Crystallized, readily water dispersible sugar product containing heat sensitive, acidic or high invert sugar substances
US4362757A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Oct 22, 1980 |
| Grant date | Dec 7, 1982 |
| Priority date | — |
| Expiry date | Oct 22, 2000 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L33/15
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A crystallized sugar product containing a heat-sensitive, acidic, or high invert sugar substance is prepared by admixing the heat-sensitive, acidic, or high invert sugar substance with a dry sugar base to form a premix, concentrating a sugar syrup containing at least about 85% by weight sucrose to a solids content of about 95% to about 98% by heating to a temperature of about 255.degree. F. to about 300.degree. F., mixing the premix with the concentrated sugar syrup to form a mixture, subjecting the mixture to impact beating within a crystallization zone until a dry crystallized sugar product is formed, and recovering the sugar product from the crystallization zone. The resulting sugar product comprises aggregates of fondant-size sucrose crystals intimately associated with the heat-sensitive, acidic, or high invert sugar substance. The sugar product is dry, granular, free-flowing, non-caking, and readily dispersible in water.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.