Researchers detail how milk proteins interact with espresso caffeine

Photo byPhoto by Adi Goldstein on Unsplash

Recent research published in ACS Food Science & Technology examined how milk proteins interact with caffeine in coffee and found that the swirling of milk and espresso does not significantly affect the proteins' structure or properties. Researchers used 2D infrared spectroscopy to explore the interactions between milk proteins and caffeine in various coffee beverages, including simple milk solutions, milk-caffeine mixtures, and cappuccinos.

The study revealed that the molecular structure of milk proteins remains stable when mixed with caffeine, even in complex coffee drinks like cappuccinos that contain additional compounds from coffee grounds, such as chlorogenic acid. This stability means the proteins retain their original mouthfeel and taste in coffee. Contrary to previous findings that caffeine might influence the molecular movement of water, this study did not observe significant effects of caffeine on the dynamics or mobility of milk proteins.

These results offer valuable insights into how the texture, flavour, and nutritional aspects of milk-based coffee drinks are influenced by their ingredients. The findings could help develop and improve coffee beverages.