Green coffee bean extract
Green coffee bean extract is made from the unroasted seeds of Coffea arabica or Coffea canephora (robusta). Beans are ground and extracted with water or water-ethanol, then concentrated and spray dried to a powder standardized to chlorogenic acids, commonly 45% to 50%, by HPLC or UV. Caffeine stays in the extract unless it is removed, so suppliers sell both regular and decaffeinated grades with a stated caffeine maximum.
Suppliers sell different products under the same name. Specify the one you need.
Powder with a declared chlorogenic acid content, commonly 45% or 50%, and a stated caffeine content.
Extract with caffeine removed to a stated maximum, often below 2% or 4%, while keeping chlorogenic acids.
Ground unroasted beans with no extraction, much lower in chlorogenic acids per gram.
Extract made from certified organic green beans, with the certificate tied to the lot.
Compare each result with your own specification when the lot arrives.
Keep powders and extracts sealed in lined fiber drums or foil bags in a cool, dry place away from light. Dry extracts are hygroscopic and cake once exposed to humid air, so reseal opened containers promptly. Shelf life or a retest date comes from the supplier's specification, and the chlorogenic acid assay is usually repeated at retest.
Chlorogenic acid and caffeine levels vary with bean origin, species and extraction, so record both results for each lot. Keep ochratoxin A results with the lot and rotate stock FEFO.
Facts from regulators and standards bodies, each linked to its source.
Health Canada's Green Coffee Bean Extract natural health product monograph lists Coffea arabica and Coffea canephora seed as source materials.
Source: webprod.hc-sc.gc.ca (opens in a new tab)That monograph sets doses for extracts standardized to 45-50% chlorogenic acids and up to 4% caffeine.
Source: webprod.hc-sc.gc.ca (opens in a new tab)The EU Novel Food status Catalogue entry for Coffea spp. (POL-NF-00262) concerns the roasted or unroasted seeds and lists the seeds as not novel in food.
Source: ec.europa.eu (opens in a new tab)That entry records a French position that green coffee beans and non-selective water extracts of them are not novel foods, and that France had no data on alcohol extracts.
Source: ec.europa.eu (opens in a new tab)This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Manufacturers and distributors whose own websites say they sell it.
Manufacturer · Kerrville, TX
Sells it as PurCaf
Applied Food Sciences is a Texas bulk ingredient company that sells branded botanical extracts, including green coffee, green tea, ginseng, ginger, turmeric, acerola and lion's mane, to food, drink and supplement makers only.
Manufacturer · Hyderabad, India
Sells it as CoffeeLean
Botanic Healthcare is a Hyderabad, India, maker of standardized and organic herbal extracts, branded botanical ingredients and liposomal ingredient grades for supplement and food companies.
Suppliers are in alphabetical order and none pays to appear. Each claim is checked against the supplier’s own website on the date shown. Ask for the specification sheet and a recent COA before you order, and confirm details with the supplier.
Common forms include standardized extract, decaffeinated extract, green coffee bean powder and organic. Ask each supplier for the specification sheet of the exact grade they quote.
Expect chlorogenic acids assay, caffeine (HPLC), ochratoxin A, heavy metals, microbiology and residual solvents, each with its method, specification and result for that lot.
Keep powders and extracts sealed in lined fiber drums or foil bags in a cool, dry place away from light. Dry extracts are hygroscopic and cake once exposed to humid air, so reseal opened containers promptly. Shelf life or a retest date comes from the supplier's specification, and the chlorogenic acid assay is usually repeated at retest.
Health Canada's Green Coffee Bean Extract natural health product monograph lists Coffea arabica and Coffea canephora seed as source materials. That monograph sets doses for extracts standardized to 45-50% chlorogenic acids and up to 4% caffeine. The EU Novel Food status Catalogue entry for Coffea spp. (POL-NF-00262) concerns the roasted or unroasted seeds and lists the seeds as not novel in food. That entry records a French position that green coffee beans and non-selective water extracts of them are not novel foods, and that France had no data on alcohol extracts.
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