TH12887Y - The process of producing powdered coconut sugar using spray drying. - Google Patents

Abstract

DC60 (October 12, 2016) This invention describes the production of coconut sugar in the form of easily soluble dry powder flakes. The production of powdered coconut sugar utilizes spray drying techniques. The initial concentration of fresh coconut sugar is adjusted to 35-45 Brix before being mixed with a low glycemic index drying agent at a concentration of 20-25% by weight of the coconut sugar and calcium phosphate compounds at 0.1-1% by weight of the coconut sugar. The mixture is then spray-dried at a temperature of 150-220 degrees Celsius. The coconut sugar solution is atomized into fine droplets in a drying chamber and comes into contact with hot air for a short period. Rapid heat transfer and moisture evaporation occur, resulting in powdered coconut sugar in a convenient form for consumption, retaining its nutritional value and having a low glycemic index (less than or equal to 50). (Revised October 12, 2016) This invention describes the production of coconut sugar in the form of easily soluble dry powder flakes. The production of powdered coconut sugar utilizes spray drying techniques, adjusting the initial concentration of... Fresh coconut sugar is processed to achieve a Brix value of 35-45 before being mixed with a low glycemic index drying agent at a concentration of 20-25% by weight of the coconut sugar and 0.1-1% by weight of calcium phosphate. The mixture is then spray-dried at a temperature of 150-220 degrees Celsius. The coconut sugar solution is atomized into a fine mist in a drying chamber and comes into contact with hot air for a short period. This results in rapid heat transfer and moisture evaporation, producing powdered coconut sugar in a convenient form that retains its nutritional value and has a low glycemic index (less than or equal to 50). ------------------------------- (Revised Summary, February 11, 2016) This invention describes the production of coconut sugar in a dry, easily soluble powder form. The production of powdered coconut sugar utilizes spray drying techniques. The initial concentration of fresh coconut sugar is adjusted to 30-40 Brix before being mixed with a drying agent such as polymer starch or starch. Resistant maltodextrin at a concentration of 10-40% and calcium phosphate at 0.1-1% by weight of concentrated coconut sugar are added before spray drying at 150-220°C. The coconut sugar mixture is sprayed as a fine mist in a drying chamber and comes into contact with hot air for a short period. This causes rapid heat transfer and moisture evaporation, resulting in powdered coconut sugar in a convenient form for consumption while retaining its nutritional value and having a low glycemic index (formula) of 50. --------------------------------------------------------------------------------------------------------------- Revised Invention Summary 28/7/58 This invention describes the production of coconut sugar in a dry, easily soluble powder form. The production of powdered coconut sugar relies on spray drying techniques. The initial concentration of fresh coconut sugar is adjusted to 35-40 Brix before mixing in drying agents such as polymer starch or starch. Coconut sugar is processed using a spray drying technique. The initial concentration of fresh coconut sugar is adjusted to 35-40 Brix before being mixed with 20-25% Resistant Maltodextrin and 0.1-1% Dicalcium Phosphate by weight. The mixture is then dried using a spray dryer at 150-200°C. The coconut sugar solution is atomized into fine droplets in a drying chamber and comes into contact with hot air for a short period. Rapid heat transfer and moisture evaporation occur, resulting in powdered coconut sugar that is convenient for consumption, retains its nutritional value, and has a low glycemic index (<-50). ---------------------------------------- This invention describes the production of coconut sugar in a dry, easily soluble powder form. The production of powdered coconut sugar relies on spray drying techniques. The initial concentration of fresh coconut sugar is adjusted to 35-40 Brix before being mixed with 20-25% Resistant Maltodextrin and 0.1-1% Dicalcium Phosphate. The mixture is then dried using a spray dryer. At a temperature of 150-200 degrees Celsius, the coconut sugar mixture is sprayed into a fine mist in a drying chamber and exposed to hot air for a short period. This results in rapid heat transfer and moisture evaporation, producing powdered coconut sugar in a convenient form for consumption while retaining its nutritional value and having a low glycemic index (<-50).

Claims (1)

Revised 29/03/2017 1. The coconut sugar formula consists of the following components and their proportions: Coconut sugar (35-40 Brix concentration) 100 kg; Low glycemic index drying agent 20-25% by weight of coconut sugar; Anti-caking agent (phosphate group) 0.1-1% by weight of coconut sugar. 2. The process of producing powdered coconut sugar using spray drying technique consists of the following steps: a. Boil the coconut sugar at 95-100°C for 30-35 minutes to achieve a concentration of 30-40 Brix. b. Mix with a low glycemic index drying agent (maltodextrin) at a quantity of 20-25%. c. Mix with an anti-caking agent (dicalcium phosphate) at a quantity of 0.1-1% by weight and stir until homogeneous. d. Heat the sugar solution to 40°C. e. Use a two-fluid nozzle with the following ratio... The ratio of raw sugar input to air volume used for spraying is 1:3.5 (kg:m3/min). The hot air drying temperature is in the range of 150-200°C, and the inlet hot air temperature is also 150-200°C. The drying time does not exceed 2 minutes, resulting in dry powder flakes. ----------------------- Revised 12/10/2016 1. The coconut sugar formula consists of: Ingredients Mixing Amount Coconut sugar, concentration 35-40 Brix 100 kg Low glycemic index drying agent 20-25% by weight of coconut sugar 1. Coconut sugar is produced using a spray drying technique with the following steps: a. Coconut sugar is boiled at 95-100°C for 30-35 minutes to achieve a concentration of 30-40%. b. It is mixed with a drying agent with a glycemic index lower than 50, specifically maltodextrin, at 25-30% by weight. c. It is mixed with an anti-caking agent, dicalcium phosphate, at 0.1-1% by weight, and stirred until homogeneous. d. The sugar solution is heated to 40°C. e. A two-fluid nozzle is used, applying the correct ratio... The ratio of the amount of sugar raw material fed to the amount of air used for spraying is 1:3.5 (kg:m3/min). The hot air temperature for drying is in the range of 150-200 degrees Celsius, and the inlet hot air temperature is 150-200 degrees Celsius. The drying time does not exceed 2 minutes, resulting in dry powder flakes as a product. 3. Products obtained from the process according to claim 1 or 2. ------------------------------- Revised 11/2/2016. The formula and process for producing powdered coconut sugar using spray drying technique consists of 2 steps: 1. Coconut sugar mixture before drying. Components and mixing quantities: 1. Coconut sugar, concentration 30-40% or 30-40 Brix, 100 kg. 2. Polymer starch or starch resistant to digestion, 10-40% by weight of the coconut sugar in step 1. 3. Anti-caking agent in the phosphate group, 0.1-1% by weight of the coconut sugar in step 1. 2. Coconut sugar powder production process. Equipment used in production consists of a mixer (1) and a spray dryer (2). Steps for producing powdered coconut sugar using the spray drying method: a. Boil fresh coconut sugar to obtain a concentration of 30-40% (or prepare it from coconut palm sugar/coconut jaggery by dissolving it to obtain a concentration of 30-40 Brix). b. Mix it with a drying agent of the type of polymer starch or starch that is resistant to digestion by the digestive system (Resistant Maltodextrin) in an amount of 10-40% by weight of the concentrated coconut sugar using a mixer (1). c. Mix the mixture obtained from steps a. and b. with a phosphate group substance such as dicalcium phosphate in an amount of 0.1-1% by weight of the concentrated coconut sugar. Mix all together until homogeneous. d. Send the coconut sugar mixture prepared from patent 1 to the spray dryer (2). Spray with a nozzle pressure of not less than 1-10 atmospheric pressure. The coconut sugar solution breaks down into fine droplets with particles. A small-scale spray dryer uses hot air at temperatures of 150-220°C for drying, with a drying time of no more than 2 minutes, resulting in a dried product. ----------------------------------------------------- Updated 28/07/58 The formula and process for producing powdered coconut sugar using spray drying technique consists of 2 steps: 1. Coconut sugar mixture before drying: Ingredients and their proportions: 1. Coconut sugar, concentration 30-40% or 30-40 Brix, 100 kg. 2. Polymer starch or starch resistant to digestion, 10-40% by weight of the coconut sugar in step 1. 3. Anti-caking agent in the phosphate group, 0.1-1% by weight of the coconut sugar in step 1. 2. Coconut sugar powder production process. Equipment used in production consists of a mixer (1) and a spray dryer (2). Steps for producing powdered coconut sugar using the spray drying method: a. Boil fresh coconut sugar to obtain a concentration of 30-40% (or prepare it from coconut palm sugar/coconut jaggery by dissolving it to obtain a concentration of 30-40 Brix). b. Mix it with a drying agent of the type of polymer starch or starch that is resistant to digestion by the digestive system (Resistant Maltodextrin) in an amount of 10-40% by weight of the concentrated coconut sugar using a mixer (1). c. Mix the mixture obtained from steps a. and b. with a phosphate group substance such as dicalcium phosphate in an amount of 0.1-1% by weight of the concentrated coconut sugar. Mix all together until homogeneous. d. Send the coconut sugar mixture prepared from patent 1 to the spray dryer (2). Spray with a nozzle pressure of not less than 1-10 atmospheric pressure. The coconut sugar solution breaks down into fine droplets with particles. A small-scale spray dryer uses hot air at temperatures between 150-220°C for drying, with a drying time of no more than 2 minutes, resulting in a dried product. ---------------------------------------------------------------------------------------------------------------------------------- The formula and process for producing powdered coconut sugar using spray drying technique consists of two steps: 1. Coconut Sugar Mixture Formula Before Drying: a. Boil fresh coconut sugar to achieve a concentration of 35-40% (or prepare by dissolving coconut palm sugar/block sugar to achieve a concentration of 34-40 Brix). b. Mix with a drying agent such as Resistant Maltodextrin in an amount of 20-25% by weight. c. Mix the resulting mixture from steps a and b with a phosphate compound such as dicalcium phosphate in an amount of 0.1-1% by weight, relative to the solids concentration in the coconut sugar, and mix everything until homogeneous.