Abstract: Process for producing coffee compositions that are derived from medium-and high-yield extracts while also having improved taste and aroma. Coffee compositions produced from such processes are also disclosed.

Abstract: The present invention relates to a foaming aid and the processes of preparing the same from a coffee extract. The present invention further relates to the use of the foaming aid in the preparation of a beverage including a coffee product such as a as a soluble coffee product. In particular the present invention relates a coffee product, such as a soluble coffee product, that generates stable espresso-type foam or crema upon reconstitution.

Abstract: The present invention relates to a A process for providing a fraction enriched in polyphenols from a starting material, the process comprises the steps of: (i) solubilizing the starting material in an aqueous solvent; (ii) adjusting pH to below pH 3 (preferably about pH 1); (iii) contacting the starting material with a chromatographic resin; (iv) desorbing the polyphenols from the chromatographic resin to provide an eluate comprising the polyphenols; (v) adjusting pH of the eluate to above pH 3.5 (preferably pH 4); and (vi) separating the eluate from the eluted polyphenols to obtain the fraction enriched in polyphenols. The invention furthermore related to products comprising such polyphenols enriched fractions.

Abstract: The present invention relates to a process of making a foaming aid comprising the steps of: (i) providing a composition comprising at least two 4-vinylcatechol monomers, (ii) inducing polymerization of the 4-vinylcatechol monomers of step (i) to obtain a composition comprising polyfunctional phenols.

Abstract: The present invention relates to a foaming aid and the processes of preparing the same from a coffee extract. The present invention further relates to the use of the foaming aid in the preparation of a beverage including a coffee product such as a as a soluble coffee product. In particular the present invention relates a coffee product, such as a soluble coffee product, that generates stable espresso-type foam or crema upon reconstitution.

Abstract: The present invention relates to improvements of foaming properties achieved by using unroasted coffee solids. Specifically the invention relates to dried soluble powders with improved foaming properties upon dissolution. The products have a foaming particle porosity of at least 20%.

Abstract: The present invention relates to a method of producing an extract of green coffee wherein green coffee beans are subjected to a heat treatment and extracted without being roasted.

Abstract: The present invention relates to improvements of foaming properties achieved by using unroasted coffee solids. Specifically the invention relates to dried soluble powders with improved foaming properties upon dissolution. The products have a foaming particle porosity of at least 20%.

Abstract: The present invention relates to a method of producing an extract of green coffee wherein green coffee beans are subjected to a heat treatment and extracted without being roasted.

Abstract: A coffee product comprises (i) a first portion consisting of unroasted coffee, in an amount of from 1 to 90% by weight based on the total weight of the ground coffee composition, and (ii) a second portion consisting of ground coffee which has been roasted to a higher degree of roast than said first portion, in an amount of from 99 to 10% by weight based on the total weight of the ground coffee composition in a weight ratio of (i) to (ii) is from 10:90 to 80:20 wherein the coffee product comprises at least 4 g of chlorogenic acids per 100 g of product.