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Patent Number:
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WO/2008/082953
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Inventors:
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ZELLER, Bary, Lyn [US/US]; 739 Forest Road, Glenview, IL 60025 (US).
LUDWIG, Cathy, Jean [US/US]; 312 Seafarer Drive, Grayslake, IL 60030 (US).
PREININGER, Martin [US/US]; 1129 Maple Avenue, Evanston, IL 60202 (US).
OXFORD, Philip, James [GB/GB]; 29 Insall Road, Chipping Norton Oxfordshire OX7 5LF (GB).
REHN, Nadine [DE/DE]; Amalienstrasse 91, 80799 Munich (DE).
MASSEY, Aybe, Tulay [TR/GB]; 9 Floribunda Drive, Northhampton Northamptonshire NN4 8RZ (GB).
WINDSOR, Nicole, Lee [US/US]; 3936 North Marshfield Avenue, Chicago, IL 60613 (US).
GAONKAR, Anilkumar, Ganapati [US/US]; 2290 Apple Hill Court South, Buffalo Grove, IL 60089 (US).
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Applicant:
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KRAFT FOODS HOLDINGS, INC. [US/US]; Three Lakes Drive, Northfield, IL 60093 (US) (All Except US).
ZELLER, Bary, Lyn [US/US]; 739 Forest Road, Glenview, IL 60025 (US) (US Only).
LUDWIG, Cathy, Jean [US/US]; 312 Seafarer Drive, Grayslake, IL 60030 (US) (US Only).
PREININGER, Martin [US/US]; 1129 Maple Avenue, Evanston, IL 60202 (US) (US Only).
OXFORD, Philip, James [GB/GB]; 29 Insall Road, Chipping Norton Oxfordshire OX7 5LF (GB) (US Only).
REHN, Nadine [DE/DE]; Amalienstrasse 91, 80799 Munich (DE) (US Only).
MASSEY, Aybe, Tulay [TR/GB]; 9 Floribunda Drive, Northhampton Northamptonshire NN4 8RZ (GB) (US Only).
WINDSOR, Nicole, Lee [US/US]; 3936 North Marshfield Avenue, Chicago, IL 60613 (US) (US Only).
GAONKAR, Anilkumar, Ganapati [US/US]; 2290 Apple Hill Court South, Buffalo Grove, IL 60089 (US) (US Only).
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Publication Date:
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10/07/2008
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Application Number:
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PCT/US2007/087927
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Filed:
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18/12/2007
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The present invention provides a method for preparing a composition for preparing a beverage having improved aroma release characteristics and compositions for use therein. A method is provided for preparing a composition for preparing a beverage having enhanced aroma release and reduced residual flavor comprising providing a first component comprising an aroma source comprising a fat-soluble, volatile flavor ingredient, wherein the first component is substantially free of fat; providing a second component comprising a fat-containing ingredient; and configuring and arranging the first and second components to inhibit the dissolution of the fat-soluble, volatile flavor ingredient in the fat-containing ingredient when the beverage is prepared and to thereby promote the release of the fat-soluble, volatile flavor ingredient into a headspace above the beverage when the beverage is prepared to provide enhanced aroma release with reduced residual flavor in the beverage due to the fat-soluble, volatile flavor ingredient.
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