COLLOIDAL ROASTED COFFEE AS AROMATIZER

ABSTRACT 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...

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Bibliographische Detailangaben
Hauptverfasser:	TRUMBETAS, JEROME F, LOH, JIMBAY P
Format:	Patent
Sprache:	eng ; fre
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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Zusammenfassung:	ABSTRACT 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. wad/sPEc/8405.sPs