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    Coffee aroma emulsion formulations
    2.
    发明授权
    Coffee aroma emulsion formulations 失效
    咖啡香型乳液配方

    公开(公告)号：US5576044A

    公开(公告)日：1996-11-19

    申请号：US382326

    申请日：1995-02-01

    申请人： Oliver Chmiel ,  Helmut Traitler ,  Heribert Watzke ,  Scott A. Westfall

    发明人： Oliver Chmiel ,  Helmut Traitler ,  Heribert Watzke ,  Scott A. Westfall

    IPC分类号： A23F5/48 ,  A23F5/46

    CPC分类号： A23F5/48

    摘要： An emulsion preconcentrate which contains hydrolyzed coffee oil and a coffee aroma. The emulsion preconcentrate is mixed with soluble coffee powder to provide a soluble coffee product. Upon dissolution of the soluble coffee product in hot water, the emulsion preconcentrate spontaneously forms an oil-in-water emulsion including droplets in the microemulsion tange; the dispersed oil phase containing the aroma. This provides a burst of aroma.

    摘要翻译： 含有水解咖啡油和咖啡香气的乳液预浓缩物。 将乳液预浓缩物与可溶咖啡粉末混合以提供可溶性咖啡产品。 当可溶性咖啡产物溶解在热水中时，乳液预浓缩物自发形成包含微乳液混合物中的液滴的水包油乳液; 分散的油相含有香气。 这提供了一阵香气。

    Encapsulation of volatile aroma compounds
    3.
    发明授权
    Encapsulation of volatile aroma compounds 失效
    挥发性芳香化合物的包封

    公开(公告)号：US5399368A

    公开(公告)日：1995-03-21

    申请号：US300777

    申请日：1994-09-06

    申请人： Robert E. Garwood ,  Zenon I. Mandralis ,  Scott A. Westfall

    发明人： Robert E. Garwood ,  Zenon I. Mandralis ,  Scott A. Westfall

    IPC分类号： A23F5/46 ,  A23F5/48 ,  A23L27/00 ,  A23L1/221

    CPC分类号： A23F5/486 ,  A23L27/72

    摘要： A method of encapsulating volatile aroma compounds in which an inert gas, such as carbon dioxide, is dissolved in an aromatized edible liquid, and the aromatized, gasified liquid is co-extruded with a molten carbohydrate material having a glass transition temperature of between 20.degree. C. and 80.degree. C. to provide a continuous stream having an outer shell of the carbohydrate material surrounding an inner core of the aromatized, gasified liquid. The continuous stream is extruded into a pressure chamber having a pressure higher than the internal pressure of the inert gas in the aromatized liquid core, and is maintained under such pressure until the carbohydrate shell has cooled to below the glass transition temperature to provide capsules having a shell of hardened amorphous carbohydrate glass surrounding an inner core of gasified, aromatized liquid. When the capsules, which are incorporated in an instant consumer product, are contacted with hot water, the inert gas in the capsule core rapidly expands and ruptures the capsule wall, releasing aromatized liquid across the surface of the water. In accordance with a preferred embodiment, coffee aroma capsules are prepared from 100% coffee derived material, in which coffee aroma frost is dissolved in coffee oil and gasified, and the aromatized, gasified coffee oil is encapsulated in an outer shell of hardened amorphous coffee glass.

    摘要翻译： 将挥发性芳香化合物包封的方法，其中将惰性气体（例如二氧化碳）溶解在芳香化的可食用液体中，并且芳构化的气化液体与玻璃化转变温度为20℃的熔融碳水化合物材料共挤出 C.和80℃，以提供连续的料流，其具有围绕芳构化气化液体的内核的碳水化合物材料的外壳。 将连续流挤出到压力室中，该压力室的压力高于芳构化液体芯中的惰性气体的内部压力，并保持在这样的压力下，直到碳水化合物壳已经冷却到低于玻璃化转变温度以提供具有 硬化无定形碳水化合物玻璃的外壳围绕着气化的芳香化液体的内核。 当并入即时消费品中的胶囊与热水接触时，胶囊核心中的惰性气体迅速膨胀并破裂胶囊壁，释放出芳构化液体穿过水面。 根据优选实施方案，咖啡香料胶囊由100％咖啡衍生的材料制备，其中咖啡香味霜溶解在咖啡油中并气化，并且芳构化的气化咖啡油被包封在硬化的无定形咖啡玻璃的外壳中 。