Maple sugar product and method of preparing and using same

Details Maple sugar product and method of preparing and using same Maple sugar product and method of preparing and using same

C - Chemistry, Metallurgy

13

B

99/140.2, 260/23

C13B 30/02 (2011.01) C13B 10/00 (2011.01) C13B 50/00 (2011.01)

Patent

CA 1115270

Abstract of The Disclosure A transformed, crystallized maple sugar product comprising aggregates of crystals having a crystal size in the range about 3-50 microns is prepared by concentrating a maple syrup containing at least about 63% sucrose to a solids content of about 93-98%. The concentration may be carried out in several ways depending upon the color of the final product which is desired. The concentrated syrup is subjected to impact beating within a crystallization zone for transformation and crystallization. The resulting transformed, crystallized maple sugar product comprising aggregates of sucrose crystals having a size in the range about 3-50 microns and having a moisture content of 2-4% is then recovered from the crystallization zone and dried to a moist? content below about 1% by weight. Subsequently, the maple sugar product may be cooled, milled and/or screened to a size range suitable for one of several desired end uses.

324528

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