Instant Coffee Powder(TX-90)
Flavoring Agents
Colorants
$5.51 ~ $8.27
Free sample from 100g(NF)
One unit of:15kg/carton
One unit of:15kg/carton
15kg/carton
Product Info
What is Instant Coffee Powder(TX-90)?
Instant Coffee Powder (TX-90) is a concentrated, water-soluble solid derived from brewed coffee, primarily used for rapid reconstitution into a beverage or as a concentrated flavoring in food applications.
How is Instant Coffee Powder(TX-90) made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Reception & Selection | Green coffee beans are received, cleaned of foreign matter (dust, stones, twigs), and sorted. Different bean varieties are selected for the blend. | Note: The blend for TX-90 typically uses a specific ratio of Arabica and Robusta beans. Moisture content must be <12.5%. All batches must be inspected for defects and origin verification. |
| 2 | Roasting | The blended green beans are roasted at high temperatures (approx. 200-240°C) to develop the characteristic coffee flavor, aroma, and color. | Critical Control Point: Roasting time and temperature profile are precisely controlled to achieve the target color and flavor profile. Final bean color and weight loss are key indicators of a correct roast. |
| 3 | Grinding | The roasted beans are rapidly cooled to stop the roasting process and then ground into a coarse, uniform powder. | Note: The grind size is optimized for the extraction process. A consistent particle size distribution is crucial for achieving a predictable extraction yield without clogging the equipment. |
| 4 | Extraction | The ground coffee is percolated with hot, pressurized water in a series of extraction cells to dissolve the soluble coffee solids and flavor compounds. | Control Point: Monitor water temperature (160-180°C), pressure, and flow rate. The goal is to achieve an extract with a solids concentration of 15-30% for maximum yield. |
| 5 | Concentration & Aroma Recovery | The liquid coffee extract is concentrated via low-temperature vacuum evaporation. Volatile aroma compounds are stripped, captured, and stored separately. | Note: The vacuum lowers the boiling point, preserving delicate flavors. The extract is concentrated to 40-55% solids. The recovered aroma is vital for the final product's scent. |
| 6 | Spray-Drying | The concentrated coffee liquid, with recovered aroma added back, is atomized into a fine mist and sprayed into a current of hot air in a large drying tower. | Critical Control Point: The inlet air temperature and atomization pressure determine the powder's characteristics. This process instantly evaporates the water, leaving a fine, dry coffee powder. |
| 7 | Agglomeration (Granulation) | The fine powder from the dryer is treated with steam or moisture, causing particles to stick together, forming larger, more uniform granules. | Note: This step improves the powder's appearance, reduces dust, and ensures it dissolves quickly and completely in water. Control moisture addition and drying time to achieve the desired granule size. |
| 8 | Final Quality Testing | The finished instant coffee granules undergo comprehensive testing before packaging. | Control Point: Test for final moisture content (<4.5%), bulk density, solubility, color, and sensory evaluation (taste/aroma). A microbial analysis is also performed. |
| 9 | Packaging | The approved coffee powder is weighed and filled into final consumer or bulk packaging (e.g., jars, tins, sachets) in a controlled, low-humidity environment. | Note: Nitrogen flushing is used to displace oxygen from the container before sealing. This prevents oxidation, preserving freshness and extending shelf life. Seal integrity is checked on every batch. |
Technical Specifications
| Solubility | 98.4 % |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
No application data available.
Mechanism of action:
| Parameter | Instant Coffee Powder(TX-90) |
|---|---|
| Functional Category | Soluble Beverage Base; Flavor System; Colorant |
| Key Ingredients | Dehydrated solids from aqueous coffee extract (*Coffea* spp.) |
| Mechanism of Action | The powder consists of amorphous, porous particles with a high surface-area-to-volume ratio, typically produced by spray-drying or freeze-drying. This structure allows water molecules to rapidly penetrate the particle matrix, hydrating and dissolving the soluble coffee compounds (sugars, organic acids, melanoidins, caffeine) almost instantaneously upon contact, thereby reconstituting the beverage. |
| Application Effect in Product | Provides rapid and complete dissolution in hot or cold liquid to deliver characteristic coffee flavor, aroma, and dark brown color. Serves as a consistent, shelf-stable, and easily dosed base for ready-to-mix beverages, 3-in-1 coffee mixes, vending machine applications, and as a flavor component in bakery, confectionery, and dairy products. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Instant Coffee Powder(TX-90) | Industrial/B2B Instant Coffee | High solubility, consistent bulk production, neutral to bold profile, often agglomerated or spray-dried. | Highly cost-effective at scale; excellent consistency for manufacturing; customizable blend potential. | Lacks brand recognition; flavor profile can be generic and less complex than premium options. | Food manufacturing (baked goods, ice cream), vending machine services, private labeling, large-scale catering. | For high-volume applications where cost, consistency, and solubility are more critical than artisanal flavor notes. |
| Nescafé Classic | Spray-Dried Instant Coffee | Bold, strong flavor; agglomerated granules; globally available. | Extremely affordable; massive brand recognition and availability; reliable, familiar taste. | Flavor can be harsh or bitter compared to freeze-dried methods; lacks nuanced aroma. | Everyday quick coffee for budget-conscious users, camping, office kitchens, basic baking. | For a no-frills, dependable, and highly economical instant coffee with a strong, classic taste. |
| Starbucks VIA Instant | Microground Instant Coffee | Blend of instant and finely ground coffee beans; single-serve packets; mimics brewed coffee. | Superior flavor complexity and body, closely resembling fresh brewed coffee; very convenient for travel. | Significantly more expensive per serving; produces a small amount of sediment. | Travel, office settings, situations where high-quality taste is needed without brewing equipment. | When flavor is the absolute priority and you want an instant coffee that tastes the most like a café-style brewed cup. |
| Mount Hagen Organic Freeze-Dried | Organic Freeze-Dried Instant Coffee | 100% Arabica beans, certified organic and Fair Trade, freeze-dried process. | Very smooth, well-balanced flavor with low acidity; strong ethical and organic credentials. | Higher price than standard instant; milder flavor might not satisfy those seeking intense boldness. | Daily use for health-conscious consumers, organic cooking, users sensitive to coffee acidity. | For a certified organic and Fair Trade option with a noticeably smoother, cleaner, and less bitter taste. |
| Waka Coffee Quality Instant Coffee | Specialty Freeze-Dried Instant Coffee | Single-origin 100% Arabica beans, small-batch freeze-drying, focus on flavor clarity. | Excellent, nuanced flavor profiles that highlight origin characteristics; dissolves very cleanly. | Premium price point; less availability in mainstream retail stores. | Coffee aficionados seeking convenience, gifting, exploring single-origin flavors in an instant format. | To experience the complex notes of specialty, single-origin coffee without the brewing process. |
Technical Documents
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications