Maple sugar product and method of preparing and using same

Details Maple sugar product and method of preparing and using same Maple sugar product and method of preparing and using same

1978-06-15

1979-06-26

Marantz, Sidney

Sugar, starch, and carbohydrates

Products

Miscellaneous

127 30, 127 58, 127 61, 426 98, 426103, 426650, 426658, 426659, C13F 102, A23L 109, A23L 1221

Patent

active

041592107

ABSTRACT:
A transformed, crystallized maple sugar product comprising aggregates of crystals having a crystal size in the range about 3-50 microns is prepared by concentrating a maple syrup containing at least about 63% sucrose to a solids content of about 93-98%. The concentration may be carried out in several ways depending upon the color of the final product which is desired. The concentrated syrup is subjected to impact beating within a crystallization zone for transformation and crystallization. The resulting transformed, crystallized maple sugar product comprising aggregates of sucrose crystals having a size in the range about 3-50 microns and having a moisture content of 2-4% is then recovered from the crystallization zone and dried to a moisture content below about 1% by weight. Subsequently, the maple sugar product may be cooled, milled and/or screened to a size range suitable for one of several desired end uses.

REFERENCES:
patent: 1467007 (1923-09-01), Paine
patent: 1970870 (1934-08-01), Skazin
patent: 3169888 (1965-02-01), Ryan
patent: 3194682 (1965-07-01), Tippens
patent: 3305447 (1967-02-01), Reimers
patent: 3365331 (1968-01-01), Miller
patent: 3642535 (1972-02-01), Graham
"Uses of Sugars and Other Carbohydrates in the Food Industry," No. 12 of the Advances in Chemistry Series, pp. 126-131, ACS, Wash., D.C., (1955).
U.S. Dept. of Agriculture Farmer's Bulletin, No. 1366, (1935), pp. 24-33.

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