Leung's Encyclopedia of Common Natural Ingredients Used in Food, Drugs, and Cosmetics

Food. Coffee has been used for centuries by

various cultures as a beverage to stay alert and

to improve work efficiency.

Coffee extract (type not specified) is widely

used as a flavor ingredient in many food

products, including alcoholic (e.g., liqueurs)

and nonalcoholic beverages, frozen dairy

desserts, candy, baked goods, gelatins and

puddings, sweet sauces, and milk products.

Highest average maximum use level reported

is about 2.8% (28,216 ppm) in baked goods.

Caffeine is extensively used in nonalcohol-

ic beverages (particularly colas), with re-

ported average maximum use level of about

0.014% (141 ppm). It is also used in frozen

dairy desserts, candy, gelatins and puddings,

and baked goods. Average maximum use level

reported is 0.04% in all except the last cate-

gory that is about 0.007% (68 ppm).

COMMERCIAL PREPARATIONS

Extracts (e.g., fluid, solid, and tincture) and

natural caffeine. Caffeine is official in U.S.P.

and F.C.C.

Regulatory Status. Coffee extracts (§182.20)

and caffeine (§182.1180) are GRAS.^17 Coffee

charcoal, consisting of the milled, roasted to

blackened, carbonized outer parts of green

dried fruits is the subject of a German thera-

peutic monograph for treatment of nonspecific

acute diarrhea.^24

REFERENCES

See the General References forAPhA;BAILEY1;BLUMENTHAL1;BRUNETON;FEMA;GOSSELIN;GRIEVE;LIST

AND HO ̈RHAMMER;MARTINDALE;TERRELL;USDA;YOUNGKEN.

1. R. G. Moores and A. Stefanucci in A.
   Standen, ed.,Kirk-Othmer Encyclopedia
   of Chemical Technology, Vol. 5 Wiley–
   Interscience, New York, 1964, p. 748.


2. R. J. Clarke and J. W. Drummond in L. W.
   Codd et al., eds.,Chemical Technology:
   An Encyclopedic Treatment, Vol. 7
   Barnes & Noble, New York, 1975, p. 645.


3. H. Vilar and L. A. B. Ferreira,Coll. Int.
   Chim. Cafes (C. R.), 6 , 135 (1974).


4. P. Folstar et al.,J. Agric. Food Chem., 25 ,
   283 (1977).


5. V. Ara and H. Thaler,Z. Lebensm. Unters.
   Forsch., 161 , 143 (1976).


6. M.AsanteandH.Thaler,Chem.Mikrobiol.
   Technol. Lebensm., 4 , 110 (1975).


7. V. Ara and H. Thaler,Z. Lebensm. Unters.
   Forsch., 164 , 8 (1977).


8. W. Walter et al., Naturwissenschaften,
   57 , 246 (1970).


9. H. V. Amorim et al., J. Agric. Food
   Chem., 25 , 957 (1977).


10. D. Reymond,Chemtech, 7 , 664 (1977).


11. E. Cerma and P. Baradel, Atti Cong.
    Qual., 6 , 321 (1967).


12. J. Wurziger,Fette, Seifen, Anstrichmit.,
    79 , 334 (1977).


13. B. A. Nagasampagi et al., Phyto-
    chemistry, 10 , 1101 (1971).


14. R. Viani and L Horman,J. Food Sci., 39 ,
    1216 (1974).


15. G. Czok,Z. Ernaehrungswiss., 16 , 248
    (1977).


16. N. Loprieno et al.,Mutat. Res., 21 , 275
    (1973).


17. M. T. O’Brien,Food Prod. Dev., 12 (9),
    86 (1978).


18. H. Kasai et al.,Gann , 73 ,381 (1982).


19. P. Stocks,Br. J. Cancer, 24 , 215 (1970).


20. D. H. Shennon,Br. J. Cancer, 28 , 473
    (1973).


21. D. Simon et al.,J. Natl. Cancer Inst., 54 ,
    587 (1975).


22. H.-P. Wuerzner et al., Food Cosmet.
    Toxicol., 15 , 289 (1977).


23. Y. Suwa et al.,Mutat. Res., 102 , 383
    (1982).


24. Monograph Coffea carbo, Bunde-
    sanzeiger, no. 85 (May 5, 1988).

224 Coffee