Coffee beverage sedimentation: From roasting effects to storage stability

Area of Science:

• Food Science
• Beverage Technology
• Physical Chemistry

Background:

• Ready-to-drink (RTD) coffee products frequently suffer from sedimentation, negatively impacting product quality and consumer satisfaction.
• Identifying the specific mechanisms driving sedimentation is crucial for developing more stable coffee beverages.

Purpose of the Study:

• To investigate the underlying mechanisms of sedimentation in RTD coffee.
• To analyze how roasting conditions, extraction temperatures, and formulation affect sedimentation.
• To differentiate sedimentation patterns in black coffee versus milk-based RTD formulations.

Main Methods:

• Utilized molecular weight analysis to characterize sediment aggregates.
• Performed compositional analysis to identify key components within sediments.
• Varied roasting parameters, extraction temperatures, and product formulations in prototype RTD coffees.

Main Results:

• Two primary sedimentation mechanisms were identified: galactomannan crystallization and protein-polyphenol interactions.
• Low-temperature extraction favored protein-polyphenol aggregation, while high-temperature extraction promoted galactomannan crystallization.
• Milk proteins in RTD formulations significantly increased sediment quantity and aggregate molecular weight.

Conclusions:

• Sedimentation mechanisms in RTD coffee are influenced by processing conditions and formulation.
• Black coffee sedimentation is carbohydrate-dominated, while latte sedimentation is protein-mediated.
• Targeted strategies, like enzymatic control or protein ratio optimization, can enhance RTD coffee stability.