Process and product

Abstract

A method of making a coffee flavor soluble granule, including the combining of spray-dried coffee flavor with Maillard process flavor and caramel sugar to form a fine powder, suspending this powder in a fluidized bed and spraying it with a aqueous saccharide binder solution. The product provides both the flavor and appearance of coffee, at considerably lower cost, and it can be used in any application in which coffee flavor is desired.

Claims

1. A method of making a coffee flavour soluble granule, comprising: (a) adding separately to a fluidized bed spray-dried coffee flavour, Maillard process flavour and caramel sugar, and mixing to form a homogeneous blend of fine powder; (b) suspending this powder in the fluidized bed; and (c) spraying it with an aqueous saccharide binder solution to produce the coffee flavour soluble granule, wherein the aqueous saccharide binder comprises one or more polysaccharide gums in an aqueous solution.

2. The method according to claim 1, in which xanthan gum is used as binder, and the solution contains from 0.2-5.0% by weight of xanthan gum.

3. The method according to claim 1, in which there is additionally added a spray-dried composition comprising at least one flavourant encapsulated in a carbohydrate matrix, wherein said matrix comprises from 40 to 80 wt. % high molecular weight film-forming carbohydrate; from 10 to 30 wt. % mono-, di- and trisaccharides; and from 10 to 30 wt. % maltodextrin, based on the total weight of the carbohydrate matrix.

4. The method according to claim 1, in which the saccharide concentration is such that it is sprayable but will agglomerate the mix.

5. The method according to claim 4, in which the spray-dried composition comprises up to 50% by weight of the granule.

6. The method according to claim 1, in which the binder is gum Arabic or xanthan gum.

7. The method according to claim 6, in which xanthan gum is used, and the solution contains from 0.5-1.5% by weight of xanthan gum.

8. A coffee flavour prepared by a method according to claim 1.

9. A soluble single-serve coffee powder comprising instant coffee and up to 50% by weight of a coffee flavour according to claim 8.

10. A three-in-one coffee powder comprising a coffee flavour comprising instant coffee and up to 50% by weight of a coffee flavour according to claim 8.

11. A comestible product comprising a consumable composition base and a coffee flavour according to claim 8.

Description

EXAMPLE

(1) Experiments as described below were carried out in a fluidised bed utilising the mentioned parameters.

(2) Fluid bed equipment GPCG03 of Glatt AG (Binzen, Germany)

(3) The operating parameters were maintained between the following ranges:

(4) TABLE-US-00001 Temperature Temperature Air volume Inlet C. Product C. M3/h 90-95 57-60 82-87

(5) A particulate flavouring composition was prepared from the ingredients shown in the following table:

(6) TABLE-US-00002 Powder Mixture Caramel sugar 600 g. Spray dried flavour* 40 g. Process flavour** 150 g. MaltoDextrine 10*** 240 g. *Robusta Coffee US151 Flv ex Givaudan **Grilled type SSF999/K ex Givaudan ***Maltodextrin with a dextrose equivalent of 10

(7) TABLE-US-00003 Binder Solution Water 296 g. Xanthane 4 g. Flavour liquid 2 g. Bitterness agent 12 g.

(8) The resulting composition was a coffee-coloured powder of size 50-500 micron.

(9) The composition was tested in a coffee beverage in the popular three-in-one sachet form (50% sugar, 40% creamer, 10% instant coffee, all by weight). The test samples were as follows:

(10) Sample 115% of the coffee flavour was the composition of the example, the rest instant coffee

(11) Sample 230% was replaced

(12) Sample 345% was replaced

(13) Coffee was made from all four samples and submitted to an expert taste panel, who tested them against a reference composition with 100% instant coffee. The panel's findings were

(14) Sample 1indistinguishable from the reference

(15) Sample 2the experts noticed a difference (but to an extent undetectable by ordinary consumers)

(16) Sample 3significant difference, certainly detectable by ordinary consumers.