Patent Pick: Coffee Extract with Reduced Bitterness


Patent Picks are chosen by the editors from publicly available sources. Today's highlight, from Kao Corp., describes a process for producing a coffee extract having suppressed bitterness.

Roasted coffee bean extract with reduced bitterness
U.S. Patent 9173416
Publication date: Nov. 3, 2015
Assignee: Kao Corp.

Described herein is a process for producing a roasted coffee bean extract with suppressed bitterness. This is achieved by selectively reducing the content of chlorogenic acid lactones while maintaining the content of chlorogenic acids, which maintains the taste and flavor intrinsic to roasted coffee bean extract.

Specifically, the process includes adjusting the Brix degree of the extract to between 10 and 40, its pH from 5.5 to 6.5, and treating the extract with heat at 100°C or more.

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