Coffee-Derived Surfactants

Abstract

Coffee-derived surfactants are provided by transesterification reactions of sugars and coffee oil. The coffee-derived surfactants are especially useful in the production of coffee oil emulsions for use with, or incorporation into, coffee products.

1 . Coffee-derived surfactants comprising the transesterification product of a sugar with a coffee material using an alkaline transesterification catalyst.  
     
     
         2 . The coffee-derived surfactants of  claim 1 , wherein the coffee material is selected from the group consisting of roast and ground coffee, coffee oil, spent coffee ground, spent coffee oil, coffee aqueous extract, green coffee bean extract, and mixtures thereof.  
     
     
         3 . The coffee-derived surfactants of  claim 2 , wherein the coffee material is coffee oil.  
     
     
         4 . The coffee-derived surfactants of  claim 2 , wherein the sugar is selected from the group consisting of mannose, glucose, fructose, galactose, sucrose, lactose, maltose, trehalose, cellobiose, and mixtures thereof.  
     
     
         5 . The coffee-derived surfactants of  claim 3 , wherein the sugar is selected from the group consisting of mannose, glucose, fructose, galactose, sucrose, lactose, maltose, trehalose, cellobiose, and mixtures thereof.  
     
     
         6 . The coffee-derived surfactants of  claim 2 , wherein the sugar is derived from a second coffee material selected from the group consisting of roast and ground coffee, spent coffee grounds, coffee aqueous extract, green coffee bean extract, and mixtures thereof.  
     
     
         7 . The coffee-derived surfactants of  claim 5 , wherein the sugar is derived from a second coffee material selected from the group consisting of roast and ground coffee, spent coffee grounds, coffee aqueous extract, green coffee bean extract, and mixtures thereof.  
     
     
         8 . The coffee-derived surfactants of  claim 2 , wherein the alkaline transesterification catalyst is derived from a third coffee material selected from the group consisting of roast and ground coffee, spent coffee grounds, coffee aqueous extract, green coffee bean extract, and mixtures thereof, wherein the third coffee material has been ashed to provide an alkaline mineral residue.  
     
     
         9 . The coffee-derived surfactants of  claim 5 , wherein the alkaline transesterification catalyst is derived from a third coffee material selected from the group consisting of roast and ground coffee, spent coffee grounds, coffee aqueous extract, green coffee bean extract, and mixtures thereof, wherein the third coffee material has been ashed to provide an alkaline mineral residue.  
     
     
         10 . The coffee-derived surfactants of  claim 6 , wherein the alkaline transesterification catalyst is derived from a third coffee material selected from the group consisting of roast and ground coffee, spent coffee grounds, coffee aqueous extract, green coffee bean extract, and mixtures thereof, wherein the third coffee material has been ashed to provide an alkaline mineral residue.  
     
     
         11 . A method of producing coffee-derived surfactants, said method comprising 
 (1) reacting a coffee material and a sugar in a solvent in the presence of an alkaline transesterification catalyst for a time and at a temperature effective to prepare a coffee-derived surfactant-containing reaction mixture by transesterification reactions;    (2) removing the solvent from the coffee-derived surfactant-containing reaction mixture to provide a coffee-derived surfactant-containing solid residue;    (3) removing the alkaline transesterification catalyst from the coffee-derived surfactant-containing solid residue to obtain the coffee-derived surfactants,    wherein the sugar is a monosaccharide, a disaccharide, or a mixture thereof; wherein the sugar is non-reducing or reducing; and wherein, if the sugar is reducing, the sugar is treated prior to step (1) to block reducing groups therein.    
     
     
         12 . The method of  claim 11 , wherein step (1) is carried out at about 130 to about 170° C. for about 4 to about 10 hours.  
     
     
         13 . The method of  claim 12 , wherein the coffee material is selected from the group consisting of roast and ground coffee, coffee oil, spent coffee ground, spent coffee oil, coffee aqueous extract, green coffee bean extract, and mixtures thereof.  
     
     
         14 . The method of  claim 13 , wherein the coffee material is coffee oil.  
     
     
         15 . The method of  claim 13 , wherein the sugar is selected from the group consisting of mannose, glucose, fructose, galactose, sucrose, lactose, maltose, trehalose, cellobiose, and mixtures thereof.  
     
     
         16 . The method of  claim 14 , wherein the sugar is selected from the group consisting of mannose, glucose, fructose, galactose, sucrose, lactose, maltose, trehalose, cellobiose, and mixtures thereof.  
     
     
         17 . The method of  claim 13 , wherein the sugar is derived from a second coffee material selected from the group consisting of roast and ground coffee, spent coffee grounds, coffee aqueous extract, green coffee bean extract, and mixtures thereof.  
     
     
         18 . The method of  claim 14 , wherein the sugar is derived from a second coffee material selected from the group consisting of roast and ground coffee, spent coffee grounds, coffee aqueous extract, green coffee bean extract, and mixtures thereof.  
     
     
         19 . The method of  claim 13 , wherein the alkaline transesterification catalyst is derived from a third coffee material selected from the group consisting of roast and ground coffee, spent coffee grounds, coffee aqueous extract, green coffee bean extract, and mixtures thereof, wherein the third coffee material has been ashed to provide an alkaline mineral residue.  
     
     
         20 . The of  claim 14 , wherein the alkaline transesterification catalyst is derived from a third coffee material selected from the group consisting of roast and ground coffee, spent coffee grounds, coffee aqueous extract, green coffee bean extract, and mixtures thereof, wherein the third coffee material has been ashed to provide an alkaline mineral residue.