An aerated creamer contains: a lipid selected from the group consisting of coconut oil, hydrogenated vegetable oil, hydrogenated palm oil, and a combination of saturated fat and liquid fat; a first emulsifier selected from the group consisting of diacetyl tartaric acid ester of mono-diglycerides (DATEM), mono-glycerides, di-glycerides, lecithin, and mixtures thereof; a second emulsifier selected from the group consisting of polyoxyethylene-20 sorbitan monooleate (Polysorbate 80), lactic acid esters of mono- and diglycerides (LACTEM), and mixtures thereof; and a stabilizer blend comprising cellulose and kappa-carrageenan. The aerated creamer has an overrun of 105-135%. A method of making a foamy beverage includes adding the aerated creamer to an iced or hot coffee. A packaged product includes a container; and the aerated creamer, sealed in the container. A method of making a foamy beverage includes opening the container of the packaged product; and adding the aerated creamer from the opened container to an iced or hot coffee.

The invention relates to a method for preparing of a so-called basic composition, preferably food, the method comprising: Providing a fat and a roasted coffee grind; Mixing the fat and the grind to obtain the basic preparation, the method being characterized in that the mixture has a particle size comprised between about 5 ?m and about 25 ?m; the mixing is carried out at a temperature above about 28? C. and below about 85? C.

The invention also concerns a method for preparing a so-called final composition from said basic composition.

The invention finally concerns a composition, preferably food, obtained according to any of the methods according to the invention.

The invention relates to a method for preparing of a so-called basic composition, preferably food, the method comprising: Providing a fat and a roasted coffee grind; Mixing the fat and the grind to obtain the basic preparation, the method being characterized in that the mixture has a particle size comprised between about 5 ?m and about 25 ?m; the mixing is carried out at a temperature above about 28? C. and below about 85? C.

The invention also concerns a method for preparing a so-called final composition from said basic composition.

The invention finally concerns a composition, preferably food, obtained according to any of the methods according to the invention.

The present invention relates to a liquid coffee beverage comprising liquid coffee infused with nitrogen thus producing a refreshing cold foamy and creamy beverage.

The present invention relates to a liquid coffee beverage comprising liquid coffee infused with nitrogen thus producing a refreshing cold foamy and creamy beverage.

A process for enhancing polyphenolics content of beverages brewed from polyphenolic containing, processed beverage substrate by pre-soaking substrate (coffee beans, for example) before roasting and then quenching the substrate after processing with the liquid in which the substrate was first pre-soaked. Beverages produced from the treated substrate exhibit substantially increased polyphenolics content, when compared to conventionally processed beverage substrate of the same nature and processing.

A process for enhancing polyphenolics content of beverages brewed from polyphenolic containing, processed beverage substrate by pre-soaking substrate (coffee beans, for example) before roasting and then quenching the substrate after processing with the liquid in which the substrate was first pre-soaked. Beverages produced from the treated substrate exhibit substantially increased polyphenolics content, when compared to conventionally processed beverage substrate of the same nature and processing.

The present invention has as its objects to provide beverages that contain hydroxytyrosol but are comfortable to drink, and to provide a method for reducing the hydroxytyrosol-derived harshness and off-flavor of a hydroxytyrosol-containing beverage. A beverage comprising 0.5 to 50 mg/100 mL of hydroxytyrosol, and further comprising ethanol and/or propylene glycol. A beverage comprising 0.5 to 50 mg/100 mL of hydroxytyrosol, and further comprising caffeine. A beverage comprising 0.5 to 50 mg/100 mL of hydroxytyrosol, and further comprising glucose and maltose at a (weight) ratio of [glucose]/[maltose] of 0.001 to 1.

A method for preserving the aroma of coffee in chocolate products, comprising the steps of roasting and grounding the coffee beans, blending cocoa butter with the coffee beans and milling the coffee beans under inert atmosphere using a mill mesh between 16 and 30 microns resulting in a powdered product, homogenizing the resulting suspension of cocoa butter with the powdered product. Then lowering of the temperature of the resulting composite mass to a temperature between 28 and 29 degrees Celsius and holding it for a period of time not less than 5 minutes and no more than 10 minutes, molding the composite mass to predetermined shapes, and then lowering temperature, resulting in a solid product.

A method for preserving the aroma of coffee in chocolate products, comprising the steps of roasting and grounding the coffee beans, blending cocoa butter with the coffee beans and milling the coffee beans under inert atmosphere using a mill mesh between 16 and 30 microns resulting in a powdered product, homogenizing the resulting suspension of cocoa butter with the powdered product. Then lowering of the temperature of the resulting composite mass to a temperature between 28 and 29 degrees Celsius and holding it for a period of time not less than 5 minutes and no more than 10 minutes, molding the composite mass to predetermined shapes, and then lowering temperature, resulting in a solid product.