roasted robusta coffee bean extract

Roasted robusta coffee bean extract is an extract derived from the seeds of Coffea canephora, commonly known as robusta coffee. This natural extract appears as a concentrated flavor material imparting characteristic coffee aroma and taste notes. It is also referred to by several synonyms including roasted coffea robusta seed extract, coffee robusta oil –CO₂, and Coffee, Coffea canephora, ext. The extract is predominantly obtained through processing methods that preserve its volatile and non-volatile coffee flavor compounds, making it valuable for flavor formulation. More chemical data on this extract can be found in public databases such as PubChem. Its sourcing is based on the harvested seeds of the Coffea canephora plant, a species cultivated mainly for its robust coffee flavor contribution.

Roasted robusta coffee bean extract originates from the seeds of the Coffea canephora plant, a species widely grown in tropical regions for coffee production. It contains natural coffee flavor constituents and is utilized extensively as a flavoring agent in various food products, including bakery items, beverages like cappuccinos, confectionery, and dairy formulations. The extract is valued for its distinctive robust and roasted coffee notes and serves as a flavor substitute or enhancer where brewed coffee is impractical. Standards such as FEMA (US) address the use of coffee extracts and derivatives in flavor applications, establishing guidelines for safe usage levels in food products.

This extract typically exhibits solubility properties suitable for incorporation in aqueous and lipid food systems due to its composition of volatile coffee aroma compounds and non-volatile soluble solids. Its roasted character results from thermal processing of Coffea canephora seeds, which develops complex aromatic profiles, including roasted, nutty, and slightly bitter notes. The chemical composition affects its stability, with care needed to prevent aroma loss during storage and formulation. The extract is generally a viscous liquid or semi-solid rich in flavor constituents, compatible with diverse food matrices. Its physico-chemical attributes support its role as a concentrated coffee flavoring agent.

FDA Substances Added to Food (formerly EAFUS):	View
Wikipedia:	View

Safety information

Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavoring agents
Recommendation for roasted robusta coffee bean extract usage levels up to:
	not for fragrance use.

Safety references

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

National Institute of Allergy and Infectious Diseases:Data

coffea canephora seed extract

Chemidplus:0097593130