| abstract |
The present invention is directed to anliquid coffee in which the development of acidity hasnbeen inhibited and which results in a longer shelf-stablenproduct. The method used in making the liquidncoffee product of the present invention comprisesntreating the coffee extract with an alkali, saidnalkali being present in an amount effective to convertnacid precursors present in the coffee extract to theirnrespective acid salts, and thereafter neutralizing thentreated coffee extract with an acid, said acid beingnpresent in an amount effective to neutralize anynexcess alkali from the first step and to adjust thenfinal pH of the liquid coffee product to the desirednvalue. |