Claims
- 1. A composition for preparation of a beverage consisting essentially of a beverage base selected from a group consisting of a liquid and a syrup beverage base enveloped and contained in a shell coating consisting essentially of a continuous phase of fat of a fat-based confectionery material having a thickness of from 0.5 mm to 5 mm and wherein the composition of the beverage base is not saturated with sugar.
- 2. A composition according to claim 1 wherein the fat-based confectionery material is chocolate.
- 3. A composition according to claim 1 wherein the beverage base is water-based and contains from 17% to 27% water.
- 4. A composition according to claim 1 wherein the beverage base is in an amount of from 1 g to 50 g and wherein the coating is in an amount of from 3 g to 50 g.
- 5. A composition according to claim 4 wherein the beverage base is in an amount of from 1.5 g to 40 g and the coating is in an amount of from 3.5 g to 40 g.
- 6. A composition according to claim 1 wherein the fat-based confectionery material contains vegetable fat.
- 7. A composition according to claim 1 wherein the fat of the fat-based confectionery material is selected from a group consisting of stearines, coconut oil, palm oil, butter fat and combinations thereof.
- 8. A process for preparing a beverage comprising adding a beverage capsule to and mixing it with a consumable hot liquid wherein the capsule is comprised of a beverage base selected from a group consisting of a liquid and a syrup beverage base enveloped and contained in a shell coating consisting essentially of a continuous phase of fat of a fat-based confectionery material and wherein the composition of the beverage base is not saturated with sugar.
- 9. A process according to claim 8 wherein the fat-based confectionery material is chocolate.
- 10. A process according to claim 8 further comprising heating the beverage capsule and consumable liquid after adding the capsule to the liquid.
- 11. A process according to claim 10 wherein the capsule and liquid are heated to at least 75.degree. C.
- 12. A process according to claim 8 wherein the consumable liquid to which the beverage capsule is added is at a temperature of at least 40.degree. C.
- 13. A process according to claim 8 wherein the shell coating has a thickness of from 0.5 mm and 5 mm.
- 14. A process according to claim 8 wherein the beverage base is water-based and contains from 17% to 27% water.
Parent Case Info
This application is a continuation of application Ser. No. 131,205 filed 12/10/87;now abandoned.
US Referenced Citations (2)
Number |
Name |
Date |
Kind |
3958024 |
Fissolo |
May 1976 |
|
4410552 |
Gaffney et al. |
Oct 1983 |
|
Foreign Referenced Citations (1)
Number |
Date |
Country |
1442282 |
Jan 1966 |
FRX |
Non-Patent Literature Citations (1)
Entry |
Translation of French Patent No. 1442282 Deregnaucourt, "Specially Produced Sugar Covering Various Soluble Food Ingredients". |
Continuations (1)
|
Number |
Date |
Country |
Parent |
131205 |
Dec 1987 |
|