COFFEE CONCENTRATE, PURE

CAS: 977091-25-0 FLAVORING AGENT OR ADJUVANT

COFFEE CONCENTRATE, PURE is a food flavoring agent derived from coffee, listed in the FDA Substances Added to Food inventory as a flavoring agent or adjuvant under regulatory reference 182.20.

What It Is

COFFEE CONCENTRATE, PURE is a concentrated form of coffee flavor derived from roasted coffee beans or other coffee sources and used primarily to impart coffee character in foods, beverages, and related products. This ingredient is identified by the CAS number 977091-25-0 and is recognized in the United States food regulatory inventory as a flavoring agent or adjuvant intended to contribute sensory attributes associated with coffee, such as aroma and taste. Flavoring agents are defined as substances added to foods to create or enhance flavor, and adjuvants may assist in blending or stabilizing flavoring systems. COFFEE CONCENTRATE, PURE does not serve as a nutritional constituent on its own but rather functions to deliver sensory properties typical of brewed coffee in concentrated form. Its inclusion in inventories such as the FDA Substances Added to Food reflects technical categorization rather than an independent safety evaluation by that agency. The term concentrate refers to the process of reducing water and other volatiles from an extract to provide a more potent flavoring material, and the designation "pure" implies that the concentrate is principally derived from coffee without added flavor carriers or noncoffee flavorants.

How It Is Made

Coffee concentrate, as used in food and beverage applications, is typically produced by extracting brewed coffee or roasted coffee solids using water or other food-grade solvents under controlled conditions. In general, the process begins with roasted coffee beans that are milled and then contacted with hot water to dissolve soluble components including flavor compounds, acids, and some oils. The resulting brew is then clarified to remove particulate solids and may be further concentrated by evaporative techniques under reduced pressure to limit thermal degradation of volatile flavor constituents. Alternative methods can include membrane concentration processes or freeze concentration which aim to retain delicate aroma compounds. The degree of concentration is adjusted to achieve consistent flavor intensity suitable for formulation in end products. Manufacturers calibrate extraction parameters such as temperature, brew ratio, and residence time to yield a concentrate that meets sensory and functional specifications for target applications. The term pure concentrate indicates minimal addition of carriers or fillers, though food technologists must ensure that the final material complies with applicable quality standards for food-grade ingredients. As with other flavoring concentrates, maintaining hygienic processing and appropriate storage conditions is essential to preserve flavor integrity and prevent microbial spoilage. The resulting concentrate is often standardized, tested for flavor consistency, and supplied in liquid or reduced-water form for ease of use by food formulators.

Why It Is Used In Food

COFFEE CONCENTRATE, PURE is used in food and beverage formulations to impart the characteristic sensory properties of coffee without the need to brew coffee in the product itself. In many food systems, direct use of brewed coffee can introduce variability in flavor intensity, moisture content, and potential interactions with other ingredients. A concentrate offers formulators a controlled, reproducible source of coffee flavor that can integrate more uniformly into complex matrices such as dairy products, confections, baked goods, and ready-to-drink beverages. The concentration of volatile and nonvolatile flavor compounds in a reduced form allows product developers to achieve desired coffee notes at lower usage levels than would be possible with standard brewed coffee. Beyond flavor impact, such concentrates may contribute to consumer perception of product quality when coffee taste is a key attribute. Its use as a flavoring agent or adjuvant also supports blending with other flavor systems to create balanced profiles tailored to specific consumer expectations. From a manufacturing standpoint, using a concentrated flavor source can streamline production, reduce waste associated with brewing processes, and improve consistency across production lots. The functional role of the ingredient is therefore centered on enhancing sensory appeal rather than providing nutritional benefit, and its inclusion in recipes is driven by formulation needs to deliver coffee character in finished products.

Adi Example Calculation

Because an official acceptable daily intake (ADI) value specific to COFFEE CONCENTRATE, PURE has not been confirmed in authoritative regulatory databases, it is not feasible to provide a precise numeric example calculation based on a defined ADI. Instead, it is useful to describe conceptually how an ADI-based calculation would work if an ADI were available. In a hypothetical scenario where an ADI of X mg per kilogram of body weight per day was assigned to a flavoring agent, one would multiply that ADI by an individual's body weight to determine the maximum amount considered safe for daily consumption. For example, for an adult weighing Y kg, the safe intake would be X times Y mg per day, illustrating how body weight factors into the calculation of exposure limits. In practice, food formulators estimate the contribution of a flavoring agent to a typical serving of a finished product and compare that level to the ADI-derived threshold to ensure safety margins are maintained. However, absent an established numeric ADI for COFFEE CONCENTRATE, PURE, specific illustrative numbers cannot be provided, and this section instead explains the general approach used by regulators when ADI values are available for other additives.

Safety And Health Research

The safety of flavoring agents like COFFEE CONCENTRATE, PURE is generally considered within the context of the safety of coffee and its components, along with principles of flavoring substance evaluation. Regulators assess food additives and flavoring agents for potential hazards including acute and chronic toxicity, genotoxicity, and effects on organ systems. For flavoring agents derived from commonly consumed food sources like coffee, historical dietary exposure data and existing consumption patterns inform risk characterization. While coffee and coffee-derived products are widely consumed globally, formal toxicological evaluations specific to concentrated flavoring extracts such as COFFEE CONCENTRATE, PURE are not readily available in the public domains of major expert bodies such as JECFA. As a result, definitive assessments of hazard endpoints tied solely to the concentrate form of coffee flavoring in isolation from general coffee consumption are not explicitly established. Regulatory inventories like the FDA Substances Added to Food list indicate that the substance is used in food, but such listings do not presuppose comprehensive safety evaluations or quantified exposure limits. Scientists typically consider that exposure to flavoring agents at levels consistent with their technical function is low relative to overall dietary intake of the parent food, in this case coffee, and that risk is managed through good manufacturing practice and labeling requirements. Because coffee contains a mixture of compounds including caffeine, diterpenes, and other bioactive components, broader assessments of coffee consumption have been conducted by scientific bodies, but those findings pertain to brewed coffee rather than to concentrated flavoring materials. Therefore, while COFFEE CONCENTRATE, PURE is used in food formulation, explicit health effect studies focused on this ingredient alone have not been identified in major regulatory databases.

Regulatory Status Worldwide

In the United States, COFFEE CONCENTRATE, PURE is listed in the FDA Substances Added to Food inventory with a technical function as a flavoring agent or adjuvant and is associated with regulatory reference 182.20, which pertains to synthetic flavoring substances and adjuvants permitted in food. Inclusion in this inventory reflects recognition by FDA that the substance is used in food and provides information on technical effect, but it does not in itself constitute an independent determination of safety or an affirmative approval status. The inventory record identifies the CAS number and technical use without specifying an explicit food additive regulation section beyond the citation of 182.20. In the context of the broader Code of Federal Regulations, natural flavoring substances and natural substances used in conjunction with flavors are addressed under sections such as 172.510, which outline the conditions under which these materials may be safely used in food according to good manufacturing practice. Regulatory frameworks internationally, including those maintained by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), provide guidance and evaluations of food additive safety, but specific evaluations and acceptable daily intake (ADI) values for this particular concentrate have not been confirmed in publicly accessible JECFA listings. The eCFR provisions emphasize that flavors and flavoring adjuvants are to be used at minimum levels necessary to achieve the intended effect and in compliance with quality and safety principles common to flavoring substances. National and regional food safety authorities outside the United States may have analogous inventories or approval lists for flavoring agents, and product formulators should consult relevant regulatory texts in each target market to ensure compliance with applicable rules and standards.

Taste And Functional Properties

COFFEE CONCENTRATE, PURE delivers sensory attributes typical of coffee, including complex aroma notes described as roasted, nutty, and slightly bitter, often with hints of caramel, chocolate, or floral nuances depending on the coffee source. These sensory characteristics arise from a diverse mixture of volatile compounds generated during the roasting and extraction of coffee beans. The functional behavior of the concentrate in food systems is influenced by its solubility, stability, and interactions with other ingredients. Being largely water-soluble, it can disperse readily in aqueous phases such as beverages, dairy blends, and sauces. Temperature and pH of the target formulation can affect the perception of flavor; for example, higher temperatures may amplify aroma volatility, while acidic conditions can modulate perceived bitterness. Coffee flavor compounds tend to be sensitive to prolonged heat and oxidation, so formulators often consider processing conditions to preserve the desired sensory profile. When used at appropriate levels, the concentrate integrates without significantly altering textural properties. Its concentrated nature means that only small amounts are needed to achieve the desired flavor impact, and blending with sweeteners, emulsifiers, or other flavor modulators may be employed to balance bitter or acidic notes. Overall, the concentrate functions as a potent and versatile flavoring ingredient, providing the characteristic sensory cues associated with coffee in a range of food and beverage formats.

Acceptable Daily Intake Explained

An acceptable daily intake (ADI) is a regulatory concept used to express a level of daily exposure to a substance that is considered safe over a lifetime, based on toxicological data and uncertainty factors. ADIs are typically established by expert committees such as JECFA when sufficient toxicological data are available to characterize dose-response relationships. For many flavoring agents and food additives, ADIs are derived from controlled studies in laboratory animals or, where available, human data. In the case of COFFEE CONCENTRATE, PURE, there is no specific ADI value publicly confirmed in major expert committee databases, and therefore no quantitative ADI has been established for this particular ingredient in regulatory literature accessible to date. This means that specific numeric guidance on lifetime daily intake cannot be articulated with confidence, and formulators rely on general principles of good manufacturing practice to ensure that use levels in food products are appropriate and consistent with normal flavoring use. An ADI, where established for other substances, accounts for differences between test species and humans by applying safety or uncertainty factors, ensuring a margin of safety for human exposure. While coffee as a food is widely consumed and its components have been studied broadly, the concentrated extract used as a flavoring agent is considered within the context of typical exposure levels in formulated foods that contribute relatively small amounts of flavoring per serving.

Comparison With Similar Additives

COFFEE CONCENTRATE, PURE can be compared to other flavoring agents that impart characteristic taste profiles but differ in source or sensory impact. One comparison is with vanilla extract, which is derived from vanilla beans and used to impart a sweet, creamy aroma in many foods; both are natural flavoring concentrates extracted from plant-derived sources, but coffee concentrate tends to deliver roasted, bitter-sweet notes while vanilla extract provides a more floral and sweet profile. Another similar category is chocolate flavor extracts, which deliver cocoa notes and can be used in desserts much like coffee concentrate, but the sensory signature is distinct with chocolate being richer and less acidic. A third comparison is with fruit flavor concentrates such as citrus oils, which are highly volatile and aromatic, offering bright, zesty notes; these differ from coffee concentrate in solubility and volatility characteristics. Across these examples, all are used as flavoring agents to provide specific sensory cues, and formulators choose among them based on the desired profile. While regulatory evaluations may exist for some individual flavoring agents, the presence or absence of specific numeric ADIs varies by substance, and coffee concentrate is positioned as a recognized flavoring ingredient without unique numeric intake limits established in authoritative sources reviewed for this document.

Common Food Applications Narrative

COFFEE CONCENTRATE, PURE is incorporated into a wide range of food and beverage products where coffee flavor is desired but the direct inclusion of brewed coffee is impractical. In dairy and nondairy beverages, the concentrate can be used to formulate coffee-flavored drinks that offer consistent taste and aroma without the variability associated with brewing processes. In frozen desserts and ice creams, coffee concentrate serves as a key flavoring component that enhances consumer appeal with rich roasted notes. Bakery products such as cakes, muffins, and pastries benefit from the addition of coffee concentrate to provide depth of flavor that complements chocolate and spice ingredients. Confectionery applications include truffles, fudge, and sugar confections where coffee notes can balance sweetness and add complexity. In sauces and syrups, particularly those intended for dessert toppings, the concentrate contributes a recognizable coffee character that pairs well with caramel and chocolate profiles. Ready-to-drink beverages may utilize the concentrate to deliver stable coffee flavor profiles across production runs. The ingredient also finds use in culinary applications where coffee aroma enhances savory glazes or marinades. Across these categories, COFFEE CONCENTRATE, PURE functions as a versatile flavoring agent that meets formulators needs for reproducible coffee taste in finished products, supporting product differentiation and consistent sensory quality across consumer experiences.

Safety & Regulations

FDA

  • Notes: Inclusion in the FDA Substances Added to Food inventory indicates use but not an independent approval determination.
  • Regulation: 21 CFR 182.20

EFSA

  • Notes: No EFSA-specific evaluation with numeric ADI identified.

JECFA

  • Notes: No specific JECFA entry for this concentrate with numeric ADI was confirmed in the JECFA database.

Sources

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