The historical process of the formation of instant coffee what are the ingredients of instant coffee? The harm of drinking instant alcohol frequently

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Instant coffee is a brewed beverage made from coffee beans. Instant coffee was invented and patented in 1890 by David Strang, a new Zealand native, and improved in 1901 by Kato Saitori, a Japanese scientist working in Chicago, USA. In response to the coffee surplus, the Brazilian government and Nestle developed a more advanced spray-drying method for instant coffee production in 1938. This is done by using hot steam to evaporate the water from the coffee beans, leaving a dried coffee extract. Instant coffee dissolves quickly in hot water, takes up less space and volume during storage, and is more resistant to storage, so it is popular in the mass market. Instant coffee was first used on the battlefields of World War II, when Allied soldiers used instant coffee as a daily drink to improve efficiency to some extent.

However, due to the use of inferior coffee beans in industrial production, and the possibility of other harmful residues in the production process [1], it is not recognized by the traditional coffee industry in many cases. In addition, instant coffee is often not roasted enough for coffee beans, staying at a relatively early stage and unable to fully reflect the aroma of coffee beans. Instant coffee is produced by extracting active ingredients from ground coffee beans and drying them. In this process, some aromatic substances will be lost, resulting in the flavor and taste of the finished product being less rich and pure than that of directly ground coffee. Manufacturers usually use fragrances to compensate for aromas.

Coffee mate, also known as "creamer", is mainly composed of hydrogenated vegetable oil, corn syrup, casein, spices, food coloring, etc., which increases the milk flavor in food and replaces pure dairy products to reduce costs. Hydrogenated vegetable oil, its original intention is to reduce the unsaturation of vegetable oil, so that it can maintain solid form conducive to production and processing, but because of the high temperature and high pressure conditions required in production, a large part of the vegetable oil without hydrogenation has changed from natural cis structure to trans structure and become trans fatty acid.

Trans fatty acid hazards include: ① inhibition of growth and development, easy to make fetuses and children suffer from essential fatty acid deficiency.② induce cardiovascular disease, it will increase the content of low density lipoprotein in the blood, reduce the content of high density lipoprotein. 3. It is easy to cause fat accumulation and lead to obesity.④ It induces the expression of proto-oncogenes, leading to cancer.

What are the ingredients in instant coffee?

Vegetable creamer and casein: the main ingredients of coffee mate, are the main source of milk flavor, but also can make the taste smooth;

Stabilizers and anti-caking agents: keep food texture stable, prevent coffee powder from caking, and help extend shelf life;

Thickeners and emulsifiers: to create a mellow taste;

Sugar and sweeteners: sweetening; flavours: aromas and flavours;

Salt: enhances flavor, balances coffee astringency and softens taste.