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 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 continuous pan crystallizer, which is conventional in that it has a number of compartments, has cross-over ports through which massecuite passes from compartment to compartment just above heating tubes in the compartments. The cross-over ports have baffles on both sides to avoid short-circuiting or bypass of massecuite from one compartment to another.

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: 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.

Abstract: 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.

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: To convert syrups deriving from sugar production and other foodstuffs into a powder or granulated form subsequent to appropriate preliminary concentration and while preserving the product subject to the most extensive possible maintenance of the original composition, a sugar solution with at least 70% dry matter and up to 15% non-sucrose materials in the dry matter is brought by product-preserving rapid heating to a high temperature. Subsequently the vapors are allowed to escape to a dry-matter content of at least 90% and the thickened syrup is converted into a dry and pourable product just by cooling and sudden extraction of the residual water through crystallization. This preferably occurs in equipment comprising a steam-heated spiral-tube heat exchanger with a spiral tube that tapers out to 150 to 200% of its original free cross-section and has built-in twist generating baffles, a vapor precipitator to atmospheric pressure, and a crystallizer below the precipitator.

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: A process for purifying commercial lactulose in the form of syrup, comprising a first stage of chemical oxidation with bromine or electrochemical oxidation in the presence of sodium bromide, followed by treating the obtained aqueous solution with ion exchange resins in the following order:strong cationic resins of H.sup.+ formweak anionic resin of OH.sup.- formstrong anionic resin of bisulphite formstrong cationic resin of H.sup.+ formweak anionic resin of OH.sup.- form.

Abstract: In a process for the production of sugar thick juice from lime-containing raw juice and wherein carbon dioxide and soda are added to the lime-containing raw juice in at least one carbonation step, and wherein the thin juice is preheated and evaporated to form thick juice, ammonia in the form of gaseous spent heating medium originating from the preheating of the thin juice is added to the lime-containing raw juice. The method of the invention results in a reduction of the consumption of soda in the carbonation step and in an increased sugar yield.

Abstract: 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.

Abstract: 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.

Abstract: 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.

Abstract: Polymeric compositions useful for preventing formation of scale in apparatus used for evaporating sugar juices comprise a mixture of at least three polymers selected from polyacrolein or - methacrolein compounds, poly-acrylic or - methacrylic compounds, copolymers of the foregoing compounds, polyacrylamides and polymers of maleic anhydride alone or together with vinyl methyl ether, at least one of said polymers being present in an amount of at least 10% by weight and at least two of said polymers each being present in an amount of at least 5% by weight based on the total amount of said polymers.

Abstract: This invention is directed to a process for obtaining fructose-containing solid sugar from fructose-containing liquid sugar by the steps of dehydration, aging and solidification. In the step of dehydration, fructose-containing liquid sugar is brought in the presence of an organic solvent exhibiting azeotropic behavior with respect to water, in contact with a stream of gas causing no denaturation of fructose-containing sugar to remove moisture contained therein. The fructose-containing liquid sugar obtained from said step of dehydration is subject to seed crystal addition treatment in the following step of aging. Lastly, the aged fructose-containing sugar obtained from said step of aging is introduced into anhydrous alcohol for solidification.

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 seeding magma for seeding a solution of a crystallizable product is prepared from a suspension the crystals in a liquid phase. This suspension is delivered into a continuously rotating conical basket of a centrifugal drier. The basket has an upper output end and a screen is mounted therein. Rotation of the basket causes the suspension to be subjected to centrifugal forces causing crystals of a size interior to the mesh size of the screen to pass with the liquid phase through the screen and larger crystals to be retained on the screen and centrifugally displaced towards the upper output end and ejected therefrom. These crystals are forcefully projected against an impact surface disposed around the output end of the basket whereby the projected crystals are crushed on impact with the surface. The crushed crystals are recycled into the suspension delivered into the basket while the liquid phase with the crystals passed through the screen is removed for preparing the seeding magma.

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 process is provided for utilizing the waste heat content of condensate and/or vapor produced in the manufacture of sugar in which thin juice is cooled, subjected to one or more stages of flash evaporation to concentrate and further cool the juice, after which it is heated with condensate and/or vapor produced elsewhere in the sugar manufacturing process and with incoming thin juice thereby heating the outgoing juice to substantially its original temperature and providing the cooling of the incoming thin juice. In another embodiment completely purified thin juice is concentrated in a multiple effect evaporating plant wherein the vapor produced in the final evaporator is compressed and is returned selectively to one of the preceding evaporators of the evaporating plant for use in heating the juice.

Abstract: Sugar is crystallized from aqueous solutions thereof by spraying a supersaturated sugar solution or syrup at elevated temperature into a high velocity air stream, at ambient temperature, whereby crystallization and drying occur rapidly and the sugar crystals are entrained in the air stream and carried away from the spray zone in pneumatic transport.

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: In a method and apparatus for measuring the concentration of a fluid depending on the dielectric constant of the fluid, electric oscillations are supplied from a source through an impedance matching link to an antenna placed in the liquid within the confines of a Faraday cage, and the electric power reflected from the antenna towards the source is measured to determine deviations from ideal matching resulting from changes of the dielectric constant of the fluid. In an important embodiment, the measurement is used for the automatic programmed control of the supply of syrup in a sugar crystallization process in accordance with a predetermined program.

Abstract: Process, centrifuge and installation for producing crystallization seeds, as for the sugar industry. A suspension of crystals produced from the seeded solution is subjected to a scheme of centrifugal separations whereby seeds falling within a predetermined size range are obtained for seeding the solution.

Abstract: An apparatus for continuously crystallizing sugar, both by developing crystals from sugar solutions and by exhausting solutions of mother liquor from a massecuite, or cooked mass, by means of evaporation of said solutions over seed crystals, said apparatus comprising a hollow horizontal cylinder which in its upper portion and over its entire length has connected to itself along a slot a rectangular cover which thus forms a single body; means for heating the exterior of the hollow cylindrical body; means for producing a helicoidal movement in the mass being processed; means for connecting the hollow cylindrical body by means of the rectangular cover to a source of low pressure; means for feeding into the front end a controlled quantity of a solution of sugar or of a massecuite; means for feeding controlled replacement quantities of sucrose solution or of mother liquors to replace the water evaporated and the material crystallized, and to increase the volume of the mass being processed, and means for controlled

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: 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.

Abstract: An aqueous sucrose solution is evaporated continuously while being subject to vigorous mechanical agitation to produce a sucrose suspension which is spray dried immediately, after which the spray dried product is post-crystallized and post-dried. A complete recovery is obtained of the sucrose present in the solution, in a process which is simple and economical since injection of sucrose crystals in the drying gas in the spray drier is omitted.

Abstract: 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.

Abstract: 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.

Abstract: An improved process in the production of sugar is provided by adding to a sugar solution prior to crystallization calcium acid phosphate, followed by the addition of soda ash. Optionally, in a third step sodium hydrosulfite is added. The resulting sugar is of a high grade, being light colored and substantially free of impurities.

Abstract: Method of treating cut sugar cane, which comprises depositing the cane on a conveyor, spraying steam on the cane to melt and remove wax and field dirt on the surface of the cane, and removing the melted wax and condensed steam below said conveyor. Sugar cane juice, produced by subjecting the steamed cane to roller action, is treated with active carbon to yield a clarified juice. The clarified juice is evaporated to form direct white sugar and edible molasses. The wax is collected, purified and molded into cakes. Adding an alkaline material to the expressed juice precipitates out soaps.

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: In a continuous sugar evaporator-crystallizer having a plurality of evaporating-crystallizing vessels as stages, each evaporating-crystallizing stages being communicated one to another in series and being provided with a means for feeding an aqueous sugar solution, a heating means and a means for withdrawing generated steam, by feeding an aqueous sugar solution to each evaporating-crystallizing stage, heating the aqueous sugar solution in each evaporating-crystallizing stage, thereby evaporating water off the aqueous sugar solution and crystallizing sugar crystals, and withdrawing the generated steam from each of the stages, while feeding seed sugar crystals to the first evaporating-crystallizing stage and withdrawing the resulting sugar crystal slurry from the last evaporating-crystallizing stage, sugar crystals of high quality is obtained in the slurry with an effective suppression of occurrence of conglomerated sugar grains by providing sugar crystal distances of 0.26 to 0.

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 method and a device for obtaining sugar crystals from a sugar solution by concentrating the thick juice emanating from the multi-stage evaporator in a continuously operating pre-concentrator to a concentration at which seed granulate could be added to the boiling pan, by raising the pressure of the concentrated thick juice, by supplying the juice to a buffer vessel in which the juice is subjected to a higher pressure than the pressure at which it is concentrated, the temperature being maintained and the contents of the vessel being thoroughly stirred and by filling the boiling pan from the buffer vessel while simultaneously seed granulate is added.

Abstract: Sugar is continuously crystallized from a sugar bearing solution in a single stage vacuum pan by a method and apparatus comprising means for and the steps of continuously supplying a sugar bearing solution of a constant, desired purity to the vacuum pan by combining a relatively low purity sugar bearing solution flow stream with a relatively high purity sugar bearing solution flow stream while regulating the ratio of relatively low to relatively high purity sugar bearing solution in the combined flow stream, continuously supplying sugar seed crystals having a relatively uniform crystal size distribution to the vacuum pan, continuously boiling at least a portion of the sugar bearing solution and sugar seed crystals in the vaccum pan to form a boiling massecuite, and continuously removing at least a portion of the massecuite from the vacuum pan.

Abstract: Method and apparatus for treating fresh, unheated sugar cane juice which involves adding a sufficient amount of an aqueous alkaline slurry containing powdered active carbon to the juice to raise the pH of the juice to 6.8-8.5. The resulting mud is separated and a water white juice is obtained. The water white juice is concentrated to form a direct white sugar and an edible molasses having a natural maple flavor and odor. The juice may be subjected to a preliminary cyclone separation and the sugar cane from which the juice is obtained may be subjected to a steam-cleaning operation to remove cane wax and dirt.

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 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.

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.