TH46560A - Santan powder primarily based on palm oil - Google Patents

Abstract

DC60 (08/02/42) A process for producing palm oil based "santan" has been revealed. Palm oil based "santan" powder is produced. It was prepared from a stable emulsion containing 60% palm oil as the main substance and a carbohydrate content as a wall material. The remaining important part is casein (protein), emulsifying agent. The emulsifier is composed of 1.0 - 4.0%, stabilized salt stabilizer and anti-clumping agent. The dry pao technique was used to convert the liquid emulsion to a free-flowing and stable powder by heating at 175 ° C. The nutritional composition of the palm oil-based "Santan" powder was used to convert the emulsion into a free-flowing powder. That principle They were similar to the nutritional composition of commercial "santans" and were defined as follows: fat (60.5%), carbohydrate (24.1%), protein (10.7%), moisture (1.18%) and ash (1.75%), respectively. Feel that There are significant differences in color, odor, appearance and taste in palm oil based "Santan" compared to commercial products. The process for producing palm oil based "santans" has been revealed. Palm oil based "santans" are produced. It was prepared from a stable emulsion containing 60% palm oil as the main substance and a carbohydrate content as a wall material. The remaining important part is casein (protein), emulsifying agent. The emulsifier is composed of 1.0 - 4.0%, stabilized salt stabilizer and anti-clumping agent. The dry pao technique was used to convert the liquid emulsion to a free-flowing and stable powder by heating at 175 ํ. The nutritional composition of the palm oil-based "santan" powder was used to convert the emulsion into a free-flowing powder. That principle They were similar to the nutritional composition of commercial "santans" and were defined as follows: fat (60.5%), carbohydrate (24.1%), protein (10.7%), moisture (1.18%) and ash (1.75%), respectively. Feel that There are significant differences in color, odor, appearance and taste in palm oil based "santan" compared to commercial, patent, pharmaceutical products.

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.