A method for manufacturing a capsule with a coating, for preparing a beverage by introducing water. The method comprises the steps of: (i) providing a compact of a beverage powder or a mixture of beverage powders, the compact having a surface that is coated or uncoated; (ii) contacting at least a portion of the surface, preferably the entire surface, of the compact with at least one polysaccharide, at least one crosslinking agent, and at least one polyol to form a layer; (iii) drying of the layer.

The layer formed in ii) and iii) is adjusted with a degree of swelling between 20% and 900%, preferably 60% to 850% and most preferably between 100% and 800%; and/or the capsule is expanded on contact with water by 0.3% to 6%, preferably 0.5% to 5.5% and most preferably 1.0% to 4.0%.

One problem addressed by the present invention is to provide an emulsion composition that maintains its quality even when stored frozen. The problem is solved by a protein that satisfies one of the following conditions (A) to (C) and is partially in the state of particles when made into an aqueous dispersion: (A): having at least one peak in a region of a molecular weight of 66,000 or more in terms of polyethylene glycol in a gel filtration chromatography elution curve; (B): having a weight-average molecular weight of more than 27,000 in terms of polyethylene glycol as measured by gel filtration chromatography; and (C): having a number-average molecular weight of more than 3,500 in terms of polyethylene glycol as measured by gel filtration chromatography.

One problem addressed by the present invention is to provide an emulsion composition that maintains its quality even when stored frozen. The problem is solved by a protein that satisfies one of the following conditions (A) to (C) and is partially in the state of particles when made into an aqueous dispersion: (A): having at least one peak in a region of a molecular weight of 66,000 or more in terms of polyethylene glycol in a gel filtration chromatography elution curve; (B): having a weight-average molecular weight of more than 27,000 in terms of polyethylene glycol as measured by gel filtration chromatography; and (C): having a number-average molecular weight of more than 3,500 in terms of polyethylene glycol as measured by gel filtration chromatography.

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.

The present invention provides to a method of preparing a flavored coffee using reduced amount of flavorant, and a coffee composition used for preparing such flavored coffee. An amount of colorant is used to replace up to 20.1% by weight of the flavorant present in a flavored coffee beverage. The flavor perception of the coffee beverage containing reduced amount of flavorant is equivalent to that of the original coffee beverage containing regular amount of flavorant.

The present invention provides to a method of preparing a flavored coffee using reduced amount of flavorant, and a coffee composition used for preparing such flavored coffee. An amount of colorant is used to replace up to 20.1% by weight of the flavorant present in a flavored coffee beverage. The flavor perception of the coffee beverage containing reduced amount of flavorant is equivalent to that of the original coffee beverage containing regular amount of flavorant.

Provided are methods for producing particle compositions for replicating the texture of dairy milk or of derivates thereof, comprising contacting a plant-based base material comprising protein(s) and carbohydrate(s) with a -glucanase and/or a deamidase, under conditions sufficient to provide particles having a particle size distribution (PSD) in the range of 0.1 m to 10 m, or any subrange thereof, including e.g., 0.1 m to 5 m). Also provided are non-dairy food or beverage compositions (e.g., plant-based: milk, half-and-half, cream, heavy cream, fermented product (e.g., yogurt, kefir, etc.), milk powder, whey, cheese, etc.). produced using the methods and the provided particle compositions, and hybrid dairy/non-dairy food or beverage compositions comprising one or more of the provided plant-based particle compositions.

Provided are methods for producing particle compositions for replicating the texture of dairy milk or of derivates thereof, comprising contacting a plant-based base material comprising protein(s) and carbohydrate(s) with a -glucanase and/or a deamidase, under conditions sufficient to provide particles having a particle size distribution (PSD) in the range of 0.1 m to 10 m, or any subrange thereof, including e.g., 0.1 m to 5 m). Also provided are non-dairy food or beverage compositions (e.g., plant-based: milk, half-and-half, cream, heavy cream, fermented product (e.g., yogurt, kefir, etc.), milk powder, whey, cheese, etc.). produced using the methods and the provided particle compositions, and hybrid dairy/non-dairy food or beverage compositions comprising one or more of the provided plant-based particle compositions.

The present invention provides to a method of preparing a flavored coffee using reduced amount of flavorant, and a coffee composition used for preparing such flavored coffee. An amount of colorant is used to replace up to 20.1% by weight of the flavorant present in a flavored coffee beverage. The flavor perception of the coffee beverage containing reduced amount of flavorant is equivalent to that of the original coffee beverage containing regular amount of flavorant.

The present invention provides to a method of preparing a flavored coffee using reduced amount of flavorant, and a coffee composition used for preparing such flavored coffee. An amount of colorant is used to replace up to 20.1% by weight of the flavorant present in a flavored coffee beverage. The flavor perception of the coffee beverage containing reduced amount of flavorant is equivalent to that of the original coffee beverage containing regular amount of flavorant.