Stabilized roasted coffee aroma
Номер патента: ES384361A1
Опубликовано: 16-02-1973
Автор(ы):
Принадлежит: General Foods Corp, Junkers and Co GmbH
Опубликовано: 16-02-1973
Автор(ы):
Принадлежит: General Foods Corp, Junkers and Co GmbH
Реферат: The aroma of roasted coffee is stabilized and intensified by solvent extracting an aqueous mixture of the aroma with a low-temperature boiling fluorinated hydrocarbon solvent. The roasted coffee aroma-containing solvent is emulsified with an edible oil, after which substantially all of the solvent is separated as a vapor prior to, or concurrently with combining the residual stabilized coffee aroma-oil emulsion with soluble coffee solids.
How to process coffee aroma
Номер патента: JP3630683B2. Автор: 忠明 酒野,健司 山村. Владелец: Ajinomoto General Foods Inc. Дата публикации: 2005-03-16.