Fructose syrups and sweetened beverages
AssigneeA. E. Staley Manufacturing Company
InventorsDorothy C. White, Carl W. Niekamp
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Abstract
Methods of preparing and using sweetener syrups comprised of crystalline saccharides are provided. A crystalline saccharide composition comprised of crystalline fructose is dissolved in a potable liquid to form a concentrated syrup. Anhydrous crystalline fructose and/or crystalline fructose dihydrate are used to prepare the syrups. At least about 42% by weight of the crystalline saccharide composition is fructose, the remainder preferably being crystalline dextrose. The use of crystalline saccharides yield color stable syrups especially useful in clear and/or colorless beverages.
Claims14
A method of preparing a fructose syrup sweetener comprising:
- (a) dissolving an amount of a crystalline saccharide composition comprised of crystalline fructose sufficient to obtain a potable liquid comprised of water and from about 70% by weight to about 80% by weight dry saccharide solids, at least about 98% by weight of said dry saccharide solids being fructose, and
- (b) storing said liquid for a period of at least one day at a pH of from 3.5 to 5.5.
A method of preparing a fructose syrup sweetener comprising dissolving an amount of crystalline fructose dihydrate sufficient to obtain a liquid comprised of water and from about 70% by weight to about 80% by weight dry saccharide solids, at least about 98% by weight of said dry saccharide solids being fructose and storing said liquid for at least about one day at a pH of from 3.5 to 5.5.
Dependencies are inferred from the claim text.