Process for inhibiting the deterioration of cane sugar
US4255204A · kind A · utility
0Cited by
1References
2Claims
0Family size
Inventors
Key dates
| Filing date | Jan 24, 1979 |
| Grant date | Mar 10, 1981 |
| Priority date | — |
| Expiry date | Jan 24, 1999 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC13B10/006
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Can sugar syrup is heated in an alkaline medium at a constant pH, e.g. 7 to 10, for a period of time e.g. 1-5 hours, to reduce the amino acid content of the syrup and to increase the buffer action so that deterioration is delayed by stabilization of the syrup pH at substantially neutrality.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.