Instant Coffee Powder(z-10)
Flavoring Agents
Colorants
$5.51 ~ $8.27
Food
Free sample from 100g(NF)
One unit of:10kg/bag
One unit of:10kg/bag
10kg/bag
Product Info
What is Instant Coffee Powder(z-10)?
Instant Coffee Powder (z-10) is a specific manufactured grade of soluble coffee solids derived from roasted coffee beans, primarily utilized in the food industry as a quick-dissolving flavoring agent for instant beverages, confectionery, and baked goods.
How is Instant Coffee Powder(z-10) made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Reception | Receive and inspect incoming green coffee beans. | Bean quality inspection: Check for species (e.g., Arabica, Robusta), origin, moisture content (<12.5%), and physical defects. Ensure beans meet the specific quality standard required for the 'z-10' product. |
| 2 | Cleaning & Blending | Remove foreign materials (stones, dust) and blend different bean varieties according to the product formula. | Control the blend ratio precisely to ensure a consistent flavor profile. Verify effectiveness of de-stoners and magnetic separators. |
| 3 | Roasting | Heat the blended green beans in a large industrial roaster to develop the characteristic coffee flavor and aroma. | This step is critical for flavor development. Tightly control roasting temperature and time. Monitor bean color (e.g., using a colorimeter) to achieve the target roast level for the 'z-10' profile. |
| 4 | Grinding | Mill the roasted coffee beans into a specific particle size. | Control the grind size consistency. This is crucial for efficient extraction. Incorrect sizing can lead to under-extraction (weak flavor) or over-extraction (bitterness). |
| 5 | Extraction | Extract soluble coffee solids and aroma compounds from the ground coffee using pressurized hot water in percolation columns. | Monitor water temperature, pressure, and extraction time. The concentration of the resulting coffee liquor (measured as Total Dissolved Solids - TDS) must be within the target range. |
| 6 | Concentration | Increase the solids concentration of the coffee liquor by removing water, typically through vacuum evaporation. | This step improves drying efficiency. Control vacuum and temperature to prevent thermal damage to delicate flavor compounds. Target a solids concentration of 40-55%. |
| 7 | Spray Drying | Atomize the concentrated coffee extract into a fine mist within a chamber of hot air, instantly evaporating the remaining water to form a powder. | The inlet and outlet air temperatures of the dryer are critical. These parameters determine the final powder's moisture content, particle size, and bulk density. |
| 8 | Agglomeration | Fuse the fine spray-dried powder particles into larger granules to improve appearance and solubility. | Control the amount of moisture (steam/mist) added and the residence time in the agglomerator. This determines the final granule size and structural integrity for the 'z-10' product. |
| 9 | Packaging | Fill the finished agglomerated instant coffee powder into final packaging (e.g., jars, pouches, bulk bags). | Verify final moisture content is below 5% for shelf stability. Ensure accurate fill weight and package seal integrity. Use nitrogen flushing to minimize residual oxygen and preserve freshness. |
| 10 | Final Quality Control & Release | Sample and test the finished, packaged product against all specifications before release for shipment. | Conduct sensory evaluation (taste, aroma), solubility tests, color analysis, and microbiological screening. Product must meet all 'z-10' grade specifications before being released. |
Technical Specifications
| Shelf Life | 18 Months |
Applications & Usage
Common Applications:
No application data available.
Mechanism of action:
| Parameter | Instant Coffee Powder(z-10) |
|---|---|
| Functional Category | Soluble Beverage Base; Flavor & Aroma Delivery System |
| Key Ingredients | Dehydrated soluble solids and volatile compounds extracted from roasted coffee beans (*Coffea* spp.) |
| Mechanism of Action | Manufactured by brewing coffee and removing water via spray-drying or freeze-drying. This creates a highly porous, amorphous solid matrix. Upon reintroduction to a solvent (water), the matrix rapidly dissolves, releasing encapsulated flavor, aroma, color compounds (e.g., melanoidins, chlorogenic acids), and stimulants (e.g., caffeine) to reconstitute the beverage. |
| Application Effect in Product | Provides rapid and complete reconstitution into a coffee beverage. Delivers consistent flavor profile, aroma, and color upon dissolution. Offers extended shelf-life stability at ambient temperature and standardized product concentration for consumer convenience. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Nescafé Clásico | Spray-dried instant coffee | 100% pure coffee, dark roast, bold flavor profile | Very affordable, widely available, strong taste, dissolves quickly | Flavor can be harsh or bitter; less complex than freeze-dried options | Quick daily coffee, baking, camping, making Dalgona coffee | For a reliable, budget-friendly, and strong cup of coffee from a globally known brand. |
| Folgers Classic Roast Instant Coffee | Instant coffee crystals | Medium roast, smooth and mild flavor, made from mountain-grown beans | Extremely affordable, very smooth, low bitterness and acidity | Flavor can be perceived as weak or underdeveloped by some | Drinkers who prefer a mild, non-intense coffee; office or large-batch settings | For a consistently smooth, mild, and inexpensive cup that avoids strong flavors. |
| Starbucks VIA Instant Pike Place Roast | Microground instant coffee | Mix of instant and finely ground arabica beans, single-serve packets | Flavor is very close to fresh-brewed coffee, well-balanced and smooth | Significantly more expensive per serving than bulk jar options | Travel, office, hiking, or when seeking brewed coffee quality without the equipment | For superior taste that mimics brewed coffee and ultimate convenience. |
| Mount Hagen Organic Freeze Dried Instant Coffee | Freeze-dried instant coffee | 100% Arabica beans, certified organic and Fair Trade | Richer, more nuanced flavor due to freeze-drying; smooth and low in acidity | Higher price point; less common in standard supermarkets | Health-conscious consumers, those wanting a premium instant experience, making iced coffee | For an organic, Fair Trade option with a smoother, more complex flavor. |
| Café Bustelo Espresso Instant Coffee | Espresso-style instant coffee | Dark roast, fine powder, intensely strong Latin-style flavor | Extremely bold and robust flavor, stands up well to milk and sugar | Can be too intense or bitter for those who prefer lighter roasts | Making café con leche, quick espresso-style drinks, baking requiring strong coffee flavor | For a powerful, dark roast, espresso-like coffee experience. |
Technical Documents
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications