Process for improving secondary coffee extracts in the production of soluble coffee

US5229155A · kind A · utility

Assignee

• Jacobs Suchard AG · CH

Inventors

• Claus Weisemann · Apex, US
• Klaus Koch · Geislingen, DE
• Christiane Stelter · Langenfeld, DE

Key dates

• Filing date: Sep 5, 1991
• Grant date: Jul 20, 1993
• Expiry date: Sep 5, 2011

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A23F5/185
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

In a process for deacidifying and improving the flavor of so called secondary extracts obtained in the production of instant coffees, the secondary extracts are pumped over alkaline molecular sieves and are therewith completely or partially liberated from acids and flavor-impeding organic compounds.