METHOD OF PREPARING COFFEE AROMATIZING COMPOSITIONS
摘要
A coffee aroma such as a coffee aroma frost is contacted with a volatile organic carrier liquid at a processing temperature at which the carrier is in the liquid state and at which any moisture present is in the form of ice, to effect fixation of the aroma into the carrier liquid. The carrier liquid has a freezing point below the processing temperature, a boiling point above the processing temperature, a vapor pressure of at least 0.01 mm Hg at 25 DEG C and atmospheric pressure, and a water solubility of not more than 10 % by weight.
申请公布号
WO02058481(A1)
申请公布日期
2002.08.01
申请号
WO2002US01063
申请日期
2002.01.16
申请人
KRAFT FOODS HOLDINGS, INC.;ZELLER, BARY, L.;CERIALI, STEFANO;WRAGG, ANTHONY;GAONKAR, ANILKUMAR, G.
发明人
ZELLER, BARY, L.;CERIALI, STEFANO;WRAGG, ANTHONY;GAONKAR, ANILKUMAR, G.