The present disclosure relates to methods and/or techniques for the production of cold-brew coffee extracts, which enable continuous and rapid extraction and simultaneously improved yield of aromatic constituents and nutritionally beneficial components (e.g., polyphenols, antioxidants, and/or sugars) when compared to known cold-brew techniques. The method enables continuous processing within a shortened time frame, while producing extracts with improved flavour yield, intensity and body. In addition, cold-brew coffee extracts and instant powders prepared by said methods are described.

The present disclosure relates to methods and/or techniques for the production of cold-brew coffee extracts, which enable continuous and rapid extraction and simultaneously improved yield of aromatic constituents and nutritionally beneficial components (e.g., polyphenols, antioxidants, and/or sugars) when compared to known cold-brew techniques. The method enables continuous processing within a shortened time frame, while producing extracts with improved flavour yield, intensity and body. In addition, cold-brew coffee extracts and instant powders prepared by said methods are described.

The present invention relates to a method of producing a freeze dried soluble coffee powder which produces foam when dissolved in water. The method involves partly melting the surface of a granulated frozen coffee extract and mixing it with a porous spray dried coffee powder whereby the porous spray dried powder particles stick to the surface of the granulated frozen coffee extract particles, and freeze drying the particles.

The present invention relates to a method of producing a freeze dried soluble coffee powder which produces foam when dissolved in water. The method involves partly melting the surface of a granulated frozen coffee extract and mixing it with a porous spray dried coffee powder whereby the porous spray dried powder particles stick to the surface of the granulated frozen coffee extract particles, and freeze drying the particles.

The present invention relates to a dried coffee powder obtainable by a process comprising membrane filtration of a low temperature extract of roasted and ground coffee beans to reduce the concentration of low molecular weight components and drying the filtered coffee extract.

The present invention relates to a dried coffee powder obtainable by a process comprising membrane filtration of a low temperature extract of roasted and ground coffee beans to reduce the concentration of low molecular weight components and drying the filtered coffee extract.

A method for concentrating or dehydrating liquid food products is provided. The method comprises using an electrospraying technique on a liquid food product, the electrospraying technique including the application of an electrical potential, comprised in a range between 20 kV and 50 kV, on the liquid food product using an injection needle, obtaining a concentrated or dehydrated product as a result, the distance between said injection needle and a collector used for collecting the concentrated or dehydrated product being between 10 cm and 50 cm. The invention also relates to the use of an electrospraying technique to concentrate or dehydrate a liquid food product.

A method for concentrating or dehydrating liquid food products is provided. The method comprises using an electrospraying technique on a liquid food product, the electrospraying technique including the application of an electrical potential, comprised in a range between 20 kV and 50 kV, on the liquid food product using an injection needle, obtaining a concentrated or dehydrated product as a result, the distance between said injection needle and a collector used for collecting the concentrated or dehydrated product being between 10 cm and 50 cm. The invention also relates to the use of an electrospraying technique to concentrate or dehydrate a liquid food product.

The disclosure relates to methods of making coffee extracts via extracting under a controlled pressure (e.g., a pressure equal to or greater than a saturation vapor pressure) and washing the extract at a low temperature (e.g., less than about 50 F.) to produce liquid coffee extract having a variety of different flavors and colors. The liquid coffee extract can then be further processed to obtain a dried coffee extract or instant coffee. This abstract is intended as a scanning tool for purposes of searching in the particular art and is not intended to be limiting of the present disclosure.

The disclosure relates to methods of making coffee extracts via extracting under a controlled pressure (e.g., a pressure equal to or greater than a saturation vapor pressure) and washing the extract at a low temperature (e.g., less than about 50 F.) to produce liquid coffee extract having a variety of different flavors and colors. The liquid coffee extract can then be further processed to obtain a dried coffee extract or instant coffee. This abstract is intended as a scanning tool for purposes of searching in the particular art and is not intended to be limiting of the present disclosure.