Enhanced TDS
Knowde-enriched technical product data sheet
Identification & Functionality
- Flavor
- Flavor Family
- Flavor Ingredient Class
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- Ingredients
- Coffee (Coffea arabica) Oil
- Technologies
- Product Families
- Botanical Origin
Coffea Arabica L.
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Features & Benefits
- KAFFOIL is a 100% natural, sustainable, vegan versatile lipophilic extract derived from upcycled specialty Arabica coffee grounds.
- It provides a rich coffee flavor to food and beverage products, as it contains the aroma compounds characteristic of coffee.
- In addition, the symbiotic relationship between KAFFOIL’s high contents of polyphenols, tocopherols and essential fatty acids, enables manufacturers to extend shelf life, delay microbial spoilage and improve texture while satisfying consumer demand for clean label.
- KAFFOIL in the ingredient list is declared as coffea arabica seed oil.
- KAFFOIL is high in polyphenols 7,62±0,69 mg/1g. In comparison, a coffee drink contains 2mg/1g [10]. Moreover, KAFFOIL is rich in essential fatty acids.
- Coffee polyphenols have a high bioavailability [19; 10].
- Linoleic acid is an ω-6 fatty acid which is essential for integrity of skin barrier, kidney function and the immune system [5].
- KAFFOIL is naturally rich in tocopherol which exhibits radical scavenging activity.
- When brewing a cup of coffee, less than 1% of coffee’s health-promoting compounds end up in your cup, while the 99% left remains intact in the spent coffee grounds.
- Kaffe Bueno upcycles coffee by-products using environmentally-friendly technologies which use low temperatures and high-pressure cycles, without no harsh chemicals.
- The result is KAFFOIL: A lipophilic extract, rich in linoleic and palmitic acids, polyphenols, and tocopherols.
- Functional Qualities
At inclusion levels of 0.5%, KAFFOIL is associated with:
- Prolonged shelf life of foods [4; 2]
- Thermo-oxidative stable, tested up to 270oC [18]
- Coffee Arabica polyphenols possess strong antioxidant activity [13; 11]
- Coffee polyphenols possess antimicrobial activities against yeast and non-spore forming gram positive and gram negative bacteria [13; 12; 3; 11]
- Increase specific volume, delay hardening and extent mold-free shelf life by 50% [2]
- Provide a rich coffee flavor
- Suitable for/Free from
- Clean label
- Vegans
- Celiacs
- Gluten-free
- Sugar-free
- Cruelty-free
- Guilt-free
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Potential Applications
Coffee oil can be used for flavoring confectionery products such as chocolate and baked goods.
- Applications
- Confectionery (chocolate coated marshmallows, chocolates, ice cream, nougat and candles)
- Bakery (rye bread, sourdough bread, cakes and pastries)
- Creams and spreads
- Plant based fermented products (beverages and yogurts)
Properties
- Physical Form
- Appearance
- Cloudy liquid
- Odor
- Coffee
- Flavor
- Slightly bitter
- Insoluble in
- Water
- Physico-Chemical Properties
- Typical Fatty Acid Profile
- Composition
- Chemical Analysis
| Value | Units | Test Method / Conditions | |
| Additives | None | ||
| Flashing Point | 160 | °C | |
| Relative Density (25°C/Water at 20°C) | 0.89 - 0.95 | ||
| Viscosity | 80 - 90 | cSt |
| Value | Units | Test Method / Conditions | |
| C18:0 - Stearic Acid | 7 - 10 | % | - |
| C18:1 - (Elaidinic) | approx. 0.05 | % | - |
| C18:1 - Oleic Acid | 8 - 11 | % | - |
| C18:2 - Linoleic Acid | 42 - 47 | % | - |
| C18:2 + C18:3 | 0.2 | % | - |
| C18:3 - Linolenic Acid | 1 - 2 | % | - |
| C20:0 - Arachidic Acid | 2 - 3 | % | - |
| C20:1 - Eicosenoic Acid | 0.3 | % | - |
| C22:0 - Behenic Acid | 0.5 - 1 | % | - |
| C24:0 - Lignoceric Acid | approx. 0.2 | % | - |
| Value | Units | Test Method / Conditions | |
| Lioleic Acid | 44.1 ± 0.2 | % | |
| Palmitic Acid | 33.9 ± 0.1 | % | |
| Oleic Acid | 9.2 ± 0.3 | % | |
| Stearic Acid | 7.3 ± 0.1 | % | |
| Arachidic Acid | 2.6 ± 0.1 | % | |
| Linolenic Acid | 1.5 ± 0.06 | % | |
| Polyhenols | 7620.3 ± 690.7 | mg/kg | |
| Tocopherols | 1077.3 ± 84.8 | mg/kg |
| Value | Units | Test Method / Conditions | |
| Acidity | max. 6 | % Oleic acid | - |
| Peroxide Value | max. 6 | meqO₂/kg oil | |
| Saponification Index | 150 - 210 | mg KOH/g | - |
| Unsaponifiable Matter | 9.0 - 15.0 | g/kg | - |
| Water Content | 0.15 - 0.35 | % | Karl Fisher Moisture Analyser |
Regulatory & Compliance
- Certifications & Compliance
- Regulation Compliance
This product is compliant with the standard for “food ingredient with flavoring properties” as defined in Regulation (EC) No 1334/2008. Under this regulation this product can be used without need of approval as long as its use does not pose a safety risk to the health of the consumer and its use does not mislead the consumer.
Free from GMOs and in compliance with Directive 2001/18/EC on genetically modified organisms.- Allergen Information
ALLERGEN PRESENT
IN
PRODUCTPROCESSED ON
EQUIPMENTUSED ON
SITECelery (and celiac) No No No Cereals containing gluten No No No Crustaceans No No No Eggs No No No Fish No No No Lupin No No No Milk No No No Molluscs No No No Mustard No No No Nuts No No No Peanuts No No No Sesame No No No Soybeans No No No Sulfur Dioxide No No No
Technical Details & Test Data
- Replacing Common Vegetable Oils With KAFFOIL Will Result in a Significant Higher Polyphenol and Tocopherol Content
- Processing Method
Kaffoil is obtained by the application of supercritical carbon dioxide extraction on organic and non-organic spent coffee grounds (SCG) from industrial and commercial partners in Copenhagen and Finland. Supercritical carbon dioxide extraction (SC-CO2) uses carbon dioxide as the extraction solvent making this process non-toxic, non-flammable, non- corrosive, and easy to handle allowing supercritical operation at low pressures and near room temperature. Carbon dioxide can be easily removed from the final product being this substance also considered as generally recognized as safe “GRAS” by FDA (U.S. Food and Drug Administration) and EFSA (European Food Safety Authority). The result is a lipophilic extract, rich in linoleic and palmitic acids, polyphenols, tocopherols and diterpene esters.
Packaging & Availability
- Packaging Material
HDPE
- Availability
From January to December
Storage & Handling
- Shelf Life
- 24 Months
- Storage & Handling
24 months after manufacturing date if stored in sealed containers, away from light and heat; at temperatures between 15-25 °C.