Maple sugar product and method of preparing and using same
US4159210A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Jun 15, 1978 |
| Grant date | Jun 26, 1979 |
| Priority date | — |
| Expiry date | Jun 15, 1998 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC13B50/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
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.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.