquid material
426594, 426442, A23F 500
Patent
active
060541628
ABSTRACT:
The present invention is directed to a liquid coffee in which the development of acidity has been inhibited and which results in a longer shelf-stable product. The method used in making the liquid coffee product of the present invention includes treating the coffee extract with an alkali, the alkali being present in an amount effective to convert acid precursors present in the coffee extract to their respective acid salts, and thereafter neutralizing the treated coffee extract with an acid, the acid being present in an amount effective to neutralize any excess alkali from the first step and to adjust the final pH of the liquid coffee product to the desired value.
REFERENCES:
Japanese Abstracts, ABS GRP No. C437, vol. 11, No. 232 . for Appl. 60-182976 filed Aug. 22, 1985. Inventors: Matsuyama et al.
Maier, H.G. et al., Sauren des Kaffees, Deutsch Lebensmittel-Rundschau, 80 (9), & pp. 265-268 (1984.).
Maier, H.G., "The Acids of Coffee", ASIC, 12th Colloque Montreux, pp. 229-237 (1987).
Scholz, B.M. and Maier, H.G., "Isomers of Quinic Acid and Quinide in Roasted Coffee", Zeitschrift fur Lebensmittel-Untersuchung und-Forschung, 190, pp. 132-134 (1990).
Balzer Hartmut H.
Bradbury Allan G. W.
Vitzthum Otto G.
Kraft Foods Inc.
Marcoux Thomas A.
Savoie Thomas R.
Weier Anthony J.
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