Interfacial Properties of Instant Coffee Mix

Latif Muhammad and Hern Kim. Department of Environmental Engineering and Biotechnology, Myongji University, San 38-2 Nam-dong Cheoin-gu, Yongin, South Korea

Coffee mixtures are differentiated in the composition and their concentration of a coffee, sugar and cream components. Coffee and other beverages are usually explained by their taste, foaming and wetting properties. For the Coffee mixtures these properties changes with the change in their component concentration. Effects of three basic coffee mix components (Coffee, sugar, cream) explained. For the above properties mentioned diffusion is considered important due to a complex mixture containing proteins, carbohydrates and some surface active components. This critical mixture contains both low and high molecular weight components. Dynamic tensiometric analysis is performed to explain the complex coffee mixture solution. Wetting and adsorption properties have their role in the long lasting taste, no dynamic tensiometric data is reported up to my knowledge. Contact angle gives the spreading properties and leads to taste perception. Bitter molecules have hydrophobic while the sweeteners have the hydrophilic character. This can be shown by contact angle measurement for pure coffee and components solution and then the mixture contact angle for the taste of the beverage.