AROMATIZED SOLUBLE COFFEE

摘要

The lyophilised soluble coffee has 3-30 microlitres/gm of pore space having a pore radius of =150 degrees A. It is prepd. from an q. extract by instant freezing of sprayed droplets of 200 u size by contact with a cryogenic liquid maintained at =-100 degrees C. The microporous solid is used to absorb 0.1-2% of roast and ground coffee flavours. The flavoured solid in turn is mixed at 0.1-5% with a soluble coffee prod. in a container which can be opened and shut enabling release of roast ground flavour to the top of the container. The absorbed flavour avoids the current use of coffee oil as flavouring which gives rise to a number of problems in prodn. and use.