Colloidal roasted coffee as aromatizer

Colloidal roasted coffee as aromatizer

Roasted and ground coffee having a moisture content of less than 5% is micromilled in an edible oil, such as coffee oil, to a particle size of under 20 microns to provide an oily dispersion. The dispersion can be used as an aromatizer for foodstuffs at a level of 0.002 to 4.5%, particularly soluble...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser: JIMBAY PETER LOH, JEROME FRANCIS TRUMBETAS
Format: Patent
Sprache:eng
Schlagworte:
COFFEE
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
MANUFACTURE, PREPARATION, OR INFUSION THEREOF
TEA
THEIR SUBSTITUTES
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:Roasted and ground coffee having a moisture content of less than 5% is micromilled in an edible oil, such as coffee oil, to a particle size of under 20 microns to provide an oily dispersion. The dispersion can be used as an aromatizer for foodstuffs at a level of 0.002 to 4.5%, particularly soluble coffee and roasted and ground coffee. The dispersion is stable, has excellent dispersion qualities, added body, smoothness and a rounded taste, aroma, and flavor comparable to freshly brewed coffee.