Abstract: Iso-glucose sirup having a proportion of 42% to 45% by weight of fructose, is treated and converted into a flowable granular end product. For this purpose the sirup is concentrated by evaporation to have 70% to 77% of dry substance by weight. Then the concentrated sirup is crystallized by cooling, whereupon the crystal mass is separated from the mother liquor and aged. An after-crystallization takes place during the aging. Thereafter, the aged crystal mass is milled to have a particle size of about 10 to about 250 microns. The mother liquor is also concentrated by evaporation to have about 90% of dry substance by weight. Then the milled crystal mass and the concentrated mother liquor are mixed with each other, whereby drying and mixing take place simultaneously. The quantities of the two components being mixed are so adjusted that the resulting mixture or end product has a fructose content of maximally 42% to 45% by weight of the end product.

Abstract: A mono- and di-saccharide based sweetener composition is provided which consists essentially of a blend of fructose and sucrose. Such sweetener composition is useful for sweetening a wide variety of foodstuffs and other edible formulations. When such sweetener composition is used to sweeten foods, smaller quantities of sweetener is required as compared to that which is needed for equal sweetening power when sucrose is used as the sole sweetening ingredient.

Abstract: The present invention relates to a process for continuously crystallizing fructose anhydride using a seed crystallization tank and a crystallization tank separated from each other, comprising feeding an aqueous fructose solution containing at least 90% of fructose and containing at least 87 W/W % of solid and an aqueous solution containing a great deal of crystals in an amount of 0.5 to 5 times that of said fructose solution into a seed crystallization tank equipped with a high speed agitator, mixing the mixture at 40.degree. to 50.degree. C. at a high speed, introducing the obtained mixture into a crystallization tank and gradually cooling the mixture under condition under which new crystals do not form spontaneously to thereby grow the crystals. The present invention can realize the crystallization at a low temperature of 40.degree. to 50.degree. C. or below and prevents the decomposition and the polymerization of fructose which often occur above 50.degree. C.

Abstract: Disclosed is a process for the preparation of a solution containing glucose and fructose (isoglucose) by the conversion of a glucose-containing solution on a catalyst having glucose isomerase activity and produced on the basis of a SiO.sub.2 carrier. The productivity of the catalyst may be significantly increased by the addition of SiO.sub.2 to the glucose solution, and the catalyst according to the present invention is not damaged by temporary process shutdowns.

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: Sulfite spent liquor is subjected to a two-step chromatographic separation to form substantially purified fractions of sugars and lignosulfonates. The process for the separation of sugars and lignosulfonates comprises the steps of(a) introducing sulfite spent liquor with a pH of 2.5 to 3.5 onto a chromatographic column containing a resin in metal salt form;(b) eluting the sulfite spent liquor from the column with water to recover a substantially sugar-free lignosulfonate-rich fraction and a sugar-rich fraction;(c) collecting the sugar-rich fraction for further purification;(d) adjusting the pH of the collected sugar-rich material to between 5.5 and 6.5 and introducing the material onto a second chromatographic column containing a resin in monovalent salt form; and(e) eluting the sugar-rich material from the second column with water, whereby a second sugar-rich fraction and a second lignosulfonate-rich fraction are formed.

Abstract: Powdery crystalline maltose characterized by a high concentration of the beta-anomer of maltose monohydrate is produced by:(1) obtaining a high purity maltose solution containing not less than 90% maltose and not more than 2.5% maltotriose by enzymatic saccharification of a liquefied starch solution having a low degree of hydrolysis;(2) concentrating the high purity maltose solution to a solid content of 65 to 80%;(3) adding seed crystals of beta-maltose monohydrate;(4) precipitating maltose monohydrate crystals in a primary crystallization stage;(5) spray drying the resulting massecuite to obtain a powdery product with a water content of 5.5-7.5%; and(6) aging the powdery product at a temperature of 50.degree.-75.degree. C., relative humidity of 50-70% and absolute humidity of 45-185 g water/Kg dry air.A product having low hygroscopicity is produced by this method.

Abstract: Isomaltulose is of use for direct compression of tablets.

Abstract: A modified non-waxy starch, the processes for making such starch and the salad dressing produced from the modified starch. The modified starch is etherified with an alkylene oxide to a degree of substitution between about 2 to about 3.5% and in a second step is cross-linked with not more than 0.1% cross-linking agent. The modified starch has a shear resistance of about 40 to about 80%, shear resilience of about 70 to about 100% and a gel strength of about 5.0 to about 32.0 ml.

Abstract: The sweetner prepared by adding palatinose to sucrose is a low-cariogenic since palatinose is not only low cariogenic in itself, but also inhibits the formation of insoluble glucan from sucrose in an oral cavity.Since the sweetner is almost same as sucrose in quality of sweetness, dissolvability in a mouth, palatability, etc., and further is low-cariogenic when it is used in foods, it is suitable as sweetner. In addition, since the sweetner is usually crystalline or powdery, it is easy to handle.

Abstract: A process for preparing lactulose from lactose, in the form of a concentrated syrup or high purity crystals, for pharmaceutical use or for use as a sweetener.The process is characterized by using as the lactose epimerizing agent a mixture of equal parts of MgO and sodium hydrosulphite, each component being used to the extent of between 0.05 and 0.2% by weight with respect to the lactulose, at a temperature of about 100.degree. C. The epimerization is complete in a few minutes.The crystalline lactulose is obtained by crystallization from ethanol.

Abstract: A solid fructose product comprising less than about 2 weight percent water and greater than about 60 weight percent crystalline fructose is prepared by combining an aqueous fructose syrup and a solid crystallization initiator and then contacting with air for about 12 to 48 hours. The fructose syrup comprises about 60 to 93 weight percent saccharide with about 85 to 100 weight percent of the saccharide being fructose. The air has an initial temperature of about 50.degree. to 80.degree. C. and a final relative humidity of less than about 20 percent.

Abstract: Cariogenic substances such as foodstuffs are treated to incorporate a soluble source of calcium or phosphate ions to provide a product of calcium and phosphate ion concentrations in fluids of salivary retention areas preclusive of carious dissolution of dental enamel. In non-aqueous foodstuffs, the calcium or phosphate ion source should be at least as rapidly soluble as cariogenic, e.g., carbohydrate, components therein. Also provided are mouth rinse solutions comprising a soluble source of calcium or phosphate ions and an osmotically active agent effective in delivering such ions to fluids trapped in salivary retention areas.

Abstract: Converted starches, which with water form gels having a neutral taste and perferably a creamy, smooth consistency, are suitable as fat-and/or oil-replacements in various foodstuffs, especially high fat-and/or oil-containing foodstuffs such as ice cream and mayonnaise.The starches (e.g., tapioca, corn, or potato) have a DE of less than 5 and their aqueous dispersions have a hot flow viscosity of at least about 10 sec. at 10-50% solids, and they are capable of forming gels having a strength of at least about 25 g. within 24 hrs. and 4.degree. C. at 10-50% solids. The preferred starches are tapioca dextrins having a DE of about 2 or less and hot flow viscosity and gel strength of about 20-100 sec. and 65-930 g. at 25-35% solids. Acid- and enzyme-converted starches are also suitable.

Abstract: High-purity maltose is produced by applying a feed starch sugar solution with a maltose content of at least 70% to a column packed with a strongly-acidic cation exchange resin of alkali metal- or alkaline earth metal-form; fractionating the feed solution by charging water thereto into a high-dextrin fraction, a high-dextrin.maltose fraction, a high-maltose fraction, a high-maltose.glucose fraction, and a high-glucose fraction, in the given order; and recovering the high-maltose fraction. This process constantly provides a fraction with a maltose content of 93% or higher, and enables industrial-scale production of a high-purity maltose much easier and at lower-cost than conventional processes.

Abstract: Natural sweeteners are provided which are non-nutritive and therefore non-caloric because the same are not metabolized by the human body. These sweeteners comprise a disaccharide formed of a levo-hexose and a dextro-hexose. The most preferred non-metabolizable disaccharides of the invention are the disaccharide of L-fructose with D-glucose, or the disaccharide of L-glucose with D-fructose. These disaccharides would be known as D, L-sucrose and L, D-sucrose, respectively.

Abstract: The novel compounds 1-.sup.11 C-D-glucose, 1-.sup.11 C-D-mannose, 1-.sup.11 C-D-galactose, 2-.sup.11 C-D-glucose, 2-.sup.11 C-D-mannose and 2-.sup.11 C-D-galactose which can be used in nuclear medicine to monitor the metabolism of glucose and galactose can be rapidly prepared by reaction of the appropriate aldose substrate with an alkali metal .sup.11 C-labeled cyanide followed by reduction with a Raney alloy in formic acid.

Abstract: High fructose syrups are obtained from Jerusalem artichoke tubers and other naturally-occurring inulin-containing materials by extraction of the inulin and any related fructans from the tubers with water, elimination of some low molecular weight nitrogenous species and minerals from the aqueous extract by ultrafiltration, enzymatic hydrolysis of the inulin to fructose and glucose, separation of the reducing sugars from higher molecular species by ultrafiltration, and evaporative concentration of the purified reducing sugars solution to a syrup. The processing also removes colorants initially present in the aqueous extract. The dissolved solids in the syrup comprise at least 90 wt % reducing sugars and these sugars are constituted at least 60 wt %, often at least 75 wt %, by fructose with the balance glucose.

Abstract: A method for producing L-sugars including L-idose and L-gulose as well as D-fructose from D-glucose. The method comprises epimerizing D-glucose to a mixture of D-glucose and D-mannose, hydrogenating the mixture in a fixed catalyst bed to provide D-sorbitol and D-mannitol, separating the D-mannitol by fractional crystallization, oxydizing separately the D-sorbitol and D-mannitol to provide L-sorbose and D-fructose, respectively; and racemizing the L-sorbose in a weak alkaline solution to provide a mixture of L-sorbose, L-idose and L-gulose, and precipitating the remaining L-sorbose with a dilute lime solution. The unconverted L-sorbose is recovered and recycled.

Abstract: Cariogenic substances such as foodstuffs are treated to incorporate a soluble source of calcium or phosphate ions to provide a product of calcium and phosphate ion concentrations in fluids of salivary retention areas preclusive of carious dissolution of dental enamel. In non-aqueous foodstuffs, the calcium or phosphate ion source should be at least as rapidly soluble as cariogenic, e.g., carbohydrate, components therein. Also provided are mouth rinse solutions comprising a soluble source of calcium or phosphate ions and an osmotically active agent effective in delivering such ions to fluids trapped in salivary retention areas.

Abstract: A non-crystallizing starch conversion syrup which is rich in fructose and a method of treating a syrup derived from corn or other starch to increase the fructose content of the syrup. The method involves the molecular separation of fructose from dextrose by treating a fructose-dextrose feed syrup. The first component stripped out by the separation process is a dextrose rich component containing most of the higher molecular weight sugars, and thereafter an enriched fraction is recovered which consists mostly of fructose, a lesser amount of dextrose, and only a trace of other sugars.

Abstract: Porous saccharide granules prepared by moistening saccharide granules and heating to crystallize the granules said porous granules having oil adsorbed therein and cake mixes and soups prepared with the use of said porous granules.

Abstract: Commercial glucose solutions used as feedstock for enzymatic conversion of glucose to fructose by glucose isomerase often contain materials which act as poisons toward the enzyme. It has been found that these poisons can be removed, or destroyed, by treatment of the feedstock with oxidizing agents, chief of which is hydrogen peroxide.

Abstract: Commercial glucose solutions used as feedstocks for enzymatic conversion of glucose to fructose by glucose isomerase often contain materials which act as poisons toward the enzyme. It has been found that these poisons can be removed, or destroyed, by treatment of the feedstock with reducing agents which are water soluble and water stable metal hydrides, such as sodium borohydride.

Abstract: A process for the preparation of 4,1',6'-trichloro-4,1',6'-trideoxygalactosucrose (TGS) comprising the steps of:(a) reacting sucrose with an acylating reagent under conditions to provide a mixture of acylated sucrose derivatives containing a major proportion of 6-monoacylated material;(b) optionally separating 6-monoacylated sucrose derivative from other acylated derivatives before step (c);(c) reacting the monoacylated sucrose derivative with a chlorinating reagent capable of chlorinating at positions 1', 4 and 6' of a sucrose 6- acylate; and(d) deacylating and separating (in either order) the 4,1',6'-trichloro-4,1',6'-trideoxygalactosucrose material formed.

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.

Abstract: A process for continuously crystallizing alpha monohydrate dextrose from dextrose-containing liquours. The process is operated isothermally and produces a lean phase massecuite. According to the process, a rate of agitation is employed, within a reaction zone operated in a continuous mode, which permits linear growth of crystals to occur at a growth rate which is surface reaction controlled. The process may be combined with a batch process by feeding lean phase massecuite from the process into a second reaction zone operated in a batch mode. This is done at a constantly declining temperature and produces a rich phase massecuite. The batch process stage is also continuously agitated, but at a slower rate than the first stage continuous process to prevent excessive attrition of existing crystals while maximizing crystal yield.

Abstract: A quick-dissolving, sucrose and acid-containing drink mix is prepared by binding particles of a water-soluble carbonate onto the surface of sucrose granules such that the CO.sub.2 -generation which occurs when the mix is dissolved in water promotes rapid dissolution of the sucrose. The level of CO.sub.2 -generator is insufficient to produce a carbonated beverage and desirably an antifoam agent is included in the mix.

Abstract: A product comprising a mixture of .alpha.- and .beta.- forms of glucose as microcrystals, at least 70% of the glucose being in the form of the .beta.-isomer, dissolves readily in water to give approximately 60% solids solutions at ambient temperature. It is obtained by a process comprising the steps of(1) evaporating water from syrup at a pressure of less than 400 mm Hg to provide an at least 60% supersaturated solution of greater than 95% solids at a temperature of from 95.degree. to 140.degree. C.;(2) subjecting the supersaturated solution substantially instantaneously to a shear force to cause immediate nucleation of the syrup without cooling; and(3) immediately forming the nucleated but substantially uncrystallized syrup into a quiescent layer and allowing the layer to crystallize substantially isothermally to produce solid crystalline glucose.

Abstract: A crystallized sugar product containing a food ingredient is prepared by concentrating a sugar syrup at a temperature in the range of about 250.degree. F. to about 300.degree. F. to a solids content of about 90 to 98% by weight, the sugar syrup containing no more than about 20% by weight non-sucrose solids, admixing the concentrated sugar syrup with a predetermined amount of the food ingredient, subjecting the admixture to impact bearing within a crystallization zone until a crystallized sugar product made up of aggregates of fondant-size sucrose crystals and the food ingredient is formed, the crystallized sugar product having a moisture content of less than 2.5% by weight, and recovering the crystallized sugar product from the crystallization zone. The resulting sugar product is dry, granular, free-flowing, non-caking, and readily dispersible in water.

Abstract: A method for the production of an anhydrous powdered dextrose containing large amounts of anhydrous crystals of .beta.-form dextrose, characterized by concentrating aqueous solutions of dextrose, or aqueous solutions containing dextrose up to a sugar concentration of 90 to 98%, adding anhydrous crystals of .beta.-dextrose or powdered dextrose containing large amounts of anhydrous .beta.-dextrose as seed crystals to this concentrate at temperatures above 60.degree. C., maintaining the temperature above 60.degree. C., and while stirring gently, eliminating the free water by vacuum dehydration from the time of formation of microcrystals by adequately reducing the pressure.

Abstract: A method of forming dried, solid particulate products from carbohydrate solutions, including complex carbohydrate solutions in the presence of recycled dried product using dielectric heating to supply heat of water vaporization.

Abstract: Ketose sugars are prepared in high yield by reacting an aldose sugar and boric acid in aqueous medium in the presence of a tertiary or quaternary amine.

Abstract: A burnt sugar instant caramel flavoring in syrup form storable at room temperature consisting of a mixture of approximately five parts by volume of a sugar base holding syrup and three parts by volume of a burnt sugar caramel flavored syrup. The holding syrup contains granulated sugar, water, corn syrup and liquid glucose.

Abstract: A method for controlling the weight and size of sugar-containing solid pieces, such as tablets or candies wherein a controlled amount of dextrans having a given molecular weight are incorporated with the ingredients forming the sugar-containing solid pieces to thereby cause reduction in the weight and size of the solid pieces; and the resulting sugar-containing solid pieces of desired weight and size, containing a given amount of dextrans having a given molecular weight.

Abstract: Solid constant release composition wherein (a) the solution of soluble core substance within the core space remains saturated during dissolution and (b) the shape and (c) the surface of the coating and (d) the diffusion path for the soluble core substance through the porous coating remains constant while the composition is in a liquid medium, which composition is very useful in media in which constant release during substantially the whole release period is desired, for example, for medical, chemical and fermentation purposes.

Abstract: Dextransucrase synthesis of dextran from sucrose is inhibited by novel fluorosucroses which are substituted with fluorine for at least the C.sub.6 hydroxyl, and which may also be substituted with fluorine for other hydroxyls. Oral compositions containing such fluorosucrose can be used to control dextran formation in the mouth. Dextran comprises the principal component of dental plaque.

Abstract: This invention relates to mixtures, in the form of relatively low viscosity liquids at room temperature, of formose, aldehydes and/or ketones aldolated in the .alpha.-position and, optionally, water and/or crystalline mono- or di-saccharides, and to the use of these mixtures for the production of polyurethane plastics, particularly foams.

Abstract: A process of preparing free-flowing particles of fructose with or without dextrose, which process comprises: admixing a high fructose corn syrup with ethanol, the corn syrup and ethanol of defined moisture content, to form a clear homogeneous solution; seeding the solution with crystalline fructose and recovering free-flowing particles of crystalline fructose from the seeded solution.

Abstract: A process for the manufacture of free-flowing crystalline fructose, which process comprises seeding an 88% to 96% by weight fructose syrup with 2% to 15% by weight of fructose seed crystals at 120.degree. F. to 160.degree. F., the seed crystals having a size not greater than 250 microns, and permitting crystallization to occur at about 50.degree. F. to 90.degree. F. and at a relative humidity of less than 70%.

Abstract: Bottler's liquid sugar is produced essentially from brown sugar, which is derived from cane sugar and crystallized in one or more intermediate strikes, by remelting the crystallized product of one or more intermediate strikes, filtering the remelted product, and passing the filtered product in contact with chloride form of Type-1 strong-base anion-exchange resin. An array of plural columns, which contain similar resin, is operated in a merry-go-round sequence allowing continuous operation. Countercurrent regeneration is preferred. Regeneration by an aqueous solution of hydrochloric acid followed by an aqueous solution of sodium chloride and sodium hydroxide allows service at 30.degree. C.

Abstract: The invention broadly relates to greatly lowering the viscosity of the self-condensation products of formaldehyde (formose) by mixing formose with dialkyl phosphites; trialkyl phosphites and .alpha.-hydroxy- or .alpha.-amino-phosphonic acid esters. These mixtures have the surprising capacity of dissolving large quantities of crystallized sugars. Compounds capable of aminoplast formation may also be advantageously mixed in. These mixtures have the remarkable ability of being used to make flame-resistant, open-celled, highly carbonizing rigid polyurea-polyurethane foams with isocyanate indexes of as low as 45 to 50.

Abstract: This invention relates to mixtures of formose, aminoplast monomers and optionally water and/or crystalline mono or disaccharides. The mixtures are relatively low viscosity liquids at room temperature. The invention also relates to the use of such mixtures for the production of polyurethane resins, in particular foam resins.

Abstract: 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 moisture 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.

Abstract: Method for manufacturing a lactulose powder with a low hygroscopicity by mixing ethyl alcohol to a highly hygroscopic lactulose-containing powder followed by allowing the resulting mixture to stand or stirring it for at least 1 hour, separating the lactulose-containing material insoluble in ethyl alcohol from the mixture and removing ethyl alcohol from the material separated.

Abstract: A process of producing a nutritive sugar as being non-centrifugal sugar from cane juice by treating said cane juice by ultrafiltration means, then concentrating by evaporation the permeate obtained thereby and furthermore the concentrate obtained at the same time in the said filtration step is further used for the conventional production of cane sugar.

Abstract: Non-compacting, anhydrous dextrose conversion syrup product in particle form prepared by shearing and cooling a molten dextrose conversion syrup (preferably at 90-92% dry solids) to a temperature less than 200.degree. F., depositing and solidifying the fluid mass upon a supporting member to an anhydrous dextrose product, granulating the solidified product and drying the particles to less than 2% moisture. The anhydrous dextrose particles have unique properties and, if desired, may be used as a sugar or dextrose monohydrate replacement.

Abstract: Anticaries ingredients for corn and cane sugar containing confectioneries such as syrups, mints, and candies, and for oral health products such as mouthwashes, lozenges, toothpastes and toothpowders are presented. The anticaries ingredients include aliphatic mono and dialdehydes having from 2 to 6 carbon atoms, aliphatic monoaldehydes having from 6 to 12 carbon atoms, and polyaldehydes such as dialdehyde starch and dialdehyde galactomannan gum. These ingredients in concentrations of about 5 percent by weight or less have been found to effectively inhibit the growth and acid production of oral microorganisms and thereby reduce the incidence of dental caries.

Abstract: This invention discloses a solid sweetening composition comprising from about 10 to about 50 weight percent levulose, and from about 50 to 70 weight percent of a starch hydrolysate having a dextrose equivalent between about 1 and 25 and a polysaccharide content, having a degree of polymerization greater than 4, of at least about 60 weight percent, provided that the polysaccharide content of the total composition, having a degree of polymerization greater than 4, is at least about 40 weight percent.

Abstract: A process for producing solid sugars wherein separate feeds of sucrose solution and of fine sucrose particles are dispersed in a current of heated air, whereby the particles are coated with the solution which is evaporated leaving a solid product containing substantially all the sugar fed to the process.