Coffee aromatization

A - Human Necessities – 23 – F

Patent

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99/81

A23F 5/46 (2006.01) A23F 5/48 (2006.01)

Patent

CA 1233691

Abstract Coffee aromatization A process for aromatizing instant coffee by transferring volatile aromatics from a roast and ground coffee to the instant coffee comprises heating roast and ground coffee to a temperature of about 30° to 95°C and allowing volatile aromatics released during heating to come into contact with the instant coffee which is maintained at a temperature of about 0° to 35°C. The aromatized instant coffee has impro- ved in-jar aroma.

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