VERFAHREN ZUR VERBESSERUNG VON SEKUNDÄREN KAFFEEEXTRAKTEN BEI DER HERSTELLUNG VON LÖSLICHEM KAFFEE.

摘要

In a process for deacidifying and improving the flavor of socalled secondary extracts obtained in the production of instant coffees, the secondary extracts are pumped over alkaline molecular sieves and are therewith completely or partially liberated from acids and flavor-impeding organic compounds.