Coffee substitute production

Coffee substitutes, which include roasted chicory, chick peas, cereal, fmit, and vegetable products, have been used in all coffee consuming countries. Although consumers in some locations prefer the noncoffee beverages, they are generally used as lower cost beverage sources. Additionally, it is not unusual for consumers in some of the coffee producing countries to blend coffee with noncoffee materials. 

Ketones derived from the pyrans, C5H4O2, Mr 96.09. 2//-pyran-2-one (a-P., cumalin) colorless liquid with an odor of hay and woodruff, mp. 5 °C, bp. 206 °C. 4W-Pyran-4-one (y-P.) hygroscopic cryst., mp. 32 °C, bp. 217 °C. Substituted P. such as maltol are formed, e. g., on heating carbohydrates, coffee, cocoa, coffee substitutes they are also involved in the odor and taste of bread and bakery products some of them act as taste intensifiers. Other derivatives of 2- or 4-P. such as kawain (see styrylpyrones), chelidonic acid, meconic acid, and kojic acid, etc. are found as metabolic products in plants and microorganisms in particular, the condensed ring systems of the chromones and coumarins are present in numerous natural products examples flavonoids, furocoumarins, "aflatoxins, and other mycotoxins. 

Coffee substitutes, or surrogates, are the parts of roasted plants and other sources which are made into a product which, with hot water, provides a coffee-like brew and serves as a coffee substitute or as a coffee blend. 

Coffee substitute blends and similarly designated products are blends of the above-outlined coffee substitutes, coffee adjuncts and coffee beans. Caffeine-containing coffee substitutes or adjuncts are made by incorporating plant caffeine extracts... 

Products prepared from soy protein products and resembling chicken, ham, frankfurters, and bacon are available commercially. Soy protein isolates are used in place of milk proteins or sodium caseinate in products such as coffee creamers, whipped toppings, yogurt, and infant formulas (see Dairy substitutes). Soy protein products also are used in snacks and in baked foods. 

Casein hydrolyzates are produced from dried casein. With appropriate heat treatment and the addition of alkaHes and enzymes, digestion proceeds. FoUowing pasteurization, evaporation (qv), and spray drying, a dried product of 2—4% is obtained. Many so-called nondairy products such as coffee cream, topping, and icings utilize caseinates (see Dairy SUBSTITUTES). In addition to fulfilling a nutritional role, the caseinates impart creaminess, firmness, smoothness, and consistency of products. Imitation meats and soups use caseinates as an extender and to improve moistness and smoothness. 

The composition of dairy substitutes is highly variable and generally represents the least-cost formulation consistent with consumer acceptance of the product. These imitations invariably have lower fat and protein levels than the dairy products that they are made to resemble. The gross compositions of filled milk, meUorine, synthetic milk, sour cream, coffee whiteners, whipped toppings, and cheese are Hsted in Table 10. A comparison of the composition of certain dairy products and their substitutes is presented in Table 11. 

Sri Lanka (Ceylon) was an important coffee-growing country until a leaf disease decimated crop production. In the 1880s, tea cultivation was substituted for that of coffee, and Sri Lanka has been another of the world s major tea producers ever since.7... 

Under the conditions corresponding to the roasting of coffee, serine, threonine, and sucrose yield various substituted pyridines (51), furans, and furanones (52). Thirty-three pyridine derivatives were identified by Baltes and co-workers (51), Recently, 3-methylthiomethylpyridine was identified as one of the products of thermal degradation of the glucose-methionine Amadori intermediates (53). 

Species substitution, where one species that produces the sought after NPs is replaced by another similar species that produces a similar product—for example, coffee and tea. 

Products which imitate and substitute for dairy foods such as nondairy coffee creamers, margarine, nondairy whipped toppings, imitation milk, and imitation and substitute cheeses have attained a sizable share of the market for traditional dairy foods (NDC 1983C). Although these products may be used by the consumer in place of traditional foods, they are not necessarily the same in nutritional value. 

The second kind of commercial cocoa substitute consists of roasted food products. Clearly, whether intentionally or not, they employ Maillard technology in the same way in which it is employed in producing cocoa and coffee. The ingredients disclosures suggest that no effort has been made to modify or to enhance the flavors by the addition of amino acids or of special sugars (xylose, for example). At least three of these products are worth mentioning. 

The cocoa butter can be partly or wholly substituted by other fats. If more than 20% of the cocoa butter is substituted by another fat then the product is regarded as chocolate imitation. In addition to vanillin and/or ethylvanillin or other flavourings are added to the so-called chocolate imitations (e.g. chocolate, coffee, hazelnut, orange). 

Ouweland et al., 1978) or directly by the pyrolysis of amino acids (Fujimaki et al., 1969). Another important, if not the main, precursor of pyridines in roasted coffee is trigonelline (see Section 2.1.1.2), a product isolated by Goi ter (1910), identical to the product isolated from the seeds of Trigonella foenum-graecum. Viani and Horman (1974, 1976) identified 12 pyridinic compounds after pyrolysis of trigonelline, six of which have now been identified in roasted coffee (4-methylpyridine is noted as identified in coffee, but it is not present in the lists of quoted publications, and to our knowledge its identification has not yet been reported in the literature). The presence of four other alkyl derivatives and of two N-methylnicotinamides have not yet been confirmed in the flavor. The authors have also isolated two piperidylpyridines, 3-phenylpyridine and two of its methyl derivatives, as well as four unsubstituted and dimethyl-substituted dipyridyl compounds. 

Products and Uses Artificial sweetener in beverages (carbonated and dry base), breath mints, cereals, chewable multivitamins, chewing gum, coffee (instant dry base), frozen stick confections, dairy product topping, fruit flavored drinks and ades, fruit juice based drinks, puddings, and tea. As a flavor enhancer, sugar substitute (approximately 71% of market). 

Products and Uses Used in baked goods, bakery mixes, frozen desserts, fruit juices (dehydrated), fruits (dehydrated), milk or cream substitutes for beverage coffee, pancake mixes, pudding mixes, rice (precooked instant), shortening (liquid), vegetable juices (dehydrated), and vegetables (dehydrated). It is an emulsifier (stabilizes and maintains mixes to aid in suspension of oily liquids). 

Products and Uses Commonly used in bread, cereals, cheese (imitation), coffee whiteners, desserts, egg substitutes, loaves (nonspecific), meat (processed). 

Around 1870, John Wesley Hyatt, an American printer, attempted to win a 10000 prize by developing a substitute material for ivory billiard balls. Hyatt mixed cellulose nitrate with camphor, heated it under pressure and shaped it The product, known as celluloid, could be used to form boxes, wipe-clean linen shirt collars and cuffs, ping-pong balk, dolls and dental plates, which were made from ebonite in the early nineteenth century (Figure 2.1). Because cellulose nitrate softens on warming (thermoplasticity) it was not an ideal material for fake teeth, which curfed when the wearer drank hot coffee. Its... 

In this period Fischer began to be involved with the substitute foods commission, and other commissions such as the one for fat and oils. One of the most important projects was the production of food by heating straw with caustic soda. In May 1916 about 100,000 tons of straw were used for this process. By-products were methanole and acetone, and Fischer offered them to the Bayer company. He knew, however, that the production of acetone from acetylene was already under way. Fischer also tried to find a substitute for coffee. He offered to use synthetic caffeine and mix it with sliced turnips. He made different trials and offered the result to Bayer. In 1918 he reported to the Bayer company on the production of sugar from wood. Richard Willstatter had tried to develop this process, which the Holzspiritusfabrik in Mannheim scaled up for production. But Fischer was not convinced of the efficiency of this company and, in fact, it did not run well. In the 1920s the Nobel Prize winner Friedrich Bergius improved this process and built up a new factory which remained in operation until after World War II. 

---