US 4,362,757 AGranted

Crystallized, readily water dispersible sugar product containing heat sensitive, acidic or high invert sugar substances

AssigneeAmstar Corporation

InventorsAndy C. C. Chen, Clifford E. Lang, Jr., Charles P. Graham, Anthony B. Rizzutto

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Abstract

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.degree. F. to about 300.degree. F., mixing the premix with the concentrated 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.

Claims9

Dependent claims

A method for preparing a cocrystallized sugar product containing an active ingredient selected from the group consisting of heat-sensitive, acidic, and high invert sugar substances, comprising:

(a) admixing the active ingredient with a dry sugar base to form a premix;
(b) concentrating a sugar syrup at a temperature in the range of about 255.degree. F. to about 300.degree. F. to a solids content of about 95% to 98% by weight, said sugar syrup containing no more than about 15% by weight non-sucrose solids;
(c) directly admixing the concentrated sugar syrup at a temperature 255.degree.-300.degree. F. with said premix to form a mixture;
(d) subjecting said resulting mixture upon admixing said premix to impact beating within a crystallization zone until a crystallized sugar product is formed, said crystallized sugar product made up of aggregates of fondant-size sucrose crystals and the active ingredient and having a moisture content of less than about 2.5% by weight;
and
(e) recovering said crystallized sugar product from said crystallization zone.

3 more elements

Dependencies are inferred from the claim text.