PRODUCTION OF KAONG (Arenga pinnata) BROWN SUGAR

The present utility model generally relates to sugar production. More specifically, it relates to the production of brown sugar from kaong (Arenga Pinnata). The process comprises continuous heating of kaong sap(12-16° Brix) for 90 minutes with initial heating over intense fire and gradually lowering...

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Bibliographische Detailangaben
Hauptverfasser:	MARILYN M. ESCOBAR, LORENZO C. LAPITAN, JR, JUNEL G. LLAGAS, FE N. DIMERO
Format:	Patent
Sprache:	eng
Schlagworte:	CHEMISTRY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SACCHARIDES, OTHER THAN SUCROSE, OBTAINED FROM NATURAL SOURCESOR BY HYDROLYSIS OF NATURALLY OCCURRING DI-, OLIGO- ORPOLYSACCHARIDES SUGAR INDUSTRY THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present utility model generally relates to sugar production. More specifically, it relates to the production of brown sugar from kaong (Arenga Pinnata). The process comprises continuous heating of kaong sap(12-16° Brix) for 90 minutes with initial heating over intense fire and gradually lowering the temperature as bubbling stage is reached. The final stage, that is crystallization, happens through constant stirring out of fire. An average of 1100g granulated brown sugar can be obtained from every 10L sap.