Crystallized, readily water-dispersible sugar product...

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

C - Chemistry, Metallurgy

13

B

99/140, 99/85

C13B 30/02 (2011.01) C13B 50/00 (2011.01) A23L 1/068 (2006.01) A23L 1/08 (2006.01) A23L 1/275 (2006.01) A23L 1/302 (2006.01) A23L 2/39 (2006.01) A23L 2/60 (2006.01)

Patent

CA 1154627

Abstract of the Disclosure A crystallized sugar product containing a heat-sensitive, acidic, or high invert sugar substance is prepared by admixing the heat-sensitive, acidic, or high invert sugar substance with a dry sugar base to form a premix, concentrating a sugar syrup containing at least about 85% by weight sucrose to a solids content of about 95% to about 98% by heating to a temperature of about 255°F, to about 300°F., mixing the premix with the concen- trated sugar syrup to form a mixture, subjecting the mixture to impact beating within a crystallization zone until a dry crystallized sugar product is formed, and recovering the sugar product from the crystallization zone. The resulting sugar product comprises aggregates of fondant-size sucrose crystals intimately associated with the heat-sensitive, acidic, or high invert sugar substance. The sugar product is dry, granular, free- flowing, non-caking, and readily dispersible in water.

386832

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