Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Carbohydrate containing
Patent
1980-10-22
1982-07-06
Hunter, Jeanette M.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Carbohydrate containing
426659, 426631, 426640, 426654, 426661, 426576, 426577, 426575, 426573, 426548, 426579, 426565, 426593, 426594, 426597, 426555, 127 29, 127 30, C13F 102, A23G 100, A23F 100, A23G 1187
Patent
active
043383505
ABSTRACT:
A crystallized sugar product containing a food ingredient is prepared by concentrating a sugar syrup at a temperature in the range of about 250.degree. F. to about 300.degree. F. to a solids content of about 90 to 98% by weight, the sugar syrup containing no more than about 20% by weight non-sucrose solids, admixing the concentrated sugar syrup with a predetermined amount of the food ingredient, subjecting the admixture to impact bearing within a crystallization zone until a crystallized sugar product made up of aggregates of fondant-size sucrose crystals and the food ingredient is formed, the crystallized sugar product having a moisture content of less than 2.5% by weight, and recovering the crystallized sugar product from the crystallization zone. The resulting sugar product is dry, granular, free-flowing, non-caking, and readily dispersible in water. The resulting sugar product may be either an intermediate food product, such as a gelatin concentrate, or an instant food product, such as an instant chocolate pudding mix, which contains all of the dry food ingredients for the final food product.
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"Uses of Sugars and Other Carbohydrates in the Food Industry", No. 12 of the Adv. Chem. Series, pp. 126-131 ACS Wash. D.C., (1955).
U.S. Dept. Agr. Farmer's Bull. No. 1336 (1935) pp. 24-33.
Chen Andy C. C.
Graham Charles P.
Lang, Jr. Clifford E.
Rizzuto Anthony B.
Amstar Corporation
Hunter Jeanette M.
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