Soluble Instant Coffee Filtration for Stable, Low-Hygroscopic Powder
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Solution Overview
Problem
Existing instant coffee powders suffer from flavor characteristics that differ significantly from freshly brewed coffee, and are often unstable, tending to absorb moisture and form clumps, making it difficult to produce a stable, high-quality instant coffee.
Innovation Solution
A process involving membrane filtration of a low temperature coffee extract to concentrate high molecular weight components and reduce low molecular weight components, followed by drying, to enhance flavor and stability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If freeze drying is used to produce instant coffee powder, then the coffee can be made soluble and convenient, but the powder becomes highly hygroscopic and forms clumps
Solution Approach 1:
The patent extracts and removes low molecular weight components (which cause hygroscopicity and clumping) from the coffee extract through membrane filtration, while retaining the high molecular weight components that provide stability. This selective extraction resolves the contradiction by eliminating the harmful substances while preserving the beneficial ones.
Solution Approach 2:
The patent changes the molecular weight distribution parameters of the coffee extract by using membrane filtration with specific cutoff values (1-10 kDa). This parameter change transforms the extract from a hygroscopic state to a stable, free-flowing powder state while maintaining solubility and convenience.
2Reliability
If only the first extract ( brewed at boiling temperature) is used to make instant coffee, then the flavor is brew-like, but the powder is unstable and difficult to freeze dry
Solution Approach 1:
The patent takes out the limiting factor (low molecular weight components) from the first extract through membrane filtration. This allows the use of first extract alone while achieving both brew-like flavor and stability, resolving the contradiction between flavor quality and powder stability.
Solution Approach 2:
The patent modifies the molecular weight composition of the first extract by removing components below 1-10 kDa. This parameter change enables the first extract to form stable freeze-dried powder while preserving its desirable brew-like flavor characteristics.
3Stability of the object's composition
If both first and second extracts are combined to make instant coffee powder, then stability is improved, but the positive sensory attributes are sacrificed
Solution Approach 1:
The patent removes the need for second extract by taking out the instability-causing low molecular weight components from the first extract. This allows production of stable instant coffee powder using only the first extract, thereby preserving positive sensory attributes while achieving stability.
4Stability of the object's composition
If bulking agents like maltodextrins are added to make stable instant coffee powder, then stability is improved, but the product is no longer 100% coffee
Solution Approach 1:
The patent takes out the need for external bulking agents by removing the problematic low molecular weight components through membrane filtration. This achieves stability through natural coffee components alone, maintaining 100% coffee purity while improving powder stability.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The process produces a stable, low-hygroscopic instant coffee powder with improved flavor characteristics, suitable for long-term storage and use in coffee dispensing systems.
Implementation Method 1
filtering the first coffee extract using a selectively-permeable membrane to enhance the concentration of high molecular weight components (reduce the concentration of low molecular weight components), wherein low molecular weight coffee solids that pass through the filter form a permeate and high molecular weight coffee solids that are retained by the filter form a retentate
Implementation Method 2
drying the retentate to form a dried coffee powder
Data Source
AI summary
The present invention relates to a dried coffee powder obtainable by a process comprising membrane filtration of a low temperature extract of roasted and ground coffee beans to reduce the concentration of low molecular weight components and drying the filtered coffee extract.