| 摘要 |
Roasted and ground coffee having a moisture content of less than 5% is micromilled in an edible oil, such as coffee oil, to a particle size of under 20 microns to provide an oily dispersion. The dispersion can be used as an aromatizer for foodstuffs at a level of 0.002 to 4.5%, particularly soluble coffee and roasted and ground coffee. the dispersion is stable, has excellent dispersion qualities, added body, smoothness and a rounded taste, aroma, and flavor comparable to freshly brewed coffee. wad/sPEc/8405.sPs
|
