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1. 发明授权

US07470443B2 Method of making aromatization particles containing coffee aroma constituents 失效
标题翻译：制造含有咖啡香气成分的芳构化颗粒的方法
公开(公告)号：US07470443B2
公开(公告)日：2008-12-30
申请号：US10947723
申请日：2004-09-23
申请人： Stefano Ceriali , Anthony Wragg , Anilkumar Ganapati Gaonkar , Bary Lyn Zeller
发明人： Stefano Ceriali , Anthony Wragg , Anilkumar Ganapati Gaonkar , Bary Lyn Zeller
IPC分类号： A23F5/00
CPC分类号： A23F5/36 , A23F5/24 , A23F5/46 , A23L2/64 , A23L27/28 , A23L27/70
摘要： The invention relates to aromatization particles having a water-soluble coffee matrix and an aromatizing composition having volatile characteristic coffee aroma constituents wherein said particles are essentially fat-free and contain essentially no coffee oil, its derivatives or vegetable oil and wherein said water-soluble coffee matrix contains a physically entrapped separate phase of said volatile characteristic coffee aroma constituents, a process for producing same and food products containing same.
摘要翻译：本发明涉及具有水溶性咖啡基质的芳构化颗粒和具有挥发性特征性咖啡芳香成分的芳构化组合物，其中所述颗粒基本上不含脂肪，并且基本上不含咖啡油，其衍生物或植物油，并且其中所述水溶性咖啡所述基质含有所述挥发性特征性咖啡香气组分的物理截留分离相，其制备方法和含有该咖啡芳香成分的食品。

2. 发明授权

US08603562B2 Coffee-derived surfactants 失效
标题翻译：咖啡衍生的表面活性剂
公开(公告)号：US08603562B2
公开(公告)日：2013-12-10
申请号：US12487296
申请日：2009-06-18
申请人： Anilkumar G. Gaonkar , Bary Lyn Zeller , Allan Bradbury , Anthony Wragg
发明人： Anilkumar G. Gaonkar , Bary Lyn Zeller , Allan Bradbury , Anthony Wragg
IPC分类号： A23F5/00 , A23L3/34 , C12P19/04
CPC分类号： A23F5/40 , C07H13/06
摘要： Coffee-derived surfactants are provided by transesterification reactions of sugars and coffee oil. The coffee-derived surfactants are especially useful in the production of coffee oil emulsions for use with, or incorporation into, coffee products.
摘要翻译：通过糖和咖啡油的酯交换反应提供咖啡衍生的表面活性剂。咖啡衍生的表面活性剂特别可用于生产与咖啡产品一起使用或掺入咖啡产品的咖啡油乳液。

3. 发明申请

US20080299283A1 COFFEE FLAVOUR MODIFICATION PROCESS 有权
标题翻译：咖啡香味改性方法
公开(公告)号：US20080299283A1
公开(公告)日：2008-12-04
申请号：US11771529
申请日：2007-06-29
申请人： Simon Peter Penson , Scott D. Brooks , Anthony Wragg , David Ikenberry , Allan Bradbury , Kazuto Ozaki , Fumio Ito
发明人： Simon Peter Penson , Scott D. Brooks , Anthony Wragg , David Ikenberry , Allan Bradbury , Kazuto Ozaki , Fumio Ito
IPC分类号： A23F5/02
CPC分类号： A23F5/185 , A23F5/04 , A23F5/18
摘要： The invention relates to a process for improving the flavour of roasted Robusta and Arabica quality coffee and is characterised by modifying roasted coffee flavour precursors in aqueous extracts of green coffee beans.
摘要翻译：本发明涉及一种改善焙烤罗布斯塔和阿拉比卡质量咖啡的风味的方法，其特征在于在绿咖啡豆的水提取物中改变焙炒咖啡风味前体。

4. 发明授权

US4670278A Process for the condensation of a volatile-rich vapor stream 失效
标题翻译：挥发性富蒸气流冷凝的方法
公开(公告)号：US4670278A
公开(公告)日：1987-06-02
申请号：US278535
申请日：1981-06-29
申请人： John C. Healey , Anthony Wragg
发明人： John C. Healey , Anthony Wragg
IPC分类号： A23B7/02 , A23F5/50 , B01D5/00
CPC分类号： B01D5/00 , A23B7/02 , A23F5/505 , B01D5/0036
摘要： A process for the condensation of a volatile-rich vapor stream produced by a stripping operation from a vegetable or fruit product or the extract thereof, which comprises the steps of:(i) condensing a major proportion of the water present in the vapor stream using a surface condenser with water as a coolant;(ii) subjecting the condensate of step (i) to further cooling in a heat-exchanger using water at a lower temperature than that of step (i) as the coolant; and(iii) contacting the cooled condensate from step (ii) with the vapor stream issuing from the condenser of step (i) in a countercurrent absorption column.The process is particularly applicable to the condensation of a volatile-rich water vapor stream containing coffee volatiles.
摘要翻译：一种用于将通过汽提操作产生的挥发性富蒸气流从蔬菜或水果产品或其提取物冷凝的方法，其包括以下步骤：（i）使用蒸气流中存在的大部分水冷凝，使用具有水作为冷却剂的表面冷凝器; （ii）使用在比步骤（i）的温度低的水作为冷却剂的热水交换器中使步骤（i）的冷凝物进一步冷却; 和（iii）使来自步骤（ii）的冷却的冷凝物与在逆流吸收塔中从步骤（i）的冷凝器发出的蒸汽流接触。该方法特别适用于含有咖啡挥发物的挥发性富含水蒸气流的冷凝。

5. 发明申请

US20090252850A1 Coffee-Derived Surfactants 失效
标题翻译：咖啡衍生的表面活性剂
公开(公告)号：US20090252850A1
公开(公告)日：2009-10-08
申请号：US12487296
申请日：2009-06-18
申请人： Anilkumar G. Gaonkar , Bary Lyn Zeller , Allan Bradbury , Anthony Wragg
发明人： Anilkumar G. Gaonkar , Bary Lyn Zeller , Allan Bradbury , Anthony Wragg
IPC分类号： A23F5/46
CPC分类号： A23F5/40 , C07H13/06
摘要： Coffee-derived surfactants are provided by transesterification reactions of sugars and coffee oil. The coffee-derived surfactants are especially useful in the production of coffee oil emulsions for use with, or incorporation into, coffee products.
摘要翻译：通过糖和咖啡油的酯交换反应提供咖啡衍生的表面活性剂。咖啡衍生的表面活性剂特别可用于生产与咖啡产品一起使用或掺入咖啡产品的咖啡油乳液。

6. 发明申请

US20050112265A1 Aromatization particles containing coffee aroma constituents 失效
标题翻译：含有咖啡芳香成分的芳香化颗粒
公开(公告)号：US20050112265A1
公开(公告)日：2005-05-26
申请号：US10947723
申请日：2004-09-23
申请人： Stefano Ceriali , Anthony Wragg , Anilkumar Gaonkar , Bary Zeller
发明人： Stefano Ceriali , Anthony Wragg , Anilkumar Gaonkar , Bary Zeller
IPC分类号： A23F5/24 , A23F5/36 , A23F5/46 , A23F5/48 , A23L1/22 , A23L1/234 , A23L2/64 , A23F5/00
CPC分类号： A23F5/36 , A23F5/24 , A23F5/46 , A23L2/64 , A23L27/28 , A23L27/70
摘要： The invention relates to aromatization particles comprising a water-soluble coffee matrix and an aromatizing composition comprising volatile characteristic coffee aroma constituents wherein said particles are essentially fat-free and contain essentially no coffee oil, its derivatives or vegetable oil and wherein said water-soluble coffee matrix contains a physically entrapped separate phase comprised of said volatile characteristic coffee aroma constituents, a process for producing same and food products containing same.
摘要翻译：本发明涉及包含水溶性咖啡基质和包含挥发性特征咖啡香气成分的芳构化组合物的芳构化颗粒，其中所述颗粒基本上不含脂肪，并且基本上不含咖啡油，其衍生物或植物油，并且其中所述水溶性咖啡基质含有由所述挥发性特征咖啡芳香成分组成的物理截留的分离相，其制备方法和含有该咖啡香味成分的食品。

7. 发明授权

US06544576B2 Coffee beverage preparation aroma system 有权
公开(公告)号：US06544576B2
公开(公告)日：2003-04-08
申请号：US09745124
申请日：2000-12-21
申请人： Bary L. Zeller , Anilkumar G. Gaonkar , Anthony Wragg , Stefano Ceriali
发明人： Bary L. Zeller , Anilkumar G. Gaonkar , Anthony Wragg , Stefano Ceriali
IPC分类号： A23F500
CPC分类号： A23F5/465 , A23F5/40 , A23F5/483 , A23F5/486
摘要： A coffee aroma composition and a particulate coffee beverage preparation aroma composition. The aroma composition includes a coffee aroma constituent and a volatile organic carrier constituent. The carrier is in the liquid state at 25° C., and has a vapor pressure of at least 0.01 mm Hg at 25° C., a boiling point in the range of 25 to 250° C., a density of less than 1.0 g/cc, and water solubility of not more than about 10% by weight at 25° C.

8. 发明授权

US08658231B2 Coffee flavour modification process 有权
标题翻译：咖啡调味过程
公开(公告)号：US08658231B2
公开(公告)日：2014-02-25
申请号：US11771529
申请日：2007-06-29
申请人： Simon Peter Penson , Scott D. Brooks , Anthony Wragg , David Ikenberry , Allan Bradbury , Kazuto Ozaki , Fumio Ito
发明人： Simon Peter Penson , Scott D. Brooks , Anthony Wragg , David Ikenberry , Allan Bradbury , Kazuto Ozaki , Fumio Ito
IPC分类号： A23F5/02 , A23F5/26
CPC分类号： A23F5/185 , A23F5/04 , A23F5/18
摘要： The invention relates to a process for improving the flavor of roasted Robusta and Arabica quality coffee and is characterized by modifying roasted coffee flavor precursors in aqueous extracts of green coffee beans.
摘要翻译：本发明涉及一种改善焙烤罗布斯塔和阿拉比卡质量咖啡的风味的方法，其特征在于在绿咖啡豆的水提取物中改变焙炒咖啡风味前体。

9. 发明申请

US20070259084A1 Coffee-Derived Surfactants 审中-公开
标题翻译：咖啡衍生的表面活性剂
公开(公告)号：US20070259084A1
公开(公告)日：2007-11-08
申请号：US11381622
申请日：2006-05-04
申请人： Anilkumar Gaonkar , Bary Zeller , Allan Bradbury , Anthony Wragg
发明人： Anilkumar Gaonkar , Bary Zeller , Allan Bradbury , Anthony Wragg
IPC分类号： A23C15/14
CPC分类号： A23F5/40 , C07H13/06
摘要： Coffee-derived surfactants are provided by transesterification reactions of sugars and coffee oil. The coffee-derived surfactants are especially useful in the production of coffee oil emulsions for use with, or incorporation into, coffee products.
摘要翻译：通过糖和咖啡油的酯交换反应提供咖啡衍生的表面活性剂。咖啡衍生的表面活性剂特别可用于生产与咖啡产品一起使用或掺入咖啡产品的咖啡油乳液。

10. 发明授权

US06838110B2 Instant dry mix composition for providing a beverage having a two-toned foam on its surface 有权
标题翻译：即时干燥混合物组合物，用于在其表面上提供具有两层泡沫的饮料
公开(公告)号：US06838110B2
公开(公告)日：2005-01-04
申请号：US10152347
申请日：2002-05-22
申请人： Anthony Wragg , Maria Velissariou , Paul Martin Edwards , Phillip Keith Brown
发明人： Anthony Wragg , Maria Velissariou , Paul Martin Edwards , Phillip Keith Brown
IPC分类号： A23G1/30 , A23F3/16 , A23F3/30 , A23F5/24 , A23F5/38 , A23F5/40 , A23G1/00 , A23G1/56 , A23L2/00 , A23L2/39 , A23L2/40 , A23F5/00 , A23F5/28
CPC分类号： A23G1/56 , A23C2260/20 , A23F3/30 , A23F5/385 , A23F5/40
摘要： An instant dry mix composition produces a beverage having a two-toned foam on the surface upon reconstitution in a hot liquid. The composition includes a foaming creamer for producing a foam layer and a separately enclosed quick dissolving or dispersing flavor/color component and optional sweetener component. The density of the combined flavor/color component and optional sweetener component is higher than the density of the foam layer. A beverage is prepared by combining the foaming creamer and hot liquid until the foaming creamer dissolves and creates a foamed layer on the surface. The combined flavor/color component and optional sweetener component is then added. Upon stirring the resultant mixture, a two-toned effect results in the foam layer.
摘要翻译：即时干燥混合物组合物在热液体中重构时产生在表面上具有双色泡沫的饮料。该组合物包括用于生产泡沫层的发泡乳液和单独封闭的快速溶解或分散的风味/颜色组分和任选的甜味剂组分。组合的香料/颜色组分和任选的甜味剂组分的密度高于泡沫层的密度。通过将发泡乳液和热液体组合直到发泡乳膏溶解并在表面上产生泡沫层来制备饮料。然后加入组合的风味/颜色组分和任选的甜味剂组分。在搅拌所得混合物后，产生双重效果，产生泡沫层。

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