Abstract: The method of preparing adjuvant-free tablets from a tableting mass having a tendency to stick, comprising alternately in the same mold forming tablets from said tableting mass and from an adjuvant mass containing an easily tableted substance, a lubricant and a mold parting agent. The lubricant may be talc or sodium benzoate present in about 5 to 20% by weight, and the mold release agent may be stearic acid, a stearate, paraffin or a silicone oil in about 0.5 to 10% by weight. By this method tablets of pure fructose can be formed.

Abstract: Non-crystalline sugary materials are made from sugar and glucose syrup by heating an undissolved mixture of undiluted crystallized sugar and liquid glucose in an extrusion machine having meshing screws within a casing with means for heating the casing to heat the mixture to about 130.degree.C and to knead the mixture as it passes through the machine. The material leaving the machine is non-crystalline sugary matter suitable for confectionery use.

Abstract: A supersaturated sugar syrup is crystallized following the catastrophic homogeneous nucleation induced by application of a shear force having a velocity gradient of at least 5000 cm/sec/cm, e.g. by a colloid mill or a homogenizer.

Abstract: Mixture of dextrose monohydrate and sucrose in a weight ratio, respectively, of about 1:99 to 50:40 is ground to produce a blend wherein no more than about 1.5% of the particles are retained on a U.S. No. 200 Standard Screen. The sugar blend is useful in food products such as frostings and puddings.

Abstract: Dehydrated sugary syrups in the form of dried flakes or ground flakes obtained by thin film drying of liquid aqueous syrups of honey, high fructose corn syrup, invert sugar, corn syrup, malt syrup, sorghum syrup and/or molasses in the presence of ungelatinized starch which is partially gelatinized in situ and/or in the presence of a soy protein are moistened with water, or an aqueous solution of sucrose or of one of said syrups, and optionally a small amount of an edible vegetable oil, in sufficient amount to produce an extrudable mixture, said extrudable mixture is extruded through a tubular or annular die to produce a composite food article in the form of rods or tubes which are sliced into short pieces as they emerge from the extrusion die, and are thereafter dried on a tray or conveyor drier at temperatures within the range of 75.degree.F. to 180.degree.F. until the moisture content is reduced to approximately 1.0-4.0% by weight.

Abstract: .[.Method for drying crystallized sugar in the presence of a heated environment, wherein said environment has a relative humidity less than, but close to the equilibrium relative humidity of the sugar to be dried, at the temperature of the environment. This method permits crystallized sugar to be obtained in bright crystals and to exhibit physical characteristics similar to those of products produced by the Adant method, such as hardness, resistance to abrasion, porosity, rate of dissolution, and density..]..Iadd.