Coffee flavor extracts that make
your products naturally better
CO₂ – first choice for flavor and fragrance extraction
Arabica • Espresso premium blend
Create excellent coffee flavors by adding Supercritical fluid extraction (SFE) using
top notes with high performance natural carbon dioxide (CO₂) is the answer to the
CO₂ extracts growing demand for pure and natural flavors
and fragrances
• Complete flavor profile of the coffee bean; fully-balanced
for premium sensory sensation • All natural, highly-concentrated extracts
• Roasted top notes with no impact on texture, mouth feel • Gentle process free of artifacts or solvent residues
or caloric situation
• 100 % retention of product identity
• High concentration = minimal dosing for competitive
• Organic compliant, kosher, halal
cost-in-use
• Clean labeling, enhanced end-product value and image
• 3 + year shelf life = enhanced product stability
• Exceptional shelf life
• Insignificant caffeine contribution
• Tailor-made profiles provide excellent top notes for the
• Available in either oil- or watersoluble versions
creation of flavors
• Perfect fit as building block for compounded flavors in
beverages, dairy, fragrances, bakery and confectionary
From the origin
The two commercially significant species of coffee beans are coffee arabica (coffea arabica) and coffee robusta (coffea canephora).
Arabica beans produce superior quality coffees, which possess the greatest flavor and aromatic characteristics. They typically
contain only half the caffeine of robusta beans.
During processing, one can distinguish between different methods to separate the seed from the fruit:
• The natural or dry process, where the cherries are dried in the sun or in dryers, the fruit is then separated from the bean by
processing them through a mechanical husker
• The wet process, which is a superior method and produces beans referred to as a washed coffee
Product portfolio
Coffee-CO₂-Flavorextract (Arabica) 03-2032
Typical blend of selected arabicas from Latin America including Santos,
Columbia and Honduras.1
Coffee-CO₂-Flavorextract (Espresso) 03-3882
Coffee-CO₂-Flavorextract
(Espresso heavy roasted) 03-0533
For our extract, we use Honduras/Indian (50 % arabica/50 % robusta) in an
espresso/Italian roasted type. Honduran coffee is a wet-processed arabica
mainly used for coffee blends. Indian coffees (robusta) contain acidity
typical of guatemalan coffee and the full body of a good javanese coffee.
The robusta gives the smoky body. For more pronounced roast we develop
the reference 03-0533.1
All extracts can be provided either as oil- or watersoluble version.
1
Our team of experts – try us!
For further information and assistance, our team of experts is available for you.
EUROPE
Evonik Performance Evonik Performance Evonik Performance
Materials GmbH Materials GmbH Materials GmbH
Custom Manufacturing/ Custom Manufacturing/ Custom Manufacturing/
CO₂ extraction CO₂ extraction CO₂ extraction
Dr. Rainer Band Dr. Ralf Kahleyss André Aguiar
General Manager Quality Assurance & RD Manager Marketing & Sales Europe
Dr.-Albert-Frank-Straße 32 Dr.-Albert-Frank-Straße 32 phone +351 22 831 5053
83308 Trostberg 83308 Trostberg Mobile +351 93 502 7430
Germany Germany andre.aguiar@evonik.com
phone +49 69 4001 1273 phone +49 8621 86-2170
fax +49 8621 86-2151 fax +49 8621 86-2151 www.evonik.com/extraction
rainer.band@evonik.com ralf.kahleyss@evonik.com
