Abstract: An integrated process is disclosed which produces both crystalline fructose and a liquid-phase sweetener such as High Fructose Corn Syrup from a feed stream comprising dextrose. A portion of the dextrose in the feed stream is isomerized to fructose and the resulting dextrose/fructose stream is fractionated to produce a high fructose stream. A portion of the fructose in the high fructose stream is crystallized out and the mother liquor remaining after crystallization is blended with dextrose-containing streams to produce the liquid-phase sweetener.

Abstract: An integrated process is disclosed which produces both crystalline fructose and a liquid-phase sweetener such as High Fructose Corn Syrup from a feed stream comprising dextrose. A portion of the dextrose in the feed stream is isomerized to fructose and the resulting dextrose/fructose stream is fractionated to produce a high fructose stream. A portion of the fructose in the high fructose stream is crystallized out and the mother liquor remaining after crystallization is blended with dextrose-containing streams to produce the liquid-phase sweetener.

Abstract: This invention describes the production of crystalline fructose from an aqueous dispersion utilizing an alcohol and controlled temperature conditions. The aqueous dispersion is maintained at an elevated temperature of 50.degree. C. to 80.degree. C. and admixed with the alcohol at a weight ratio of 3:1 to 1:3. The alcohol is selected from methanol, ethanol, isopropanol and mixtures thereof and maintained at a temperature between 46.degree. C. and 75.degree. C.

Abstract: This invention describes the crystallization of fructose from a mixture of saccharides through the use of a mixture of ethanol and isopropanol to provide a fructose to total alcohol weight ratio of between 4:1 and 1:4 with a weight ratio of ethanol to isopropanol being between 80:20 and 98:2 and recovering crystalline fructose from the dispersion alcohol mixture.

Abstract: A method of modifying the flavor of distilled spirits is provided. Crystalline fructose (optionally with crystalline dextrose) or aqueous solutions thereof are added to distilled spirits in minor amounts, e.g. less than 5% by weight, to modify the flavor thereof. The method is particularly applicable to distilled spirits containing natural flavor components, i.e. congeners, from distillation or maturation of the spirit. The addition of minor amounts of fructose serves to improve the palatability of the distilled spirit without overtly sweetening or undesirably masking the original flavor.