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Successful Case Study

Coffee
Flavor
Boosting

Boost coffee flavor in instant coffee while

minimizing coffee powder usage to achieve cost savings.

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Challenges in Instant Coffee Formulation

Rising Cost Pressure

Achieving strong coffee flavor often requires high coffee powder usage, increasing formulation costs.

Bitterness and Astringency

Higher coffee powder levels can introduce excessive bitterness and astringency. These undesirable taste attributes may reduce overall drinking experience.

Authenticity Gap

Many instant coffee products struggle to deliver the rich, authentic flavor experience consumers expect.

The Science Behind Coffee Flavor Enhancement

Enhance flavor perception through the retronasal pathway and stimulate the brain’s reward system.

EPC Instant Coffee Solution Features

Savarin™ 100CL
Boost Coffee FlavorProust™ 100
Enhance Sweetness
Product
Savarin 100CL (100CL-L2)
Dosage Powder version: 20-80ppm, threshold effective dose 20ppm, normally 40ppm is suitable for most scenarios
Liquid version: 200-400ppm
Character Powder version: Savarin 100CL
Slightly brownish powder, subtle caramel flavor
Liquid version: Savarin 100CL-L2
Slightly brownish liquid, subtle caramel flavor 		Performance Stimulate the caramel flavor, enhance the coconut flavor, and improve the full taste profile of coffee.
Solubility Powder version: Water-soluble, easily soluble, solubility 40% Value for customer Amplify the coffee essence while minimizing coffee powder usage in instant coffee to achieve cost savings.
Label Natural flavor
Cappuccino Coffee: Comprehensive Improvement in Sweetness, Flavor and Mouthfeel Bitterness Coffee Aroma Mouth Coating Commercial Full-Sugar Solid Coffee EPC Three-in-One Formula Performance Improvement

Proust™ 100

Why Proust™?
  • Deliver a natural and well-balanced sweetness profile.
  • Provides a smooth mouthfeel with a clean finish.
  • Enhance the perception of fruit, dairy, coffee, and other flavor notes.
  • Improve overall flavor harmony and drinking enjoyment.
  • Support sugar reduction without compromising taste.
  • Contribute dietary fiber for added nutritional value.

Proven Performance in Real Applications

Enhance coffee flavor and mouthfeel while masking bitterness and astringency.

Cappuccino Powder vs. Cappuccino Powder + 80 ppm Proust 100 + 70 ppm Savarin 100CL 0 1 2 3 4 5 6 7 8 9 10 Creaminess / Mouthfeel Coffee Flavor Bitterness / Lingering Cappuccino Powder Cappuccino Powder + 80 ppm Proust 100 + 70 ppm Savarin 100CL
Savarin 100CL and Proust 100 Increase Coffee Flavor Intensity and Longevity Coffee flavor longevity 0 2 4 6 8 10 12 0 10 20 30 40 50 Time (sec) Intensity (rel. scale) Cappuccino powder Cappuccino powder + 80 ppm Proust 100 + 70 ppm Savarin 100CL