Ingredient Name: Par-Baked Coffee Bean Flour or Coffee Bean Flour

INCI Name: Chlorogenic Acids

Function: Antioxidant, Caffeine

Ingredient Origin: Non-Animal, Plant-Based, Natural

Labeling Claims: Patented, Naturally derived, Plant-Based, Natural, Gluten-Free

Cosmetic Ingredient Function: Antioxidant & Preservatives

Certifications & Compliances: GFSI Certified, Generally Recognized as Safe (GRAS), Hazard Analysis Critical Control Point (HACCP)

Patented Trademark: JavaPower®

Shelf Life: Up to 3 Years Ambient Temperature

At the heart of this invention is the question of optimum preservation of antioxidant levels via the “roasting” process of whole coffee beans. Coffee Bean Flour provides nearly 8% by weight natural CGA antioxidants.

CGA antioxidants support immune health and beneficially regulate glucose levels and lipid metabolism for prevention of some chronic diseases like diabetes, cardiovascular disease (CVD), obesity and cancer.

Highlights:

A 50g serving of food containing 2.5g of Coffee Bean Flour provides approximately 200mg CGA antioxidants

Up to 4x more CGA in partially baked coffee beans vs. regular roasted coffee

Similar antioxidant levels to green coffee bean extract but with improved flavor and aroma that is milder and less earthy.

See Nutritional Data Sheet for details

Levels of Caffeine Highlights:

Proximate Data (Per 100g): Caffeine = 2.4%

A 50g serving of food containing 2.5g of Coffee Bean Flour provides approximately 60g of caffeine, equivalent to about 1/2 cup of brewed coffee

Approximate 1 Tablespoon (4–5g) of Coffee Bean Flour = caffeine level of 1 cup of brewed coffee

FDA Guidance on Daily Caffeine allowance: For healthy adults, up to 400/mg per day is consider safe (the equivalent of 4–5 cups of coffee)

Gluten Free

Coffee beans are naturally Gluten Free

Vegan

Ingredient Origin: Non-Animal Origin, Plant Origin

Chemical Family: Botanical

Labeling Claims: Plant-based

Allergen free

Shelf stable for up to 3 years in ambient temperature dry storage