Abstract: Sweetening agents for human and animal foods in the solid or liquid states contain at least 50% by weight of leucrose. They may additionally contain one or more sweetening agents selected from the group consisting of artificial sweeteners and sugar surrogates. The leucrose is produced by reaction of saccharose with .alpha.-(1-6)-glucosyl transferase in the presence of at least 100 mmoles of fructose per 1,000 I.U. of enzyme, and at least a partial separation of the dextrans and iso-malto-oligosaccharides. Leucrose may be prepared by this method having a purity of at least 98% and may be used as a non-cariogenic, metabolically fully utilizable sweetening agent with good compatibility which is also suitable for diabetics.

Abstract: To convert syrups deriving from sugar production and other foodstuffs into a powder or granulated form subsequent to appropriate preliminary concentration and while preserving the product subject to the most extensive possible maintenance of the original composition, a sugar solution with at least 70% dry matter and up to 15% non-sucrose materials in the dry matter is brought by product-preserving rapid heating to a high temperature. Subsequently the vapors are allowed to escape to a dry-matter content of at least 90% and the thickened syrup is converted into a dry and pourable product just by cooling and sudden extraction of the residual water through crystallization. This preferably occurs in equipment comprising a steam-heated spiral-tube heat exchanger with a spiral tube that tapers out to 150 to 200% of its original free cross-section and has built-in twist generating baffles, a vapor precipitator to atmospheric pressure, and a crystallizer below the precipitator.

Abstract: To produce an unprocessed complete cane sugar with approximately the color and flavor of fresh sugarcane juice and still containing valuable amino acids and vitamins, only up to 50% of the sugarcane juice in terms of the weight of the cane is pressed from ripe, de-leaved, and clean sugarcane with a high sucrose content, the juice is pasteurized at a temperature above the second flocculation point of the waxes, fats, proteins, and pentosans, the flocculate is gently separated out, the purified juice gently thickened below the pasteurization temperature, and the resulting syrup converted into a dry and pourable product by suddenly extracting the residual water.