Enzymatic Hydrolysis of Coconut Kernels for Spray Drying
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing methods for producing hydrolyzed coconut products are costly, energy-intensive, and result in overly processed products with undesirable textures and flavors, as well as high CO2 emissions.
Innovation Solution
A process involving enzymatic hydrolysis and liquefaction of unprocessed coconut kernels, followed by spray drying, which uses a combination of enzymes such as cellulases, mannanases, beta-glucanases, and xylanases to break down coconut fibers, eliminating the need for maltodextrin and reducing processing energy.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If coconut milk with high fat content (15-55%) is used for spray drying, then the product can be made from natural coconut materials, but the spray drying process becomes difficult and energy-intensive
Solution Approach 1:
The patent changes the physical-chemical parameters of coconut milk by reducing fat content through selective removal and adjusting protein and fiber content through enzymatic hydrolysis. This transforms the milk from a high-fat state (15-55%) to a lower-fat state with improved spray drying characteristics, resolving the contradiction between ease of manufacture and energy consumption
Solution Approach 2:
The patent extracts and removes excess fat from coconut milk through selective separation processes, concentrating the protein and fiber components while reducing the fat content. This extraction makes the milk more suitable for spray drying without requiring excessive energy input, addressing the contradiction between manufacturing ease and energy use
2Ease of manufacture
If artificial emulsifiers and maltodextrin are added to facilitate spray drying, then spray drying becomes easier, but the product contains artificial ingredients that consumers dislike
Solution Approach 1:
The patent applies enzymatic hydrolysis to the natural fiber and protein components of coconut milk, allowing these ingredients to self-modify and improve their own spray drying properties. The enzymes break down complex fibers and proteins into more spray-friendly forms, eliminating the need for artificial emulsifiers and maltodextrin, thus resolving the contradiction between manufacturing ease and absence of harmful factors
Solution Approach 2:
The patent replaces mechanical/chemical additives (artificial emulsifiers and maltodextrin) with biological catalysis (enzymatic hydrolysis). The enzyme system naturally modifies the coconut milk's physical properties to facilitate spray drying, substituting artificial ingredients with a biological process that achieves the same functional result without harmful additives
3Quantity of substance
If coconut milk and coconut flour are used as raw materials, then the product has good nutritional value, but the production cost increases and sandiness perception occurs
Solution Approach 1:
The patent makes coconut fiber and protein serve multiple functions simultaneously: they act as both structural components and functional ingredients that facilitate spray drying through enzymatic modification. This multi-functionality eliminates the need for separate coconut flour and artificial emulsifiers, reducing production costs while maintaining nutritional value and improving texture
Solution Approach 2:
The patent changes the physical and chemical parameters of coconut fiber and protein through enzymatic hydrolysis, transforming them from coarse, sandy forms to fine, powder-friendly forms. This parameter change allows the use of whole coconut materials instead of pre-processed flour, reducing costs while maintaining nutritional quality and eliminating sandiness perception
4Use of energy by moving object
If unprocessed coconut kernels are used instead of coconut milk and flour, then production costs decrease and processing energy is reduced, but the kernels require extensive enzymatic hydrolysis and liquefaction
Solution Approach 1:
The patent performs preliminary enzymatic hydrolysis and liquefaction of coconut kernels before spray drying, breaking down complex fibers and proteins into more processable forms. This preliminary action simplifies the subsequent spray drying process and eliminates the need for expensive pre-processed ingredients, resolving the contradiction between energy consumption and process complexity
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This process reduces production costs, minimizes energy consumption and CO2 emissions, valorizes coconut kernels fully, and produces a hydrolyzed coconut product with an excellent taste and texture profile, free from sandy textures and artificial additives.
Implementation Method 1
enzymatic hydrolysis of coconut kernels... enzymatically hydrolyzing grated coconut kernels... combination of enzymes selected from the group consisting of cellulases, mannanases, beta-glucanases and xylanases
Implementation Method 2
The enzymatic hydrolysis is carried out by an amount of 0.1% weight to 8 weight-%, preferably from 0.3 to 2 weight-% on a wet basis of a combination of enzymes
Implementation Method 3
spray drying the hydrolyzed and liquefied coconut kernels... spray drying the hydrolyzed coconut product
Data Source
Figure 1
Figure 2
Figure 3
AI summary
The present invention relates generally to the field of food and beverages. In particular, the present invention relates to a hydrolyzed coconut product and to a process to prepare such a product. The hydrolyzed coconut product may be prepared by a processcomprising an enzymatic hydrolysis of coconut kernels and the liquefaction of the coconut kernels. The process of the present invention comprises the steps ofenzymatically hydrolyzing grated coconut kernels; liquefying the coconut kernels; and spray drying the hydrolyzed and liquefied coconut kernels. Advantageously, the subject matter of the present invention allows it, for example, to use unprocessed coconut kernels rather than coconut milk and coconut flour to prepare the hydrolyzed coconut product.