Abstract: Processes for controlling strength of an extracted beverage including providing a pseudo packed bed of an extractable beverage material and contacting at least one liquid extraction stream with the pseudo packed bed of beverage material at a selected depth to obtain at least one zone of minimum extraction and at least one zone of maximum extraction. As the depth at which the liquid extraction stream is introduced into the packed bed increases, the zone of minimum extraction increases and the zone of maximum extraction decreases.

Abstract: Processes for isolating bitter compounds for use in food and beverage products entailing contacting a bitter compound composition with an adsorbent to adsorb bitter compounds from the bitter compound composition, desorbing the bitter compounds from the adsorbent to obtain a bitter compound isolate, and adding the bitter compound isolate to a food or beverage product to enhance the flavor thereof.

Abstract: Processes for isolating bitter quinides for use in food and beverage products entailing contacting a bitter quinide solution with an adsorbent to adsorb bitter quinides from the bitter quinide solution, desorbing the bitter quinides from the adsorbent to obtain a bitter quinide isolate, and adding the bitter quinide isolate to a food or beverage product to enhance the flavor thereof. A bitter quinide isolate made up of at least one of 3-O-caffeoyl-?-quinide, 4-O-caffeoyl-?-quinide, 5-O-caffeoyl-epi-?-quinide, 5-O-caffeoyl-muco-?-quinide, 3-O-feruloyl-?-quinide, 4-O-feruloyl-?-quinide, 3,4-O-dicaffeoyl-?-quinide, 4-O-caffeoyl-muco-?-quinide, 3,5-O-dicaffeoyl-epi-?-quinide, 4,5-O-dicaffeoyl-muco-?-quinide, 5-O-feruloyl-muco-?-quinide, 4-O-feruloyl-muco-?-quinide, 5-O-feruloyl-epi-?-quinide, quinide esterified with one or more of caffeic acid, ferulic acid, p-courmaric acid, 2,4-dimethoxycinnamic acid and mixtures thereof.

Abstract: Articles of manufacture and methods for absorbing gasses released by roaster coffee packed in hermetically sealed containers.

Abstract: A soluble coffee product having an improved flavor and aroma, the coffee product comprising a soluble particulate coffee and a non-aromatized coffee oil, the coffee oil having a droplet size of from about 0.1 ?m to about 25 ?m.

Abstract: A composition for preserving solid food products comprising a moisture-sensitive isothiocyanate compound and a hygroscopic carrier, wherein the composition is substantially free of sorbic acid, benzoic acid, and salts thereof. Also disclosed is a solid food product containing the aforementioned preservative composition and a method for preserving solid food products including the steps of adding a moisture-sensitive isothiocyanate to the solid food product and storing the resulting product at a reduced temperature.