Instant coffee made its debut on April 1, 1938, in Switzerland. Presently, this commodity commands a market share exceeding fifty percent. While it has achieved considerable popularity, numerous myths persist surrounding it. Experts from Perm Polytechnic University shared with Gazeta.Ru which of these notions do not align with the facts.
One of the most prevalent false beliefs suggests that instant coffee contains negligible amounts of caffeine. Nikita Faustov, an assistant at the Department of “Chemistry and Biotechnology” at PNIPU, debunks this myth: a standard cup of instant coffee (150 ml) holds 60–65 mg of caffeine. This means it has only slightly less than espresso or filter coffee.
The assertion that instant coffee is manufactured from “chemicals” and byproducts is also a misconception. Scientists assure us that it is made from regular coffee beans. They are roasted, then brewed, and subsequently dried through either hot air exposure or sublimation. Faustov also notes that sub-standard products do reach the market, making it crucial to examine the ingredients list.
Is it harsher on the stomach than ground coffee? Quite the opposite, the expert emphasizes. Instant coffee exhibits lower acidity, which is why the majority of consumers tolerate it better than its ground counterpart. However, one must remember: all coffee stimulates the secretion of gastric juice, so it should not be consumed on an empty stomach.
A common fear relates to acrylamide, a substance formed during roasting that is potentially carcinogenic. It is indeed present in slightly higher concentrations in the instant beverage compared to freshly brewed coffee. Yet, even here, the difference is not critical, and it hinges on dosage: according to Valery Litvinov, Candidate of Medical Sciences and a senior researcher at the Department of “Chemistry and Biotechnology” at PNIPU, one would need to drink 7–8 cups daily for the concentration to reach a hazardous level.
Finally, the university experts dispelled one more fallacy: the idea that instant coffee lacks beneficial components. In reality, it is rich in antioxidants and flavonoids. When consumed in moderation and of good quality, this product is only beneficial.
About the Author
