Provided are modified coffee and/or coffee-substitute composition, and the methods of making same, comprising cross-Maillardized substrate carrier materials or non-cross-Maillardized carrier material, having cross-Maillardized reaction products providing for improved coffee and/or coffee or more organoleptically accurate coffee substitute compositions than presently exist.

Provided are modified coffee and/or coffee-substitute composition, and the methods of making same, comprising cross-Maillardized substrate carrier materials or non-cross-Maillardized carrier material, having cross-Maillardized reaction products providing for improved coffee and/or coffee or more organoleptically accurate coffee substitute compositions than presently exist.

An aerated beverage composition is described herein. The aerated beverage composition comprises coffee having a weight percentage in a range of 0.1-20% with respect to the aerated beverage composition, at least one structurant having a weight percentage in a range of 10-40% with respect to the aerated beverage composition, at least one sweetener having a weight percentage in a range of 21-60% with respect to the aerated beverage composition, at least one solvent. The viscosity of the aerated beverage composition is in a range of 10,0000-3,40,000 cps. The aerated beverage composition, when reconstituted with water, provides a creamy, frothy, and stable ready-to-drink beverage. The present disclosure also provides a simple and convenient process for preparing the aerated beverage composition.

An aerated beverage composition is described herein. The aerated beverage composition comprises coffee having a weight percentage in a range of 0.1-20% with respect to the aerated beverage composition, at least one structurant having a weight percentage in a range of 10-40% with respect to the aerated beverage composition, at least one sweetener having a weight percentage in a range of 21-60% with respect to the aerated beverage composition, at least one solvent. The viscosity of the aerated beverage composition is in a range of 10,0000-3,40,000 cps. The aerated beverage composition, when reconstituted with water, provides a creamy, frothy, and stable ready-to-drink beverage. The present disclosure also provides a simple and convenient process for preparing the aerated beverage composition.

Materials and methods for producing coffee replicas from individual components are provided herein.

Materials and methods for producing coffee replicas from individual components are provided herein.

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.

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.

Disclosed is a method of manufacturing a substrate that can be used to make a coffee substitute beverage. Initially, a starch-containing and protein-containing substrate is exposed to a plurality of enzymes including at least glycosidase and protease enzymes. The substrate undergoes an aging process while exposed to the plurality of enzymes. The substrate is subsequently subjected to temperatures to initiate a Maillard reaction. The coffee substitute beverage made from the prepared substrate provides benefits over conventional coffee alternatives.

Disclosed is a method of manufacturing a substrate that can be used to make a coffee substitute beverage. Initially, a starch-containing and protein-containing substrate is exposed to a plurality of enzymes including at least glycosidase and protease enzymes. The substrate undergoes an aging process while exposed to the plurality of enzymes. The substrate is subsequently subjected to temperatures to initiate a Maillard reaction. The coffee substitute beverage made from the prepared substrate provides benefits over conventional coffee alternatives.