Abstract: The insert container (1) for freeze-drying plants comprises a plurality of vertical ribs (4) subdividing the insert container (1) into parallel compartments (7). Vapor-pervious tubes (5) extend transversely of and traverse the ribs (4) preferably at about one-third of their height. The tubes (5) communicate with the ambient atmosphere through one or more vapor discharge channels (6) extending parallel to the ribs (4). The water vapor can also be discharged through channels (12) formed between the side walls (3) of adjacent insert containers (1).

Abstract: A process for preparing a liquid aroma containing concentrated coffee aromatic compounds from a grinder gas frost is described. A higher yield of coffee aromatics is enabled, and these aromatics are of a higher quality. Further, the liquid aroma produced is essentially carbon dioxide free. The liquid aroma may be used to aromatize coffee powders, glycerides or other food substrates. Coffee powders aromatized with the liquid aroma are described as having a "buttery" "roasted and ground" coffee aroma.

Abstract: A finely powdered unencapsulated food grade acid is incorporated into a pudding mix containing a starch and a highly-dutched cocoa. The finely powdered acid is added at such a level as to improve the texture and mouthfeel of a cooked pudding product by reducing the pH to less than 6.7 and preferably to between 6.3 to 6.6. The use of a finely-powdered, food-grade acid (less than 10% by weight retained on a #120 U.S. Screen and preferably less than 3% on a #120 U.S. Screen) has been found by the invention to eliminate dark spotting upon hydration and pudding formation, and to have good storage stability attributes.

Abstract: Green coffee may be decaffeinated by extracting caffeine from either green coffee or an aqueous extract of green coffee by means of n-butyl acetate. Improved selectivity for caffeine is evidenced by n-butyl acetate, thereby improving the organoleptic quality of the decaffeinated coffee by selectively removing caffeine without extracting a significant amount of non-caffeine solids.

Abstract: An improved method for aromatizing soluble coffee is described which results in a higher fixation of grinder gas aromas on a glyceride substrate and an improved quality jar aroma. The method involves liquid-liquid contact of the water phase, normally drained from equilibrated grinder gas and discarded, with a glyceride to recover valuable coffee aromatics in the glyceride. Further, reflux of liquid carbon dioxide is used to recover yet more valuable coffee aromatics in the glyceride. A 25 to 70% increase in aromatic yield is realized with an improvement to the aromatic quality of the aromatized glyceride and thereby the aromatized soluble coffee.

Abstract: A process for preparing a liquid aroma containing concentrated coffee aromatic compounds from a grinder gas frost is described. A higher yield of coffee aromatics is enabled, and these aromatics are of a higher quality. The liquid aroma may be used to aromatize coffee powders, glycerides or other food substrates. Coffee powders aromatized with the liquid aroma are described as having a "buttery" "roasted and ground" coffee aroma.

Abstract: An improved method for aromatizing soluble coffee is described, whereby a grinder gas frost is concentrated in valuable coffee aromatics by a "rapid vent" from a peak pressure of between about 750 psi and 950 psi to a pressure of between about 300 psi and 375 psi, prior to contacting the grinder gas frost with a glyceride. The aromatized soluble coffee is "buttery," "groundsy" and "less sulfery" in character.

Abstract: The present invention relates to a method of separately recovering caffeine and non-caffeine solids adsorbed on activated carbon. Activated carbon containing the adsorbed solids is contacted with an aqueous basic solution to elute the non-caffeine coffee solids. The two components are separated. The activated carbon is subsequently contacted with a concentrated aqueous acidic solution to elute the relatively pure caffeine. The two components are separated. The non-caffeine solids in the basic solution may be re-adsorbed onto the activated carbon. Essentially pure caffeine may be refined from the aqueous acidic solution.

Abstract: The process disclosed herein decaffeinates an aqueous caffeine feed solution by contacting it with a multi-phase extractant which comprises a continuous phase of a liquid, water-immiscible, caffeine-specific solvent and discontinuous aqueous phase dispersed therein. The caffeine is selectively extracted from the aqueous feed solution, leaving the solubles necessary for a good testing beverage due to the high combined selectivity of the extractant phases. Very low solvent-to-extract ratios are possible because the multi-phase extractant has a much improved partition coefficient as compared to the water-immiscible solvent.

Abstract: A method of simultaneously hydrolyzing spent coffee grounds and extracting the coffee oil therefrom is disclosed. Spent coffee grounds are slurried in water and the pH is adjusted by the addition of an acid to the slurry. A water-immiscible oil solvent is combined with and dispersed as fine droplets in the slurry. The dispersion is then passed through a reactor, preferably a plug flow reactor, so as to hydrolyze the spent coffee grounds and extract the coffee oil into the oil solvent droplets. The then coffee oil-containing oil solvent is separated from the aqueous hydrolysate and the spent grounds are also separated from the hydrolysate. The coffee oil is optionally recovered from the oil solvent and the aqueous hydrolysate is optionally neutralized and combined with a soluble coffee extract.

Abstract: A method of steaming, roasting and blending Robusta coffee beans is disclosed. The green Robusta beans are first contacted with steam under pressure in a vessel. The vessel is continuously vented at a pressure of between 1 psig and 5 psig. Next, the steamed Robusta beans may be either dried and subsequently roasted or roasted directly. Roasting in a bubbling bed or with steam under pressure is preferred so that heavy, roasted burnt notes are developed. The roasted Robusta coffee may then be blended with at least one type of roasted Arabica coffee.

Abstract: Cacao bean shells are treated to develop a color. The resulting colored material is then extracted to produce a tasteless and odorless colorant.

Abstract: The recovery of caffeine from activated carbon is accomplished according to the present invention by employing an aqueous acetic acid solution, preferably having a concentration of between about 50 and 80%, by weight, and which is capable of competing for the active sites on the carbon occupied by the caffeine to displace at least a portion of the caffeine which is then dissolved in the solvent. After the desired period of contact, preferably at a temperature above 100.degree. C., the caffeine is separated from the solution.

Abstract: An improved roast and ground coffee extract decaffeination method which involves partitioning non-caffeine solids from caffeine and returning the non-caffeine solids to a decaffeinated coffee product for improved flavor and economics. Liquid-liquid extraction is used to partition the non-caffeine solids into an aqueous phase from a caffeine-solvent phase. Caffeine is recovered from the caffeine-solvent phase as a valuable byproduct.