Can flavoured syrups be dried to powder, and if so how?
I've made some rather good ginger syrup by simmering chopped ginger root in equal parts sugar and water, then straining. I made rather a lot, nearly half a litre, and used less than planned. Most is frozen but some is currently in the fridge.
I'd like to make it both shelf-stable and more portable. In particular it's a very component of the energy/electrolyte drinks I use when cycling long distances* so a dry form would be lighter and more compact than a small bottle of liquid.
So I'd like to dry it to flavoured sugar. Considering my options:
- I have a dehydrator, but that's meant for solids, and would be very slow at shifting that much water.
- I'm sure I couldn't simmer off all the water, but a stovetop reduction might be a good first step.
- Can it be done in the oven? My instinct is that I'd end up with a solid layer stuck firmly to a baking sheet, but perhaps putting it in/on something flexible would allow me to crack it off the surface.
* As well as improving the flavour dramatically, it appears to help against the nausea I sometimes encounter on such long rides.
Best Answer
You made a syrup with equal parts sugar and water, infused with ginger, and strained.
While theoretically you could eventually dehydrate the water out, have you considered turning the syrup into candy? You might not be able to mix or into your drink, but you could chase it instead. Although if you make a fudge, there might be a way.
In your place I'd try cooking the syrup to 240 F, letting it cool back to just warm, and beating into a crystallised fudgy mass. While you can chop that up directly like fudge usually is, overheated and overworked fudge can become powdery and prone to shattering. You may be able to gently crush it into a coarse powder. It won't be a dry powder, but clumpy like brown sugar. I think that's your best bet at turning your syrup into a powder of sorts.
If you heat the syrup anywhere between 235 and 265 F, and don't beat it, you should get a chewy candy. Towards 235 F will be softer and stickier, while closer to 265 F will be much firmer and chewier.
Just pay attention to the color and smell. It's possible the ginger components could start browning and burning at lower temperatures, so be vigilant.
Pictures about "Can flavoured syrups be dried to powder, and if so how?"
How do you turn liquid into powder?
The process of converting a high-fat liquid into powder is very simple. The high fat ingredient should be liquefied first if it is solid, chilled and then mixed with Tapioca Maltodextrin using a starting ratio of 60% fat to 40% Tapioca Maltodextrin. More Tapioca Maltodextrin should be added if necessary.How do you make Flavoured powder?
How to Make Flavour/Aroma PowdersHow do you preserve syrup?
Storing SyrupsIn order to store syrups at room temperature, they must be processed in a boiling-water canner. Label and date sealed jars, and store in a cool, dry, dark place. Properly canned syrup stored in a cool, dry place will retain a high quality for at least one year.How are syrups made stable?
A syrup can be made shelf stable by reaching the appropriate water activity. Generally, using 2:1 sugar to water is considered sufficient to give you a safe level of water activity of around 0.86, with the only risk being molds, which are luckily visible.Never Use an Oven or Dehydrator to Dry Herbs Again With This Century Old Method
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Answer 2
Flavored syrups can be turned into a powder or in the case of sugar, crystallized. It's just a matter of cooking the water out somehow, and you can do that on the stove or in the oven. The issue with the oven is that as it is enclosed the moisture builds up and you have to keep circulating new air in, so the stovetop is your best bet.
The considerations I'd have with this approach is that you may be cooking out the goodness you are looking for. Also, you are going to spend a lot of time and energy powdering ginger and sugar, which you can buy ready made in the store. You may get everything you need by mixing powered ginger and sugar in crystallized form, if not then your approach isn't likely to give better results.
Answer 3
It is certainly possible to produced a powdered drink from a liquid one, however it isn't quite as simple as one might think. Heating for a long time to drive off water can result in flavours changing quite a bit as the volatiles escape. However, having had a quick look at a review of the literature, it seems that the anti-nausea properties are contained in the gingerols and shogagols, which are non-volatile, so heat away...
To do this sort of preservation properly you really need to use a freeze-drier. Unfortunately these aren't cheap (to buy or run) or quiet, but they do preserve food very well and are truly excellent at removing liquid from substances than need to be dried down into a powder. They are also used to make great light-weight hiking/cycle touring/camping foods, so they aren't just one-trick-ponies.
You can get them new for less than US$ 3000 (e.g. these ones (I have no affiliation to this company or any other company for that matter)), but I am sure that they can be picked up second-hand for a bit cheaper.
Because you totally need another (large) gadget in your house...
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