Instant coffee -- Criteria for authenticity
ISO 24114:2011 specifies criteria for authenticity of soluble (instant) coffee.
Café soluble -- Critères d'authenticité
Standards Content (sample)
Instant coffee — Criteria for authenticity
Café soluble — Critères d'authenticité
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ISO 24114 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 15, Coffee.© ISO 2011 – All rights reserved iii
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Soluble coffee represents a sizable fraction of international trade. National and supranational regulations on
the ingredients acceptable in soluble coffee, in mixtures thereof, and on their declaration are available.
In order to avoid incorrect declarations that adulterated products are 100 % pure soluble coffee, thus
deceiving the consumers and causing unfair competition between manufacturers, statistically sound criteria for
the authenticity of soluble coffee are necessary, when subsequent official measures are to be applied.
An International Standard defining the appropriate criteria is therefore justified.iv © ISO 2011 – All rights reserved
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INTERNATIONAL STANDARD ISO 24114:2011(E)
Instant coffee — Criteria for authenticity
This International Standard specifies criteria for authenticity of soluble (instant) coffee.2 Normative references
The following referenced documents are indispensable for the application of this document. For dated
references, only the edition cited applies. For undated references, the latest edition of the referenceddocument (including any amendments) applies.
ISO 3509, Coffee and coffee products — Vocabulary
ISO 11292, Instant coffee — Determination of free and total carbohydrate contents — Method using high-performance anion-exchange chromatography
3 Terms and definitions
For the purposes of this document, the terms and definitions given in ISO 3509, ISO 11292 and the followingapply.
pure soluble coffee
products prepared by the extraction of roasted coffee beans exclusively, as defined in international andnational regulations
NOTE 1 See References , whose Article 2 gives the definition of “soluble coffee”, and , whose annex describesauthentic educts and the proper production of soluble coffee.
NOTE 2 Pure soluble coffees have free and total carbohydrate profiles, which depend both on the nature and quality of
the green coffee beans used for their manufacture and on processing. The variations of the profiles have been clearlyestablished.
soluble coffee mixture
mixture prepared by the co-extraction or the separate extraction of roasted coffee beans and of materialsother than coffee beans
NOTE The composition of soluble coffee mixtures shall be clearly declared on the label. This category of productsshall comply with international or local regulations.
adulterated soluble cof