sign in sign up
<<
Home , Coffee bean

Nutritional Data Sheet - JavaPower®

DESCRIPTION: (CBF) made from partially-baked (par-baked) can be used as an ingredient in food, beverage, energy, sports performance, dietary supplement, cosmetics, skinceutical and face/body/hair personal care products. The flour can be milled to different particle sizes and reconstitutes rapidly in all products. The particles are rounded in shape, mustard yellow in color and have a nut-like aroma, texture similar to fine and levels equivalent to green coffee beans.

BASED ON 100 GRAMS PROXIMATE DATA: (per 100g) TYPICAL ANALYSIS: (per 100g) Total Calories.…………...... … 384 Total (g) 4.5 (Caffeoylquinic Acid) Calories from fat………….…...... 41 Cholesterol (mg) <1.0 Isomers in Calories from carbohydrate…...... 258 Total (g) 64.6 Robusta Coffee Beans (%, w/w)1 Par- Light Calories from …………..... 85 Dietary Fiber, insoluble (g) 61.0 Analyte Green Baked Roast Total Sugar (g) 3.6 2 3 4 Beans Beans Beans % Moisture, max……………..….. 4.6 (g) 3.6 iso-1-Chlorogenic 0.487 0.524 0.049 Acid % Protein, as is…...………..…… 21.3 Lactose (g) <0.1 iso-2-Chlorogenic 0.572 0.450 0.035 % Fat, max ...………..………...... 4.5 Protein (g) 23.0 Acid iso-3-Chlorogenic 0.576 0.716 0.059 % ……………….. 64.6 Sodium (mg) 2.7 Acid % Ash…………………….…….... 5.0 Calcium (mg) 103.0 krypto-Chlorogenic 0.651 0.980 0.382 % Fat by GC………………...... 4.5 Iron (mg) 24.7 Acid neo-Chlorogenic 0.481 0.733 0.300 % ………………..…….. 2.4 Potassium (mg) 1.7 Acid Magnesium (mg) 0.16 n- Chlorogenic 4.63 4.50 0.648 Acid Zinc Trace Total Chlorogenic 7.397 7.903 1.473 MICROBIOLOGICAL DATA: Copper Trace Acid Standard Plate Count, max….. 20,000/g 1 Analytical results by chemical analysis 2 Moisture content 11%, w/w Coliform………………….….… < 10/g Fatty Acid Profile (100%) 3 Moisture content 4%, w/w E. Coli…..……..………..………< 10/g Saturated Fat 40.5% 4 Moisture content <1%, w/w Staphylococcus…………....…... < 10/g Monosaturated Fat 15.2%

Salmonella…………………... Negative Polyunsaturated Fat 44.4% Profile (ppm) Yeast ……………………...…..... 340/g Trans Fat 0.01% 542 Mold……………………….…...... 10/g Aspartic Acid 1150 Ingredients: Par-baked coffee bean flour Glutamic Acid 2240 Glycine 711 PREPARATION INSTRUCTIONS: Storage and Shelf Life: Stable for up to Histidine 252 Add CBF to hot water with stirring until two years at ambient temperature 468 a desired paste consistency is reached: 971 Order Minimums and special orders: Lysine 519 Parts by Weight: See sales associate for packaging sizes, Methionine 140 Thick Paste 1CBF: 1.5 water other bean species and organic sourcing Phenylalaninie 638 Flowable Paste 1CBF: 2 water Proline 606 Coffee Bean Flour versus Coffee Cherry Flour Serine 539 (per 10g) Bean Flour Cherry Flour Threonine 407 Bakery and Extrusion Applications: 383 Total Calories 38 35 Replace a portion of flour in recipes to Fat 4 Cal 0 Cal 622 approx. 1:1 with CBF using a 5% - 10% Carbohydrate 26 Cal 28 Cal dry weight basis substitution Protein 9 Cal 4 Cal QUALITY CONTROL: This product is manufactured in accordance with a Total Carbs 6.5g 7.0g GMP and HACCP based Quality Levels of Caffeine & : Dietary Fiber 6g 6g Assurance Program Protein 2g 1g A 50g serving of food containing 2.5g Fat 0.5g 0g CBF provides approximately 60mg CERTIFICATION: caffeine and 200mg CGA antioxidants Caffeine 240mg --- KVH Kosher and Pareve. comparable to ½ cup of CGA antioxidants 790mg ---

The information contained herein is correct to the best of our knowledge. The recommendations or suggestions contained in this bulletin are made without guarantee or representation as to results. We suggest that you evaluate these recommendations and suggestions in your own laboratory prior to use. Our responsibility for claims arising from breach of warranty, negligence, or otherwise, is limited to the purchase price of the material.

Available from New England Coffee . 100 Charles Street, Malden. MA. 02148 Toll Free: 1-800-225-3537