COCONUT SUGAR ALTERNATIVE

The invention relates to a sugar composition that can be used as an alternative for coconut sugar. This coconut sugar alternative can be prepared by a process comprising the steps:. preparing a syrup mixture by combining: - 100 parts by weight of sugar component, including 10-100 parts by weight of...

Full description

Saved in:
Bibliographic Details
Main Authors ASTUTI, Indri, BASCH, Nicolas, Henri, R, CHAARA, Mohamed, Said, WEIMAR, Regine, DESCLAUX, Guillaume
Format Patent
LanguageEnglish
French
German
Published 31.07.2019
Subjects
CHEWING GUM
COCOA
COCOA PRODUCTS, e.g. CHOCOLATE
CONFECTIONERY
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
ICE-CREAM
PREPARATION THEREOF
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
SUBSTITUTES FOR COCOA OR COCOA PRODUCTS
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online AccessGet full text

Cover

More Information
Summary:The invention relates to a sugar composition that can be used as an alternative for coconut sugar. This coconut sugar alternative can be prepared by a process comprising the steps:. preparing a syrup mixture by combining: - 100 parts by weight of sugar component, including 10-100 parts by weight of sugar selected from cane sugar, beet sugar, palm sugar and combinations thereof and 0-90 parts by weight of coconut sugar; - 0.2-50 parts by weight of coconut material selected from coconut cream, coconut milk, coconut water, coconut meat and combinations thereof; - 0-100 parts by weight of water; and - 0-50 parts by weight of other edible ingredients;. heating the syrup mixture for at least 5 minutes at a temperature of at least 110°C to obtain a heated sugar composition.
Bibliography:Application Number: EP20170762083