Method of preparing coffee aromatizing compositions
US6699518B2 · kind B2 · utility
1Cited by
12References
22Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Jan 23, 2001 |
| Grant date | Mar 2, 2004 |
| Priority date | — |
| Expiry date | Nov 16, 2021 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23F5/486
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
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 carrier is in the liquid state and at which any moisture present is in the form of ice, to effect fixation of the aroma into the carrier liquid. The carrier liquid has a freezing point below the processing temperature, a boiling point above the processing temperature, a vapor pressure of at least 0.01 mm Hg at 25° C. and atmospheric pressure, and a water solubility of not more than 10% by weight.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.