Beverage cartridge

The present invention relates to a beverage cartridge for use in a beverage preparation machine. The cartridge is formed from substantially water- impermeable materials and comprises an inlet for the introduction of an aqueous medium into the cartridge and an outlet for discharge of a beverage produced from the aqueous medium and one or more beverage ingredients contained in the cartridge, wherein the one or more beverage ingredients includes one or more discrete edible components which are substantially insoluble in the aqueous medium and which, in use, are dispensed from the cartridge with the beverage.

Improvements in containers

Improvements in containers are provided, and in particular improvements in containers for preparing and dispensing foamable beverage and food products. The package may contain at least a liquid primary ingredient and a secondary ingredient and comprises at least one wall defining a chamber at least partially filled with the primary ingredient, an outlet for dispensing the prepared product, and a capsule surrounding the primary ingredient separating the secondary ingredient from the primary ingredient. The capsule may be attached to insides of opposing walls of the package such that as the opposing walls are moved further apart the capsule breaks. At least one of the ingredients may include a foaming agent such that the foamed product is produced when the capsule is broken and the primary and secondary ingredients mix.

Containers

Improvements in containers are provided, and in particular improvements in containers for preparing and dispensing foamable beverage and food products. The package may contain at least a liquid primary ingredient and a secondary ingredient and comprises at least one wall defining a chamber at least partially filled with the primary ingredient, an outlet for dispensing the prepared product, and a capsule surrounding the primary ingredient separating the secondary ingredient from the primary ingredient. The capsule may be attached to insides of opposing walls of the package such that as the opposing walls are moved further apart the capsule breaks. At least one of the ingredients may include a foaming agent such that the foamed product is produced when the capsule is broken and the primary and secondary ingredients mix.

Beverage cartridge

The present invention relates to a beverage cartridge for use in a beverage preparation machine, the cartridge being formed from substantially water-impermeable materials and comprising an inlet for the introduction of an aqueous medium into the cartridge and an outlet for discharge of a beverage produced from the aqueous medium and one or more beverage ingredients contained in the cartridge, wherein the one or more beverage ingredients includes one or more discrete edible components which are substantially insoluble in the aqueous medium and which, in use, are dispensed from the cartridge with the beverage.

CONTAINERS

Improvements in containers are provided, and in particular improvements in containers for preparing and dispensing foamable beverage and food products. The package may contain at least a liquid primary ingredient and a secondary ingredient and comprises at least one wall defining a chamber at least partially filled with the primary ingredient, an outlet for dispensing the prepared product, and a capsule surrounding the primary ingredient separating the secondary ingredient from the primary ingredient. The capsule may be attached to insides of opposing walls of the package such that as the opposing walls are moved further apart the capsule breaks. At least one of the ingredients may include a foaming agent such that the foamed product is produced when the capsule is broken and the primary and secondary ingredients mix. 1. A package for the preparation of a foamed beverage or food product containing at least a liquid primary ingredient and a secondary ingredient , said package comprising at least one wall defining a chamber at least partially filled with the primary ingredient , an outlet for dispensing the prepared product , and a capsule surrounding the primary ingredient separating the secondary ingredient from the primary ingredient , said capsule being attached to insides of opposing walls of the package such that as the opposing walls are moved further apart the capsule breaks , wherein at least one of the ingredients includes a foaming agent such that the foamed product is produced when the capsule is broken and the primary and secondary ingredients mix.2. A package as claimed in in which the package is resiliently deformable between the normal expanded position and a compressed position claim 1 , the movement from the compressed position to the expanded position being such that it breaks the capsule.3. A package as claimed in any one of the preceding claims in which the application. of manual pressure breaks the capsule.4. A package as claimed in any one of ...

METHOD TO IMPROVE THE IMMUNE FUNCTION OF T CELLS

The present invention provides a method for enhancing the immune function of a memory T cell which comprises the step of coinhibting signalling via an inhibitory receptor which regulates T cell exhaustion and via the p38 MAP kinase signalling pathway in the T cell, and a method for treating and/or preventing an immune condition in a subject, which comprises the step of enhancing the immune function of a memory T cell in the subject by such a method. There is also provided a pharmaceutical composition or kit comprising an agent capable of inhibiting signalling via an inhibitory receptor which regulates T cell exhaustion, such as PD-1, and an agent capable of inhibiting the p38 MAP kinase signalling pathway. 1. A method for enhancing the immune function of a T cell which comprises the step of inhibiting both:(i) signalling via PD-1, Tim-3, Lag-3 or CTLA-4; and(ii) the p38 MAP kinase signalling pathway in the T cell.2. A method according to claim 1 , which comprises the step of inhibiting both:(i) signalling via PD-1; and(ii) the p38 MAP kinase signalling pathway in the T cell.3. A method according to or claim 1 , wherein the proliferative potential of the T cell is enhanced without significant loss of T cell function.4. A method according to any preceding claim claim 1 , wherein the telomerase activity of the T cell is enhanced.5. A method according to claim 2 , wherein PD-1 signalling is inhibited by blocking the PD-1 ligand (PD-L).6. A method according to claim 5 , wherein PD-L is blocked using an anti-PD-L antibody.7. A method according to any preceding claim claim 5 , wherein the T cell is a memory T cell.8. A method according to claim 7 , wherein the memory T cell is an effector memory T cell which expresses CD45RA (EMRA T cell).9. A method according to claim 8 , wherein the memory T cell is a CD8+ EMRA T cell.10. A method for treating and/or preventing an immune condition in a subject claim 8 , which comprises the step of enhancing the immune function of a T ...

COFFEE EXTRACTION PROCESS AND COFFEE PRODUCT

The present invention provides an instant coffee composition for forming a coffee beverage, wherein the composition comprises at least 6 wt % of an insoluble coffee sediment fraction, the insoluble coffee sediment fraction comprising, when analysed after acid hydrolysis, 1 wt % or less arabinose. 1. An instant coffee composition for forming a coffee beverage ,wherein the composition comprises at least 6 wt % of an insoluble coffee sediment fraction, the insoluble coffee sediment fraction comprising, when analysed after acid hydrolysis, 1 wt % or less arabinose.2. The instant coffee composition according to claim 1 , wherein the composition comprises from 7.5 to 15 wt % of the insoluble coffee sediment fraction.3. The instant coffee composition according to claim 1 , wherein the insoluble coffee sediment fraction comprises claim 1 , when analysed after acid hydrolysis claim 1 , from 0.5 to 1 wt % arabinose.4. The instant coffee composition according to claim 1 , wherein the insoluble coffee sediment fraction comprises claim 1 , when analysed after acid hydrolysis claim 1 , less than 5 wt % galactose claim 1 , preferably from 2 to 4 wt % galactose.5. The instant coffee composition according to claim 1 , wherein the instant coffee composition comprises at least 0.8 wt % coffee oils by dry weight claim 1 , preferably from 1 to 5 wt % coffee oils.6. The instant coffee composition according to claim 1 , wherein the composition when analysed by wet laser diffraction at a 1.5 wt % concentration has a D50 of less than 10 microns claim 1 , preferably from 2.5 to 7.5 microns.7. The instant coffee composition according to claim 1 , wherein the composition consists of coffee.8. The instant coffee composition according to claim 1 , wherein the composition is spray- or freeze-dried claim 1 , or wherein the instant coffee composition is a liquid coffee concentrate.9. A method for the manufacture of a coffee-extract product claim 1 , the method comprising:(a) providing roast and ...

Containers

Improvements in containers are provided, and in particular improvements in containers for preparing and dispensing foamable beverage and food products. The package may contain at least a liquid primary ingredient and a secondary ingredient and comprises at least one wall defining a chamber at least partially filled with the primary ingredient, an outlet for dispensing the prepared product, and a capsule surrounding the primary ingredient separating the secondary ingredient from the primary ingredient. The capsule may be attached to insides of opposing walls of the package such that as the opposing walls are moved further apart the capsule breaks. At least one of the ingredients may include a foaming agent such that the foamed product is produced when the capsule is broken and the primary and secondary ingredients mix. 111-. (canceled)12. A filled package for the preparation of a foamed beverage or food product from a liquid primary ingredient and air , said package comprising at least one wall defining a chamber containing the primary ingredient , an outlet for dispensing the prepared product and an air inlet for selectively enabling the ingress of air into the chamber , wherein the package is resiliently deformable between an initial compressed position in which air is substantially evacuated from the package and an expanded position , such that when the ingress of air is enabled the package recovers from the compressed position to the expanded position sucking air into the chamber thereby mixing with the primary ingredient.13. The package of further comprising a seal for selectively opening and closing the outlet.14. The package of in which the air inlet comprises a one way valve in the at least one wall.15. The package of wherein the air inlet comprises a plurality of apertures in the at least one wall of a size which allows the ingress of air into the chamber but substantially prevents the egress of liquid from the chamber.16. The package of further comprising a ...

BEVERAGE INGREDIENT CONTAINERS, METHODS OF MAKING AND METHODS OF USING THE SAME

The invention provides a beverage machine insertable container comprising pieces of compacted beverage ingredient powder or granules. 1. A beverage machine insertable container comprising pieces of compacted beverage ingredient powder or granules.2. The beverage machine insertable container of wherein at least one piece of beverage ingredient has a largest dimension of at least 1.5 mm.3. The beverage machine insertable container of wherein the variation in the largest dimension between each of the pieces of beverage ingredient within the container is less than 10% of the biggest piece.4. The beverage machine insertable container of wherein at least one of the pieces of beverage ingredient has a density of between 0.5 g/cmand 2 g/cm.5. The beverage machine insertable container of wherein at least one of the pieces of beverage ingredient has a mass of at least 0.08 g.6. The beverage machine insertable container of wherein at least two of the pieces of beverage ingredient are substantially uniform in at least one of size claim 1 , shape claim 1 , density or mass.7. The beverage machine insertable container of wherein all of the pieces of beverage ingredient are substantially uniform in at least one of size claim 6 , shape claim 6 , density or mass.8. The beverage machine insertable container of wherein the particles of beverage ingredient powder or granules that make up the pieces of beverage ingredient have a median particle size of between 50 μm and 600 μm.9. The beverage machine insertable container of wherein at least one of the pieces of beverage ingredient comprises at least one ingredient selected from the list of: a fat claim 1 , sugar claim 1 , a sweetener claim 1 , milk powder claim 1 , soluble coffee claim 1 , dairy creamer claim 1 , non-dairy creamer or chocolate powder.10. The beverage machine insertable container of wherein at least one of the pieces of beverage ingredient claim 1 , and preferably a majority or all of the pieces claim 1 , comprises at ...

A process to prepare a liquid coffee concentrate with reduced acrylamide content by treatment with a selectively permeable membrane

A process for producing a liquid coffee concentrate that has a reduced acrylamide content. The process involves contacting a low aromatic aqueous coffee extract with a selectively-permeable membrane to reduce the acrylamide content of the extract, prior to combining the treated extract with a high aromatic aqueous coffee extract. In particular, the process comprises the steps of: a) providing a low aromatic aqueous coffee extract having a first acrylamide content; b) providing a high aromatic aqueous coffee extract; c) contacting the low aromatic aqueous coffee extract with a selectively-permeable membrane to provide a low aromatic aqueous coffee extract having a second acrylamide content; and d) combining the low aromatic aqueous coffee extract having a second acrylamide content and the high aromatic aqueous coffee extract to provide a liquid coffee concentrate, wherein the second acrylamide content is lower than the first acrylamide content.

Spray-dried coffee product and production method

A method of producing a coffee powder, the method comprising: a) providing an aqueous coffee extract comprising 30-55wt% soluble coffee solids and 1-10wt% oil, wherein the aqueous coffee extract consists of water and coffee-derived components; b) subjecting the aqueous coffee extract to a two stage homogenisation process, wherein the first stage is conducted between 200-1000 Bar and the second stage is conducted between 10-100 Bar, to provide a homogenised coffee extract; c) spray-drying the homogenised coffee extract. Also, a spray-dried coffee powder comprising particles comprising soluble and insoluble coffee solids, the insoluble coffee solids comprising cofree oils and an insoluble coffee sediment fraction, the powder comprising at least 6wt% insoluble coffee sediment fraction with 1wt% or less arabinose, the powder comprising at least 0.8wt% coffee oils by dry weight, and the particles exhibit less than 20wt% surface coffee oil.

drink cartridge

cartucho de bebida. a presente invenção se refere a um cartucho de bebida para uso em uma máquina de preparação de bebidas, o cartucho sendo formado de materiais substancialmente insolúveis em água, e compreendendo uma estrada, para introdução de um meio aquoso no cartucho, e uma saida, para descarga de uma bebida produzida do meio aquoso, e um ou mais ingredientes de bebida contidos no cartucho, em que o um ou mais ingredientes de bebida incluem um ou mais componentes comestíveis distintos, que são substancialmente insolúveis no meio aquoso, e que, em uso, são dispensados do cartucho com a bebida. drink cartridge. The present invention relates to a beverage cartridge for use in a beverage preparation machine, the cartridge being formed of substantially water-insoluble materials, and comprising a road for introducing an aqueous medium into the cartridge and an outlet for discharging a beverage produced from the aqueous medium, and one or more beverage ingredients contained in the cartridge, wherein the one or more beverage ingredients include one or more distinct edible components, which are substantially insoluble in the aqueous medium, and which, in use , are dispensed from the cartridge with the beverage.

Spray-dried coffee product and production method

The present invention relates to a method of producing a coffee powder, the method comprising: a) providing an aqueous coffee extract comprising from 30 to 55wt% soluble coffee solids and from 1 to 10wt% oil, wherein the aqueous coffee extract consists of water and coffee-derived components; b) subjecting the aqueous coffee extract to a two stage homogenisation process, wherein the first stage is conducted at 200 to 1000 Bar and the second stage is conducted at 10 to 100 Bar, to provide a homogenised coffee extract; c) spray-drying the homogenised coffee extract.

Improvements in containers

Improvements in containers are provided, and in particular improvements in containers for preparing and dispensing foamable beverage and food products. The package may contain at least a liquid primary ingredient and a secondary ingredient and comprises at least one wall defining a chamber at least partially filled with the primary ingredient, an outlet for dispensing the prepared product, and a capsule surrounding the primary ingredient separating the secondary ingredient from the primary ingredient. The capsule may be attached to insides of opposing walls of the package such that as the opposing walls are moved further apart the capsule breaks. At least one of the ingredients may include a foaming agent such that the foamed product is produced when the capsule is broken and the primary and secondary ingredients mix.

Chimaeric molecules

Beverage cartridge

Coffee extraction process and coffee product

【課題】コーヒー飲料を形成するためのインスタントコーヒー組成物を提供すること。【解決手段】組成物は、少なくとも６重量％の不溶性コーヒー沈降画分を含み、不溶性コーヒー沈降画分は、酸加水分解後に分析されるとき、１重量％以下のアラビノースを含む。本発明は、コーヒー抽出製品の製造方法を提供する。すなわち、本発明は、コーヒー抽出物から得られるコーヒー製品を提供する。このような製品の例としては、バッグインボックスコーヒー製品として販売される液体濃縮物、又は凍結乾燥若しくは噴霧乾燥粉末若しくは錠剤などの可溶性コーヒー製品が挙げられる。【選択図】なし

Spray-dried coffee product and production method

The present invention relates to a method of producing a coffee powder, the method comprising: a) providing an aqueous coffee extract comprising from 30 to 55wt% soluble coffee solids and from 1 to 10wt% oil, wherein the aqueous coffee extract consists of water and coffee-derived components; b) subjecting the aqueous coffee extract to a two stage homogenisation process, wherein the first stage is conducted at 200 to 1000 Bar and the second stage is conducted at 10 to 100 Bar, to provide a homogenised coffee extract; c) spray-drying the homogenised coffee extract.

Beverage ingredient containers, methods of making and methods of using the same

The invention provides a beverage machine insertable container comprising pieces of compacted beverage ingredient powder or granules.

Chimaeric molecules

Producto de café secado por rociado y método de producción.

La presente invención se relaciona con un método para producir un polvo de café, el método comprende: a) proporcionar un extracto de café acuoso que comprende de 30 a 55 % en peso de sólidos de café solubles y de 1 a 10 % en peso de aceite, en donde el extracto de café acuoso consiste en agua y componentes derivados de café; b) someter el extracto de café acuoso a un proceso de homogeneización de dos etapas, en donde la primera etapa se realiza a 200 a 1000 Bar y la segunda etapa se realiza a 10 a 100 Bar, para proporcionar un extracto de café homogeneizado; c) secar por rociado el extracto de café homogeneizado.

A process to prepare a liquid coffee concentrate with reduced acrylamide content by treatment with a selectively permeable membrane

Disclosed is a process for producing a liquid coffee concentrate. A low aromatic aqueous coffee extract is provided, with a high acrylamide content 45, 55. Also provided is a high aromatic aqueous coffee extract 25, 35. The low aromatic aqueous coffee extract is contacted with a selectively permeable membrane 60 to provide a low aromatic aqueous coffee extract having a lower acrylamide content. The high and low aromatic coffee extracts are then combined to provide a liquid coffee concentrate with a reduced acrylamide content. Preferably the process includes subjecting roast and ground coffee to an aroma recovery process 20. More preferably the aroma recovery process involves contacting the roast and ground coffee with steam and obtaining the high aromatic aqueous coffee extract from the steam. Preferably treating the low aromatic coffee extract with the selectively permeable membrane also simultaneously concentrates the coffee extract. The selectively permeable membrane may be selective for acrylamide. The selectively permeable membrane may be selective for organic acids.

Un proceso para preparar un concentrado de café líquido con contenido de acrilamida reducido mediante el tratamiento con una membrana selectivamente permeable.

Un proceso para producir un concentrado de café líquido que tiene un contenido de acrilamida reducido. El proceso implica poner en contacto un extracto de café acuoso de bajo nivel aromático con una membrana selectivamente permeable para reducir el contenido de acrilamida del extracto, antes de combinar el extracto tratado con un extracto de café acuoso de alto nivel aromático. En particular, el proceso comprende las etapas de: a) proporcionar un extracto de café acuoso de bajo nivel aromático que tiene un primer contenido de acrilamida; b) proporcionar un extracto de café acuoso de alto nivel aromático; c) poner en contacto el extracto de café acuoso de bajo nivel aromático con una membrana selectivamente permeable para proporcionar un extracto de café acuoso de bajo nivel aromático que tiene un segundo contenido de acrilamida; y d) combinar el extracto de café acuoso de bajo nivel aromático que tiene un segundo contenido de acrilamida y el extracto de café acuoso de alto nivel aromático para proporcionar un concentrado de café líquido, en donde el segundo contenido de acrilamida es menor que el primer contenido de acrilamida.

A process to prepare a liquid coffee concentrate with reduced acrylamide content by treatment with a selectively permeable membrane

A process for producing a liquid coffee concentrate that has a reduced acrylamide content. The process involves contacting a low aromatic aqueous coffee extract with a selectively-permeable membrane to reduce the acrylamide content of the extract, prior to combining the treated extract with a high aromatic aqueous coffee extract. In particular, the process comprises the steps of: a) providing a low aromatic aqueous coffee extract having a first acrylamide content; b) providing a high aromatic aqueous coffee extract; c) contacting the low aromatic aqueous coffee extract with a selectively- permeable membrane to provide a low aromatic aqueous coffee extract having a second acrylamide content; and d) combining the low aromatic aqueous coffee extract having a second acrylamide content and the high aromatic aqueous coffee extract to provide a liquid coffee concentrate, wherein the second acrylamide content is lower than the first acrylamide content.

A process to prepare a liquid coffee concentrate with reduced acrylamide content by treatment with a selectively permeable membrane

A process for producing a liquid coffee concentrate that has a reduced acrylamide content. The process involves contacting a low aromatic aqueous coffee extract with a selectively-permeable membrane to reduce the acrylamide content of the extract, prior to combining the treated extract with a high aromatic aqueous coffee extract. In particular, the process comprises the steps of: a) providing a low aromatic aqueous coffee extract having a first acrylamide content; b) providing a high aromatic aqueous coffee extract; c) contacting the low aromatic aqueous coffee extract with a selectively- permeable membrane to provide a low aromatic aqueous coffee extract having a second acrylamide content; and d) combining the low aromatic aqueous coffee extract having a second acrylamide content and the high aromatic aqueous coffee extract to provide a liquid coffee concentrate, wherein the second acrylamide content is lower than the first acrylamide content.

A process to prepare a liquid coffee concentrate with reduced acrylamide content by treatment with a selectively permeable membrane

A process for producing a liquid coffee concentrate that has a reduced acrylamide content. The process involves contacting a low aromatic aqueous coffee extract with a selectively-permeable membrane to reduce the acrylamide content of the extract, prior to combining the treated extract with a high aromatic aqueous coffee extract. In particular, the process comprises the steps of: a) providing a low aromatic aqueous coffee extract having a first acrylamide content; b) providing a high aromatic aqueous coffee extract; c) contacting the low aromatic aqueous coffee extract with a selectively- permeable membrane to provide a low aromatic aqueous coffee extract having a second acrylamide content; and d) combining the low aromatic aqueous coffee extract having a second acrylamide content and the high aromatic aqueous coffee extract to provide a liquid coffee concentrate, wherein the second acrylamide content is lower than the first acrylamide content.

A method for the manufacture of a foaming coffee powder

A method for the manufacture of a foaming coffee powder and coffee powder resulting therefrom

The present invention relates to a method for the manufacture of a freeze-dried coffee powder, the method comprising: (a) providing a coffee extract having from 40wt% to 55wt% solids; (b) high-shear mixing the coffee extract in a rotor/stator aerator with added gas to form a foamed coffee extract, the gas being added in an amount of from 1NL/kg to 5NL/kg of coffee extract, wherein the rotor/stator aerator is maintained at a pressure of less than 2 bar and is configured to subject the coffee extract to a shear of from 7,500 to 20,000 s

A method for the manufacture of a foaming coffee powder and coffee powder resulting therefrom

The present invention relates to a method for the manufacture of a freeze-dried coffee powder, the method comprising: (a) providing a coffee extract having from 40wt% to 55wt% solids; (b) high-shear mixing the coffee extract in a rotor/stator aerator with added gas to form a foamed coffee extract, the gas being added in an amount of from 1NL/kg to 5NL/kg of coffee extract, wherein the rotor/stator aerator is maintained at a pressure of less than 2 bar and is configured to subject the coffee extract to a shear of from 7,500 to 20,000 s -1 in a single pass having a residency time of at least 1 second, (c) cooling the foamed coffee extract to below -40°C without shear, or with low shear, to form a frozen coffee extract, (d) grinding the frozen coffee extract to a powder; and (e) drying the powder, wherein the step (c) of cooling the foamed coffee extract to below -40°C comprises: (i) cooling the foamed coffee extract to a first temperature; (ii) cooling the foamed coffee extract from the first temperature to a second temperature lower than the first temperature; and (iii) cooling the foamed coffee extract from the second temperature to below -40°C, wherein the first temperature is 1°C above a freezing point of the foamed coffee extract and wherein the second temperature is 3°C below the freezing point, wherein step (ii) has a duration of from 30 minutes to 5 hours, preferably 1 to 4 hours, and wherein the foamed coffee extract obtained in step (b) is maintained at a pressure of less than 2 bar until the frozen coffee extract is formed in step (c).

Coffee extraction process and coffee product

The present invention provides an instant coffee composition for forming a coffee beverage, wherein the composition comprises soluble coffee solids and insoluble coffee solids, the insoluble coffee solids comprising coffee oils and an insoluble coffee sediment fraction which is the non-oil portion of the insoluble coffee solids, wherein the composition when analysed by wet laser diffraction at a 1.5wt% concentration has a monomodal particle size distribution, and wherein the composition comprises at least 0.8wt% coffee oils by dry weight.

Coffee extraction process and coffee product

The present invention provides an instant coffee composition for forming a coffee beverage, wherein the composition comprises soluble coffee solids and insoluble coffee solids, the insoluble coffee solids comprising coffee oils and an insoluble coffee sediment fraction which is the non-oil portion of the insoluble coffee solids, wherein the composition when analysed by wet laser diffraction at a 1.5wt% concentration has a monomodal particle size distribution, and wherein the composition comprises at least 0.8wt% coffee oils by dry weight.

Spray-dried coffee product and production method

SPRAY-DRIED COFFEE PRODUCT AND PRODUCTION METHOD The present invention relates to a method of producing a coffee powder, the method comprising: a) providing an aqueous coffee extract comprising from 30 to 55wt% soluble coffee solids and from 1 to 1Owt% oil, wherein the aqueous coffee extract consists of water and coffee-derived components; b) subjecting the aqueous coffee extract to a two stage homogenisation process, wherein the first stage is conducted at 200 to 1000 Bar and the second stage is conducted at 10 to 100 Bar, to provide a homogenised coffee extract; c) spray-drying the homogenised coffee extract. 20773770_1 (GHMatters) P120654.AU

A process to prepare a liquid coffee concentrate with reduced acrylamide content by treatment with a selectively permeable membrane

A process for producing a liquid coffee concentrate that has a reduced acrylamide content. The process involves contacting a low aromatic aqueous coffee extract with a selectively-permeable membrane to reduce the acrylamide content of the extract, prior to combining the treated extract with a high aromatic aqueous coffee extract. In particular, the process comprises the steps of: a) providing a low aromatic aqueous coffee extract having a first acrylamide content; b) providing a high aromatic aqueous coffee extract; c) contacting the low aromatic aqueous coffee extract with a selectively- permeable membrane to provide a low aromatic aqueous coffee extract having a second acrylamide content; and d) combining the low aromatic aqueous coffee extract having a second acrylamide content and the high aromatic aqueous coffee extract to provide a liquid coffee concentrate, wherein the second acrylamide content is lower than the first acrylamide content.

A method for the manufacture of a foaming coffee powder and coffee powder resulting therefrom

The present invention relates to a method for the manufacture of a freeze-dried coffee powder, the method comprising: (a) providing a coffee extract having from 40wt% to 55wt% solids; (b) high-shear mixing the coffee extract in a rotor/stator aerator with added gas to form a foamed coffee extract, the gas being added in an amount of from 1NL/kg to 5NL/kg of coffee extract, wherein the rotor/stator aerator is maintained at a pressure of less than 2 bar and is configured to subject the coffee extract to a shear of from 7,500 to 20,000 s-1 in a single pass having a residency time of at least 1 second, (c) cooling the foamed coffee extract to below -40°C without shear, or with low shear, to form a frozen coffee extract, (d) grinding the frozen coffee extract to a powder; and (e) drying the powder, wherein the step (c) of cooling the foamed coffee extract to below -40°C comprises: (i) cooling the foamed coffee extract to a first temperature; (ii) cooling the foamed coffee extract from the first temperature to a second temperature lower than the first temperature; and (iii) cooling the foamed coffee extract from the second temperature to below -40°C, wherein the first temperature is 1°C above a freezing point of the foamed coffee extract and wherein the second temperature is 3°C below the freezing point, wherein step (ii) has a duration of from 30 minutes to 5 hours, preferably 1 to 4 hours, and wherein the foamed coffee extract obtained in step (b) is maintained at a pressure of less than 2 bar until the frozen coffee extract is formed in step (c).

Coffee extraction process and coffee product

Spray-dried coffee product and production method

The present invention relates to a method of producing a coffee powder, the method comprising: a) providing an aqueous coffee extract comprising from 30 to 55wt% soluble coffee solids and from 1 to 10wt% oil, wherein the aqueous coffee extract consists of water and coffee-derived components; b) subjecting the aqueous coffee extract to a two stage homogenisation process, wherein the first stage is conducted at 200 to 1000 Bar and the second stage is conducted at 10 to 100 Bar, to provide a homogenised coffee extract; c) spray-drying the homogenised coffee extract.

Improvements in containers

The invention relates to improvements in containers, and in particular to improvements in containers for preparing and dispensing foamable beverage and food products. A filled package for the preparation of a foamed beverage or food product from a liquid primary ingredient and air comprises at least one wall defining a chamber containing the primary ingredient, an outlet for dispensing the prepared product and air inlet means for selectively enabling the ingress of air into the chamber. The package is resiliently deformable between an initial compressed position in which air is substantially evacuated from the package and an expanded position, such that when the ingress of air is enabled the package recovers from the compressed position to its normal position sucking air into the chamber thereby mixing with the primary ingredient.

A method for the manufacture of a foaming coffee powder

A method for manufacturing a foaming coffee powder 180 comprising: providing an aqueous coffee extract 105 having 40-60wt% solids, preferably 48-51wt% solids; foaming the coffee extract to produce a foamed coffee extract having an average gas bubble size of less than 40 microns, preferably < 20 microns; holding the foamed coffee extract at a temperature of 1 to 15ºC above a freezing point of the foamed coffee for from 30 minutes to 4 hours, optionally with low shear agitation, and drying 175 the foamed coffee extract. Preferably, the holding step is inside a crystalliser 141 with an agitation speed of approximately 10 rpm. Preferably, the foaming step is performed by pressurising the coffee extract and adding gas, or high shear mixing the coffee extract in a rotor/stator aerator with added gas. A method for manufacturing a foaming coffee powder under specified shear and pressure conditions in a rotor/stator aerator with added gas is also claimed. That method includes cooling the foamed coffee extract to below -40°C with low or no shear, to form a frozen coffee extract, which is ground to a powder; and dried.

A method for the manufacture of a foaming coffee powder and coffee powder resulting therefrom

The present invention relates to a method for the manufacture of a freeze-dried coffee powder, the method comprising: (a) providing a coffee extract having from 40 wt % to 55 wt % solids: (b) high-shear mixing the coffee extract in a rotor/stator aerator with added gas to form a foamed coffee extract, the gas being added in an amount of from 1 NL/kg to 5 NL/kg of coffee extract, wherein the rotor/stator aerator is maintained at a pressure of less than 2 bar and is configured to subject the coffee extract to a shear of from 7,500 to 20,000 s−1 in a single pass having a residency time of at least 1 second, (c) cooling the foamed coffee extract to below −40° C. without shear, or with low shear, to form a frozen coffee extract, (d) grinding the frozen coffee extract to a powder; and (c) drying the powder, wherein the step (c) of cooling the foamed coffee extract to below −40° C.comprises: (i) cooling the foamed coffee extract to a first temperature; (ii) cooling the foamed coffee extract from the first temperature to a second temperature lower than the first temperature; and (iii) cooling the foamed coffee extract from the second temperature to below −40° C., wherein the first temperature is 1° C. above a freezing point of the foamed coffee extract and wherein the second temperature is 3° C. below the freezing point, wherein step (ii) has a duration of from 30 minutes to 5 hours, preferably 1 to 4 hours, and wherein the foamed coffee extract obtained in step (b) is maintained at a pressure of less than 2 bar until the frozen coffee extract is formed in step (c).

Mejoras en los envases

Un método de preparación de una bebida espumosa o un producto alimenticio a partir de un envase lleno (10) de un ingrediente principal (17) líquido y aire; comprendiendo dicho envase (10) al menos una pared (11) que define una cámara (12) para recibir el ingrediente principal (17), una salida (13) para dispensar el producto preparado y medios (15) de entrada de aire para permitir la entrada, de forma selectiva, de aire en la cámara (12), en el que el envase (10) es deformable elásticamente entre una posición de compresión inicial, en la que el aire es evacuado sustancialmente del envase (10), y una posición expandida, de manera que cuando se activa la entrada de aire, el envase (10) se recupera de la posición comprimida a su posición normal aspirando aire dentro de la cámara (12), mezclándose así con el ingrediente principal; caracterizado por que el método comprende las etapas de abrir los medios (15) de entrada de aire para permitir la entrada de aire en la cámara (12), de tal manera que el envase (10) se expande y se aspira aire dentro de la cámara (12), en la que el aire se mezcla con el ingrediente principal (17) y efectúa la generación de espuma de este, abrir la salida (13) y exprimir el envase (10) para dispensar el producto preparado por la salida (13).

Improvements in containers

The invention relates to improvements in containers, and in particular to improvements in containers for preparing and dispensing foamable beverage and food products. A filled package for the preparation of a foamed beverage or food product from a liquid primary ingredient and air comprises at least one wall defining a chamber containing the primary ingredient, an outlet for dispensing the prepared product and air inlet means for selectively enabling the ingress of air into the chamber. The package is resiliently deformable between an initial compressed position in which air is substantially evacuated from the package and an expanded position, such that when the ingress of air is enabled the package recovers from the compressed position to its normal position sucking air into the chamber thereby mixing with the primary ingredient.

Kaffeekstraktionsproces og kaffeprodukt

Un metodo para la fabricacion de un polvo de cafe espumoso y polvo de cafe resultante de este.

La presente invención se relaciona con un método para la fabricación de un café en polvo liofilizado, el método comprende: (a) proporcionar un extracto de café que tiene de 40 % en peso a 55 % en peso de sólidos; (b) mezclar extracto de café a alto cizallamiento en un aireador rotor/estator con gas añadido para formar un extracto de café espumado, el gas se añade en una cantidad de 1 NL/kg a 5 NL/kg de extracto de café, en donde el aireador rotor/estator se mantiene a una presión menor de 2 bar y se configura para someter el extracto de café a un cizallamiento de 75,00 a 20,000 s-1 en una sola pasada que tiene un tiempo de permanencia de al menos 1 segundo, (c) enfriar el extracto de café espumado hasta por debajo de -40 °C sin cizallamiento, o con cizallamiento bajo, para formar un extracto de café congelado, (d) triturar el extracto de café congelado a un polvo; y (e) secar el polvo, en donde la etapa (c) de enfriar el extracto de café espumado a por debajo de -40 °C comprende: (i) enfriar el extracto de café espumado a una primera temperatura; (ii) enfriar el extracto de café espumado de la primera temperatura a una segunda temperatura menor que la primera temperatura; y (iii) enfriar el extracto de café espumado de la segunda temperatura a menos de -40 °C, en donde la primera temperatura es 1 °C por encima de un punto de congelación del extracto de café espumado y en donde la segunda temperatura es 3 °C por debajo del punto de congelación, en donde la etapa (ii) tiene una duración de 30 minutos a 5 horas, preferentemente 1 a 4 horas, y en donde el extracto de café espumado obtenido en la etapa (b) se mantiene a una presión menor que 2 bar hasta que el extracto de café congelado se forma en la etapa (c).

Sposób ekstrakcji kawy i produkt kawowy