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"We have successfully powdered alcohol!"
Announcement of this technology, which was regarded as
being logically impossible, inspired sensational
discussions, not only in Japan, but also in many other
countries all over the world, and this brought the name
Sato to the global fame. Powdered alcohol retains its
scent and alcoholic components without change, with just
the moisture content removed using special methods. This
enables us to easily use alcohol in solid and powdered
foods that were previously difficult to add alcohol to,
such as chocolate, candies, and powdered soups. Currently,
process patents have been acquired for this technology in
17 countries around the world.
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The effect of alcohol can now be expected from materials
that were previously difficult to add alcohol to because
the alcohol was a liquid (such as powders and oils).
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Improvement of flavor |
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The fragrances of savory alcohols make the flavors
of products even more appealing.
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Masking effect |
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It lightens the smell of fish, meat, and powders.
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Improvement of luster |
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It improves the luster of food and the finish of
fried foods, such as fried chicken.
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Good effect on meat |
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It tenderizes meat and reduces its loss of weight
and juiciness during cooking.
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Snacks, premixes, drinks, soups, processed seafood and
livestock foods, prepared meals, pickles, foods boiled in
soy sauce, processed agricultural foods, etc.
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| Q1. |
What is the proof of powdered alcohol?
In Japan, proof is determined based on the amount of
pure ethanol (in cc) contained in alcohol (100 cc)
at 15C.
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| A1. |
According to the Japanese Measurement Law, this is
called the degree of spirit, and the term Proof = XX
is used in the Liquor Tax Law. In the case of
powdered alcohol, proof can only be indicated after
it is dissolved in water. Therefore, proof cannot be
indicated for powdered alcohol.
Ex.) When 10 g of powdered alcohol (alc. 30.5%) is
dissolved and the total quantity of liquid alcohol
is 100 cc
10 × 0.305 ÷ 0.7947 (ratio of alcohol)
= 3.84 cc (pure ethanol)
This means that 100 cc of alcohol contains 3.84 cc
of pure ethanol. Therefore the proof of the alcohol
is 3.84%.
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| Q2. |
How much liquid must be added to produce the same
proof as liquid alcohol? Please explain for both
wine and brandy type powders.
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| A2. |
<Wine type powder>
The proof of liquid wine is normally approximately
12%. This means that when dissolving powdered
alcohol to produce 100 cc of alcohol, 12 cc of pure
alcohol is required.
12 cc × 0.7947
9.5 g (weight of pure ethanol)
Red wine type: alc. 30.5%
9.5 ÷ (0.305) = 31.147
31 g.
Therefore, 31 g of red wine type powder must be
dissolved to produce 100 cc of alcohol, and this
will have the same proof as liquid wine, 12%.
<Brandy type powder>
The proof of liquid brandy is normally approximately
40%. Brandy S contains 30.5% alcohol. Therefore, it
cannot be dissolved to produce alcohol with the same
proof as liquid brandy. As a result, if dissolved,
it would be similar to brandy with water. The
following calculations show the amount of powder
necessary to produce the same proof as wine.
12 cc × 0.7947
9.5 g (weight of pure ethanol)
Brandy S type: alc. 30.5%
9.5 ÷ (0.305) = 31.147
31 g
Therefore, 31 g of Brandy S type powder must be
dissolved to produce 100 cc of alcohol, and this
will become brandy with water with the same proof as
wine, 12%.
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