Process for producing a powder containing crystalline particles of maltitol
The invention concerns a process for the manufacture of a powder containing crystalline particles of maltitol, which comprises continuously mixing maltitol syrup having a dry matter content of at least 70% by weight and a maltitol content of at least 85% by weight on a dry matter basis, the mixing b...
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| creator | PARADY TOM BEAUREGARD GUY JORGENSON MIKE MOSER BEN |
| description | The invention concerns a process for the manufacture of a powder containing crystalline particles of maltitol, which comprises continuously mixing maltitol syrup having a dry matter content of at least 70% by weight and a maltitol content of at least 85% by weight on a dry matter basis, the mixing being effected by simultaneously dispersing the maltitol syrup and maltitol containing seeds into an open rotating receptacle containing maltitol based granules whereby the maltitol syrup and maltitol containing seeds are mixed at the surface of the maltitol based granules contained in the receptacle, collecting maltitol based granules from the receptacle and crystallizing maltitol contained in said granules, the maltitol based granules in the receptacle being maintained in motion by the rotation of the receptacle. |
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BAKING ; CHEMISTRY ; CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; CONFECTIONERY ; DERIVATIVES THEREOF ; EDIBLE DOUGHS ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; HYGIENE ; ICE-CREAM ; MEDICAL OR VETERINARY SCIENCE ; METALLURGY ; NUCLEIC ACIDS ; NUCLEOSIDES ; NUCLEOTIDES ; ORGANIC CHEMISTRY ; PREPARATION THEREOF ; PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVATION THEREOF ; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS ; SUGARS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><creationdate>2002</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=20020912&DB=EPODOC&CC=US&NR=2002127321A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76293</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20020912&DB=EPODOC&CC=US&NR=2002127321A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>PARADY TOM</creatorcontrib><creatorcontrib>BEAUREGARD GUY</creatorcontrib><creatorcontrib>JORGENSON MIKE</creatorcontrib><creatorcontrib>MOSER BEN</creatorcontrib><title>Process for producing a powder containing crystalline particles of maltitol</title><description>The invention concerns a process for the manufacture of a powder containing crystalline particles of maltitol, which comprises continuously mixing maltitol syrup having a dry matter content of at least 70% by weight and a maltitol content of at least 85% by weight on a dry matter basis, the mixing being effected by simultaneously dispersing the maltitol syrup and maltitol containing seeds into an open rotating receptacle containing maltitol based granules whereby the maltitol syrup and maltitol containing seeds are mixed at the surface of the maltitol based granules contained in the receptacle, collecting maltitol based granules from the receptacle and crystallizing maltitol contained in said granules, the maltitol based granules in the receptacle being maintained in motion by the rotation of the receptacle.</description><subject>BAKERY PRODUCTS</subject><subject>BAKING</subject><subject>CHEMISTRY</subject><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>CONFECTIONERY</subject><subject>DERIVATIVES THEREOF</subject><subject>EDIBLE DOUGHS</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>HYGIENE</subject><subject>ICE-CREAM</subject><subject>MEDICAL OR VETERINARY SCIENCE</subject><subject>METALLURGY</subject><subject>NUCLEIC ACIDS</subject><subject>NUCLEOSIDES</subject><subject>NUCLEOTIDES</subject><subject>ORGANIC CHEMISTRY</subject><subject>PREPARATION THEREOF</subject><subject>PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRESERVATION THEREOF</subject><subject>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</subject><subject>SUGARS</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>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2002</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNyrEKAjEMgOEuDqK-Q8BZuPYGZzkUwUVQ5yP0UinEpjQR8e1F8AGcfvj45-50bhJJFZI0qE2mZ8zlDghVXhM1iFIMc_labG81ZM6FoGKzHJkUJMED2bIJL90sISutfl249WF_HY4bqjKSVoxUyMbbJXRd8GHbB7_z_X_XB3vxNuc</recordid><startdate>20020912</startdate><enddate>20020912</enddate><creator>PARADY TOM</creator><creator>BEAUREGARD GUY</creator><creator>JORGENSON MIKE</creator><creator>MOSER BEN</creator><scope>EVB</scope></search><sort><creationdate>20020912</creationdate><title>Process for producing a powder containing crystalline particles of maltitol</title><author>PARADY TOM ; 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| language | eng |
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| subjects | BAKERY PRODUCTS BAKING CHEMISTRY CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY DERIVATIVES THEREOF EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES HYGIENE ICE-CREAM MEDICAL OR VETERINARY SCIENCE METALLURGY NUCLEIC ACIDS NUCLEOSIDES NUCLEOTIDES ORGANIC CHEMISTRY PREPARATION THEREOF PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS SUGARS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS |
| title | Process for producing a powder containing crystalline particles of maltitol |
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