Sediments in coffee extracts: Composition and control by enzymatic hydrolysis

P. A. Delgado, J. A. Vignoli, Matti Siika-aho, T. T. Franco (Corresponding Author)

    Research output: Contribution to journalArticleScientificpeer-review

    32 Citations (Scopus)


    The water-insolubility of some coffee extract components is one of the major limitations in the production of instant coffee. In this work, fractions from coffee extracts and sediments were prepared, and their chemical composition determined. Based on the carbohydrate analysis, galactomannan was found to be the main polysaccharide component of the insoluble fractions and probably responsible for sediment formation. The suitability of twelve commercial enzymes for the hydrolysis of the insoluble fractions was investigated. Pectinase 444L was the most effective enzyme in releasing sugars, mainly mannose and galactose, from these substrates. Biopectinase CCM, Rohapect B1L, Pectinase 444L and Galactomannanase ACH were found to be the most effective enzymes for reducing the sediment of coffee extracts. The highest sediment reduction was obtained using Rohapect B1L and Galactomannanase ACH, at enzyme concentrations of 0.3 and 0.1 mg protein/g substrate, respectively.
    Original languageEnglish
    Pages (from-to)168 - 176
    Number of pages9
    JournalFood Chemistry
    Issue number1
    Publication statusPublished - 2008
    MoE publication typeA1 Journal article-refereed


    • Coffee polysaccharides
    • Galactomannans
    • Instant coffee
    • Enzymatic hydrolysis
    • Coffee composition
    • Sediment


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