Abstract: A foaming composition is provided comprising a particulate ingredient having a plurality of internal voids containing entrapped supercritical fluid having a critical temperature of at least about 10° C. Additionally, a method is provided for preparing such a foaming composition. A supercritical fluid having a critical temperature of at least about 10° C. is contacted with a particulate ingredient having a glass transition temperature above ambient temperature at a temperature above the glass transition temperature of the particulate ingredient, wherein the particulate ingredient comprises a plurality of internal voids. The particulate ingredient is held at the temperature above the glass transition temperature of the particulate ingredient for a period of time effective to allow transfer of the supercritical fluid into the plurality of internal voids of the particulate ingredient.

Abstract: An instant coffee powder has dried soluble coffee in the form of particles or granules having internal voids filled with entrapped pressurized gas. Advantageously, when the coffee powder is dissolved in a beverage, the instant coffee powder produces a foam on the top surface of the beverage.

Abstract: The invention relates to a coffee beverage composition being devoid of significant contents of oil and insoluble particulates, comprising (a) at least 15% based on the total weight of coffee solids of total mannose, wherein the free mannose content is less than 50% by weight of the total mannose content, and (b) less than 1,000 ppm on a total coffee solids basis of 5-hydroxymethyl furfural, and to a process for producing a soluble coffee extract, comprising the steps: (i) combining roast and ground coffee with water, (ii) adding hydrolase enzymes, (iii) wet-milling to a mean particle size of about 10 to about 250 ?m, (iv) treating the reaction mixture by exposing it to a temperature in the range of about 20° C. to about 90° C., preferably about 50° C. to about 60° C., and (v) circulating the reaction mixture through a cross-flow semi-permeable membrane separation device where the soluble coffee extract is obtained as permeate.

Abstract: An instant coffee powder comprises dried soluble coffee in the form of particles or granules having internal voids filled with entrapped pressurized gas. Advantageously, when the coffee powder is dissolved in a beverage, the instant coffee powder produces a foam on the top surface of the beverage.

Abstract: A process for preparing an instant beverage is provided which includes heating a dried soluble coffee under sufficient pressure thereby forcing gas into internal voids of the dried coffee. The heated dried soluble coffee is cooled and depressurized to produce a dried soluble coffee having internal voids filled with pressurized gas. An instant dry beverage comprising soluble coffee having internal voids filled with pressurized gas is also provided, and this product is advantageous in that it produces a beverage with foam on its surface when reconstituted.

Abstract: The invention relates to aromatization particles having a water-soluble coffee matrix and an aromatizing composition having volatile characteristic coffee aroma constituents wherein said particles are essentially fat-free and contain essentially no coffee oil, its derivatives or vegetable oil and wherein said water-soluble coffee matrix contains a physically entrapped separate phase of said volatile characteristic coffee aroma constituents, a process for producing same and food products containing same.

Abstract: The invention relates to a coffee beverage composition being devoid of significant contents of oil and insoluble particulates, comprising (a) at least 15% based on the total weight of coffee solids of total mannose, wherein the free mannose content is less than 50% by weight of the total mannose content, and (b) less than 1,000 ppm on a total coffee solids basis of 5-hydroxymethyl furfural, and to a process for producing a soluble coffee extract, comprising the steps: (i) combining roast and ground coffee with water, (ii) adding hydrolase enzymes, (iii) wet-milling to a mean particle size of about 10 to about 250 ?m, (iv) treating the reaction mixture by exposing it to a temperature in the range of about 20° C. to about 90° C., preferably about 50° C. to about 60° C., and (v) circulating the reaction mixture through a cross-flow semi-permeable membrane separation device where the soluble coffee extract is obtained as permeate.

Abstract: A foaming composition is provided comprising a particulate ingredient having a plurality of internal voids containing entrapped supercritical fluid having a critical temperature of at least about 10° C. Additionally, a method is provided for preparing such a foaming composition. A supercritical fluid having a critical temperature of at least about 10° C. is contacted with a particulate ingredient having a glass transition temperature above ambient temperature at a temperature above the glass transition temperature of the particulate ingredient, wherein the particulate ingredient comprises a plurality of internal voids. The particulate ingredient is held at the temperature above the glass transition temperature of the particulate ingredient for a period of time effective to allow transfer of the supercritical fluid into the plurality of internal voids of the particulate ingredient.

Abstract: A process for preparing an instant beverage is provided which includes heating a dried soluble coffee under sufficient pressure thereby forcing gas into internal voids of the dried coffee. The heated dried soluble coffee is cooled and depressurized to produce a dried soluble coffee having internal voids filled with pressurized gas. An instant dry beverage comprising soluble coffee having internal voids filled with pressurized gas is also provided, and this product is advantageous in that it produces a beverage with foam on its surface when reconstituted.

Abstract: The invention relates to aromatization particles comprising a water-soluble coffee matrix and an aromatizing composition comprising volatile characteristic coffee aroma constituents wherein said particles are essentially fat-free and contain essentially no coffee oil, its derivatives or vegetable oil and wherein said water-soluble coffee matrix contains a physically entrapped separate phase comprised of said volatile characteristic coffee aroma constituents, a process for producing same and food products containing same.

Abstract: A method of preparing coffee aromatizing compositions. A coffee aroma such as a coffee aroma frost is contacted with a volatile organic carrier liquid at a processing temperature at which the carrier is in the liquid state and at which any moisture present is in the form of ice, to effect fixation of the aroma into the carrier liquid. The carrier liquid has a freezing point below the processing temperature, a boiling point above the processing temperature, a vapor pressure of at least 0.01 mm Hg at 25° C. and atmospheric pressure, and a water solubility of not more than 10% by weight.

Abstract: A particulate food preparation aroma composition and dehydrated food or beverage composition including the particulate preparation aroma composition. The particulate composition includes a food aromatizing composition which comprises a volatile characterizing food aroma constituent other than a natural essential oil and a volatile organic carrier which is in the liquid state at 25° C. and atmospheric pressure and has a vapor pressure of at least 0.01 mm Hg at 25° C., a boiling point in the range of 25 to 250° C., a density of less than 1.0 g/cc at 25° C., and water solubility of not more than about 10% at 25° C.

Abstract: A coffee aroma composition and a particulate coffee beverage preparation aroma composition. The aroma composition includes a coffee aroma constituent and a volatile organic carrier constituent. The carrier is in the liquid state at 25° C., and has a vapor pressure of at least 0.01 mm Hg at 25° C., a boiling point in the range of 25 to 250° C., a density of less than 1.0 g/cc, and water solubility of not more than about 10% by weight at 25° C.

Abstract: A method of preparing coffee aromatizing compositions. A coffee aroma such as a coffee aroma frost is contacted with a volatile organic carrier liquid at a processing temperature at which the carrier is in the liquid state and at which any moisture present is in the form of ice, to effect fixation of the aroma into the carrier liquid. The carrier liquid has a freezing point below the processing temperature, a boiling point above the processing temperature, a vapor pressure of at least 0.01 mm Hg at 25° C. and atmospheric pressure, and a water solubility of not more than 10% by weight.

Abstract: A particulate food preparation aroma composition and dehydrated food or beverage composition including the particulate preparation aroma composition. The particulate composition includes a food aromatizing composition which comprises a volatile characterizing food aroma constituent other than a natural essential oil and a volatile organic carrier which is in the liquid state at 25° C. and atmospheric pressure and has a vapor pressure of at least 0.01 mm Hg at 25° C., a boiling point in the range of 25 to 250° C., a density of less than 1.0 g/cc at 25° C., and water solubility of not more than about 10% at 25° C.

Abstract: A coffee aroma composition and a particulate coffee beverage preparation aroma composition. The aroma composition includes a coffee aroma constituent and a volatile organic carrier constituent. The carrier is in the liquid state at 25° C., and has a vapor pressure of at least 0.01 mm Hg at 25° C., a boiling point in the range of 25 to 250° C., a density of less than 1.0 g/cc, and water solubility of not more than about 10% by weight at 25° C.