UN PROCEDIMIENTO MEJORADO PARA PREPARAR CAFE SOLUBLE.

摘要

This invention is designed to prevent the loss of desirable flavor and aroma volatiles during processing of an aqueous coffee extract obtained from roasted and ground coffee. The overall process of preparing soluble coffee by spray drying a concentrated aqueous extract is improved by the entrainment and solubilization of highly volatile coffee flavor and aroma compounds in the extract prior to spray drying.