The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to soluble coffee and methods of making soluble coffee with improvements in such qualities as taste and aroma.

Disclosed is a composition with a sustainable anti-fatigue function and which helps the body to restore the level of high-energy phosphate materials and increases energy, wherein the active ingredients thereof are ribose and caffeine. The composition comprises components with the following weight parts: 1-99.9 parts ribose and 0.1-99 parts coffee or 1-99.99 parts ribose and 0.01-99 parts caffeine.

The present invention relates to a kit configured for delivering a multi-layered beverage; wherein the kit comprises a coffee component for producing a dark layer, wherein the coffee component has a total solid content of less than 10% w/w, and a creamer component for producing a white layer, wherein the creamer component has a total solid content of at least % w/w, wherein the creamer comprises a protein, a fat and a carbohydrate, and wherein the fat content in the creamer is at most 10% w/w of the creamer composition.

The present invention relates to a kit configured for delivering a multi-layered beverage; wherein the kit comprises a coffee component for producing a dark layer, wherein the coffee component has a total solid content of less than 10% w/w, and a creamer component for producing a white layer, wherein the creamer component has a total solid content of at least % w/w, wherein the creamer comprises a protein, a fat and a carbohydrate, and wherein the fat content in the creamer is at most 10% w/w of the creamer composition.

Use of 7-[4,5-dihydroxy-6-(hydroxymethyl)-3-(3,4,5-trihydroxy-6-methyloxan-2-yl) oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chromen-4-one (rhoifolin) as a taste modifying ingredient in order to reduce bitterness and/or increase sweetness of a foodstuff or beverage.

Use of 7-[4,5-dihydroxy-6-(hydroxymethyl)-3-(3,4,5-trihydroxy-6-methyloxan-2-yl) oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chromen-4-one (rhoifolin) as a taste modifying ingredient in order to reduce bitterness and/or increase sweetness of a foodstuff or beverage.

A method of making a coffee flavor soluble granule, including the combining of spray-dried coffee flavor with Maillard process flavor and caramel sugar to form a fine powder, suspending this powder in a fluidized bed and spraying it with a aqueous saccharide binder solution. The product provides both the flavor and appearance of coffee, at considerably lower cost, and it can be used in any application in which coffee flavor is desired.

A method of making a coffee flavor soluble granule, including the combining of spray-dried coffee flavor with Maillard process flavor and caramel sugar to form a fine powder, suspending this powder in a fluidized bed and spraying it with a aqueous saccharide binder solution. The product provides both the flavor and appearance of coffee, at considerably lower cost, and it can be used in any application in which coffee flavor is desired.

An aerated beverage composition is described herein. The aerated beverage composition comprises coffee having a weight percentage in a range of 0.1-20% with respect to the aerated beverage composition, at least one structurant having a weight percentage in a range of 10-40% with respect to the aerated beverage composition, at least one sweetener having a weight percentage in a range of 21-60% with respect to the aerated beverage composition, at least one solvent. The viscosity of the aerated beverage composition is in a range of 10,0000-3,40,000 cps. The aerated beverage composition, when reconstituted with water, provides a creamy, frothy, and stable ready-to-drink beverage. The present disclosure also provides a simple and convenient process for preparing the aerated beverage composition.

Described herein is a peptide with an amino acid sequence comprising a Leu-Leu moiety. Also described is a composition having a mixture of such peptides, and foods and beverages containing such compositions including, for example, roast and ground coffee, coffee brew, coffee creamer, and tea. The addition of one or more of these peptide(s) to coffee brews made from instant coffee, liquid coffee concentrate, or decaf coffee demonstrates that these peptides improve the taste profile of such coffee brews.