Innovative Coffee Flour Preserves Antioxidants and Caffeine

PATENT TITLE JavaPower® - Par-baked Beans that Maximize the Benefits of Coffee A natural food ingredient and dietary supplement with health Background: benefits Green coffee extract from unroasted coffee beans has attracted worldwide attention as a dietary supplement. Chlorogenic acid (CGA) antioxidants found in green coffee beans are clinically proven to beneficially modulate sugar metabolism and insulin response as well as may also lower risks for cardiovascular disease, cancer and INVENTOR certain neurodegenerative conditions.1-3 However, green coffee beans have an unpleasant flavor profile and are Dan Perlman difficult to mill which necessitates packaging of green coffee extract in capsules. While roasting improves the flavor, aroma and color of the beans as used for coffee beverages, this process unfortunately degrades CGA.

The current invention relates to a new method for partially baking (“par-baking”) green coffee beans and milling PATENT STATUS them into a fine flour that not only preserves the CGA and other nutrient levels but also retains the caffeine. The U.S. Patent 9,210,948, issued ingredient has a low cost of production with multiple commercial uses including food, health/wellness, personal Dec. 15, 2015 care and dermatological products. The flour is palatable as an ingredient in healthy foods and beverages U.S. Patent Application No. including coffee, tea, ice cream, fruit/vege smoothies, energy snacks, breakfast bars, baked desserts, breads, 14/955,165 filed Dec. 1, 2015 cereals and other edible wellness goods. It can be used as a coffee alternative where ~4 grams flour provides PCT Application No. PCT/US2014/045676, filed July 8, the same caffeine content as a cup of coffee. The milled par-baked coffee bean powder can be packaged as 2014 tablets or capsules at varying doses. Alternatively, the coffee bean flour may be combined with skinceuticals or cosmetics for its beneficial antioxidant effects on skin.

LICENSING STATUS Summary: Advantages: Worldwide rights available by Field of Use  Invention is the partial baking of green coffee beans at  Formulation versatility allows for use in food and beverage temperatures significantly lower than traditional roasting. products, gels, pills, capsules and personal care products.

BRANDEIS REFERENCE  Up to 4X more CGA in par-baked vs. regularly roasted  Improved flavor & aroma when compared to green coffee. beans (~8.6-11% w/w CGA by chemical & UV analyses). 1134  CGA antioxidants and limited moisture prolong its shelf life.  Par-baked and milled green coffee beans have  Easily flavor-modified with sugar, high intensity unexpected characteristics including a pleasant nutty CONTACT sweeteners, flavor extracts, and other ingredients. Lorraine Laham, Director flavor, golden tan color, and limited moisture content.  CGA beneficially modulates sugar uptake, insulin Office of Technology Licensing  Par-baking renders the otherwise tough green coffee response, and other biological indices. Brandeis University bean easier to mill, allowing the production of a coffee 415 South Street bean flour having any desired particle size.  Unlike roasted coffee, the light color of milled par-baked Waltham, MA 02453 coffee minimally alters food product appearance. [email protected]  Controlled residual moisture enables rapid flour +1 (781) 736-4220 dispersal and release of CGA into aqueous foods.  Benefits of par-baked bean flour over coffee cherry flour: o Generally Recognized As Safe (GRAS)  Ideal for adding to foods without any gritty mouth feel. o High CGA antioxidant and caffeine content 1 Ludwig et al. Food Func 2014, 5, 1695 o Higher caffeine content (= traditional roasted beans) 2 Liang N, Kitts DD Nutrients 2016, 8, 16  Powder can be manufactured from organic and/or 3 Meng et al. eCAM 2013, Article ID 801457 decaffeinated beans using various coffee species. o Minimally changes the color and flavor of products