Crystallized, readily water-dispersible sugar product

Details Crystallized, readily water-dispersible sugar product Crystallized, readily water-dispersible sugar product

C - Chemistry, Metallurgy

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B

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C13B 30/02 (2011.01) C13B 50/00 (2011.01) A21D 10/00 (2006.01) A23F 5/00 (2006.01) A23F 5/40 (2006.01) A23G 1/00 (2006.01) A23G 3/34 (2006.01) A23G 9/00 (2006.01) A23G 9/52 (2006.01) A23L 1/0524 (2006.01) A23L 1/187 (2006.01)

Patent

CA 1154628

Abstract of the Disclosure A crystallized sugar product containing a food ingre- dient is prepared by concentrating a sugar syrup at a temperature in the range of about 250°F. to about 300°F. to a solids content of about 90 to 98% by weight, the sugar syrup containing no more than about 20% by weight non-sucrose solids, admixing the concen- trated sugar syrup with a predetermined amount of the food ingredient, subjecting the admixture to impact beating within a crystallization zone until a cry- stallized sugar product made up of aggregates of fondant-size sucrose crystals and the food ingredient is formed, the crystallized sugar product having a moisture content of less than 2.5% by weight, and re- covering the crystallized sugar product from the crystallization zone. The resulting sugar product is dry, granular, free-flowing, non-caking, and readily dispersible in water. The resulting sugar product may be either an intermediate food product, such as a gelatin concentrate, or an instant food product, such as an instant chocolate pudding mix, which con- tains all of the dry food ingredients for the final food product.

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