Crystallized, readily water dispersible sugar product containing

Details Crystallized, readily water dispersible sugar product containing Crystallized, readily water dispersible sugar product containing

1980-10-22

1982-12-07

Marantz, Sidney

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Beverage or beverage concentrate

127 29, 127 30, 127 58, 424131, 426650, 426651, 426658, C13F 300, C13F 102

Patent

active

043627579

ABSTRACT:
A crystallized sugar product containing a heat-sensitive, acidic, or high invert sugar substance is prepared by admixing the heat-sensitive, acidic, or high invert sugar substance with a dry sugar base to form a premix, concentrating a sugar syrup containing at least about 85% by weight sucrose to a solids content of about 95% to about 98% by heating to a temperature of about 255.degree. F. to about 300.degree. F., mixing the premix with the concentrated sugar syrup to form a mixture, subjecting the mixture to impact beating within a crystallization zone until a dry crystallized sugar product is formed, and recovering the sugar product from the crystallization zone. The resulting sugar product comprises aggregates of fondant-size sucrose crystals intimately associated with the heat-sensitive, acidic, or high invert sugar substance. The sugar product is dry, granular, free-flowing, non-caking, and readily dispersible in water.

REFERENCES:
patent: 2701771 (1955-02-01), Johnson
patent: 2824808 (1958-02-01), Gillett
patent: 3114641 (1963-12-01), Sperti
patent: 3365331 (1968-01-01), Miller
patent: 3518095 (1970-06-01), Harding
patent: 3582399 (1971-06-01), Black
patent: 3619294 (1971-11-01), Black
patent: 3764346 (1973-10-01), Noznick
patent: 3767430 (1973-10-01), Earle
patent: 3802915 (1974-04-01), Gupta
patent: 3914439 (1975-10-01), Graves
patent: 4113865 (1978-09-01), Dondi
patent: 4271202 (1981-06-01), Giel
patent: 4281026 (1981-07-01), Reale

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