Abstract: A process for refining a raw sugar, particularly raw sugar from the sugar cane sugar industry, characterized in that it comprises the steps of:(a) remelting of the raw sugar for obtaining a raw sugar syrup,(b) carbonatation or phosphatation of said raw sugar syrup, and(c) tangential microfiltration and/or tangential ultrafiltration of the raw sugar syrup, which has been subjected to carbonatation or phosphatation.The process is completed by the steps of:(d) decolorization of the sugar syrup resulting from step (c), and(e) crystallization and/or demineralization of the sugar syrup resulting from step (d).

Abstract: The present invention is a new fondant product including spheroidal polycrystallite structures or monodispersed sugar crystallites released from the polycrystallite structures.

Abstract: A method for purifying non-branched beta cyclodextrin from aqueous solutions is disclosed. The process entails a plurality of independent crystallization steps.

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: The present invention is a new spheroidal polycrystallite product and a process for making the same. In the present invention amorphous sugar is transformed to crystalline sugar by hydrating rather than dehydrating sugar. The product of the present invention is unique in shape, size, and possesses a high degree of uniformity.

Abstract: The present invention is a new crystalline sugar product and method of making same which includes forming a bi-dimensionally stabilized sugar crystalline frame from an outer portion of an amorphous shearform sugar mass, and, subsequently, converting the remaining portion of the mass to a substantially completely crystalline structure which retains the cross-sectional dimension of the sugar crystalline frame. The present invention also includes co-crystallizing an additive, especially a bio-affecting additive, during the process to provide a co-crystallized product. The structure of the crystallized product can also be loaded with a non-solvent liquid by force of capillary action in the space created within the structure during the conversion from amorphous mass to crystalline structure.

Abstract: The present invention is a new crystalline sugar product and method of making same which includes forming a bi-dimensionally stabilized sugar crystalline frame from an outer portion of an amorphous shearform sugar mass, and, subsequently, converting the remaining portion of the mass to a substantially completely crystalline structure which retains the cross-sectional dimension of the sugar crystalline frame. The present invention also includes co-crystallizing an additive, especially a bio-affecting additive, during the process to provide a co-crystallized product. The structure of the crystallized product can also be loaded with a non-solvent liquid by force of capillary action in the space created within the structure during the conversion from amorphous mass to crystalline structure.

Abstract: The crystalline mixture solid containing maltitol of the present invention has a crushed and relatively tight crystal structure which can be observed at 1,000 magnifications by a scanning electron microscope, an apparent specific gravity in the range of 0.650-0.750, an oil absorptivity of the powdered crystalline mixture solid containing maltitol having a particle size from 50 mesh to 20 mesh in the range of 7.0%-17%, in other words, is relatively heavy in apparent specific gravity and low in oil absorptivity, and the crystalline mixture solid containing maltitol is prepared by continuously supplying an aqueous solution of maltitol to an extruder provided with elongated cooling and kneading zones, cooling and kneading it in the presence of seed crystals to form a maltitol magma, and continuously extruded from a nozzle.

Abstract: The present invention relates to an improved process for preparing 1,2-5,6-diacetone-D-glucose from D-glucose and diketene or the adduct of diketene with acetone.

Abstract: This invention relates to a process for the manufacture of crystal sugar from an aqueous sugar juice containing sugars and organic and mineral impurities, including Ca.sup.2+ and/or Mg.sup.2+ ions, such as a sugar cane or sugar beet juice, comprising the following operations:(a) concentration of said sugar juice to give a syrup, and(b) crystallization of said syrup to give a crystal sugar and a molasses,characterized in that it also comprises an operation:(c) of tangential microfiltration, tangential ultrafiltration or tangential nanofiltration, this operation being effected before operation (a).It also relates to a process for the production of crystal white sugar from a sugar juice of the sugar cane juice type, comprising the above-mentioned process for the production of crystal sugar, completed by re-melt, decolorization and crystallization operations.

Abstract: There is disclosed a process for recovering sucralose-6-ester from a feed mixture of 6-O-acyl-4,1',6'-trichloro-4,1',6'-trideoxygalactosucrose in a reaction medium comprising a tertiary amide (such as N,N-dimethylformamide), wherein said process comprises removing a major proportion of said tertiary amide by steam distillation. In preferred aspects of the invention, the steam distillation is followed by extraction and then purification by crystallization or crystal aging to recover sucralose-6-ester in good yield.

Abstract: The present invention is a new spheroidal polycrystallite product and a process for making the same. In the present invention amorphous sugar is transformed to crystalline sugar by hydrating rather than dehydrating sugar. The product of the present invention is unique in shape, size, and possesses a high degree of uniformity.

Abstract: The following description sets forth a new process for the preparation of .gtoreq.98.5% pure crystalline lactulose from commercially available aqueous syrups having the following composition: 50-70% by weight of lactulose, 3-9% by weight of lactose, 3-14% by weight of galactose, 4-7% by weight of other carbohydrates, the total content of carbohydrates different from lactulose being of from 10% to 30%.

Abstract: A process for purifying the raw juice (diffusion juice) obtained from sugar beets replaces the traditional liming and carbonation purification methods with ion exchange softening and chromatographic separation operations.

Abstract: A method for isolating and purifying trehalose from trehalose-containing solutions is described. Using ultrafiltration and selective concentration, highly pure crystals of trehalose dihydrate are obtained from aqueous solution.

Abstract: The invention relates to a method of preparing solid forms of administration of lactulose by evaporating lactulose syrup to a water content of at most 10%, preferably 2 to 6%, cooling the thick, evaporated syrup, grinding and sieving, or breaking the solid product.

Abstract: The present invention relates to an improved process for preparing 1,2-5,6-diacetone-D-glucose from D-glucose and acetone.

Abstract: A method of preparing reduced fat foods is provided which employs a fragmented, debranched amylopectin starch precipitate. A debranched amylopectin starch is precipitated and then fragmented to form an aqueous dispersion that is useful in replacing fat in a variety of food formulations. The debranched amylopectin starch can be derived from a starch which contains amylopectin, e.g. common corn starch and waxy maize starch, by gelatinizing the starch followed by treatment with a debranching enzyme, e.g. isoamylase or pullulanase and precipitation of the debranched starch.

Abstract: A method of preparing reduced fat foods is provided which employs a retrograded, hydrolyzed, heat-treated, and fragmented, amylose starch. Amylose is precipitated and hydrolyzed with acid or .alpha.-amylase, solubles are removed by a heat treatment and the resulting solids are then fragmented to form an aqueous dispersion that is useful in replacing fat in a variety of food formulations. The amylose can be derived from a native starch which contains amylose, e.g. common corn starch and high amylose corn starch, by gelatinizing the starch followed by precipitation of the amylose.

Abstract: Pharmaceutical excipients useful in dry powder inhalents comprise particles having a rugosity (measured by air permeametry) of less than 1.75. The use of these carriers increases the amount of drug injested by the patient using a dry powder inhaler. The preferred excipients are crystalline sugars such as lactose which may conveniently be prepared by controlled crystallisation from an aqueous medium.

Abstract: The crystalline mixture solid containing maltitol of the present invention has a crushed and relatively tight crystal structure which can be observed at 1,000 magnifications by a scanning electron microscope, an apparent specific gravity in the range of 0.650-0.750, an oil absorptivity of the powdered crystalline mixture solid containing maltitol having a particle size from 50 mesh to 20 mesh in the range of 7.0%-17%, in other words, is relatively heavy in apparent specific gravity and low in oil absorptivity, and the crystalline mixture solid containing maltitol is prepared by continuously supplying an aqueous solution of maltitol to an extruder provided with elongated cooling and kneading zones, cooling and kneading it in the presence of seed crystals to form a maltitol magma, and continuously extruded from a nozzle.

Abstract: A process for producing xylose from a ligno-cellulosic material comprising xylan-containing hemicellulose in which the ligno-cellulosic material is subjected initially to the three steps (1) hydrolysis to produce an aqueous xylose-containing medium and an insoluble residue; (2) separation of the insoluble residue from the medium; and (3) treatment of the medium to remove organic and/or inorganic nutrients therefrom. The medium is thereafter concentrated to a syrup having a water content in the range 20% to 40% by weight which is then mixed with ethanol and the xylose is separated from the ethanolic solution.

Abstract: The present invention is concerned with a method for the preparation of crystal-water-free crystalline lactulose by subjecting an aqeous solution or suspension of lactulose to simultaneous reduction of the water content by evaporation and continuous stirring, optionally in the presence of seed crystals, until a free-flowing solid powder is obtained.

Abstract: A process for producing substantially pure sucralose pentaester from a mixture of 6-O-acyl-4,1' ,6' -trichloro-4,1',6'-trideoxygalactosucrose in a reaction medium comprising a tertiary amide, wherein said process comprises the steps of:(a) recovering the 6-O-acyl-4,1' ,6' -trichloro-4,1' ,6' -trideoxygalactosucrose from said mixture;(b) peracylating the 6-O-acyl-4,1' ,6' -trichloro-4,1' ,6' -trideoxygalactosucrose product of step (a) to produce thereby 4,1',6' -trichloro-4,1' ,6' -trideoxygalactosucrose pentaester; and(c) crystallizing the 4,1',6' -trichloro-4,1' ,6' -trideoxygalactosucrose pentaester product of step (b) to produce substantially pure 4,1',6' -trichloro-4,1' ,6' -trideoxygalactosucrose pentaester.

Abstract: A process for producing refined sugar directly from plants of cane or beet raw juices which bypasses the traditional manufacturing of an intermediate product called "raw sugar". After treatment of the sugar juice with a flocculant, the juice has pressurized air dissolved in it, followed by rapid lowering of the pressure to ambient in a dissolved air flotation cell to separate impurities by aeration. Further amounts of flocculant are added, and the juice is passed through a serpentine flocculator comprising a pipe containing a plurality of relatively straight section interrupted by sharp bends to expose the juice sequentially to different turbulent regimes defined by different ranges of Reynolds numbers to form flocs containing undissolved solids. Flocs and other undissolved solids are separated from the juice by flotation and settling. The sugar juice or liquor is partially evaporated to a concentration between about 45.degree. and 50.degree.

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: A batch process of producing sugar crystals from syrup in a discontinuously operated crystallization apparatus comprising a heating calandria, comprises the steps of graining a batch of concentrated syrup by adding seed crystals thereto to form a magma, causing sugar crystals in the magma to grow by subjecting it to evaporation in heat exchange with the calandria and adding syrup while maintaining the mother liquor at a desired coefficient of supersaturation to obtain massecuite, increasing the brix of the massecuite to a desired value to obtain a final volume of massecuite which is substantially equal to the volume of the magma, and controlling the flow of steam to the calandria and the flow of added syrup at least during the growing phase of the sugar crystals so that the mother liquor is maintained at supersaturation and the level of the massecuite remains substantially constant.

Abstract: Free flowing, substantially pure, non-hygroscopic crystalline .beta.-L-gulopyranose is disclosed. This crystalline form of L-gulose is characterized by a sharp melting point of 130.degree.-132.degree. C., a specific optical rotation of +40.degree., characteristic mutarotation, a characteristic X-ray powder diffraction pattern, and a characteristic infrared spectrum. A method for preparation of crystalline .beta.-L-gulopyranose from L-gulose syrup is also disclosed. This method involves dilution of the L-gulose syrup, followed by initiation of crystallization, and isolation of .beta.-L-gulopyranose crystals. Crystalline .beta.-L-gulopyranose may be used as an alternative non-caloric or reduced caloric sweetener which substitutes for sucrose or dextrose in commercial dry prepared mixes for making beverages, cakes, puddings, breads, and the like. In addition, crystalline .beta.

Abstract: Free flowing, substantially pure, non-hygroscopic, crystalline .beta.-D-gulopyranose is disclosed. This crystalline form of D-gulose is characterized by a sharp melting point of 130.degree.-132.degree. C., a specific optical rotation of -40.degree. and characteristic mutarotation. A method for preparation of crystalline .beta.-D-gulopyranose from D-gulose syrup is also disclosed. This method involves dilution of the D-gulose syrup, followed by initiation of crystallization, and isolation of .beta.-D-gulopyranose crystals. Crystalline .beta.-D-gulopyranose may be used as an excipient, a chelating agent, a pharmaceutical intermediate, a cleaning agent for glass and metals, a food additive, and as an additive for detergents.

Abstract: The present invention is to solve a variety of problems relative to conventional lactitol crystals and relates to a trihydrate crystal of lactitol having a molecular formula C.sub.12 H.sub.24 O.sub.11.3H.sub.2 O and a melting point of 52.degree.-56.degree. C., a crystalline mixture solid containing it and a process for producing them.

Abstract: A shelf-stable liquid xylitol product, a method for its production, and means for its use are disclosed.

Abstract: A two-stage crystallization for the continuous production of sugar crystals from syrup comprises crystallizing the syrup in a first stage by subjecting the syrup to a sufficient heat of evaporation to produce a massecuite comprising water and a small content of dry material and having a low supersaturation coefficient, and subjecting the massecuite to flash evaporation of a certain volume of water and a notable increase in the supersaturation, and subsequently effectuating crystallization of the massecuite produced in the first stage by cooling in a second stage.

Abstract: There is provided a process to prepare maltose powder containing crystalline beta-maltose hydrate, comprising concentrating an aqueous solution of a high-purity maltose having a maltose content of at least 85% DS to a moisture content below 10 w/w %, partially crystallizing alpha-maltose in the syrup, and crystallizing beta-maltose hydrate in the same syrup while converting the resultant crystalline alpha-maltose into crystalline beta-maltose hydrate. Use of the invention enables consistently high-quality maltose powders at a reduced drying cost.

Abstract: A method of purifying cyclitols, particularly inositol, from mixtures including simple and complex carbohydrates begins by reducing the concentration of carbohydates other than cyclitols to facilitate separation and crystallization of the cyclitol in high purity. This separation can be achieved by separating carbohydrates on a chromatographic column then concentrating and crystallizing cyclitol from selected fractions.

Abstract: A process is disclosed for the synthesis of D-tagatose by isomerizing a mixture containing D-galactose with a metal hydroxide in the presence of a catalyst at a relatively low temperature to form an intermediate metal hydroxide-D-tagatose complex, and then neutralizing the intermediate with acid to yield D-tagatose. The method is also suitable for the synthesis of L-tagatose from L-galactose, and for the recovery of pure tagatose from crude tagatose syrups. Whey, deproteinized whey, or lactose may be used as the raw material for the D-galactose. The lactose in such cases is hydrolyzed to D-galactose and D-glucose before the isomerization step.

Abstract: A mass constituted by glucose syrup and anhydrous dextrose crystals is led to pass through from top to bottom and with malaxation of crystallization zone 1 of axis preferably substantially vertical in which said mass is subject to a temperature gradient globally decreasing by 0.2.degree. to 2.degree. C./hour from top to bottom possibly modulated, said zone being supplied through pipe 2 with glucose syrup and through pipe 7 with mass subject to crystallization M taken up at 8 and recycled at 9.

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.

Abstract: Method for the production of anhydrous crystalline fructose in which the mass M subjected to crystallization traverses from top to bottom, continuously and with malaxation, a vessel 1 inside which it is subjected to a temperature gradient decreasing overall from top to bottom, the crystalline mass being recovered continuously at the bottom of the vessel, means being provided to take up at an intermediate level 8 a fraction of the mass M and to recycle it to a level 9 situated in the vicinity of the upper end of the vessel.

Abstract: A process for crystallizing an aqueous fructose feed stream uses an alcohol mixture which may be crystallized in either a vacuum evaporator chamber or a cooled atmospheric pressure crystallizer. Various cooling cycles are described. When the atmospheric pressure crystallizer is used, the mixture is stirred continuously; therefore, the temperature of the mixture is held low enough to cause crystals to form, but also high enough not to be too viscous to stir and pump.

Abstract: A method for preparing high-purity crystalline lactulose and the product obtained by the method, which comprises crystallization from aqueous solutions at a temperature of 5.degree.-40.degree. C., the starting aqueous solution having a lactulose concentration of 50-80% w/w, a lactose concentration of less than 5% of the lactulose concentration by weight, a galactose concentration of less than 5% of the lactulose concentration by weight, and a concentration of other sugars of less than 4% of the lactulose concentration by weight.

Abstract: A process is disclosed for the synthesis of D-tagatose by isomerizing a mixture containing D-galactose with a metal hydroxide in the presence of a catalyst at a relatively low temperature to form an intermediate metal hydroxide-D-tagatose complex, and then neutralizing the intermediate with acid to yield D-tagatose. The method is also suitable for the synthesis of L-tagatose from L-galactose, and for the recovery of pure tagatose from crude tagatose syrups. Whey, deproteinized whey, or lactose may be used as the raw material for the D-galactose. The lactose in such cases is hydrolyzed to D-galactose and D-glucose before the isomerization step.

Abstract: There is provided a new and useful honey product and a process for the preparation thereof, the process comprising adding a predetermined quantity of seed honey to a mass of honey, treating the mass of honey a first time to physically break up crystal groups, holding the mass of honey a first time for a predetermined period to allow crystallization, treating the crystallized honey at least one additional time to physically break up crystal groups, and holding the honey a second time for a predetermined period.

Abstract: A method for refining a sugar liquor by cristobalite and an ion exchange resin, and a method for refining the sugar liquor by a novel ion exchange resin refining system, are disclosed. Cristobalite exhibits specific adsorbant properties for various colloidal or suspended substances, while the ion exchange resin exhibits superior decoloring and desalting properties with respect to colorants and salts. By combining refining by cristobalite and refining by the ion exchange resin, there is provided a sugar refining system whereby even non-washed sugar liquor may be refined. The ion exchange resin refining system of the present invention includes three series of adsorption towers.

Abstract: A method of recovering lactose from milk whey or cheese whey with a high yield, wherein the whey is concentrated, part of the lactose is crystallized, and the crystals are separated and dried; the mother liquor is purified by heating it to about 60.degree. to 70.degree. C. at a pH of about 5.8 to 7.0 and by removing the resultant precipitate by centrifugation; the purified mother liquor is fractionated chromatographically, using sulphonated polystyrene resin which is in sodium ion form and cross-linked by a 3-6% per weight divinylbenzene and which is even-grained, the flow rate is about 0.4 to 1.5 m.sup.3 /h, the temperature about 50.degree. to 75.degree. C., and the pH about 5.5 to 7; whereafter elution is carried out with water, and the following fractions are recovered: a protein fraction which may also contain salts, an intermediate fraction which is recirculated to the fractionating step, and a lactose fraction which is passed to the crystallization step.

Abstract: A mass constituted by glucose syrup and anhydrous dextrose crystals is led to pass through from top to bottom and with malaxation a crystallization zone 1 of axis preferably substantially vertical in which said mass is subject to a temperature gradient globally decreasing by 0.2.degree. to 2.degree. C./hour from top to bottom possibly modulated, said zone being supplied through pipe 2 with glucose syrup and through pipe 7 with mass subject to crystallization M taken up at 8 and recycled at 9.

Abstract: An aqueous-alcohol mixture including fructose is crystallized by the inventive process. The first process step is to feed a hot, fructose, feed stream into an evaporator which immediately cools the feed stream to start a crystallization process. Then alcohol is mixed into the crystallizing feed stream or magma and the resulting mixture is linearly cooled over an extended period of time. Thereafter, the crystallized material is collected, filtered, and dried. The resulting crystals are then sorted by size. There is no seeding or feeding back of product in order to start the crystallization process.

Abstract: A process for manufacturing an enriched fructose syrup, which is characterized in that dextrose is crystallized from a syrup containing fructose and dextrose and then an alcohol is added to enhance separation of the dextrose crystals from the mother liquor.Process can be adjusted to yield dextrose monohydrate, anhydrous alpha dextrose or a 40 percent fructose crystalline product in addition to an enriched fructose syrup.

Abstract: Method for crystallization of a water and honey mixture by means of lyophilizing apparatus, having a honey-water mixture container, including the steps of preparing the mixture of honey and water; placing the mixture in the container; vibrating it in the container until the mixture is homogeneous; lyophilizing the homogeneous mixture of honey and water and finally removing the freeze-dried honey from the container.

Abstract: Process for the preparation of a product with a high content of maltitol, characterized by the following steps:catalytic hydrogenation of a maltose syrup,chromatographic fractionation of the maltitol syrup formed during the hydrogenation step,adjustment to the desired dry matter of at least the fraction enriched in maltitol.