Maple sugar product and method of preparing and using same

C - Chemistry – Metallurgy – 13 – B

Patent

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Details

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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