Estimation of Coffee, Chicory and Glucose Solids Contents of Instant Coffee Products

lucose Solids Contents of Instant Coffee Products J. R. Nrwlrau Government Analyst Lqboratory, P.O. Box 8042, C au seway, S ali sbttry, Zimb abw e* Simple methods for the detemination of caffeine, total ketoses after hydrolysis and total aldoses after hydrolysis as mezlsures of the coffee, chicory and glucose solids contents respectively are describ€d. These methods are in use in the Govemment Analyst’s Laboratory in Zimbabwe, and may be of use io other laboratories lacking high pressule liquid chromatography apparatus. The Zimbabwe, Food and Food Standards (Coffee) Regulations, 1981 allow instant coffee products to be manufactured from the soluble solids of coffee, chicory and from glucose solids. The designations of the various products and the proportions of solids which they may contain are laid down in the Regulations. The methods have been developed to monitor the products to ensure compliance with the Regulations. Discussion of Methods COFFBE CONTENT Caffeine content is determined as a measure of coffee content. The method for determination of caffeine incorporates features from previously published methods1,2. Substances (particularly 5-hydroxymethylfurfural) present in roa