Fructose and dextrose containing liquid sweetener

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...

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Bibliographische Detailangaben
Hauptverfasser:	SCHANEFELT,ROBERT V, MALLEE, FRANCIS M, LILLARD,DONALD W, SCHWAB, LAWRENCE R, DAY,GARY A, PECKOUS, LARRY W, TANG, DANIEL K
Format:	Patent
Sprache:	eng
Schlagworte:	APPARATUS SPECIALLY ADAPTED THEREFOR CHEMISTRY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRODUCTION OF SUCROSE SACCHARIDES, OTHER THAN SUCROSE, OBTAINED FROM NATURAL SOURCESOR BY HYDROLYSIS OF NATURALLY OCCURRING DI-, OLIGO- ORPOLYSACCHARIDES SUGAR INDUSTRY THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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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.