What is in Your Instant 3-in-1 Coffee by CNA Insiders
Manufacturing and Ingredients
The video takes viewers inside a factory to show how 3-in-1 coffee is made:
- Coffee Component: The base is spray-dried coffee powder, created by reducing liquid coffee to a concentrate and spraying it into hot air, which instantly dries the droplets into a fine, soluble powder.
- Blending: The three components—coffee, sugar, and creamer—are mixed together in a ribbon blender for about 20 minutes before being packaged into individual sachets.
- Consistency: A key reason brands produce 3-in-1 mixes is to ensure consistency and a good quality flavor in every cup, unlike freshly brewed coffee, which can vary depending on the barista.
- Shelf Life: The long shelf life (up to two years) is primarily due to all the ingredients being in powdered form.
The Role of Additives in Creamer
Food scientist Ramesh Krish Kumar explains the function of various chemical additives (identified by INS numbers) found in the powdered creamer:
| Additive Type | Purpose in 3-in-1 Coffee |
|---|---|
| Emulsifiers | Prevent the separation of oil (from the coffee/milk) and water, ensuring the drink remains a single, uniform liquid. |
| Stabilisers | Prevent different sedimentations from occurring, keeping the coffee stable. |
| Anti-Caking Agent | Competes with other ingredients to absorb moisture from the environment, preventing the powder from lumping up |
| Sodium Caseinate | Allows for quick dispersion when hot water is added, preventing the powder from forming a ball. |
| Maltodextrin | A bulking agent to give the product more volume and weight |
Health Concerns and Safer Alternatives
While the small amounts of additives are highly regulated and not typically a concern for human health, the main health issues relate to the high amounts of sugar and fat:
- Hydrogenated Fats: Creamers are often high in hydrogenated fat (trans fats) to make them chemically stable and prevent a rancid taste. This hydrogenation process makes the fat unhealthier.
- Health Risk: These unhealthy fats and the high sugar content can counteract and minimise the protective health benefits of coffee's antioxidants.
- Better Choice: The best way to have a healthy cup of coffee is to use instant black coffee and add your own milk and sugar alternatives, such as low-fat/skim milk and a natural intense sweetener like stevia.
- Caffeine Safety: The tested 3-in-1 coffees averaged 60.9 mg of caffeine per 100 mL. The safe limit is up to 400 mg of caffeine per day, meaning you should not exceed more than four cups of 3-in-1 coffee to avoid potential side effects like jitters or a caffeine crash.
Tips for Making the Perfect Cup of Instant Coffee
Barista Matthew Poh provides tips for improving the taste of instant black coffee:
- Freshness: Use the instant coffee powder within five minutes of opening the sachet to prevent oxidisation and the emission of flavours.
- Water Temperature: Do not use 100°C boiling water. Instead, use water that is around 70–80°C (let boiling water cool slightly). Lower temperatures extract the coffee's sweeter notes and reduce bitterness.
- Pour Slowly: Pour the hot water slowly over the grounds for about 30 seconds to properly extract the flavours.
- Adding Sweeteners: Use only about half a spoon of sugar, as too much will overpower the coffee's intrinsic taste. Brown and unrefined sugar is recommended.
- Adding Milk: If adding milk, use hot milk (around 60°C). Hot milk is sweeter than cold milk and prevents a drastic temperature drop, ensuring a better coffee temperature.