Crystallizing Or Solidifying Patents (Class 127/58)
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Patent number: 4848321Abstract: In the field of automatic boiling in a pan in which the consistency of massecuite is controlled in accordance with method steps, intermittent boiling is used as an effective way to improve the boiling time and quality of products with supplying of appropriate amounts of water or solution into the pan to control the consistency each time it has reached a set value. This invention provides a novel method for controlling the consistency of the massecuite, wherein two curves are established defining the upper limit and lower limit, respectively, of an allowable range of consistency and within which the consistency is maintained, whereby a product of high quality is obtained safely, simply and within a minimum amount of time.Type: GrantFiled: November 17, 1988Date of Patent: July 18, 1989Assignees: Yokogawa Electric Corporation, Ensuiko Sugar Refining Co., Ltd.Inventors: Takehiko Chigusa, Hitoshi Hashimotor, Tsunenori Kawamura, Kazunori Fukushima, Kiyoumi Kurokawa, Masakatsu Miyazaki
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Patent number: 4846139Abstract: Process for the preparation of crystalline maltitol comprising successively:catalytic hydrogenation of a saccharified starch milk in a vessel 203,a step of chromatographic fractionation of the hydrogenated syrup in a vessel 204,crystallation and separation of the maltitol crystals in vessels 206 and 207 andrecycling through a pipe 309 emerging from the vessel 207 of the crystallization mother-liquors to the head of the chromatographic fractionation step.Type: GrantFiled: January 6, 1988Date of Patent: July 11, 1989Assignee: Roquette FreresInventors: Francis Devos, Pierre-Antoine Gouy
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Patent number: 4816078Abstract: The invention concerns a process for production of L-arabionose in crystalline form. Starting material are extracted sugar beet pulp or other L-araban containing plant materials. These are heated in an autoclave as an aqueous suspension in the presence of Ca(OH).sub.2. The so obtained solution is chromatographed on a cationic exchanger in the Ca-form. The araban containing fraction is hydrolyzed after adding H.sub.2 SO.sub.4, neutralized and rechromatographed on a cationic exchanger in Ca-form. After concentrating the arabinose containing fractions L-arabinose is obtained in form of crystals by cooling crystallization.Type: GrantFiled: January 21, 1988Date of Patent: March 28, 1989Assignee: Suddeutsche Zucker-AktiengesellschaftInventors: Hubert Schiweck, Manfred Vogel
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Patent number: 4799966Abstract: Treatment of alpha-lactose with certain alcohols (C.sub.1 -C.sub.5) at temperature of from about 120.degree. C. to about 160.degree. C. and pressures of from about 500 to 200 psi for sufficient time will result in complete transformation of all forms of alpha-lactose to beta-lactose. This beta-lactose has a high solubility in water where alpha-lactose has low solubility.Type: GrantFiled: June 18, 1987Date of Patent: January 24, 1989Assignee: The United States of America as represented by the Secretary of AgricultureInventors: Frederick W. Parrish, Samuel Serota
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Patent number: 4788145Abstract: A process for preparing 1-O-.alpha.-glucopyranoside-D-fructose by enzymatically converting sucrose is described, wherein a sucrose solution is brought into contact with free or immobilized, living or dead whole cells or with microorganisms forming the free or immobilized enzyme extract of isomaltulose from saccharose, the solution so treated being next subjected to chromatographic separation at ion exchangers or other suitable separation materials to obtain the 1-O-.alpha.-D-glucopyranosido-D-fructose as an aqueous solution which is then converted by methods known per se into the dry form.Type: GrantFiled: October 14, 1986Date of Patent: November 29, 1988Assignee: Suddeutsch Zucker AktiengesellschaftInventor: Mohammad Munir
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Patent number: 4778531Abstract: Pentoses and hexoses are epimerized by heating sugar dissolved in a solvent in the presence of a molybdenum(VI) compound, by an improved process in which, for the preparation of a sugar having cis OH groups in the 2- or 3-position, of the formula Ia or Ib ##STR1## where R is one of the radicals ##STR2## a homogeneous solution of the corresponding sugar of the formula IIa or IIb ##STR3## is heated to 75.degree.-100.degree. C. in the presence of from 30 to 200 mol %, based on sugar used, of a metal salt of the formula (III)MeX.sub.2 (III)where Me is Mg, Ca, Sr, Ba or Zn and X is Cl or Br, which may or may not contain water of crystallization, and in the presence of from 2 to 20 mol %, based on the sugar used, of a molybdenum(VI) compound.The process is particularly important for the preparation of D-ribose, which is required as an intermediate for vitamin B.sub.2.Type: GrantFiled: June 30, 1987Date of Patent: October 18, 1988Assignee: BASF AktiengesellschaftInventors: Walter Dobler, Hansgeorg Ernst, Joachim Paust
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Patent number: 4774183Abstract: A low cost process for producing concentrated fructose is described which involves selective, preferential biological utilization of glucose in mixtures of glucose and fructose, in order to thereby yield concentrated fructose. Broadly speaking, the method involves contacting a mixture containing respective amounts of glucose and fructose with a microorganism which preferentially utilizes glucose as compared with fructose, incubating the mixture until the relative concentration of fructose is substantially in excess of that of glucose, and recovering concentrated fructose. In preferred forms, the microorganism is Pullularia pullulans, and the starting material may be a mixture of gluctose and fructose, sucrose, a carbohydrate such as inulin or starch; in the latter instances, the P. pullulans, by virtue of excretion of invertase, acts to degrade the starting material to give the desired glucose-fructose mixture.Type: GrantFiled: December 8, 1986Date of Patent: September 27, 1988Assignee: Kansas State University Research FoundationInventor: Liang-tseng Fan
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Patent number: 4758283Abstract: This invention relates to a process for readily and efficiently preparing L-rhamnose with the use of a marine alga belonging to the family Monostromaceae, Ulvales.According to the process of the present invention, rhamnan sulfate is extracted from a marine alga belonging to the family Monostromaceae such as Monostroma nitidium Wittrock and the obtained extract is hydrolyzed by adding acid(s) thereto followed by heating or treating thereof with a cation exchange resin followed by heating to thereby give a solution containing free L-rhamnose.Since the solution thus obtained contains a large amount of salts, the removal of these salts is significantly important in the preparation of L-rhamnose. In the present invention, an effective process therefor is combined with a conventional method by using an ion exchange resin to thereby establish an efficient desalting process.Type: GrantFiled: December 22, 1986Date of Patent: July 19, 1988Assignee: Towa Chemical Industry Co. Ltd.Inventors: Motohiro Takemura, Mochihiro Iljima, Yoshiaki Tateno, Naoki Okamoto, Masaaki Fuse
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Patent number: 4724006Abstract: 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.Type: GrantFiled: September 20, 1984Date of Patent: February 9, 1988Assignee: A. E. Staley Manufacturing CompanyInventor: Gary A. Day
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Patent number: 4710231Abstract: Solid fructose, typically with a bulk density of less than 0.65 g/ml and in the form of particles of agglomerated microcrystals of anhydrous fructose in which all the crystals have a maximum dimension of less than 50 microns, can be produced by dispersing a high Brix fructose syrup at very high shear in an alcoholic medium, the alcoholic medium being one in which fructose is 1 to 10 wt % soluble at the temperature at which the syrup is dispersed in the alcoholic medium.Type: GrantFiled: January 6, 1984Date of Patent: December 1, 1987Assignee: Tate & Lyle Public Limited CompanyInventors: John R. Bateman, Brita C. Goodacre, Alan Smithson
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Patent number: 4676991Abstract: 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.Type: GrantFiled: April 23, 1986Date of Patent: June 30, 1987Assignee: A. E. Staley Manufacturing CompanyInventors: Cynthia K. Batterman, Michael E. Augustine, James R. Dial
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Patent number: 4643773Abstract: 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.Type: GrantFiled: March 9, 1984Date of Patent: February 17, 1987Assignee: A. E. Staley Manufacturing CompanyInventor: Gary A. Day
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Patent number: 4640717Abstract: Sugar (sucrose or glucose) is crystallized by passing a hot supersaturated syrup to a continuous screw extruder such that progressive nucleation of the syrup is induced during a mean residence time of below 25 seconds and then discharging the nucleated syrup onto a surface, e.g. a conveyor belt, to crystallise without agitation.Type: GrantFiled: March 15, 1985Date of Patent: February 3, 1987Assignee: Tate & Lyle Public Limited CompanyInventors: Dipak P. Shukla, Keith Sinclair, Kevin A. Smith
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Patent number: 4627880Abstract: 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.Type: GrantFiled: February 27, 1985Date of Patent: December 9, 1986Assignee: Pfeifer & LangenInventors: Arnold Langen, Herta Benecke, Udo Breithaupt
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Patent number: 4594110Abstract: A process for preparing stable anhydrous lactose products comprising the compound crystal form of the alpha form and the beta form of lactose. An unstable anhydrous lactose product is heated, at atmospheric or sub-atmospheric pressure, at low water vapor pressure, and while avoiding overheating, to a temperature in the range of from 100.degree. C. to 220.degree. C., and the product is kept at that temperature until crystallization of the compound crystal form of the alpha form and the beta form of lactose occurs.Type: GrantFiled: April 5, 1984Date of Patent: June 10, 1986Assignee: DMA-Campina B.V.Inventors: Klaas D. Kussendrager, Anton C. Andreae
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Patent number: 4537637Abstract: A process for hydration drying a solids containing aqueous product is disclosed in which particulate anhydrous alpha-dextrose is violently agitated with the aqueous product for a predetermined short period of time, with the temperature agitated product maintained at or below 50.degree. C. Specifically a process to be carried out at room temperature is disclosed in which the temperature of the agitated products is maintained at or below 50.degree. C. by allowing the agitated products to remain quiescent for some period after violent agitation to dissipate the heat of hydration and the heat generated by friction during agitation.Type: GrantFiled: February 2, 1983Date of Patent: August 27, 1985Assignee: The Coca-Cola CompanyInventors: George L. K. Hunter, Daniel B. Dennison, Charles E. Stephens
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Patent number: 4472450Abstract: A method for reducing the water content of honey is disclosed. The method involves rotating a thin film of honey and passing a nonturbulent stream of ambient pressure 40.degree. C. to 75.degree. C. air over said honey to reduce its water content.Type: GrantFiled: January 6, 1983Date of Patent: September 18, 1984Assignee: Chevron Research CompanyInventors: James L. Platt, Jr., John R. B. Ellis
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Patent number: 4468409Abstract: A process for preparing a grained confection from a supersaturated sugar solution on a continuous basis is provided. A homogeneous aqueous solution comprised of corn syrup and sucrose is continuously fed to a heating apparatus having an inlet and an outlet with the heating means interposed therebetween to provide an increasing temperature to the solution from the inlet to the outlet. The solution is heated to a predetermined temperature and water vapor is continuously separated from the solution to form a sugar solution of a predetermined concentration which is supersaturated at up to 185.degree. F. The concentrated sugar solution is continuously cooled in 33 seconds or less to below its saturation temperature and a fine grained confection is produced having minute crystals therein.Type: GrantFiled: October 29, 1982Date of Patent: August 28, 1984Assignee: Chemetron Process Equipment, Inc.Inventor: Douglas J. Metzroth
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Patent number: 4404038Abstract: To increase the percentage of crystallized lactose obtained from lactoserum substantially without noticeably increasing investment costs or energy consumption, the first phase of crystallization is effectuated in a continuous crystallization stage wherein seeds of crystallization are added to the lactoserum to initiate crystallization, the lactoserum is concentrated, the concentrated lactoserum is brought to a supersaturated state and maintained at this stage by evaporation to obtain a mixture of mother liquor and lactose crystals, which is subjected to two centrifugal drying stages to obtain a first portion of large lactose crystals and a second portion of such crystals grown by cooling.Type: GrantFiled: November 10, 1981Date of Patent: September 13, 1983Assignee: Fives-Cail BabcockInventors: Paul Credoz, Pierre Beuneu
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Patent number: 4362757Abstract: 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.Type: GrantFiled: October 22, 1980Date of Patent: December 7, 1982Assignee: Amstar CorporationInventors: Andy C. C. Chen, Clifford E. Lang, Jr., Charles P. Graham, Anthony B. Rizzutto
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Patent number: 4360669Abstract: A process for the preparation of N-(D)-ribityl-2-phenylazo-4,5-dimethylaniline (I), wherein1. in the case of pure or virtually pure (D)-ribose (III)(a) the latter is reacted with 3,4-dimethylnitrobenzene (IVa) or 3,4-dimethylaniline (IVb) and with hydrogen in the presence of a hydrogenation catalyst,(b) the resulting solution is reacted, in a conventional manner, with an acid phenyldiazonium salt solution (VI) and(c) the resulting product is isolated by crystallization, in a conventional manner, or2. in the case of crude ribose, ie.Type: GrantFiled: July 24, 1981Date of Patent: November 23, 1982Assignee: BASF AktiengesellschaftInventors: Wolfram Schmidt, Joachim Paust, Axel Nurrenbach
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Patent number: 4342604Abstract: Lactose having reproducible pH and a lowered ash level can be produced from lactose rich permeate resulting from the ultrafiltration of whey, by adding a small amount of a chelating agent such as a salt of ethylenediaminetetraacetic acid as, for instance, the disodium salt, the calcium disodium salt, or an alkali metal polyphosphate, as sodium hexametaphosphate to the lactose containing permeate prior to crystallization of the lactose.Type: GrantFiled: October 7, 1980Date of Patent: August 3, 1982Assignee: Nutrisearch CompanyInventors: John W. Evans, Gary C. Young, Charles W. Stager
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Patent number: 4342603Abstract: 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.Type: GrantFiled: February 24, 1981Date of Patent: August 3, 1982Assignee: Tate & Lyle LimitedInventor: Michael J. Daniels
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Patent number: 4316749Abstract: A method of producing USP quality lactose which involves(a) adding to lactose rich permeate derived from passing whey through a semipermeable membrane an effective amount of a food grade chelating agent;(b) filtering the lactose rich permeate through a simple filtration system at from about 71.degree.-88.degree. C.;(c) crystallizing the lactose from the permeate at a temperature of from 10.degree.-24.degree. C.; and(d) heating the permeate and lactose crystals to from about 32.degree.-44.degree. C.; and(e) separating, washing and drying the USP quality lactose product.Type: GrantFiled: October 7, 1980Date of Patent: February 23, 1982Assignee: Stauffer Chemical CompanyInventors: John W. Evans, Gary C. Young
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Patent number: 4159210Abstract: 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.Type: GrantFiled: June 15, 1978Date of Patent: June 26, 1979Assignee: Amstar CorporationInventors: Andy C. C. Chen, Sanford J. Drescher, Charles P. Graham
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Patent number: 4155774Abstract: A vacuum pan is controlled by directly monitoring the total solids concentration of a boiling solution. A preferred type of process relates the change in concentration of sugar in a massecuite to the growth rate and increase in the number of crystals, and uses this relationship to control the rate of growth of the crystals by setting temperature and pressure to correspond to the rate of crystal growth desired. Water is evaporated from the pan solution at reduced temperature and pressure. Massecuite is withdrawn from the pan, and split into two streams: (1) a first stream wherein the mother liquor is separated from the sugar crystals and analyzed to determine the total sucrose content of the stream, and (2) a second stream which is analyzed to determine the count and size of the crystals. The sum-total of the two streams is used to determine the total concentration of sugar. Readings taken over definite intervals determine the rate of growth of the crystals.Type: GrantFiled: August 9, 1977Date of Patent: May 22, 1979Inventor: Ellwood A. Randolph
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Patent number: 4119436Abstract: A process for the production of sugar from either sugar beets or cane wherein of the total amount of thin juice processed, only that amount required to produce the vapor needed for the sugar boiling phase and the desired density of thick juice is directly evaporated while the remainder or excess over and above these requirements is recompressed. Essentially only that fraction of the latent heat of vaporization required for process heating is extracted from the already limited amount of vapor employed in sugar boiling by transferring the heat contained in a portion of this vapor to a refrigerant which is then recompressed so as to raise the temperature thereof to a level of approximately 95.degree. C.Type: GrantFiled: May 23, 1977Date of Patent: October 10, 1978Assignee: Buttes Gas & Oil Co.Inventor: Milovan Bosnjak
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Patent number: 4089701Abstract: Homogeneous, solidified molasses can be successfully obtained by concentrating under heat molasses, oils and fats and/or higher fatty acid esters at a temperature of between 110.degree. and 175.degree. C in the presence of alkali in such an amount as to regulate the pH value of the molasses in the range of between 8 and 12.Type: GrantFiled: February 7, 1977Date of Patent: May 16, 1978Assignee: Mitsui Sugar Co., Ltd.Inventors: Junichi Shimizu, Tatsuya Iwakura
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Patent number: 4083732Abstract: Method of treating fresh sugar juice at about room temperature which includes removing non-sugar impurities, concentrating the resulting cold, water white juice by reverse osmosis to form a syrup which is evaporated to form direct white sugar and edible molasses. Also a method of treating sugar cane juice with oxalic acid.Type: GrantFiled: January 11, 1965Date of Patent: April 11, 1978Inventor: Lewis A. Paley
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Patent number: 4083733Abstract: To alpha-lactose or an alpha-lactose-containing substance is added a small amount of water and the resulting mixture is subjected to extrusion from a screw extruder under pressure, thereby converting the alpha-lactose into beta-lactose. The beta-lactose or beta-lactose-containing substance thus obtained is dried, pulverized and stored as it is.Type: GrantFiled: November 26, 1976Date of Patent: April 11, 1978Assignees: Meiji Milk Products Company Limited, Taiyo Kagaku Kogyo Company LimitedInventors: Yusuke Asano, Yoshio Aoki, Nagataka Yamazaki
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Patent number: 4059460Abstract: 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.Type: GrantFiled: November 7, 1975Date of Patent: November 22, 1977Assignee: A. E. Staley Manufacturing CompanyInventors: Charles E. Schollmeier, Roger S. Leiser
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Patent number: 4025357Abstract: Mother liquors obtained from a dextrose crystallization process may be upgraded for re-cycling to dextrose crystallizers by transferring the mother liquor through a bed of an adsorption agent which preferentially adsorbs either dextrose or oligosaccharides. A dextrose-rich portion of the mother liquor is then recovered from either the dextrose-rich fraction which passes through the bed or has been preferentially adsorbed and eluted from the bed with a solvent.Type: GrantFiled: April 14, 1975Date of Patent: May 24, 1977Assignee: A. E. Staley Manufacturing CompanyInventors: Roger S. Leiser, Gin Chain Liaw, Charles E. Schollmeier
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Patent number: 4013482Abstract: A process and apparatus for manufacturing dry, solid molasses of greatly improved storage stability uses thin-layer cooling to ensure that the dried molasses has been cooled to the core. The cooled molasses is then precrushed and pulverized by impact without crushing or significant friction.Type: GrantFiled: March 16, 1976Date of Patent: March 22, 1977Assignee: A.V.D. A Votre DispositionInventor: Pierre Jaconelli
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Patent number: 3983862Abstract: 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.Type: GrantFiled: December 26, 1974Date of Patent: October 5, 1976Assignee: Creusot-LoireInventor: Francois Spriet
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Patent number: 3972725Abstract: 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.Type: GrantFiled: April 9, 1975Date of Patent: August 3, 1976Assignee: Tate & Lyle LimitedInventor: Wilson Menzies Nicol
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Patent number: 3961081Abstract: A high energy feed supplement for animals in the form of a block that is dense, non-porous, hard, and vitreous in nature, the block embodying molasses solids as a primary structural and nutritional constituent, and in general providing the ingredients and advantages of a liquid feed supplement in solid form.Type: GrantFiled: March 12, 1974Date of Patent: June 1, 1976Inventor: Carl O. McKenzie
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Patent number: 3956009Abstract: A process for preparing dried, solid, particulate fructose products from fructose solutions by drying the solution in a current of heated air and in the presence of separately introduced recycled dried product solids.Type: GrantFiled: May 14, 1975Date of Patent: May 11, 1976Assignee: W. R. Grace & Co.Inventors: Joseph Theodore Lundquist, Jr., Preston Leonard Veltman, Edward Theodore Woodruff