Concentrated pineapple syrup production research

Concentrated pineapple syrup production research

Concentrated pineapple syrup production research
Petty patent number 8959
The source of research on pineapple syrup production process
Basic information The importance of the problem

The original production of pineapple juice in the form of concentrated syrup. Is the flavor extraction from fresh pineapple juice Or use canned pineapple juice as the main raw material Before the water comes to make concentration With the use of synthetic sweeteners And adding concentrated acids Is a concentrated pineapple syrup, therefore resulting in the development of food ingredient products that focus on natural flavors Without chemical substances in the beverage group In the form of pineapple syrup as well

Summary of technology for research on pineapple syrup production process

Pros of technology, research, and process for concentrated pineapple syrup production
This technology consists of the production process of concentrated pineapple syrup. Containing pineapples and production processes Resulting in a natural flavored pineapple syrup That can be stored at room temperature for 4 weeks without any changes in physical chemistry and microbiology

Can be utilized in many food products Both in non-alcoholic beverages Products, Thai desserts, sweets and others

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Contact information for research inquiries

name
Miss Areewan Aroonsith

Intellectual Property Management Office of Property and Benefits Management Rajamangala University of Technology Lanna

Call (053) 921444 Ext. 1120
Email a_asset@rmutl.ac.th
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