A process for producing powdered cocoa shells as a food ingredient, as replacer for cocoa powder, to impart coloration in food products, and as fat bloom inhibitor in cocoa-based products.

A coffee beverage having, regardless of a liquid temperature of the beverage, reduced bitterness and little aftertaste is provided.

The content of guaiacol and the content of furfuryl methyl sulfide in the beverage are adjusted to specific ranges.

The present invention relates to a process for producing capsules comprising a composition comprising coffee oil. The invention also relates to capsules obtainable by such process. In addition the invention relates to compositions, food ingredients and food products comprising such capsules.

Disclosed herein are small molecule compounds that can be used to increase the overall quality of a coffee beverage. The flavor enhancing compounds can be combined with coffee at any stage of its processing to increase the cup score of a coffee beverage. In some embodiments, the flavor enhancing compounds include one or more caffeic ester compounds, for instance caffeic acid esterified with a cyclitol or related compound.

Disclosed herein are small molecule compounds that can be used to increase the overall quality of a coffee beverage. The flavor enhancing compounds can be combined with coffee at any stage of its processing to increase the cup score of a coffee beverage. In some embodiments, the flavor enhancing compounds include one or more caffeic ester compounds, for instance caffeic acid esterified with a cyclitol or related compound.

A novel yeast extract having from 25 to 55 wt % 5-ribonucleotides, including 5 to 20 wt % adenosine 5-monophosphate (5-AMP) and 5 to 20 wt % guanosine 5-monophosphate (5-GMP) in a 5-AMP/5-GMP ratio ranging from 0.85 to 1.25, the weight percentages being expressed in relation to the dry weight of the yeast extract. Also a process of using such an extract for the masking of bitter and sour tastes and of undesirable sweetener, protein and metallic notes in a product.

A novel yeast extract having from 25 to 55 wt % 5-ribonucleotides, including 5 to 20 wt % adenosine 5-monophosphate (5-AMP) and 5 to 20 wt % guanosine 5-monophosphate (5-GMP) in a 5-AMP/5-GMP ratio ranging from 0.85 to 1.25, the weight percentages being expressed in relation to the dry weight of the yeast extract. Also a process of using such an extract for the masking of bitter and sour tastes and of undesirable sweetener, protein and metallic notes in a product.

Cold-brewed compositions and methods for preparing them are disclosed that comprise the general steps of: (a) adding together ingredients comprising unheated aqueous liquid, a variety of brewing ingredients, and emulsion stabilizers comprising polysaccharides to obtain various aqueous mixtures; (b) grinding brewing ingredients amidst the obtained aqueous mixtures for a period of 30 seconds to three minutes to obtain various dispersions of finely ground brewing particles; and (c) removing brewing particles large enough to be detected by the tongue or mouth to obtain a variety of novel cold-brewed compositions that possess stabilized emulsions.

Cold-brewed compositions and methods for preparing them are disclosed that comprise the general steps of: (a) adding together ingredients comprising unheated aqueous liquid, a variety of brewing ingredients, and emulsion stabilizers comprising polysaccharides to obtain various aqueous mixtures; (b) grinding brewing ingredients amidst the obtained aqueous mixtures for a period of 30 seconds to three minutes to obtain various dispersions of finely ground brewing particles; and (c) removing brewing particles large enough to be detected by the tongue or mouth to obtain a variety of novel cold-brewed compositions that possess stabilized emulsions.

A process for producing powdered cocoa shells as a food ingredient, as replacer for cocoa powder, to impart coloration in food products, and as fat bloom inhibitor in cocoa-based products.