Abstract: Allulose crystals are efficiently produced from an allulose syrup using seed crystals.

Abstract: The embodiments described herein include one embodiment that provides a method for controlling sugar crystallization. The method includes, during a crystallization process, determining supersaturation of a sugar slurry of syrup and regulating influx of syrup into the sugar slurry to promote sugar crystallization in a closed-loop manner based upon the determined supersaturation.

Abstract: Method of producing granulated maltitol, including the stages: preparing maltitol syrup having less than 50 wt.% dry matter and greater than 70 wt.% maltitol, introducing to a fluidized air bed granulator, a pulverulent bed of crystallized maltitol with a concentration at least equal to 99 wt.% and a mean diameter between 30 and 100 ?m, controlling the air inlet temperature between 100 and 120° C. and air velocity between 1 and 2 m/s, fine spraying the maltitol syrup into the granulator, at between 35 and 45° C., onto the moving pulverulent bed; the bed being between 30 and 60° C.; the mass of the bed representing constantly at least 2.5 times the mass of the sprayed syrup, drying, after fine spraying, by raising the air temperature below the melting point of maltitol to obtain a bed temperature between 70 and 80° C., cooling the granulated maltitol to at most 25° C. and collecting.

Abstract: A process for preparing maltitol crystals by evapocrystallization, includes preparing a maltitol solution with a maltitol richness of at least 85% based on dry matter, preferably a maltitol richness of between 89% and 99% based on dry matter, and even more preferably a maltitol richness of between 93% and 95% based on dry matter; concentrating under vacuum maltitol solution in the evapocrystallizer so as to obtain a maltitol syrup whose degree of maltitol supersaturation is within the metastable zone of maltitol; seeding the supersaturated maltitol solution with a maltitol seed crystal in dispersed form; performing the crystallization while keeping constant the degree of maltitol supersaturation within the metastable zone of maltitol by controlling the conditions of temperature, the conditions of vigorous stirring by pumping of the evaporation vapors, and the conditions of feeding in of the maltitol syrup to be crystallized; and recovering the crystals thus obtained.

Abstract: A process is proposed for crystallizing, by progressively cooling, in multiple stages arranged in series in a crystallization vessel (10), a descending continuous flow of a saturated sucrose solution at a temperature from about 78° to about 120° C., each stage maintaining the sucrose solution being crystallized at a predetermined temperature, until reaching a temperature from about 25 to 40° C., obtaining substantially pure sucrose crystals. A suspension containing sugar seeds is introduced in the crystallizing equipment, in the first stage, jointly with the saturated sucrose solution of 1.05-1.15. In another embodiment of the invention, the saturated solution is fed and its temperature is controlled, already in the first stage of the vessel (10), to obtain a supersaturation between 1.05 and 1.15, inducing the formation of small crystals used as crystallization seeds.

Abstract: An air-lift dryer for processing a high-lactose aqueous fluid (HLAF), such as permeate from ultrafiltration of whey fluid, is provided. The air-lift dryer has an enclosed drying chamber with diverging interior sidewalls that define an intermediate interior space having a cross-sectional area that increases as the diverging interior sidewalls extend away from a lower portion toward an upper portion.

Abstract: A process for preparing maltitol crystals by evapocrystallization, includes preparing a maltitol solution with a maltitol richness of at least 85% based on dry matter, preferably a maltitol richness of between 89% and 99% based on dry matter, and even more preferably a maltitol richness of between 93% and 95% based on dry matter; concentrating under vacuum maltitol solution in the evapocrystallizer so as to obtain a maltitol syrup whose degree of maltitol supersaturation is within the metastable zone of maltitol; seeding the supersaturated maltitol solution with a maltitol seed crystal in dispersed form; performing the crystallization while keeping constant the degree of maltitol supersaturation within the metastable zone of maltitol by controlling the conditions of temperature, the conditions of vigorous stirring by pumping of the evaporation vapors, and the conditions of feeding in of the maltitol syrup to be crystallized; and recovering the crystals thus obtained.

Abstract: A method for producing a powder containing xylitol crystal particles and another polyol including a mixture containing a xylitol syrup and another polyol, whose dry material content is equal to or greater than 95% by weight, xylitol content ranges from 85 to 97.5% by weight and the other polyol content ranges at least from 15 to 2.5% by weight with respects to the dry material. The method includes: obtaining the mixture by simultaneously dispersing the xylitol and the other polyol syrup and xylitol-containing germs in an open rotating vessel containing xylitol-based granules, mixing the xylitol and the other polyol syrup and xylitol-containing germs on the surface of the xylitol-containing germs contained in the vessel, removing the xylitol-based granules and the other polyol from the vessel and crystallizing the xylitol and other polyol contained in the granules.

Abstract: Disclosed is a lecithinated sugar composition wherein lecithin is present in the sugar composition at not more than about 200 parts per million. Also disclosed is a process for increasing the yield of raw sugar from a clarified sugar juice stream. Further disclosed is a process for increasing the yield of refined sugar from raw sugar.

Abstract: Disclosed is a lecithinated sugar composition wherein lecithin is present in the sugar composition at not more than about 200 parts per million. Also disclosed is a process for increasing the yield of raw sugar from a clarified sugar juice stream. Further disclosed is a process for increasing the yield of refined sugar from raw sugar.

Abstract: Crystalline fructose, from sugar cane sucrose, having particles composed of microcrystals which exhibit a narrow size distribution with a mean diameter of 250 to 350 microns. A process comprising chemical conversion of sucrose by acid hydrolysis; chromatographic separation of the fructose from the glucose; preparing fructose-rich syrup; crystallization of the fructose from an aqueous alcoholic medium, recovery by centrifugation; washing and; drying of the crystals.

Abstract: A crystalline mixture solid containing maltitol having an oil absorptivity of 0.1 to 6.9 wt % and a bulk density of 0.60 to 0.75 g/cc when it is ground and classified to ensure that at least 70 wt % of the obtained particles should have a particle size of 16 to 50 mesh and a process for producing a crystalline mixture solid containing maltitol, comprising introducing air bubbles into a maltitol aqueous solution. According to this process, a crystalline mixture solid containing maltitol having high solubility and almost no moisture absorption is produced at a high work efficiency and a low cost in a short period of time.

Abstract: A crystalline mixture solid composition which has almost no hygroscopicity, is easy to handle and dissolve and hardly worn by abrasion, and comprises &agr;-D-glucopyranosyl-1,1-mannitol and &agr;-D-glucopyranosyl-1,6-sorbitol and may further comprise &agr;-D-glucopyranosyl-1,1-sorbitol in a certain case is obtained in an extremely short period of time by a power-saving and labor-saving process with a small-scale apparatus. A composition which comprises 20 to 75 wt % of &agr;-D-glucopyranosyl-1,1-mannitol, 23 to 70 wt % of &agr;-D-glucopyranosyl-1,6-sorbitol and 2 to 25 wt % of &agr;-D-glucopyranosyl-1,1-sorbitol and is in a crystalline mixture solid state or has a specific surface area of 0.07 to 0.1 m2/g, and a composition which comprises 30 to 75 wt % of &agr;-D-glucopyranosyl-l,1-mannitol, 25 to 70 wt % of &agr;-D-glucopyranosyl-1,6-sorbitol and has a specific surface area of 0.07 to 0.1 m2/g.

Abstract: Disclosed are a crystalline trehalose dehydrate which has an elongated crystalline structure with a proportion of the length in the c axis to that in the b axis less than 2.0, its preparation and uses. The crystal has insubstantial hygroscopicity and solidification, and satisfactory stability, free-flowing ability, and handleability; it can be easily processed without fracture in the drying and sieving steps.

Abstract: The invention relates to a method for making crystallized fructose comprising preparing a pure fructose syrup by melting fructose dihydrate crystals, concentrating the melt by heating under reduced pressure to obtain a dry matter content above 96% by weight, seeding the concentrated syrup with fructose crystals, and solidifying the seeded syrup. In a preferred process, the time between the melting the fructose dihydrate crystals and the concentration of the syrup to a dry matter content above 96% by weight is less than 24 hours, preferably less than 8 hours. The invention also relates to crystallized fructose produced by the process of the present invention wherein the fructose is comprised primarily of the beta-D-fructopyranose fructose crystals tautomers with low amounts of other fructose tautomers which are considered impurities in the crystallization context.

Abstract: A method for the continuous crystallization of sugars or polyols, comprising the steps of: arranging in a thin, turbulent and dynamic layer a continuous flow of melted mass of a compound selected among the group comprising sugars and polyols, with at least 98% of dry material, and a mass of said compound in crystalline form as a crystallization seed; advancing said thin layer of material along a cooling wall at a temperature between −15° C. and +5° C.; granulating the material while said thin layer is advanced along the cooling wall, thus obtaining granules of the crystallized compound, and cooling said granules to room temperature, after a predetermined maturation time.

Abstract: The invention relates to a composition, comprising one or more polyols, which has prolonged deformability and can be processed to give tablets, compacts or boiled sweets having improved properties.

Abstract: By a process of crystallizing raffinose under cooling, raffinose is efficiently crystallized, by continuously or intermittently circulating a solution containing raffinose, whereby temperature control can be done rapidly and accurately and laborious works for removing raffinose crystals adhered to the container are never needed because raffinose crystals are not adhered to the crystallization container under cooling, leading to the elevation of the yield, so the invention is excellent as a system for producing raffinose crystals industrially, in particular.

Abstract: Methods of crystallizing anhydrous fructose from aqueous solutions using a large scale crystallizer are provided. The various crystallization methods include at least a cooling crystallization step wherein cooling is controlled so as to maintain a temperature difference between the solution and the cooling element of less than about 10° C., and maintain supersaturation of the aqueous solution with respect to the saturated fructose at a ratio between 1.1 and 1.25, whereby optimum heat transfer and a fructose crystal growth rate of at least 0.008 mm/hr is achieved with little or no spontaneous crystal nucleation.

Abstract: Disclosed herein is a continuous manufacturing method for anhydrous crystalline maltitol comprising the following steps: (i) a heating and concentrating step where an aqueous solution containing maltitol in which maltitol is a main ingredient is continuously heated and concentrated to give a concentrated solution having a high concentration; (ii) a seed crystal adding and mixing step where the seed crystals are added to and mixed with the above concentrated solution with heating to give a massceuite containing the seed crystals; and (iii) a crystal aging step where the massceuite is subjected to disintegration, mixing, stirring and transfer in an atmosphere in which temperature and moisture are adjusted to proceed the crystallization.

Abstract: The invention relates to a method for the recovery of xylose from xylose-containing aqueous solutions containing 30-60% by weight of xylose on dissolved solids, in which method the solution is treated to produce a solution supersaturated with xylose, xylose is crystallized from the supersaturated solution and the xylose crystals are recovered.

Abstract: The invention relates to a new anhydrous lactitol crystalline composition exhibiting essentially a porous and cellular structure and possessing a very high lactitol crystalline purity. This composition has remarkable functional properties, making its use particularly recommended in the manufacture of tablets or various powders to be dissolved in water. The invention also relates to a new process which makes it possible to manufacture the crystalline lactitol composition.

Abstract: The invention relates to a method for recovering a crystallizable organic compound from solutions containing said compound. In accordance with the method, the compound is crystallized substantially by way of nucleation from a solution having high viscosity and high supersaturation in respect of the compound to be recovered, and the formed crystals are recovered.

Abstract: The invention relates to a method for the recovery of xylose from xylose-containing aqueous solutions that contain over 30% by weight of xylose on dissolved dry solids. The solution is evaporated at low pressure to a solution supersaturated in respect of xylose, the solution is seeded, and the evaporation is continued at the boiling point of the solution until a crystal mass is obtained in which the xylose yield is 1 to 60%, and the xylose crystals are recovered.

Abstract: A stable crystalline powdery saccharide having a crystallinity of 40% or more, less hygroscopicity, satisfactory fluidity, and beneficial handleability, which is obtainable from an aqueous solution, containing trehalose and a different saccharide(s) crystallizable in the presence of trehalose, by crystallizing the trehalose along with the different saccharide(s).

Abstract: To provide an economically advantageous process for manufacturing crystalline maltitol and crystalline mixture solid containing crystalline maltitol. The process of this invention uses the syrup having a maltose purity of 81 to 90% as the starting material. The syrup is hydrogenated under the existence of catalyst, and then subjected to a chromatographic separation by using cation-exchange resin, resulting in an aqueous solution of maltitol having a maltitol purity of 94 to 99.9%. The aqueous solution, is further crystallized in the presence of a seed crystal, subjected to a separation, cooled and kneaded so as to manufacture both crystalline maltitol and crystalline mixture solid containing crystalline maltitol at the same time.

Abstract: The invention relates to a novel crystalline anhydrous lactitol, a process for the preparation thereof, and the use thereof. The novel crystalline anhydrous lactitol belongs to the monoclinic crystal system and has the unit cell constants: (a)=7.614 .ANG., (b)=10.757 .ANG., (c)=9.370 .ANG., and .beta.=108.2.degree.. Its melting point is between 149.degree. C. and 152.degree. C., water content below 0.5% and lactitol content more than 99%; it has a low hygroscopicity.

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 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: 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: 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 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: A method for producing anhydrous crystalline fructose by crystallizing from solution is provided. A highly supersaturated aqueous solution of fructose is added to a heel of crystalline fructose and dry seed. The temperature of the solution is then lowered to crystallize fructose from the solution to form a massecuite. The massecuite is divided into a product portion and a heel portion, the product portion being treated to isolated crystalline fructose which is then classified into product cuts on the basis of particle size of the fructose crystals, each product cut having a substantially typical particle size distribution.

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: 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: The invention relates to a method for the production of crystalline fructose. The method comprises the steps of adding ethanol to a concentrated fructose solution; evaporating the mixture to a degree of supersaturation of at least 1.02; and adding anhydrous fructose seed crystals; removing ethanol-water azeotrope at a reduced pressure while maintaining the solution at a substantially constant temperature ranging from 50.degree. C. to 75.degree. C. so as to crystallize fructose; and recovering crystallized fructose, e.g. by centrifugation.

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: A continuous process for the crystallization of fructose from an aqueous fructose syrup containing at least 90% by weight fructose on a dry solids basis, in which the syrup at a total solids content of at least 95% by weight is rapidly and thoroughly mixed with seed, at a temperature of 55.degree.-75.degree. e.g for up to 2.5 minutes; is then deposited onto a surface where it is allowed to crystallize under quiescent conditions at a temperature of about 50.degree.-70.degree., until a solid cake is formed; and is the comminuted to provide a free-flowing granular product which can be further dried.The process provides a particulate product in the form of crystals in a glossy matrix, in which 95% of the crystals have a particle size of less than 20 microns, the overall degree of crystallinity is greater than 70%, the bulk density is less than 0.65 and which is completely free of organic solvent residues. Other food ingredients may be added simultaneously with the seed.

Abstract: 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.

Abstract: A process for continuous dextrose-monohydrate crystallization whereby an evaporated concentrated liquor is mixed with a recirculated dilute phase to form a feeding liquor. At least a portion of this feeding liquor is fed through the shearing zone of a homogenizer. The sheared mother liquor is then fed to a vertical cooling-crystallizer to form a suspension. The suspension is separated into a concentrated phase and a dilute phase. The dilute phase separated from the suspension is employed as the dilute phase which is mixed with the evaporated concentrated liquor.

Abstract: 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.

Abstract: 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.

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.