METHOD FOR STABILIZING OF COMPONENT PROVIDING COFFEE AROMA AND FREE FROM STABILIZER

摘要

FIELD: stabilization of component providing coffee aroma to food product or beverage. ^ SUBSTANCE: method involves joining component imparting coffee aroma with stabilizing agent in an amount effective for reducing or preventing losses or reducing aroma or organoleptical properties of said component; forming stabilized component for imparting of coffee aroma; removing stabilizing agent from stabilized component providing coffee aroma by removing of stabilizing agent from stabilized coffee aroma before packaging for storage or before adding of stabilized coffee aroma to food product or beverage. Resulted stabilized component providing coffee aroma is essentially free from stabilizing agent and may be added into food product or beverage. Initial aroma and organoleptical properties of stabilized component are retained during at least two-month storage of food product or beverage. ^ EFFECT: increased efficiency in stabilizing of component imparting coffee aroma to food product or beverage, reduced losses of aroma or organoleptical properties. ^ 39 cl, 2 tbl, 9 ex