Coffee extract recipe. SW: Coffee extract

Raw materials: Coffea arabica - roasted grains

Production: It is produced by extraction under high pressure with a natural source of carbon dioxide, in which there are no admixtures of solvents, inorganic salts and heavy metals, as well as microorganisms capable of reproduction.

Organoleptic characteristics: at room temperature deep brown fatty oil with a pronounced, persistent aroma of freshly ground roasted coffee beans. It thickens in the cold.

INCI: Coffea Arabica (Coffee) Seed Extract

Its characteristic aroma, CO2 coffee extract owes to the presence of an ether component, reaching 0.2-0.3% and containing Methylpyrazin, Furfural, 2-Furanmethanol, Furanon, Butyrolaktone, 2-Methylpyrazin, Furfurylacetat, Maltol, Guaiakol

Fatty acid composition:

• linoleic acid - up to 43%;
• palmitic acid - 35-42%;
• oleic acid - 8-10%;
• stearic acid - 7-11%

The coffee extract also contains rare fatty acids:

• Arachidic (eicosanic) - long-chain C20: 0 saturated fatty acid;
• Behenic (docosane) - long-chain C22: 0 saturated fatty acid;
• Lignoceric (tetracosanic, carnauba) - long-chain C24: 0 saturated fatty acid;
• Nervonic - long-chain C24: 1 monounsaturated fatty acid

Physical indicators :

Density: 0,940

Besides, SC CO2 coffee extract contains approx. 0.4-0.5% caffeine .

The unsaponifiable fraction of coffee extract, in addition to phytosterols, contains a number of unique diterpene derivatives of the kauran series- in particular caveola and cafeestol .

They were first identified in 1932 by Bengis and Anderson.

If arabica is used for the production of oil, it is found in the oil equal amounts caveola and cafeestola.

The properties of these compounds are currently being widely studied.

They possess

• anti-inflammatory;
• antioxidant;
• stimulating the detoxification capabilities of the body by action, it is believed that they stimulate the action of the enzyme glutathione-S-transferase (Lam et all 1982).

Coffee extract , due to the presence of phytosterols, in vitro stimulates the synthetic activity of fibroblasts and increases their number... The synthesis of all components of the extracellular matrix is ​​increased - collagen by 75%, elastin by 52% and hyaluronic acid by more than 100%.

It does this by stimulating the synthesis of growth factors. The production of transforming growth factor beta increases by 204%, and granulocyte-macrophage colony-stimulating factor by 834%.

Besides, coffee oil has unique moisturizing properties. In addition to regulating transepidermal moisture loss, it stimulates the expression of Aquaporin-3 on the keratinocyte membrane. (Pereda et all 2008)

This contributes maintaining the mechanisms of regulation of skin moisture at a high level... In addition to water, the absorption of glycerin molecules by the skin also increases, since this Aquaporin is the main transport channel for glycerin.

Due to the presence of caffeine in it, CO2 coffee extract possesses slight lipolytic effect.

• as an additive in any cosmetic product for the prevention of wrinkles and their reduction;
• In daytime cosmetics, as an additive that increases the sun protection factor of the emulsion;
• In moisturizers for all skin types;
• As a soothing additive to reduce skin redness and the negative effects of sun exposure after the sun;
• As a phytosterol Anti-age supplement for mature, dry, chapped skin, helping to cope with age-related dryness and restoring skin elasticity;
• In creams to reduce the appearance of cellulite

CO2 coffee extract also widely used in the food industry, for flavoring ice cream, desserts, confectionery.

Can be used in natural perfumery.

Storage conditions and terms: at least 24 months, in a cool, dark place.

* For the properties of phytosterols, see "Corneotherapy. Lipids of the stratum corneum. Cholesterol, alternative use of phytosterols"

Coffee extract is a very useful product in the kitchen, in particular for lovers and connoisseurs of coffee and everything connected with it. homemade baking, creams and sauces, cocktails, desserts, ice cream, mousses, jellies, soufflés, meringues, cakes and pastries. All these dishes can be presented with wonderful notes of aromatic coffee.
Home-made coffee extract turns out to be very rich, concentrated and viscous. It turns out, although relatively little, but you need to use it literally drop by drop.
The recipe for this concentrate includes instant coffee, but always freeze-dried, that is, in granules. Make extract based ground coffee will not work, since you will never achieve the concentration that is already in instant coffee. By the way, do not skimp on coffee, buy a good and proven one, then homemade coffee extract will delight you with its quality.

Instant coffee - 50 grams
sugar - 50 grams
water - 100 milliliters

To make a coffee extract at home, we need good instant coffee, granulated sugar, and water.


In fact, the recipe for this concentrate is simple. Pour instant coffee into a bowl and fill it with 50 milliliters of hot boiled water. Mix everything thoroughly.


Combine the remaining 50 milliliters of water with 50 grams of granulated sugar and put on medium heat.


Cook caramel. You do not need to stir the mixture - just periodically wiggle the saucepan from side to side. Ideally, you need to achieve a fairly rich caramel, that is, exactly caramel color... But I prefer light and unobtrusive caramel, so I don't cook it a little.


Pour the coffee solution directly into the boiling caramel and mix everything.


Actually, this is the whole recipe. The coffee extract is completely ready.


Pour it hot into a suitable jar, let it cool completely, close the lid and store it in the refrigerator for quite a long time (up to six months). We use it as needed. In the cold, the extract thickens and becomes like a rather thick syrup in consistency.

I hope this simple recipe for coffee extract will come in handy and you will have a lot of delicious homemade dishes on your table in addition to this aromatic product.
Bon Appetit!

Green coffee extract is a concentrated source of chlorogenic acid and is currently used as a supplement for heart health and weight loss; has a mild to moderate effect. Basic information Green coffee extract is an additive and / or food product obtained from green coffee beans. Chemical composition is basically the same as coffee beans, but green coffee extract has a higher content of a molecule called chlorogenic acid; Chlorogenic acid is a phenolic compound associated with quinic acid. Chlorogenic acids from green coffee extract are readily absorbed and themselves and their metabolites (e.g. ferulic acid) have many of the properties of green coffee extract. In theory, taking chlorogenic acid should be as beneficial as green coffee extract (and vice versa). Oral intake of green coffee extract may slightly reduce body weight in overweight or obese people (mechanism of action unknown, but thought to be related to preventing absorption of carbohydrates from the intestines after a meal), but the extent of weight loss is currently not reliable indicator; studies involving thin people have not yet been conducted. Several studies suggest that "heart health" is improved by increasing vasoreactivity and lowering blood pressure; green coffee extract has a beneficial effect on people with poor vascular function or high blood pressure; but this property may be the effect of an adhesive plaster (one study noted that after 2 weeks after stopping the drug, the improvements disappear), which is due to the metabolite of ferulic acid. Green coffee extract has health benefits, but the properties attributed to it are not as effective as other supplements.

Not to be confused with: Chlorogenic acid (main ingredient)

It should be noted:

In case of allergy to coffee beans and coffee extract, an allergic reaction to green coffee extract is possible

Green coffee extract: instructions for use

The dosage of green coffee extract (EGC) is based on the content of chlorogenic acid, which in isolated form is recommended to be taken in the range of 120-300 mg. Based on this, the recommended dosage for green coffee extract is approximately:

1,200-3,000 mg @ 10% Chlorogenic Acid

600-1,500 mg at 20% chlorogenic acid

240-600 mg at 50% chlorogenic acid

The exact optimal dosage of isolated chlorogenic acid and EZA is not known at this time.

Sources and structure

Compound

Roasted green coffee beans can encourage chlorogenic acids to form lactone structures, and chlorogenic acid is found in blood plasma regardless of whether roasted beans or crude extract are used.

Pharmacology

Absorbability

After taking 400 mg decaffeinated green coffee extract (170 mg chlorogenic acid), the absorption rate of chlorogenic acids and phenolic compounds exceeds 30%, which is quite high.

Blood

After oral administration of isolated 5-caffeine quinic acid, a sufficient level of caffeic and ferulic acid in the blood plasma is found, although the level of 5-caffeine quinic acid itself in the blood is lower than detectable even when taking 200 mg / kg; which assumes a fast metabolism. The peak of caffeic and ferulic acid at 6 and 9 hours after ingestion of 200 mg / kg 5-caffeylquinic acid reaches 179 ng / ml and 174 ng / ml, respectively, the detectable level is observed up to 24 hours. Caffeylquinic acids are 44% composed of phenolic compounds in human blood (31.3, 7.5 and 5.2% for 3-, 4- and 5-, respectively) and 55% of chlorogenic acids, dicofeylquinic acids and ferulic acids make up the remainder. A human study using 400 mg green coffee extract (170 mg chlorogenic acid) noted high interindividual variability, although the Tmax for most phenolic compounds was 3-4 hours (2.5 for p-coumaric acid). When taking 170 mg of chlorogenic acid, Cmax is 14.8 +/- 11.7 μmol / l.

Cardiovascular health

Pressure

The use of 180-720 mg / kg green coffee extract (28% chlorogenic acid) dramatically lowers blood pressure in rats with spontaneous hypertension for more than 12 hours depending on the dose (6.8-12.5%), high doses show an effect even after 24 hours ( 5.7-11.1%); a decrease in heart rate was also noted, which occurs only at a high dosage in the control group (Wistar Kyoto rats), this is due to the presence of 5-caffeylquinic acid, which is split into ferulic acid (active ingredient). The active ingredient in green coffee extract, ferulic acid, enhances the effects of blood pressure lowering drugs (Nicardipine, Captopril and Prazosin). A study using green coffee extract (480 mg) with 30.9% chlorogenic acid (140 mg) daily for 12 weeks noted a decrease in heart rate (8%), diastolic pressure (7%) and systolic pressure (8 %) in men with hypertension; changes occur from 4 weeks until 12 and return to the previous level two weeks after stopping the intake. Another study (20 healthy men with impaired vasoreactivity and blood pressure) also noted improvements as a result of taking green coffee extract (140 mg of chlorogenic acid in a liquid drink) for 4 months, 69% increase in the rate of reactive hypermia in response to plethysmogram, while while when using a placebo, this indicator slightly decreases; there is a downward trend in pressure (from 115/69 to 110/63), but the statistical significance is rather low. Low doses of the substance lower blood pressure in prehypertensive people, according to one study; but this is a temporary effect, the mechanism of action is through chlorogenic acid, which is broken down to ferulic acid. It also increases vasoreactivity.

Effects on glucose metabolism

Research

Short-term use of 10 green coffee rich in chlorogenic acid (10 g of ground coffee, 4-4.5% chlorogenic acid, total 400-450 mg) lowers the AUC of glucose by 7% 120 minutes after ingestion as a reaction to the use of 25 g of sucrose. A study in people with prehypertension also measured blood glucose levels. As a result, there was no significant decrease in glucose levels in people with increased glucose (but not pre-diabetic; 89-109 mg / dL) when taking 480 mg of green coffee extract for 12 weeks (30.9% at 140 mg chlorogenic acid).

Effects on fat mass

Research

The use of 0.5-1% green coffee extract from the total diet slowed down weight gain in mice, while isolated caffeine and chlorogenic acid showed only a tendency to do so. The study authors noted that chlorogenic acid can reduce the accumulation of triglycerides in the liver (caffeine has no effect), and caffeine lowers circulating triglyceride levels after the olive oil test (mice are given olive oil; chlorogenic acid has no effect). Chlorogenic acid and ferulic acid metabolites increase the oxidation of fatty acids in the liver. A meta analysis found that only three out of 5 human studies using green coffee extract measured weight as the primary endpoint, and the results of these studies were highly variable and highly imprecise (only one was published in the journal Medline, two others were conducted for commercial companies. and only one of them was published online, it can be downloaded in pdf format); the average weight loss was 2.47 kg according to this meta-analysis. A study published in Medline showed that weight loss in obese people over 12 weeks (11 g of green coffee was used daily with 440-495 mg of chlorogenic acid) reached 5.4 +/- 0.6 kg (in the control group, weight decreased by 1.7 +/- 0.9 kg; significantly lower efficiency), with a 3.6% reduction in fat mass, which is approximately 80% of total weight loss. Only one study that was conducted prior to the meta-analysis looked at weight loss in humans while using EZK. The study recorded weight loss (not as a primary study parameter) and noted that when 0.48 g EZK was used for 12 weeks (140 mg chlorogenic acid), weight did not change, but studies conducted after (therefore excluded) noted weight loss in overweight people (n = 16) after taking 700 mg (2 doses of 350 mg) green coffee extract with 45.9% chlorogenic acid. All subjects were randomized to receive 350 mg, 700 mg, and a placebo for 8 weeks, randomly at different times, with the result that weight loss was only associated with periods of green coffee extract use. There is limited evidence that chlorogenic acid and its source, green coffee extract, cause weight loss. Although there is a conflict of interest in numerous studies with independent studies, the latter also show slight weight loss in overweight people (studies involving lean people have not yet been conducted).

Effect on oxidation

Glutathione

Glutathione, an antioxidant enzyme whose activity is induced by the diterpene ester of cahweol palmitate and its monoacetate cahweol; caffeol can also induce enzyme activity, but palmitate, which is associated with it, slows down this activity. Taking green coffee extract for 12 days in a volume of 20% of the total diet of rats increases the activity of glutathione in the liver by 5 times, compared with the control group (the peak of activity in the intestinal mucosa is less), the result was reproduced in another study using 2, 5 mg of any isolated diterpene.

Safety and toxicology

Allergy

Green coffee extract, as an additive or as a stand-alone product, can induce a respiratory reaction, which is a sign of allergens. An occupational type I allergic reaction can be caused by ground green coffee beans, which may be due to the presence of the "Cof A 1" allergen. This allergen is different from the castor bean allergen (both plants are known to cause occupational allergies) and is found in Congolese coffee, Arabica coffee and Liberica coffee. Green coffee extract can cause allergies in individuals who have allergic reactions to other coffee-related products.

The coffee extract turns out to be dark viscous with the aroma of natural coffee.
Coffee extract is used for cakes, ice cream and others chocolate desserts... It is stored for a long time.

I saw the recipe for this extract on a television program. The host there reveals little secrets of some French pastry chefs.
Only instant coffee is used for this extract. This is the information I found from Maria Selyanina maria_selyanina “Is it possible to replace instant coffee with natural coffee. Not for this particular extract. Instant coffee- this is essentially an extract from natural (yes, although it is difficult to believe in it), and half of the work is done for you at the factory. It is impossible to do this at home (and even in a pastry shop). You will never brew an espresso of the strength you need for coffee extract. ……. natural coffee will not win. "

50 g - instant coffee
50 g - sugar
100 ml - water

Pour 50 ml of instant coffee and set aside.