TH19558B - Santan powder primarily based on palm oil - Google Patents

Abstract

DC60 (08/02/42) A method for producing palm oil-based "Santanan" powder has been revealed. The palm oil-based "Santanan" powder produced was prepared from a stable emulsion consisting of 60% palm oil as the main component and carbohydrate-based as the wall material. The major remainders were casein (protein), emulsifying agents (contained in amounts of 1.0 - 4.0%), barrier agents, stabilizing salts, anti-caking agents, and coconut flavor. A dry blowing technique was used to convert the liquid emulsion into a free-flowing and stable powder by heating at 175 °C. The nutritional composition of the palm oil-based "Santanan" powder is similar to that of commercial "Santanan" and is determined as follows: fat (60.5%), carbohydrates (24.1%), protein (10.7%), moisture (1.18%), and ash (1.75%), respectively. A sensory evaluation was not found. There are distinct differences in color, aroma, appearance, and taste between palm oil-based "Santan" powder and commercial products. The process for producing palm oil-based "Santan" powder has been revealed. The produced palm oil-based "Santan" powder is prepared from a stable emulsion consisting of 60% palm oil as the main component and carbohydrate-based cell wall material. The significant remainder consists of casein (protein), emulsifying agents (containing 1.0-4.0%), barrier agents, stabilizing salts, anti-caking agents, and coconut flavoring. A dry blowing technique is used to convert the liquid emulsion into a free-flowing and stable powder by heating at 175°C. The nutritional composition of the palm oil-based "Santan" powder is also described. Similar to the nutritional composition of commercial "Santan," it is defined as follows: fat (60.5%), carbohydrates (24.1%), protein (10.7%), moisture (1.18%), and ash (1.75%), respectively. Sensory evaluation did not reveal any significant differences in color, aroma, appearance, and taste between the palm oil-based "Santan" powder and the commercial product.

Claims (6)

1. Palm oil based "santan" in nature containing 60% palm oil, 1.5% oil soluble emulsifier, 1.5-2.0% water soluble emulsion generator, 25% water-soluble emulsifier. Coconut 7.9%, stable salt 0.5% and anti-coagulation agent 2% or sucrose. And the ratio of water to all solids is 1.8: 1. 2. Palm oil based "santan" according to claim 1, where the coating is a maltotextrin mixture. And sodium caseinate at a proportion of 80:20 3. Process for preparing palm oil based "santan" powder, which includes the following steps: (i) Preparation of a liquid emulsion by dissolving. And / or distribute various dry components including proteins, carbohydrates, flavors, emulsifier, intermediate agents and stable salts in hot water at + - 80 ํ water. (Ii) Cooled emulsion (iii) Cooled emulsion with RBD palm oil and emulsifier Oil-soluble This results in the water sector and the fat sector (i v). Mixing the two sectors The homogenizer was then transferred to a two-stage homogenizer, resulting in a homogeneous emulsion, and (v) drying of the homogeneous emulsion. And at the same time add Resists clotting Or sucrose into Which gives the desired powder "Santa" 4. Method according to claim 3, where the liquid emulsion obtained from step (i) is cooled. Rapidly at 20-30 ํ C 5. Process according to claim 4, where the cold emulsion consisting of the dissociated water and fat sectors It was homogenized in a (i v) step in a two-stage homogenizer at approximately 170 bar, three to four cycles to form an oily emulsion. 6. Process according to claim 4, where the homogeneous emulsion is aerosol that was dried by Using standard inlet temperatures between 120-180 ํ and outlet temperatures in the range of 98-113 ํ at a feed rate of + - 15 ml / min.