A method for producing a cellulose composite containing cellulose and a polysaccharide, wherein a median size of colloidal cellulose composites contained in the cellulose composite as measured by a dynamic light scattering method is 0.85 m or more, the method including treating a mixture containing cellulose, a polysaccharide and an aqueous medium together in a wet process, wherein a solid content is controlled to be 35 mass % or more, and temperature is set at 80 C. or less.

Systems for controlled heating and/or agitation for liquid food or beverage product creation are disclosed. A dispenser for producing a food or beverage liquid product from a frozen contents in a receptacle includes a chamber configured to hold a receptacle containing the contents and a dilution liquid inlet configured to supply a dilution liquid to the interior of the receptacle. The dispenser also includes a perforator configured to perforate the receptacle and form a product outlet from the receptacle for the liquid product and an agitator configured to impart motion to the receptacle and/or the contents in the receptacle that increases a flow path from the liquid inlet to the product outlet taken by at least a portion of dilution liquid, when supplied, relative to a flow path from the liquid inlet to the product outlet taken by the portion of dilution liquid without the imparted motion.

The present invention provides a method of obtaining an instant coffee product, the method comprising: performing a first aqueous extraction by contacting roast and ground coffee beans with a soft water at a temperature of up to 140 C. to obtain a first coffee extract and partially spent coffee beans; and performing a second aqueous extraction by contacting the partially spent coffee beans with a hard water at a temperature of from 175 to 205 C. to obtain a second coffee extract and spent coffee beans; combining the first and second coffee extracts to form a combined extract; and concentrating and optionally drying the combined extract to form the coffee product.

A powder flavour composition comprising a compound according to the formula (I) or edible salts thereof, and at least one flavour co-ingredient ##STR00001##
wherein R.sub.1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R.sub.1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and NR.sub.2R.sub.3, in which R.sub.3 is H or together with R.sub.2 and the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular a proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid.

Methods for producing brewed beverages include brewing the beverage, degassing the beverage prior to storing the beverage in a sealed container, and freezing the beverage. A frozen brewed beverage is configured to be reheated prior to consumption and does not require reconstituting. A brewed beverage is in a sealed container, has a dissolved oxygen content less than about 2 ppm, is configured to be reheated prior to consumption, and does not require reconstituting.

The present invention relates to a coffee drink composition comprising allulose, oligosaccharide and coffee extract, and a method of preparation thereof, and it provides a coffee drink composition having a high sugar content and a low calorie and can give more excellent sensory properties to coffee drinks such as Americano.

Aspects described herein relate to improved beverage compositions with lipophilic active agents and related methods. More particularly, aspects described herein relate to stable ready-to-drink beverage compositions comprising lipophilic active agents, methods of making such compositions, and methods of use.

The present invention relates to a food grade powder comprising a dried hydrogel co-gel comprising a first biopolymer capable of forming a thermoreversible elastic gel upon cooling to 25 C. or above and a second biopolymer capable of forming a glassy matrix upon drying. The food grade powder may provide controlled release of aroma, the aroma being encapsulated in the hydrogel co-gel. Further aspects of the invention are a food product comprising the food grade powder, a method of making a food grade powder providing controlled release of an aroma and the use of a hydrogel co-gel to control the release of an aroma.

A brewed beverage product is provided that, in some embodiments, may comprise an oxygen permeable container containing a frozen deoxygenated brewed beverage, the frozen deoxygenated brewed beverage including a coffee or tea based beverage or concentrate having been its dissolved oxygen content reduced to less than 2.0 parts per million (ppm) in order to reduce oxidation of coffee or tea-based flavor compounds in the degassed coffee or tea based beverage or concentrate. The frozen deoxygenated brewed beverage may further have an exterior surface formed from a frozen deoxygenated liquid so as to be substantially void-free in order to limit the ingress of oxygen into the frozen deoxygenated brewed beverage.

This disclosure provides novel compositions comprising a pectin, a first xanthan gum, and optionally a second xanthan gum. These compositions are useful for improving mouthfeel properties of non-nutritive sweeteners, such as steviol glycosides and blends thereof, in food and beverages containing the same.