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Document Title |
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7597922 |
System for dispensing a liquid beverage concentrate
A beverage system for providing a beverage, methods of making the beverage and the resulting beverage are shown herein. The system includes a beverage-forming concentrate and an aroma or...
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7470443 |
Method of making aromatization particles containing coffee aroma constituents
The invention relates to aromatization particles having a water-soluble coffee matrix and an aromatizing composition having volatile characteristic coffee aroma constituents wherein said particles...
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7122218 |
Taste enhancer
A taste enhancer comprising a high-boiling fraction of cold-pressed citrus oil as an active ingredient. The taste enhancer is environment- and human-friendly and, when added to a food, enhances the...
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7087256 |
Flavoring composition and process for brewing malt beverages
An improved flavoring composition and process for brewing malt beverages is disclosed. In one embodiment of the invention, the flavoring composition is formed from a high solids percent, room...
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6756069 |
System and method for dispensing a liquid beverage concentrate
The present invention is related to a device and method for dispensing dual component liquids or concentrates packaged in separate containers to provide protection from effects such as oxidation...
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6753028 |
Method for removing essential oil from industrially-produced non-concentrated orange juice
A method for removing essential oil from industrially-produced non-concentrated orange juice wherein raw orange juice is submitted to a heat exchanger for heating, then directed to a vacuum chamber...
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6699518 |
Method of preparing coffee aromatizing compositions
A method of preparing coffee aromatizing compositions. A coffee aroma such as a coffee aroma frost is contacted with a volatile organic carrier liquid at a processing temperature at which the...
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6592922 |
Coffee aroma recovery process
A process for the recovery of aroma components from coffee grounds. Coffee grounds are placed in a mixer. The coffee grounds are wet, heated, and exposed to decreased pressure to provide aroma...
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6569486 |
Macchiato coffee concentrate system
A beverage system for providing a coffee beverage is described which contains a coffee base concentrate and an aromatized soluble coffee creamer. The coffee base concentrate has a soluble coffee...
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6541052 |
Methods and apparatus for sampling product aromas
This invention provides methods and apparatus that enable consumers to experience, prior to purchase, the aroma of a finished product even though the product as sold is unfinished. Further, methods...
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6506433 |
Method for recovering aroma concentrate from a caffeine- or theobromine-comprising food base material
Described is a method for recovering aroma concentrate from a caffeine- or theobromine-comprising food base material, such as coffee or tea, and in particular cocoa, at least including the steps...
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6495193 |
Citrus flavor having high stability, method of preparation thereof and food and drink product containing said flavor
A citrus flavor has at least one of an aroma component and a water soluble citrus extract component. The citrus flavor further includes a stabilizing component. The aroma component is obtained from...
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6455093 |
Coffee aroma recovery process and resultant products
A process for the recovery of aroma components from coffee grounds. Coffee grounds are placed in a mixer. The coffee grounds are wet heated, and exposed to decreased pressure to provide aroma...
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6319537 |
Stable coffee concentrate system
A beverage system that contains a coffee base concentrate and coffee aroma for providing a coffee beverage. The coffee base concentrate has a soluble coffee solids concentration of at least 10% by...
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6287618 |
Method of production of citrus concentrated aroma and method of preparation of flavorous composition or drink using the resulting flavorous component
The invention provides a method of the preparation of a citrus concentrated aroma component which has flavorous strength sufficient to be used as a flavor and fragrance's raw material, imparts a...
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6251463 |
Use of spray-dried and freeze-dried sugarcane leaf essence in improving taste of flavored calcium supplements, foodstuffs, beverages, chewing gum, oral care compositions and calcium supplement
Described is a process for augmenting, enhancing or imparting an aroma or taste of or to a consumable material which can be: (i) a calcium supplement; (ii) a foodstuff; (iii) a beverage; ...
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6149957 |
Aroma recovery process
A process for the recovery of aroma components from coffee. A slurry of coffee grounds in an aqueous liquid is subjected to stripping for stripping aroma components from the slurry. The stripping...
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6090427 |
Natural cocoa aroma/flavor compositions and methods for preparing same
Natural cocoa flavor and aroma compositions are prepared by passing a natural aroma gas, preferably from cocoa beans, through one or more condensers to remove water and substantially all the acetic...
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5922384 |
Aromatization of soluble beverages
A process for incorporating an aroma-containing substrate into a soluble beverage powder in a filling machine in which the soluble beverage powder is filled into containers. The soluble beverage...
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5855947 |
Aromatization of beverage powders
A process for incorporating an aroma-containing substrate into a beverage powder. The beverage powder is transported in the form of a moving bed and caused to fall in an annular curtain into a...
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5744182 |
Aromatisation process used in food packaging
A process for introducing an aroma into the headspace of a package containing a food product during the gas packaging of the food product which comprises introducing a modified atmosphere into the...
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5736182 |
Aroma concentration process
A process for the production of a concentrated aroma solution from an aqueous solution containing water-soluble aroma components; for example coffee, tea or fruit aroma components. Soluble solids...
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5576044 |
Coffee aroma emulsion formulations
An emulsion preconcentrate which contains hydrolyzed coffee oil and a coffee aroma. The emulsion preconcentrate is mixed with soluble coffee powder to provide a soluble coffee product. Upon...
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5532011 |
Process for packaging coffee
A process for packaging coffee, which includes a grinding phase of the coffee coming from silos, a forming phase for forming flexible or semi-rigid containers and a phase for filling such...
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5465656 |
Method and apparatus for making instant coffee
A method and apparatus for producing flavorful instant coffee. The method includes the conventional steps of grinding and roasting the coffee beans. Also included are a step of collecting the...
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5405640 |
Process of vacuum treating onions
Onions are subjected to a vacuum treatment to remove lachrymator compounds and compounds that impart harsh taste. The resultant onion product, preferably in sliced form, has a much sweeter taste....
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5372831 |
Treatment of coffee oil
Coffee oil is treated by filtering it so that upon contact with a frost charged with coffee aromas to transfer coffee aromas from the frost to the oil, the aqueous and oil phases obtained are...
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5342639 |
Making dry coffee aroma gas with improved aroma characteristics
Disclosed is a method for making dry coffee aroma gas with improved aroma characteristics. A stream of moisture-containing coffee aroma gas is passed through and allowed to exit a desiccant bed of...
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5342638 |
Process for transferring coffee aromas to an oil
Coffee aromas are transferred to an oil by introducing a condensation product of a frost of carbon dioxide charged with coffee aromas and water into a heat-regulated enclosure having a lower...
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5242700 |
Treatment of extracts obtained by split extraction of coffee
Roast and ground coffee is extracted by a split extraction process to obtain an extract from an atmospheric stage and an extract from a pressure stage. The extract produced by the atmospheric stage...
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5236729 |
Obtention and use of coffee oil
Coffee oil is separated from a filtered extract produced by counter-current extraction and the separated oil is incorporated into soluble coffee powder.
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5229153 |
Process for flavoring a soluble coffee powder
Aromas, carbon dioxide and water obtained from roasted coffee are condensed into a frost. An oil is mixed with the frost and subjected to sublimate the carbon dioxide from the oil and frost...
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5225223 |
Process for the preparation of soluble coffee
The invention relates to a process for preparing soluble coffee with an infusion quality similar to that of roast bean coffee, with which instant-typical off-flavour characters are no longer...
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5176913 |
Process for preparing a partial extract containing the volatile in steam components and further lipophilic components of medical plants and/or spice plants
A partial extract containing the volatile in steam components and further lipophilic components of medical plants and/or spice plants or parts thereof, which may be charged in fresh or dried state,...
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5145704 |
Method of preparing an emulsion spread using a wet gelatine retentate
A method of preparing a water-in-oil emulsion spread by mixing a wet gelatin retentate wherein the off flavor has been reduced by membrane filtration to remove a low molecular weight fraction, with...
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5087469 |
Coffee flavor enhancers
Coffee flavor enhancers were obtained by passing an inert gas over ground fresh roasted coffee beans heated at a temperature of from about 150° F. to about 185° F. and by selective capture of the...
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5087468 |
Process for aromatization of treated tea
Moistened black tea is decaffeinated using carbon dioxide as a solvent. The mixture consisting of caffeine, water, aroma constituents and gaseous carbon dioxide obtained in the course of the...
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5043177 |
Aromatics recovery and transfer
A liquid absorbent is contacted with and atomized by an aromatics-laden gas resulting in transfer of the aromatics from the gas to the absorbent. The gas and aromatics-laden absorbent are then...
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5030473 |
Cryogenic aroma recovery
A process for recovering volatile aroma components from aroma-bearing vegetable materials such as roast and ground coffee. A carrier gas is passed through the vegetable material to strip aromas...
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5008125 |
Soluble coffee with aroma recovered from the thermal hydrolysis of spent grounds
The present invention relates to a process to recover beneficial coffee volatiles such as diacetyl and acetaldehyde from an aroma stream generated by the thermal hydrolysis of spent grounds. The...
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5004621 |
Method of processing a food product having a liquid content
A method and a relevant facility for the treatment of an alimentary product with a liquid content calls for a step in which this whole alimentary product is disintegrated and in which the...
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4938977 |
Process for the production of decaffeinated tea
By the extraction with CO 2 at 60 to 150 bar and 20° to 70° C., an aroma enriched fraction is taken from the moistened black tea, said fraction being added again to already decaffeinated and...
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4900575 |
Aroma recovery from the thermal hydrolysis of spent grounds
The present invention relates to a process to recover beneficial coffee volatiles such as diacetyl and acetaldehyde from an aroma stream generated by the thermal hydrolysis of spent grounds. The...
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4880656 |
Process for the dearomatizing and rearomatizing tea
The present invention provides a process for the dearomatizing and subsequent rearomatizing of black or green tea, wherein (a) the volatile aroma components are removed from the moist tea witha...
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4871564 |
Coffee aromatizing method
Particulate material to be aromatized is fed to the circumferentially grooved surface of a rotating wheel which carries said material from the in-feed to the discharge stage of its rotation during...
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4865868 |
Meat flavored vegetable oil preparation method and product
A method for treating vegetable oil fatty ester shortening composition to provide a natural meaty flavor is provided. In the method, a natural meat fat is heated to a temperature of at least about...
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4844939 |
Separation of the constitutents of CO.sub.2 hop extracts
A process for the preparation of the constituents of CO 2 hop extracts employing aqueous alkali is disclosed, as well as the process for the conversion of the separated or unseparated alpha acid...
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4818555 |
Method of making low viscosity evaporative orange juice concentrates having less cooked off-flavor
Low viscosity evaporative orange juice concentrates having less cooked off-flavor, as measured by the % retained valencene, are disclosed. These concentrates are preferably obtained by an...
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4806379 |
Process for producing a green leaf essence
A process for producing a natural flavorant, green leaf essence, containing leaf aldehyde, leaf alcohol and at least 10% cis-3-hexenal is disclosed. The process comprises homogenizing strawberry...
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4804554 |
Process for the production of fermented drinks with reduced alcohol content
In a process for the production of a fermented drink with a reduced alcohol content, alcohol is removed from the drink by dialysis and then removed from the dialysis liquid by vacuum distillation....
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