A shelf stable liquid composition for sweetening, flavoring, and lightening coffee, comprises a sweetener system, a dairy-based lightener system, flavor, water, shortening, and a second emulsifier component. The ingredients are cooked to form a liquid composition that is shelf stable for at least three months at room temperature.

In some examples, a method of manufacturing a coffee flavoring or coffee substitute, include providing a predetermined amount of blackseeds, providing a predetermined amount of asafoetida, and roasting the predetermined amount of blackseeds and the predetermined amount of asafoetida.

Pharmaceutical preparations are proposed, comprising bitter-masking acting substances for reducing and/or inhibiting gastric acid secretion induced by food constituents.

A flavour composition comprising a compound according to the formula (1) or edible salts thereof, ##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.

The present invention is in the field of the flavouring of foods. In particular, the present invention is directed to a process for the encapsulation of flavours and/or aromas. The particles are then later incorporated into the end preparation (the food), such as, for example, instant coffee. The focus is in particular firstly to obtain particles with high aroma loading in order to ensure a long-lasting aroma protection during storage, and secondly to control the particle properties in such a way that an optimum miscibility of the particles with foods is made possible. Decisive aspects in this connection are primarily shape, size and particle density. These aspects together are intended to bring about an improved taste experience for the end consumer when consuming the particles.

Provided are new alkenyl carbonothioates of formula (I), their manufacture and their use as flavours and fragrances. Also provided are flavour and fragrance compositions and edible products, in particular coffee products, comprising the new alkenyl carbonothioates. ##STR00001##

The present invention relates to a coffee additive with sweet taste and flavor prepared by preparing a black garlic caramel using a black garlic extract and then adding and stirring milk and heating the mixture at 85° C. to 90° C. for 5 to 10 minutes and has an excellent effect of providing a novel food material by reducing the bitter taste of commercial Espresso and imparting physiological functions of SAC and the like to existing coffee products such as Americano.

Provided are new alkenyl carbonothioates of formula (I), their manufacture and their use as flavours and fragrances. Also provided are flavour and fragrance compositions and edible products, in particular coffee products, comprising the new alkenyl carbonothioates.

##STR00001##

The present invention discloses a beverage displaying a printed design image upon a foamed portion of the beverage. The invention further discloses a device and method for same. In the invention, an automated printer is used, comprising a movable printing head, loaded with an edible liquid ink, to print a design of interest upon the beverage foam. In some embodiments, the beverage is coffee and the liquid ink is a second coffee essence. The invention additionally discloses business methods comprising printing an advertisement upon a foamed portion of a beverage, or selling a beverage displaying a printed image upon a foamed portion of the beverage.

Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions.