roasted coffee bean concentrate

Roasted coffee bean concentrate is a natural flavoring substance obtained by concentrating the essence of roasted coffee beans. It presents as a dark, viscous liquid characterized by a robust coffee aroma reminiscent of freshly brewed espresso or dark roasted beans. Known also by synonyms such as coffee (espresso) concentrate natural and coffee concentrate, arabica, this product is primarily derived from Coffea arabica or Coffea robusta species. The concentrate maintains key sensory attributes of coffee flavor suitable for incorporation into food products. This concentrate is linked to the controlled vocabulary entry on PubChem. Sourcing involves extraction from roasted beans using methods that preserve aromatic compounds while ensuring stability for formulation purposes.

Roasted coffee bean concentrate originates biologically from the roasted seeds of coffee plants, predominantly Coffea arabica and Coffea robusta. In industrial applications, this concentrate serves as a flavoring agent and adjuvant, delivering characteristic coffee notes in various edible matrices including beverages, confectionery, and bakery products. Its intense aroma and flavor profile make it valuable for replicating or enhancing coffee taste without requiring brewing. Regulatory frameworks such as FEMA (US) govern its use levels and designation as a food flavoring substance, ensuring compliance with food safety standards. This material does not contain added fragrances, aligning its use solely within flavoring contexts.

The concentrate is a viscous, dark liquid with a highly aromatic profile typical of roasted coffee. Its physical properties include solubility in water and alcohol, facilitating incorporation into liquid and semi-solid formulations. Stability is enhanced through controlled extraction and preservation conditions, allowing shelf-stable storage of espresso and medium roast varieties. The concentrate contains a complex mixture of volatile and non-volatile compounds responsible for flavor and aroma, yet lacks specific classification for hazards under OSHA HCS regulations. Its chemical composition is influenced by roasting parameters and bean origin, impacting sensory characteristics and formulation compatibility.

Pubchem (sid):

135321962

FDA Substances Added to Food (formerly EAFUS):	View
FDA Listing of Food Additive Status:	View
Wikipedia:	View

Safety information

Preferred SDS: View
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 and adjuvants
Recommendation for roasted coffee bean concentrate 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

Chemidplus:0977091250