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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).
| ♦ |
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. |
| 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%. |
| Q2. |
How much liquid must be added to produce the same proof
as liquid alcohol? Please explain for both wine and brandy
type powders. |
| 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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