Low water coffee and tea beverage concentrates and methods for making the same
US10863754B2 · kind B2 · utility
Assignee
Inventor
Key dates
| Filing date | Jul 2, 2015 |
| Grant date | Dec 15, 2020 |
| Priority date | — |
| Expiry date | Jun 10, 2036 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23V2002/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Low water liquid beverage concentrates and methods for making the concentrates are provided herein. The concentrates include a high coffee and/or tea solids content and total solids content. The amounts of water, total solids, and coffee and/or tea solids are effective to provide a low water beverage concentrate having a pH between about 3.0 to about 6.0. In some approaches, the pH of the low water beverage concentrate changes fewer than about 0.5 pH units after at least three months storage at 70 F in a closed container. The low water beverage concentrates provide a desired flavor profile with little or no flavor degradation after storage at 70 F in a closed container for at least about three months. Methods for making the low water beverage concentrates are also provided.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.