Coco Sugar: Current Processing Technologies, Utilization...
Transcript of Coco Sugar: Current Processing Technologies, Utilization...
Coco Sugar:Coco Sugar:Current ProcessingCurrent Processing
Technologies, Utilization andTechnologies, Utilization andRecommended PracticesRecommended Practices
Dina B. MasaManagerProduct Development DepartmentPhilippine Coconut Authority
Coco Sugar CongressMarch 5-6, 2012
Davao City, Philippines
OutlineOutline Introduction
Composition
Quality characteristics
Technologies in the processing chain/steps
Risks and recommended practices
Other allied products
Introduction
Composition
Quality characteristics
Technologies in the processing chain/steps
Risks and recommended practices
Other allied products
IntroductionIntroductionGlobal Trends in the Low Calorie
Sweeteners Industry
1. Low calorie, reduced sugar and sugar-freeproducts are in demand
2. Health awareness in food market
3. Increase in number of people with dentalcaries, obesity and diabetes
Global Trends in the Low CalorieSweeteners Industry
1. Low calorie, reduced sugar and sugar-freeproducts are in demand
2. Health awareness in food market
3. Increase in number of people with dentalcaries, obesity and diabetes
IntroductionIntroduction
4. Increase in business opportunities in low-calorie sweeteners
5. Global market for non-sugar sweetenerswas about US$ 9.2B in 2010
6. Coconut sugar as natural sweetener withlow G.I. vs. other sugars
4. Increase in business opportunities in low-calorie sweeteners
5. Global market for non-sugar sweetenerswas about US$ 9.2B in 2010
6. Coconut sugar as natural sweetener withlow G.I. vs. other sugars
Composition of Coconut SugarComposition of Coconut SugarComposition (%)
Type ofSugar
Sucrose* Fructose* Glucose* Macro-nutrients**
Micro-nutrients**
CoconutSap Sugar
84.98 2.90 2.00 1.89 0.005CoconutSap Sugar
Refinedcanesugar
99.7 - - 0.02 0.0003
Source: *SRA,PNS**PTAL-PCA
Quality Specifications of Coconut SapQuality Specifications of Coconut Sap
Color Beige to light brown
pH ≤ 6.0
Brix 13-14.5
Color Beige to light brown
pH ≤ 6.0
Brix 13-14.5
Current Processing Technologies:Current Processing Technologies:
Harvesting
Sap Receiving and Filtration
Evaporation
Syruping and Concentration
Current Processing Technologies:Current Processing Technologies:
Granulation
Grinding and ScreeningGrinding and Screening
Finish Drying
Packing
Current Processing Technologies:Current Processing Technologies:HarvestingHarvestingCollection time: Every 4 – 5 hrs Max. of 6 hours during
cold weather
Frequency of collection: Day time (2x)◦ 6:00 – 11: 00 am◦ 1:00 – 5:00 pm
Night time (2x)◦ 6:00 – 10:00 pm◦ 2:00 – 5:00 am
Collection time: Every 4 – 5 hrs Max. of 6 hours during
cold weather
Frequency of collection: Day time (2x)◦ 6:00 – 11: 00 am◦ 1:00 – 5:00 pm
Night time (2x)◦ 6:00 – 10:00 pm◦ 2:00 – 5:00 am
Current Processing Technologies:Current Processing Technologies:HarvestingHarvesting
Equipment used: Steel “karit” or knife
Vessel used: Plastic bag White colored plastic
gallon Black colored carboy
Equipment used: Steel “karit” or knife
Vessel used: Plastic bag White colored plastic
gallon Black colored carboy
Current Processing Technologies:Current Processing Technologies:Sap CollectionSap CollectionUtensils, equipment
used:
Aluminum kitchenstrainer
pH meter
Utensils, equipmentused:
Aluminum kitchenstrainer
pH meter
Current Processing Technologies:Current Processing Technologies:EvaporationEvaporation
Cooking vessel used Cast iron vat
Utensil used Wooden ladle
Cooking temperature 100 - 102 °C
Cooking vessel used Cast iron vat
Utensil used Wooden ladle
Cooking temperature 100 - 102 °C
Current Processing Technologies:Current Processing Technologies:EvaporationEvaporation
Fuel Used Wood
Techniques Scum removal
Fuel Used Wood
Techniques Scum removal
Current Processing Technologies:Current Processing Technologies:Syruping and ConcentrationSyruping and ConcentrationVessel used Stainless steel pan or
wok
Fuel used Gas
Cooking temperature 1100C - 1200C
Vessel used Stainless steel pan or
wok
Fuel used Gas
Cooking temperature 1100C - 1200C
Current Processing Technologies:Current Processing Technologies:GranulationGranulationVessel used Stainless steel pan or
wok
Utensil used Stainless turner Wooden spoon
No heat applied
Vessel used Stainless steel pan or
wok
Utensil used Stainless turner Wooden spoon
No heat applied
Current Processing Technologies:Current Processing Technologies:Grinding and SievingGrinding and SievingEquipment Used
Pulveriser/Grinder
Aluminum kitchenstrainer
Equipment Used
Pulveriser/Grinder
Aluminum kitchenstrainer
Current Processing Technologies:Current Processing Technologies:DryingDrying
Use of aluminiumtrays
Use of convectionheat from pugon
Use of oven drier
Use of aluminiumtrays
Use of convectionheat from pugon
Use of oven drier
Current Processing Technologies:Current Processing Technologies:PackingPackingPackaging material
Polyethylene plasticbag
OPP-CPP Metalized film
Equipment used
Impulse sealer
Packaging material
Polyethylene plasticbag
OPP-CPP Metalized film
Equipment used
Impulse sealer
Risks and Recommended ManufacturingRisks and Recommended ManufacturingPractices for Safe and Good QualityPractices for Safe and Good QualityCoconut SugarCoconut Sugar
FOOD SAFETY
Assurance that food will not cause harm to theconsumer when it is prepared and/or eaten accordingto its intended use.
Assurance that the food will not contain harmfulmicroorganisms, toxins, foreign matters, and chemicalcontaminants.
FOOD SAFETY
Assurance that food will not cause harm to theconsumer when it is prepared and/or eaten accordingto its intended use.
Assurance that the food will not contain harmfulmicroorganisms, toxins, foreign matters, and chemicalcontaminants.
Risks and Recommended ManufacturingRisks and Recommended ManufacturingPractices for Safe and Good QualityPractices for Safe and Good QualityCoconut SugarCoconut Sugar
QUALITY
Characteristics that are used to decide whether aproduct is good or not
Products that are of unacceptable quality could beunsafe for consumers
QUALITY
Characteristics that are used to decide whether aproduct is good or not
Products that are of unacceptable quality could beunsafe for consumers
Risks and Recommended Practices:Risks and Recommended Practices:Harvesting and CollectionHarvesting and CollectionRisks:
Microbialcontamination frompersonnel, farm,animals and insects
Defective pH meter
Physical contaminationfrom filtering device.
Risks:
Microbialcontamination frompersonnel, farm,animals and insects
Defective pH meter
Physical contaminationfrom filtering device.
Risks and Recommended Practices:Risks and Recommended Practices:Harvesting and CollectionHarvesting and CollectionRecommended Practices: Age of nuts:
Dwarf/Hybrid: 3-4years min. ; 25-30 yrs.max
Lag. Tall: 5 years min.25-30 yrs. max
• Tappers shld. observegood hygienic practices
Knife must be madefrom non-woodenmaterials
Recommended Practices: Age of nuts:
Dwarf/Hybrid: 3-4years min. ; 25-30 yrs.max
Lag. Tall: 5 years min.25-30 yrs. max
• Tappers shld. observegood hygienic practices
Knife must be madefrom non-woodenmaterials
Risks and Recommended Practices:Risks and Recommended Practices:Harvesting and CollectionHarvesting and CollectionRecommended Practices:
Wash and sanitizecollecting vessels,knife, and filteringdevice
Use of white carboys
Recommended Practices:
Wash and sanitizecollecting vessels,knife, and filteringdevice
Use of white carboys
Risks and Recommended Practices:Risks and Recommended Practices:Harvesting and CollectionHarvesting and CollectionRecommended Practices:
Use of dollys or cartsto transfer vesselsinside plant
Periodic calibration ofpH meter
Use of pH paper
Recommended Practices:
Use of dollys or cartsto transfer vesselsinside plant
Periodic calibration ofpH meter
Use of pH paper
Risks and Recommended Practices:Risks and Recommended Practices:Harvesting and CollectionHarvesting and CollectionRecommended Practices:
Use of refractometer
Training of qualitycontrol supervisor invisual examination
Recommended Practices:
Use of refractometer
Training of qualitycontrol supervisor invisual examination
Risks and Recommended Practices:Risks and Recommended Practices:EvaporationEvaporationRisks:
Chemicalcontamination of leadand other metals fromcast iron vats
Risks:
Chemicalcontamination of leadand other metals fromcast iron vats
Risks and Recommended Practices:Risks and Recommended Practices:EvaporationEvaporationRecommended Practices: Source of heat must
be enclosed in achamber
Use of surgicalstainless steel cooker
Use of silicon basedspoon
Recommended Practices: Source of heat must
be enclosed in achamber
Use of surgicalstainless steel cooker
Use of silicon basedspoon
Risks and Recommended Practices:Risks and Recommended Practices:Concentration and GranulationConcentration and Granulation
Risks: Excess heat resulting
to undesirable darkcolor
Inconsistent color
Moist texture ofgranules
Risks: Excess heat resulting
to undesirable darkcolor
Inconsistent color
Moist texture ofgranules
Risks and Recommended Practices:Risks and Recommended Practices:Concentration and GranulationConcentration and Granulation
Recommended Practice:
Control oftemperature byadjusting heat usingthermometers
Standardize endpointof cooking usingtemperature
Recommended Practice:
Control oftemperature byadjusting heat usingthermometers
Standardize endpointof cooking usingtemperature
Risks and Recommended Practices:Risks and Recommended Practices:Concentration and GranulationConcentration and Granulation
Recommended Practice:
Stirring continuouslyto avoid scorching
Use of wire whisk
Recommended Practice:
Stirring continuouslyto avoid scorching
Use of wire whisk
Risks and Recommended Practices:Risks and Recommended Practices:Grinding and SievingGrinding and SievingRisks:
Physical hazard: metals,dust from grinder andsieve
Recommended Practices:
Use of mechanicalsiever/rotary siever
Use of metal detector
Risks:
Physical hazard: metals,dust from grinder andsieve
Recommended Practices:
Use of mechanicalsiever/rotary siever
Use of metal detector
Risks and Recommended Practices:Risks and Recommended Practices:DryingDrying
Risks:
Insufficient drying
High dryingtemperature resultingin dark brown color ofsugar
Risks:
Insufficient drying
High dryingtemperature resultingin dark brown color ofsugar
Risks and Recommended Practices:Risks and Recommended Practices:DryingDrying
Recommended Practices:
Installation of dryerwith blower to controltemperature
Dry in an enclosedroom withdehumidifier
Recommended Practices:
Installation of dryerwith blower to controltemperature
Dry in an enclosedroom withdehumidifier
Risks and Recommended Practices:Risks and Recommended Practices:DryingDrying
Recommended Practices:
Drying temperature:65 – 70 °C
Relative humidity:35% - 45%
Recommended Practices:
Drying temperature:65 – 70 °C
Relative humidity:35% - 45%
Risks and Recommended Practices:Risks and Recommended Practices:PackingPackingRisks:
Defects in sealing
Contamination fromthe environment andfood packers
Moisture absorption
Risks:
Defects in sealing
Contamination fromthe environment andfood packers
Moisture absorption
Risks and Recommended Practices:Risks and Recommended Practices:PackingPackingRecommended Practices:
Observe plant sanitationand personnel hygiene
Application of UV lightprior to packing
Use of dehumidifier
Limit stacking height andstore away from sunlight,walls
Recommended Practices:
Observe plant sanitationand personnel hygiene
Application of UV lightprior to packing
Use of dehumidifier
Limit stacking height andstore away from sunlight,walls
Risks and Recommended Practices:Risks and Recommended Practices:PackingPackingRecommended Practices:
Use of pedal impulsesealer
Use of band sealer
Recommended Practices:
Use of pedal impulsesealer
Use of band sealer
Other Allied ProductsOther Allied Products
Coco sap syrup
Coco sap spread
Coco sap drink
Coco sap syrup
Coco sap spread
Coco sap drink