摘要 |
The present invention provides a method for preparing a composition for preparing a beverage having improved aroma release characteristics and compositions for use therein. A method is provided for preparing a composition for preparing a beverage having enhanced aroma release and reduced residual flavor comprising providing a first component comprising an aroma source comprising a fat-soluble, volatile flavor ingredient, wherein the first component is substantially free of fat; providing a second component comprising a fat-containing ingredient; and configuring and arranging the first and second components to inhibit the dissolution of the fat-soluble, volatile flavor ingredient in the fat-containing ingredient when the beverage is prepared and to thereby promote the release of the fat-soluble, volatile flavor ingredient into a headspace above the beverage when the beverage is prepared to provide enhanced aroma release with reduced residual flavor in the beverage due to the fat-soluble, volatile flavor ingredient. |
申请人 |
KRAFT FOODS HOLDINGS, INC.;ZELLER, BARY, LYN;LUDWIG, CATHY, JEAN;PREININGER, MARTIN;OXFORD, PHILIP, JAMES;REHN, NADINE;MASSEY, AYBE, TULAY;WINDSOR, NICOLE, LEE;GAONKAR, ANILKUMAR, GANAPATI |
发明人 |
ZELLER, BARY, LYN;LUDWIG, CATHY, JEAN;PREININGER, MARTIN;OXFORD, PHILIP, JAMES;REHN, NADINE;MASSEY, AYBE, TULAY;WINDSOR, NICOLE, LEE;GAONKAR, ANILKUMAR, GANAPATI |