Abstract: The invention relates to an aromatized, soluble creamer powder. The creamer particles are formed of a matrix of one or more proteins, fats, and carbohydrates, and an aroma system. The aroma system is formed of aqueous coffee aroma components and soluble coffee solids in preferred ratios to help stabilize the unstable aqueous coffee aroma components. The creamer powder may be used, e.g., in soluble coffee beverage powders.

Abstract: A process for the recovery of aroma components from coffee grounds. Coffee grounds are placed in a mixer. The coffee grounds are wet, heated, and exposed to decreased pressure to provide aroma containing gas containing aroma components. From 40% to 95% of the aroma components in the coffee grounds are collected from the aroma containing gas. The aroma components may be added to concentrated coffee extract prior to the drying of the extract. The coffee powder produced has much increased and improved aroma and flavor.

Abstract: A process for the recovery of aroma components from coffee grounds. Coffee grounds are placed in a mixer. The coffee grounds are wet, heated, and exposed to decreased pressure to provide aroma containing gas containing aroma components. From 40% to 95% of the aroma components in the coffee grounds are collected from the aroma containing gas. The aroma components may be added to concentrated coffee extract prior to the drying of the extract. The coffee powder produced has much increased and improved aroma and flavour.

Abstract: A process for the recovery of aroma components from coffee grounds. Coffee grounds are placed in a mixer. The coffee grounds are wet heated, and exposed to decreased pressure to provide aroma containing gas containing aroma components. From 40% to 95% of the aroma components in the coffee grounds are collected from the aroma containing gas. The aroma components may be added to concentrated coffee extract prior to the drying of the extracts. The coffee powder produced has much increased and improved aroma and flavor.

Abstract: The invention relates to an aromatized, soluble creamer powder. The creamer particles are formed of a matrix of one or more proteins, fats, and carbohydrates, and an aroma system. The aroma system is formed of aqueous coffee aroma components and soluble coffee solids in preferred ratios to help stabilize the unstable aqueous coffee aroma components. The creamer powder may be used, e.g., in soluble coffee beverage powders.

Abstract: A soluble coffee beverage powder which, upon the addition of water, is capable of forming a coffee beverage having a foamed upper surface. The soluble beverage powder is made up of a soluble whitener powder containing gas and a soluble coffee powder of delayed water solubility. Upon addition of water, the soluble whitener powder dissolves first and hence it is possible to obtain whiter, stable foams.

Abstract: A process for encapsulating an aroma or flavour for a beverage. An oil-in-water emulsion is formed from a hydrolyzed vegetable oil, an aqueous medium, and a water-soluble, carbohydrate-based, film forming agent. A sufficient amount of the film forming agent is added so that the aqueous phase of the emulsion contains at least 50% by weight of the film forming agent. The oil-in-water emulsion is sprayed onto a soluble beverage powder whereupon the aqueous layer of each droplet rapidly desiccates to form the capsules; the moisture content of soluble beverage powder after spraying being less than 5% by weight. In use, the soluble beverage powder is dissolved in hot water to release the aroma or flavour.