strong sparkling kaffeefraktion and procedures for their production

摘要

A new heavily foaming coffee fraction as well as a process for its manufacture is described. The heavily foaming coffee fraction of this invention is characterized by the following bands in the FT-IR-spectrum: 3400 cm-1, 2900 cm-1, 1655 cm-1, 1524 cm-1, 1000-1150 cm-1, 894 cm-1 and 876 cm-1. The production process for the above-mentioned coffee fraction comprises the following steps: (1) defatting of ground, roasted coffee with an organic solvent and extracting of the defatted ground, dark roasted coffee with hot water, (2) filtrating the extract obtained from step (1), (3) adding a precipitation agent to the extract obtained from step (2) and centrifugation of the thus obtained precipitate, (4) dissolving the precipitate obtained from step (3) in water or an aqueous alcohol, (5) dialysing the solution obtained in step (4) against water, (6) filtrating the non-dialysable solution and (7) freeze-drying the filtrate obtained in step (6). The addition of the foaming coffee fractions of the present invention to commercial coffee powders results in improved volume, persistency and consistency properties.