Sugar process

Details Sugar process Sugar process

1987-10-05

1989-08-29

Sneed, H. M. S.

Sugar, starch, and carbohydrates

Processes

Carbohydrate manufacture and refining

127 61, 127 63, C13F 102

Patent

active

048613827

ABSTRACT:
A continuous process for the crystallization of fructose from an aqueous fructose syrup containing at least 90% by weight fructose on a dry solids basis, in which the syrup at a total solids content of at least 95% by weight is rapidly and thoroughly mixed with seed, at a temperature of 55.degree.-75.degree. e.g for up to 2.5 minutes; is then deposited onto a surface where it is allowed to crystallize under quiescent conditions at a temperature of about 50.degree.-70.degree., until a solid cake is formed; and is the comminuted to provide a free-flowing granular product which can be further dried.
The process provides a particulate product in the form of crystals in a glossy matrix, in which 95% of the crystals have a particle size of less than 20 microns, the overall degree of crystallinity is greater than 70%, the bulk density is less than 0.65 and which is completely free of organic solvent residues. Other food ingredients may be added simultaneously with the seed.

REFERENCES:
patent: 3513023 (1970-05-01), Kusch et al.
patent: 3883365 (1975-05-01), Forsberg et al.
patent: 3928062 (1975-12-01), Yamaych
patent: 3956009 (1976-05-01), Lyndquist, Jr. et al.
patent: 3981739 (1976-09-01), Dmitrovsky et al.
patent: 4199373 (1980-04-01), Dwivedi et al.
patent: 4537637 (1985-08-01), Hunter et al.
patent: 4666527 (1987-05-01), Ito et al.

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