Kristallisation von Fruktose

During fructose crystallization by cooling a fructose solution, the rate of cooling is first reduced and then increased again. The reduced cooling rate is preferably in the temperature band 46 +/- 3 DEG C and this controlled cooling results in an improved product. The process preferably uses the mot...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Hauptverfasser: TANG, DANIEL K., DECATUR, ILLINOIS 62521, US, SCHWAB, LAWRENCE R., LAFAYETTE, INDIANA 47904, US, DAY, GARY A., DECATUR, ILLINOIS 62521, US, LILLARD, DONALD W., HIGHLANDS RANCH, COLORADO 80126, US, MALLEE, FRANCIS M., ACTON, MASSACHUSETTS 01720, US, SCHANEFELT, ROBERT V., DECATUR, ILLINOIS 62521, US, PECKOUS, LARRY W., HUNTERSVILLE, NORTH CAROLINA 28078, US
Format: Patent
Sprache:ger
Schlagworte:
Online-Zugang:Volltext bestellen
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:During fructose crystallization by cooling a fructose solution, the rate of cooling is first reduced and then increased again. The reduced cooling rate is preferably in the temperature band 46 +/- 3 DEG C and this controlled cooling results in an improved product. The process preferably uses the mother liquor remaining after crystallization for the preparation of a liquid phase sweetener.