The authenticity of food is increasingly the focus of the food industry and third-party monitoring. The proof of an authentic food product is provided by a combination of different measures such as documentation along the supply chain, audits, risk analysis, avoidance strategies, but also by actual chemical analysis of products.
For soluble coffee (“instant coffee”), there is an AFCASOLE statement from 1995 and an international standard “ISO 24114” from 2011, which define criteria for authentic products:
These limits were derived from several years of investigation of over 1000 different samples, covering a wide range of origins, qualities and manufacturing processes. The idea behind the investigation is that coffee contains no maltose (consisting of two glucose molecules and occurring mainly in cereals and potatoes) and only small traces of xylose (occurring mainly in sprouts and wood). A positive detection of one or more of these sugars thus suggests an addition of plant extracts.
The detection is carried out using the standardized method ISO 11292 from 1995. The analysis is carried out after hydrolysis of the instant coffee using a rather complex HPAEC-PAD technique (high performance anion exchange chromatography with pulsed amperometric detector).
We are pleased to inform you that we can offer you these analysis from now on (as one of the few laboratories worldwide!). This completes our large portfolio of analyses for green, roasted and extracted coffees, as well as coffee products.
Please do not hesitate to contact us with any questions or for a quotation – we are looking forward to actively supporting your company!https://www.qsi-q3.com/authenticity-of-soluble-coffee/