COCONUT SUGAR ALTERNATIVE

• Main Authors: ASTUTI, Indri, BASCH, Nicolas, Henri, R, CHAARA, Mohamed, Said, WEIMAR, Regine, DESCLAUX, Guillaume
• Format: Patent
• Language: English; 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

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.