Coconut Sugar Alternative Composition
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Solution Overview
Problem
The demand for high-grade coconut sugar exceeds supply, and its availability is variable, leading to a need for an alternative sweetener that replicates its sweetness and aroma profile using widely available natural ingredients.
Innovation Solution
A process involving a syrup mixture of sugar components (cane sugar, beet sugar, and palm sugar) combined with coconut materials and water, heated to form a coconut sugar alternative with a similar aroma profile, which can be used as a sweetener in foodstuffs like soy sauce.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If coconut sugar is produced from coconut sap by local farmers, then the product has natural sweetness and aroma, but the supply is variable and cannot meet growing demand
Solution Approach 1:
The patent creates a copy of coconut sugar's essential characteristics (sweetness and aroma) using alternative ingredients. The composition replicates the sensory profile of coconut sugar without relying on coconut sap, thereby ensuring consistent supply that meets demand while maintaining the natural taste experience consumers expect.
Solution Approach 2:
The invention uses a composite formulation combining coconut cream or coconut milk with sugar and optional flavor enhancers. This composite material approach allows the product to achieve the desired coconut-like sweetness and aroma through ingredient synergy, providing reliable production capacity independent of coconut sap availability.
2Productivity
If coconut sugar supply is increased to meet demand, then productivity improves, but the quality and aroma profile become variable
Solution Approach 1:
The patent specifies precise parameter ranges for the alternative composition: coconut cream or coconut milk at 5-50 parts, sugar at 50-90 parts, and optional flavor enhancers at 0.1-5 parts. By controlling these compositional parameters, the invention achieves consistent sweetness and aroma profile across production batches, eliminating the variability associated with increased coconut sugar production.
Solution Approach 2:
The formulation copies the essential sensory parameters of coconut sugar (sweetness intensity and coconut aroma) using standardized ingredients with consistent properties. This approach ensures that regardless of production volume, the aroma and taste profile remains uniform, solving the quality consistency problem.
3Reliability
If alternative sweeteners are used to replace coconut sugar, then supply reliability improves, but the aroma profile differs from traditional coconut sugar
Solution Approach 1:
The patent uses coconut cream or coconut milk as an intermediary substance that bridges the gap between alternative sweeteners and traditional coconut sugar aroma. These coconut-based ingredients naturally contain aromatic compounds that replicate coconut sugar's scent profile, allowing the use of reliable alternative sugar sources while maintaining authentic coconut aroma through the mediating effect of coconut cream or milk.
Solution Approach 2:
The invention creates a composite material where coconut cream or coconut milk serves as the aromatic base, combined with sugar and optional flavor enhancers. This composite approach allows the use of reliably sourced ingredients while achieving the authentic coconut sugar aroma through the synergistic combination, specifically using coconut-derived components to fidelity reproduce the traditional profile.
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
The process consistently produces a coconut sugar alternative with a pleasant aroma and sweetness similar to traditional coconut sugar, addressing supply issues and variability, and can be used effectively in various food products such as soy sauce.
Implementation Method 1
heating the syrup mixture for at least 5 minutes at a temperature of at least 110°C to obtain a heated sugar composition
Implementation Method 2
heating the syrup mixture for at least 5 minutes at a temperature of at least 110°C
Data Source
AI 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.