What You Need to Know
The method relies on a Maillard reaction between reducing sugars in beans and amino acids in palm oil at 180–190 °C, while lipid oxidation at temperatures above 200 °C generates off‑flavors. Emulsion stability is achieved by the high oleic content (~50 %) of palm oil, which coats bean surfaces and reduces water activity, and acidic spices hydrolyze starches to improve mouthfeel.
The Science
Primary Reaction
Maillard reaction between bean sugars and palm oil amino acids at 180–190 °C; lipid oxidation above 200 °C; acid‑catalyzed starch hydrolysis