Gaseous Co2
  Liquid Co2
  Solid Co2 (Dry Ice)
  Air Cartering
  Coffee\A0
  Dry Ice Blasting
  Fruits & Vegetables
  Frozen Foods
  Ice Cream
  Pharma (Drugs)
  Frozen Sea Food
  Total Package
 

COFFEE

USAGE OF DRY ICE IN COFFEE

1. Retaining Aroma in Coffee Extracts

When coffee beans are ground, the volatile oil content (aroma) gets evaporated. Without aroma, coffee quality suffers. Hence, the instant coffee manufacturers cool the coffee powder using Dry Ice:

In addition, One of the SICGIL customer exports Emulsion (Extract of coffee) and coffee oil to Moscow (Russia). They pack coffee extracts in Cubitanier (Plastic Tins) of 10.4kgs to withstand low temperature.

Dry Ice preserves the coffee emulsion as well as the aroma. So the coffee emulsion, rich in aroma, fetches more price in local as well as international market.

2. Preserving Liquid Ticcocsition Coffee

Another SICGIL customer exported LIQUID TICCOCSITION COFFEE @ 12% concentration to Netherlands. The travel period is about 100 hours and using Dry Ice the consignments was successfully sent to the importer. SICGIL has expertise in packing and transporting coffee to overseas countries.


PACKAGING OF LIQUID TICCOCSITION COFFEE

3. Carbonated Coffee (Courtesy : CFTRI)

Carbonated coffee is a novel beverage, prepared from coffee brew with added flavour. The major ingredients in these beverages are coffee extract, sugar, acid, flavour and preservative. The product has the pleasant coffee aroma and tastes best when served chilled. It is a substitute for other carbonated drinks. The process of brew making consists of roasting of coffee blends, powdering, extraction with hot water, cooling, centrifuging, mixing acid and preservatives followed by pasteurization. This brew is further mixed with sugar syrup flavour, acid, preservatives, water and then carbonated. The final beverage is a sparkling clear product. The pasteurised brew can be stored for 2 weeks. The carbonated beverages can store well for over a month under refrigeration.

The carbonated coffee beverage process can be adapted in rural areas and the units can be can be set up under cooperative sector. The equipment and carbonator. The spent coffee is achieved as a by-product, which contains about 10% oil that can be recovered for use in the soap industry

 

For any information / Co2 requirements, contact :

SICGIL INDIA LIMITED
VI Floor, Dhun Building, # 84, (Old No. 827), Anna Salai, Chennai-600 002.
Phone : 91 - 044 - 2852 1644 / 2852 1467 / 2852 0657 / 2852 0870
Fax : 91 - 044 - 2852 1249, E-mail : sicgil@vsnl.com, vijay@sicgil.com,
Contact Persons
V.N.Vijay Kumar
Phono No: 044 39850715/728
Ruqshad Dadabhoy
   

_____________________________________________________________________
At : Bangalore, Chennai, Cochin, Coimbatore, Goa, Hyderabad, Indore, Kakinada, Kolkata, Madurai, Mumbai, Surat, Tuticorin, Vadodara, Vizag.

 

 
Sitemap l Disclaimer                                                                                          ©2005 SICGIL INDIA LIMITED. All rights reserved.