METHOD AND EQUIPMENT FOR PRODUCING FRUIT SUGAR SYRUPS HAVING HIGH FRUCTOSE CONTENT

The invention relates to a method for preparing a sugar syrup having high fructose content, that 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...

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Bibliographische Detailangaben
Hauptverfasser:	OUARNE FRANCOISE, LAPOUJADE PIERRE, GUIBERT ALAIN
Format:	Patent
Sprache:	eng
Schlagworte:	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 SPIRITS SUGAR INDUSTRY THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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