Food or edible material: processes – compositions – and products – Processes – Separating a starting material into plural different...
Patent
1995-06-23
1998-05-05
Tran, Lien
Food or edible material: processes, compositions, and products
Processes
Separating a starting material into plural different...
426487, 426490, 426658, 127 55, 210650, 210651, 210653, 210654, A23L 1015
Patent
active
057470898
DESCRIPTION:
BRIEF SUMMARY
The present invention refers to an industrially applicable process for the manufacturing of a membrane filtrated molasses product having improved properties. The molasses product obtained thereby can accordingly be spray-dried as well as used for the manufacturing of dried foods, especially brown sugar. The molasses product can also be used as a colour and/or flavour giving ingredient within the food or soft drink industry, especially for low-calorie products. The dried foods obtained by using a molasses product of the invention are free-flowing and have a reduced tendency to cake.
It has for long been a problem to be able to dry molasses containing foods industrially and get a free-flowing product which does not aggregate in the manufacturing apparatus or in the final package. It has in particular been hard to produce a spray-dried molasses only containing sugar plant raw materials to be used as an ingredient in food dry mixtures.
Molasses stands for the non crystallisable syrup or viscous juice which is obtained as a by-product in the industrial manufacture of sucrose from a concentrated solution obtained from sugar-cane, -beet or unrefined sugar. At all times one has tried to extract the highest possible amount of white sugar from said molasses. In order to achieve a higher degree of utilization of the sugar it is known to concentrate the molasses in different ways, for instance by membrane filtration.
Molasses can also be used as a colour and flavour giving ingredient within the food industry; this especially applies to cane sugar molasses. There are a lot of different types of molasses which are characterized either by the way they have been obtained or by the intended use. Molasses always gives a certain sweetness, which in general decreases the darker the colour. The flavour is complex, varying between candylike sweet and strong, having a slightly bitter, sometimes liquo-ricelike tinge. Molasses can for instance be used for masking less pleasant flavours or to enhance the own flavour of a product. As mentioned molasses also gives foods, especially articles of bakery, a characteristic colour, from golden brown to dark brown, and can be used as a colour improving agent or masking agent to disguise grey shades.
In order to give a microbiologically stable product in storing, molasses has to contain almost 80% dry matter. At this high content of dry matter the viscosity of the product will be very high, and the molasses becomes a very viscous liquid which is hard to handle. An alternative to a concentrated solution of molasses is a dried molasses solution, also called dry molasses. In general it is, however, very difficult and expensive to spray-dry molasses owing to the content of crystallization inhibiting substances, which require the use of different carrier materials.
Drying is a conventional way to produce food of extended keeping qualities. In spray-drying a concentrate of the product to be dried is sprayed in the form of fine liquid particles into an air stream which evaporates the liquid phase. For products that partially are based on a content of molasses this drying normally brings about caking of the molasses in the apparatus used, which prevents an effective use thereof and requires regular cleaning. In addition the dried product is sensitive for humidity, which brings about that it has to be kept in an air and moisture proof way, for instance in unopened aluminium foil or plastic packages.
In ultrafiltration, a type of membrane filtration, of a solution molecules which are larger than the pores of the ultrafiltration membrane are separated from the solvent and small molecules solved therein. The separation process requires pressure and is utilized as a fractionating and concentrating method. The flow through the membrane per unit of time is called flux and is defined below. The part of the added solution which passes the membrane is called permeate and the part which does not pass through the membrane is called retentate, reject or concentrate. The flux can be defined as follows ##EQU1##
It
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Ljusberg Helena
Pehrson Kerstin
Danisco Sugar AB
Tran Lien
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