C - Chemistry – Metallurgy – 13 – D
Patent
C - Chemistry, Metallurgy
13
D
C13D 3/00 (2006.01) C13D 3/16 (2006.01) C13F 1/00 (2006.01) C13F 1/02 (2006.01) C13F 1/12 (2006.01)
Patent
CA 2456257
A process for the preparation of white and brown sugar from raw diffuser beet juice. The juice is purified by membrane filtration at 70-95 ~C on a filter having a molecular weight cut-off between 2,000 and 500,000 Dalton and evaporated to a dry matter content of between 60 and 80% by weight under vacuum to a thick juice. A conventional multi-step evaporative crystallisation of the thick juice gives crops of white and brown sugar crystals. The brown sugar obtained have valuable organoleptic properties.
La présente invention concerne la préparation de sucre blanc et roux à partir de jus de diffusion de betterave. Selon le procédé de l'invention, le jus est purifié par filtration sur membrane à 70-95 ·C sur un filtre d'un seuil de coupure moléculaire (MWCO) compris entre 2 000 et 500 000 Dalton, et il est évaporé jusqu'à former un jus épais d'une teneur en matière sèche comprise entre 60 et 80 % en poids sous vide. Une cristallisation classique du jus épais par évaporation en plusieurs étapes permet d'obtenir des jets de cristaux de sucre blanc et roux. Le sucre roux obtenu selon ce procédé possède des propriétés organoleptiques intéressantes.
Carter Melvin Paul
Hansen Ole Christen
Jensen John
Danisco A/s
Macrae & Co.
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