Knowde Enhanced TDS
Identification & Functionality
- Active Component
- Chemical Family
- INCI Name
- Ingredient Name
- Ingredient Origin
- Cosmetic Ingredients Functions
- CAS No.
- 327-97-9, 72690-58-5
- EC No.
- 206-325-6
- Product Families
Features & Benefits
- Benefit Claims (Health)
- Food Ingredients Features
- Product Background
- Green coffee extract from unroasted coffee beans has attracted worldwide attention as a dietary supplement.
- Chlorogenic acid (CGA) antioxidants found in green coffee beans are clinically proven to beneficially modulate sugar metabolism and insulin response as well as may also lower risks for cardiovascular disease, cancer and certain neurodegenerative conditions.
- However, green coffee beans have an unpleasant flavor profile and are difficult to mill which necessitates packaging of green coffee extract in capsules. While roasting improves the flavor, aroma and color of the beans as used for coffee beverages, this process unfortunately degrades CGA.
- The current invention relates to a new method for partially baking (“par-baking”) green coffee beans and milling them into a fine flour that not only preserves the CGA and other nutrient levels but also retains the caffeine. The ingredient has a low cost of production with multiple commercial uses including food, health/wellness, personal care and dermatological products. The flour is palatable as an ingredient in healthy foods and beverages including coffee, tea, ice cream, fruit/vege smoothies, energy snacks, breakfast bars, baked desserts, breads, cereals and other edible wellness goods. It can be used as a coffee alternative where ~4 grams flour provides the same caffeine content as a cup of coffee.
- The milled par-baked coffee bean powder can be packaged as tablets or capsules at varying doses. Alternatively, the coffee bean flour may be combined with skinceuticals or cosmetics for its beneficial antioxidant effects on skin.
- Product Features
- Invention is the partial baking of green coffee beans at temperatures significantly lower than traditional roasting.
- Up to 4X more CGA in par-baked vs. regularly roasted beans (~8.6-11% w/w CGA by chemical & UV analyzes).
- Par-baked and milled green coffee beans have unexpected characteristics including a pleasant nutty flavor, golden tan color, and limited moisture content.
- Par-baking renders the otherwise tough green coffee bean easier to mill, allowing the production of a coffee bean flour having any desired particle size.
- Controlled residual moisture enables rapid flour dispersal and release of CGA into aqueous foods.
- Ideal for adding to foods without any gritty mouth feel.
- Powder can be manufactured from organic and/or decaffeinated beans using various coffee species.
- Advantages
- Allows for use in food, bakery and beverage products, gels, pills, capsules and personal care products.
- Improved flavor & aroma when compared to green coffee.
- CGA antioxidants and limited moisture prolong its shelf life.
- Easily flavor-modified with sugar, high intensity sweeteners, flavor extracts, and other ingredients.
- CGA beneficially modulates sugar uptake, insulin response, and other biological indices.
- Unlike roasted coffee, the light color of milled par-baked coffee minimally alters food product appearance.
- Benefits of par-baked bean flour over coffee cherry flour:
- Generally Recognized As Safe (GRAS)
- High CGA antioxidant and caffeine content
- Higher caffeine content (= traditional roasted beans)
- Minimally changes the color and flavor of products
Applications & Uses
- Applications
- Food & Nutrition Applications
- Preparing Instructions
Add Coffee Bean Flour (CBF) to hot water with stirring until a desired paste consistency is reached:
Parts by Weight:- Thick Paste 1 Coffee Bean Flour (CBF): 1.5 water.
- Flowable Paste 1 Coffee Bean Flour (CBF): 2 water.
Bakery and Extrusion Applications:
- Replace a portion of flour in recipes to approx. 1:1 with Coffee Bean Flour (CBF) using a 5% - 10% dry weight basis substitution.
Levels of Caffeine & Antioxidants:
- A 50g serving of food containing 2.5g Coffee Bean Flour (CBF) provides approximately 60mg caffeine and 200mg CGA antioxidants comparable to ½ cup of brewed coffee.
Properties
- Physical Form
- Amino Acids Profile
- Fatty Acid Composition
- Microbiological Values
- Nutritional Information
- Nutritional Information (Based on 100grams)
Chlorogenic Acid (Caffeoylquinic Acid) Isomers in Robusta Coffee Beans (%, w/w)1 Analyte Green
Beans2Par-Baked
Beans3Light Roast
Beans4iso-1-Chlorogenic Acid 0.487 0.524 0.049 iso-2-Chlorogenic Acid 0.572 0.450 0.035 iso-3-Chlorogenic Acid 0.576 0.716 0.059 krypto-Chlorogenic Acid 0.651 0.980 0.382 neo-Chlorogenic Acid 0.481 0.733 0.300 n- Chlorogenic Acid 4.63 4.50 0.648 Total Chlorogenic Acid 7.397 7.903 1.473 1Analytical results by chemical analysis
2 Moisture content 11%, w/w
3 Moisture content 4%, w/w
4 Moisture content <1%, w/w- Product Comparison
Coffee Bean Flour versus Coffee Cherry Flour (per 10g)
Bean Flour Cherry Flour Total Calories 38 35 Fat 4 Cal O Cal Carbohydrate 26 Cal 28 Cal Protein 9 Cal 4 Cal Total Carbs 6.5g 7.0g Dietary Fiber 6g 6g Protein 2g 1g Fat 0.5g 0g Caffeine 240mg - CGA antioxidants 790mg -
| Value | Units | Test Method / Conditions | |
| Alanine | 542.0 | ppm | — |
| Aspartic Acid | 1150.0 | ppm | — |
| Glutamic Acid | 2240.0 | ppm | — |
| Glycine | 711.0 | ppm | — |
| Histidine | 252.0 | ppm | — |
| Isoleucine | 468.0 | ppm | — |
| Leucine | 971.0 | ppm | — |
| Lysine | 519.0 | ppm | — |
| Methionine | 140.0 | ppm | — |
| Phenylalaninie | 638.0 | ppm | — |
| Proline | 606.0 | ppm | — |
| Serine | 539.0 | ppm | — |
| Threonine | 407.0 | ppm | — |
| Tyrosine | 383.0 | ppm | — |
| Valine | 622.0 | ppm | — |
| Value | Units | Test Method / Conditions | |
| Monosaturated Fat | 15.2 | % | — |
| Polyunsaturated Fat | 44.4 | % | — |
| Saturated Fat | 40.5 | % | — |
| Trans Fat | 0.01 | % | — |
| Value | Units | Test Method / Conditions | |
| Coliform | max. 10 | per g | — |
| E. coli | max. 10 | per g | — |
| Yeast | 340.0 | per g | — |
| Mold | 10.0 | per g | — |
| Salmonella | Negative | /10g | — |
| Standard Plate Count | max. 20,000 | per g | — |
| Staphylococcus | max. 10 | per g | — |
| Value | Units | Test Method / Conditions | |
| Total Energy | 384.0 | calories/100g | — |
| Energy from Fat | 41.0 | calories/100g | — |
| Ash Content | 5.0 | % | — |
| Energy from Carbohydrate | 258.0 | calories/100g | — |
| Energy from Protein | 85.0 | calories/100g | — |
| Caffeine | 2.4 | % | — |
| Moisture Content | max. 4.6 | % | — |
| Calcium | 103.0 | mg/100g | — |
| Carbohydrates | 64.6 | % | — |
| Cholesterol | max. 1.0 | mg/100g | — |
| Fat Content | 4.5 | % | GC |
| Copper | Trace | — | — |
| Iron | 24.7 | mg/100g | — |
| Lactose | max. 0.1 | g/100g | — |
| Insoluble Dietary Fiber | 61.0 | g/100g | — |
| Magnesium | 0.16 | mg/100g | — |
| Potassium | 1.7 | mg/100g | — |
| Protein | 21.3 | % | — |
| Sodium | 2.7 | mg/100g | — |
| Sucrose | 3.6 | g/100g | — |
| Total Carbohydrate | 64.6 | g/100g | — |
| Total Fat | 4.5 | g/100g | — |
| Total Sugar | 3.6 | g/100g | — |
| Zinc | Trace | — | — |
Regulatory & Compliance
- Certifications & Compliance
Storage & Handling
- Shelf Life
- 2 Years
- Storage and Shelf Life
Stable for up to two years at ambient temperature