Method and equipment for producing fruit sugar syrups having high fructose content
A method for preparing a sugar syrup having high fructose content, is implemented using at least one fruit containing sorbitol, particularly apples, pears, plums, prunes, peaches, nectarines, apricots and grapes, from which a first juice is extracted. The first juice is processed in order to obtain...
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| creator | OUARNE FRANCOISE LAPOUJADE PIERRE GUIBERT ALAIN |
| description | A method for preparing a sugar syrup having high fructose content, is implemented using at least one fruit containing sorbitol, particularly apples, pears, plums, prunes, peaches, nectarines, apricots and grapes, from which a first juice is extracted. The first juice is processed in order to obtain a clarified and demineralised sweet juice having a colour lower than 45 ICUMSA and having a conductometric ash content lower than 0.4%. The clarified and demineralised sweet juice is then processed in order to hydrolyse the saccharose into fructose and glucose. The method further includes an isomerisation of the glucose in fructose, and removing the sorbitol naturally occurring in the starting material. |
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The first juice is processed in order to obtain a clarified and demineralised sweet juice having a colour lower than 45 ICUMSA and having a conductometric ash content lower than 0.4%. The clarified and demineralised sweet juice is then processed in order to hydrolyse the saccharose into fructose and glucose. The method further includes an isomerisation of the glucose in fructose, and removing the sorbitol naturally occurring in the starting material.</description><language>chi ; eng</language><subject>APPARATUS SPECIALLY ADAPTED THEREFOR ; BEER ; BIOCHEMISTRY ; CHEMISTRY ; COMPOSITIONS THEREOF ; CULTURE MEDIA ; ENZYMOLOGY ; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; METALLURGY ; MICROBIOLOGY ; MICROORGANISMS OR ENZYMES ; MUTATION OR GENETIC ENGINEERING ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRODUCTION OF SUCROSE ; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS ; SACCHARIDES, OTHER THAN SUCROSE, OBTAINED FROM NATURAL SOURCESOR BY HYDROLYSIS OF NATURALLY OCCURRING DI-, OLIGO- ORPOLYSACCHARIDES ; SPIRITS ; SUGAR INDUSTRY ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; VINEGAR ; WINE</subject><creationdate>2012</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20120808&DB=EPODOC&CC=CN&NR=101668867B$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20120808&DB=EPODOC&CC=CN&NR=101668867B$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>OUARNE FRANCOISE</creatorcontrib><creatorcontrib>LAPOUJADE PIERRE</creatorcontrib><creatorcontrib>GUIBERT ALAIN</creatorcontrib><title>Method and equipment for producing fruit sugar syrups having high fructose content</title><description>A method for preparing a sugar syrup having high fructose content, is implemented using at least one fruit containing sorbitol, particularly apples, pears, plums, prunes, peaches, nectarines, apricots and grapes, from which a first juice is extracted. 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The method further includes an isomerisation of the glucose in fructose, and removing the sorbitol naturally occurring in the starting material.</description><subject>APPARATUS SPECIALLY ADAPTED THEREFOR</subject><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>COMPOSITIONS THEREOF</subject><subject>CULTURE MEDIA</subject><subject>ENZYMOLOGY</subject><subject>FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MICROORGANISMS OR ENZYMES</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRODUCTION OF SUCROSE</subject><subject>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</subject><subject>SACCHARIDES, OTHER THAN SUCROSE, OBTAINED FROM NATURAL SOURCESOR BY HYDROLYSIS OF NATURALLY OCCURRING DI-, OLIGO- ORPOLYSACCHARIDES</subject><subject>SPIRITS</subject><subject>SUGAR INDUSTRY</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2012</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNi7sKAjEQAK-xEPUfFnvBQ4hX36HYaCH2R0g2D9BszG4E_14P_ACrKWZm3lzPKIEs6GQBnzXmByYBRwVyIVtNTB5cqVGAq9cF-F1qZgj6NZkQfZi0EWIEQ0m-97KZOX1nXP24aNbHw204bTDTiJy1wYQyDpd22yrVdWrf97u_og_JJTk6</recordid><startdate>20120808</startdate><enddate>20120808</enddate><creator>OUARNE FRANCOISE</creator><creator>LAPOUJADE PIERRE</creator><creator>GUIBERT ALAIN</creator><scope>EVB</scope></search><sort><creationdate>20120808</creationdate><title>Method and equipment for producing fruit sugar syrups having high fructose content</title><author>OUARNE FRANCOISE ; LAPOUJADE PIERRE ; GUIBERT ALAIN</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN101668867BB3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2012</creationdate><topic>APPARATUS SPECIALLY ADAPTED THEREFOR</topic><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>COMPOSITIONS THEREOF</topic><topic>CULTURE MEDIA</topic><topic>ENZYMOLOGY</topic><topic>FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MICROORGANISMS OR ENZYMES</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PRODUCTION OF SUCROSE</topic><topic>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</topic><topic>SACCHARIDES, OTHER THAN SUCROSE, OBTAINED FROM NATURAL SOURCESOR BY HYDROLYSIS OF NATURALLY OCCURRING DI-, OLIGO- ORPOLYSACCHARIDES</topic><topic>SPIRITS</topic><topic>SUGAR INDUSTRY</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>OUARNE FRANCOISE</creatorcontrib><creatorcontrib>LAPOUJADE PIERRE</creatorcontrib><creatorcontrib>GUIBERT ALAIN</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>OUARNE FRANCOISE</au><au>LAPOUJADE PIERRE</au><au>GUIBERT ALAIN</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Method and equipment for producing fruit sugar syrups having high fructose content</title><date>2012-08-08</date><risdate>2012</risdate><abstract>A method for preparing a sugar syrup having high fructose content, is implemented using at least one fruit containing sorbitol, particularly apples, pears, plums, prunes, peaches, nectarines, apricots and grapes, from which a first juice is extracted. The first juice is processed in order to obtain a clarified and demineralised sweet juice having a colour lower than 45 ICUMSA and having a conductometric ash content lower than 0.4%. The clarified and demineralised sweet juice is then processed in order to hydrolyse the saccharose into fructose and glucose. The method further includes an isomerisation of the glucose in fructose, and removing the sorbitol naturally occurring in the starting material.</abstract><oa>free_for_read</oa></addata></record> |
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| language | chi ; eng |
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| subjects | APPARATUS SPECIALLY ADAPTED THEREFOR BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRODUCTION OF SUCROSE PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SACCHARIDES, OTHER THAN SUCROSE, OBTAINED FROM NATURAL SOURCESOR BY HYDROLYSIS OF NATURALLY OCCURRING DI-, OLIGO- ORPOLYSACCHARIDES SPIRITS SUGAR INDUSTRY THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE |
| title | Method and equipment for producing fruit sugar syrups having high fructose content |
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