Composition for preserving soluble solids content, preserving reducing sugar content, preventing pH changes, and preventing total phenol content changes in raw coffee beans, roasted coffee beans, or spent coffee grounds

Preservative Composition for Inhibiting Component Changes in Coffee Beans and Spent Coffee Grounds

This technology describes a preservative composition that combines additional ingredients with tocopherol to inhibit changes in soluble solids, reducing sugars, pH, and total phenol content in raw or roasted coffee beans and spent coffee grounds.

Existing organic acid and chemically synthesized preservatives had limited preservation effects and posed potential health risks to humans.

To address this, the technology combines tocopherol with ingredients such as propyl gallate, butyl gallate, and ascorbic acid, making it safer than synthetic preservatives while enhancing coffee preservation.

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Key Features:

• Tocopherol-based preservative composition for coffee
• Additional ingredients such as propyl gallate, butyl gallate, and ascorbic acid
• Inhibits changes in soluble solids, reducing sugars, pH, and total phenol content
• Safer and more effective preservation compared to synthetic preservatives