Abstract: This invention refers to a method for reducing the color of any intermediate of a process for obtaining sugar, and sugar and a process for the production of low color sugar. This invention also refers to the use of components and combinations thereof for reducing the color of sugar and/or any intermediate of a process for obtaining sugar.

Abstract: A proppant for a well treatment fluid includes discrete particles of a substrate, such as sand, coated with a resin comprising a product of the Maillard reaction between a carbohydrate and an amine and/or an ammonium compound. Different resins, in particular thermoplastic or thermosetting resins, may be blended with Maillard reaction products or applied to the substrate as separate layers. The proppant may be included in a fracturing fluid, which is injected into a subterranean formation and used to stimulate hydrocarbon production from the subterranean formation.

Abstract: The invention provides a sweetener composition comprising a core nano particle in association with a sweetener carbohydrate.

Abstract: The process comprises the steps of: distributing a sugarcane load, with mineral and vegetable impurities, on a conveyor belt (12), forming thereon a sugarcane and impurity mattress; submitting the mattress to a dosing and spreading operation, forming a thin and dispersed curtain in gravitational displacement in a first chamber portion (15); submitting the sugarcane and impurity curtain to a transversal and ascending forced air flow, displacing the impurities outwards from the curtain to the interior of a first collecting compartment (21) and of a second and a third chamber portion (22 and 27); deflecting the fraction of forced air flow, received in the third chamber portion (27), obtusely in a plurality of adjustable “Persian blinds” (28), decompressing the air flow; discharging the clean sugarcane load and the impurities through a clean sugarcane lower outlet (19) and through impurity outlets (21a, 23a and 26a).

Abstract: A soft, spreadable honey product is formed by feeding the honey in raw solid form through a side feed chute into a container defined by a vertical rotating auger with a clearance between the flight and the container. The auger flight drives the material to one discharge end of the container with a closed discharge valve at the discharge end to cause the honey to be admixed within the container and the crystals to fracture and to interact with one another so as to grind them down making them smooth and small. The mixing action is carried out until the crystals in the honey are broken down sufficiently to form the honey into the soft, spreadable honey product and carried out without the use of any heat at any time and without filtering the product.

Abstract: A soft, spreadable honey product is formed by feeding the honey in raw solid form through a side feed chute into a container defined by a vertical rotating auger with a clearance between the flight and the container. The auger flight drives the material to one discharge end of the container with a closed discharge valve at the discharge end to cause the honey to be admixed within the container and the crystals to fracture and to interact with one another so as to grind them down making them smooth and small. The mixing action is carried out until the crystals in the honey are broken down sufficiently to form the honey into the soft, spreadable honey product and carried out without the use of any heat at any time and without filtering the product.

Abstract: The reactor pump for hydrolytic splitting of cellulose is configured to pump cellulose, under high pressure, with low availability of sugar into a reactor. The reactor has an upstream transition segment connected to a downstream reaction chamber. The transition segment has an inlet that is smaller than the outlet. The inner walls taper outward. The chamber has an inlet that is larger than the discharge outlet. The inner walls taper inward. The transition segment outlet has an area that is substantially the same as the area of the chamber inlet. Back pressure in the chamber forms a cellulose plug within the inlet of the transition segment. The plug stops cellulose from escaping out the inlet. High pressure pumping forms a cellulose plug within the discharge outlet of the chamber. The plug slows downstream movement of the cooking cellulose giving the cellulose time to cook. Cooking cellulose begins to breakdown under heat and the injection of acid, if required.

Abstract: A reactor for hydrolytic splitting of cellulose under high pressure and heat has an inlet and outlet each with a cross-sectional area smaller than the cross-sectional area of the reactor. The pressure and heat in the reactor forms a cellulose plug within the inlet and the outlet. The inlet plug stops cellulose from escaping out the inlet. Cellulose begins to breakdown under heat, pressure, and if required an acid or a lubricant. The outlet plug slows downstream movement of cooking cellulose. Cellulose may be pre-treated by the addition of water, a weak acid, a lubricant, or a combination of the foregoing. The outer surface of the plug cooks faster than the inner core of the plug, becomes a liquefied slurry, and slides faster towards the outlet than the inner core.

Abstract: The invention relates to a method for producing sugar or saccharated products from saccharated plant materials. Said method is characterized in that the production process is at least partially carried out in the presence of added fatty acids or the soaps thereof, aldehydes or alcohols.

Abstract: A crunchy chewing gum product having a crunch similar to that provided by incorporating granulated sugar into a sugar-based gum product is prepared by introducing, into the interior of a gum formulation, a granulated isomalt additive.

Abstract: The invention relates to a dextrose in powder form, characterised in that it has a dextrose content at least equal to 99%, an &agr; crystalline form content at least equal to 95%, a water content at most equal to 1% and a compressibility, determined according to a test A, at least equal to 80 N, preferably in the range 100 N and 200 N. The invention also relates to the use of said dextrose in powder form as a sweetener or excipient, particularly in food or pharmaceutical compositions, for example, for the preparation of confectionery or of tablets to be sucked, chewed, dissolved or swallowed.

Abstract: A process for making a colored crystalline sugar product comprises sizing sugar crystals, randomly tumbling the crystals beneath a spray of liquefied extract having color giving attributes so as to essentially and uniformly coat the entire surface area of each crystal, and then slowly drying the crystals at a temperature slightly above room temperature for a predetermined time interval, thus providing the finished product with a gemstone-like appearance.

Abstract: Nanofiltration is used to decolorize sugar juice or syrup. The resulting permeate may be used directly to crystallize white sugar without an intermediate step of producing a raw sugar, even though the color of the permeate is substantially higher than the highest color that is acceptable in a conventionally decolorized syrup used to crystallize white sugar. Significant cost savings are thus achieved in producing white sugar.

Abstract: An eductor-mixer has a first inlet which receives dry particulate sugar from a sugar feed system and has a second inlet which receives a pressurized working liquid adapted to mix with the dry particulate sugar to form a liquified sugar solution. The eductor-mixer also has a discharge adapted for discharging the liquified sugar solution. A tank system receives the solution discharged from the eductor-mixer. A working fluid circuit conducts pressurized working fluid to the second inlet of the eductor-mixer and includes a solution recycle line for conducting solution from the tank system to the second inlet of the eductor-mixer, and a water supply line for adding water to the solution conducted to the second inlet of the eductor-mixer. A heater adds heat to the system to increase the temperature of the solution to a temperature at or above a specified temperature. A measuring device measures the sugar content of liquified sugar solution.

Abstract: A method of preparing a granulated sugar blend provides a homogenous flowable product. The pulverized sugar is mixed with a wetting agent and granulated at low pressure. The additives to form the blend may include flavors, fragrances, colorings, functional food additives and pharmaceutically and nutritionally active ingredients.

Abstract: Nanofiltration is used to decolorize sugar juice or syrup. The resulting permeate may be used directly to crystallize white sugar without an intermediate step of producing a raw sugar; even though the color of the permeate is substantially higher than the highest color that is acceptable in a conventionally decolorized syrup used to crystallize white sugar. Significant cost savings are thus achieved in producing white sugar.

Abstract: The invention is a process for recrystallizing sugar. The invention involves admixing a first quantity of a powdered sugar and a second quantity of an adjuvant, such as an invert sugar, to provide a sugar blend. The sugar blend has up to about 3 percent moisture. The invention then involves mixing the sugar blend with a high shear extruding means at a temperature between about 220.degree. F. and about 300.degree. F. with a residence time in the extruding means of between about 0.5 second and about 12 seconds. The invention includes the product of a combined phase recrystallized sugar.

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: The invention relates to a bastard sugar product which, in addition to good baking properties, is also free-flowing and ensilable. Such a product is characterized by an average particle size in the range 0.2-0.6 mm, advantageously 0.3-0.5 mm, an invert sugar content of 0.5-2.5% by wt, preferably 1.5-2.0% by wt, a moisture content of not more than 0.25% by wt, advantageously not more than 0.2% by wt and in particular not more than 0.1% by wt, and an .alpha.'/.alpha..sub.ref value (cf. SOTAX FLOWTEST FT-300) of at least 0.9. Such a bastard sugar product can be obtained by comminuting granulated sugar, sieving the comminuted granulated sugar, removing the dust fraction and mixing the dust-free comminuted granulated sugar fraction with invert sugar to give a homogeneous product.

Abstract: The present invention is a new mesomorphic polycrystallite product and a process for making the same. In the present invention amorphous sugar is transformed to a mesomorphic product having polycrystallites therein by a completely anhydrous process rather than by hydrating and then dehydrating the sugar. The product of the present invention is unique in shape and size, and possesses a high degree of uniformity. The properties of the polycrystallite make it possible to replace some or all of the fat in comestibles such as frostings and fillings and to provide fondants of extraordinarily fine grain.

Abstract: The invention is a process for recrystallizing sugar. The invention involves admixing a first quantity of a powdered sugar and a second quantity of an adjuvant, such as an invert sugar, to provide a sugar blend. The sugar blend has up to about 3 percent moisture. The invention then involves mixing the sugar blend with a high shear extruding means at a temperature between about 220.degree. F. and about 300.degree. F. with a residence time in the extruding means of between about 0.5 second and about 12 seconds. The invention includes the product of a combined phase recrystallized sugar.

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: The invention is a process for recrystallizing sugar. The invention involves admixing a first quantity of a powdered sugar and a second quantity of an adjuvant, such as an invert sugar, to provide a sugar blend. The sugar blend has up to about 3 percent moisture. The invention then involves mixing the sugar blend with a high shear extruding means at a temperature between about 220.degree. F. and about 300.degree. F. with a residence time in the extruding means of between about 0.5 second and about 12 seconds. The invention includes the product of a combined phase recrystallized sugar.

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: A method for dissolving sorbitol, xylitol, mannitol, glucose and gluconic acid. Effective agents are dimethylsulfoxide, dimethylformamide or dimethylacetamide.

Abstract: Apparatus are set forth for particularly dehydrating products such as corn syrups, fruit and vegetable extracts, dairy products, or other temperature-sensitive or hard-to-handle products. The apparatus include using a pulse combustor to generate a hot, turbulent, gaseous environment in a dehydration chamber and spraying the feedstock into the chamber. As the feedstock droplets travel through the chamber, they are dehydrated and thereafter collected by suitable devices. Temperature and feedstock residence time in the chamber are controlled to prevent product degradation. Where the dehydrated product is hygroscopic, processing aids may be added to control hygroscopicity.

Abstract: Branched cyclodextrins are made from crystalline cyclodextrin in a fluidized state in an acid environment at a temperature between 110.degree. C. and 170.degree. C.

Abstract: In a method and apparatus for eliminating liquid components and fine-grained components from a sugar suspension, control variables for controlling the centrifuge are obtained from a measurement of the quantity of material per unit of surface area in the filter cake formed in the centrifuge during the centrifuging process. In particular, a radiometric measurement can be used for this purpose. From the time course of the measurements obtained, relationships with the physical composition of the filter cake at the instant of measurement are derived and used to adjust process control variables, such as the quantity of water to be added and the length of the washing phase. The control of such a process can be made fully automatic, with optical quality, using a single continuous measurement.

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: Branched cyclodextrins are produced by the pyrolysis of cyclodextrins. The temperature range is 135.degree. C. to 220.degree. C. using equipment suitable for making British gum and other starch dextrins.

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 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: Branched cyclodextrins are produced by the pyrolysis of crystalline cyclodextrins. The temperature range is 135.degree. C. to 220.degree. C. using equipment suitable for making British gum and other starch dextrins.

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: A method for improving the properties of particles of a starch hydrolyzate product made by the partial hydrolysis of cereal and root based starches. Particles of starting material are blended with a volatile liquid other than water, and the resulting blend is compacted in a roller compactor without extraneous lubricant, to form a sheet. The sheet is broken into small particles which are sieved and dried. The resulting particles are non-spherical, appear crystalline under a light microscope and have a surface topography comprising cracks, crevices and fissures. These particles have good solubility, a bulk density comparable to the starting material, and no flow or dusting problems.

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: 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: 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.

Abstract: 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.

Abstract: A device for separating a filler mass into solid and liquid components and, in particular, for converting a highly viscous sugar filler mass into sugar crystals and molasses, includes a centrifuge, a dosaging device for feeding the filler mass and a device for heating the filler mass immediately before centrifuging. The invention is characterized by the fact that the device for heating the filler mass is a high frequency heating device.

Abstract: Porous saccharide granules prepared by moistening saccharide granules and heating to crystallize the granules said porous granules having oil adsorbed therein and cake mixes and soups prepared with the use of said porous granules.

Abstract: This invention describes the process of separating dextrose preferentially from a mixture of dextrose and oligosaccharides by using ion exchange membranes. More particularly it relates to the process comprising the steps of (1) passing a liquid mixture of dextrose and oligosaccharides through a first feed chamber of an electro-osmosis cell comprising at least two chambers defined between ion exchange membranes having alternating high and low permeability coefficients with respect to each other, (2) passing a direct electric current transversely through said membranes and chambers in a direction to cause the dextrose to pass from said feed chamber through said high permeability coefficient membrane into a second chamber with said dextrose being substantially retained in the second chamber, and (3) recovering an oligosaccharide enriched and a dextrose enriched effluent from the separate chambers.

Abstract: In a process for the production of powdered sugar, and an apparatus for carrying out the process, refined crystalline sugar is pulverized in a disintegrator positioned above a discharge hopper having filter walls to allow air to escape, the pulverized sugar being passed from a discharge hopper of the disintegrator into a fluidization unit in which the sugar is subjected to fluidization with air. Fluidization is then stopped, and the sugar is discharged.

Abstract: An excipient for tableting of powder mixtures, e.g. pharmaceutical powder mixtures comprises particles of an inert solid material, said particles being of average particle size in the range from 50-1,000 .mu.m in diameter and having surface pores of at least 10 .mu.m in diameter. Preferred excipients comprising dendritic spherulites of sugars e.g. fructose, mannitol or lactose, are prepared by crystallization of sugars under conditions of high crystallization pressure; for instance on addition of crystallizing agents, e.g. ethanol, and/or seeding materials to saturated sugar solutions. The excipients are mixed with finely divided active ingredients e.g. micronized drug particles, and tableted to produce tableted products. The new excipients are suitable for use in direct compression tableting techniques and advantageously diminish problems of excipient/active ingredient segregation during handling of the excipient/active ingredient mixtures.

Abstract: A quick-dissolving, sucrose and acid-containing drink mix is prepared by binding particles of a water-soluble carbonate onto the surface of sucrose granules such that the CO.sub.2 -generation which occurs when the mix is dissolved in water promotes rapid dissolution of the sucrose. The level of CO.sub.2 -generator is insufficient to produce a carbonated beverage and desirably an antifoam agent is included in the mix.

Abstract: Anhydrous stable lactose is obtained by extruding crystalline .alpha.-lactose hydrate as a dry product in an extruder the jacket of which is heated to temperatures above 100.degree. C. Preferably an extruder is used in which a gradual controlled build-up of shear takes place.

Abstract: A method for controlling the weight and size of sugar-containing solid pieces, such as tablets or candies wherein a controlled amount of dextrans having a given molecular weight are incorporated with the ingredients forming the sugar-containing solid pieces to thereby cause reduction in the weight and size of the solid pieces; and the resulting sugar-containing solid pieces of desired weight and size, containing a given amount of dextrans having a given molecular weight.

Abstract: This installation for drying, by controlled evaporation, humidified and agglomerated caster sugar comprises an oven with a plurality of sections. Conveying means are provided for passing the products to be dried successively through these sections, between the entrance and exit of the oven. Means are provided for extracting the air, said means being connected to the median part of the oven, in order permanently to suck in the ambient air through the entrance and exit of the oven, which are left free. In each section of the oven means are also provided for producing an auxiliary air stream oriented perpendicularly to the direction of displacement of the products to be dried.

Abstract: A massecuite processing system of the type generally used in the separation of sugar crystals from molasses in the so called "High Grade Massecuites" produced in the process of making sugar from sugar cane and sugar beet. The massecuite is evenly spread over the perforated belt of a belt conveyor while a vacuum is maintained under the belt to aspirate the molasses through the belt into vacuum chambers located under the belt. The perforations of the belt are sized to prevent the aspiration of the sugar crystals with the molasses and in this way the sugar crystals are effectively separated from the molasses. The separated molasses is collected in the vacuum chambers from which it is transferred to a separately mounted molasses separating tank which is also under vacuum and from which the molasses is pumped to the molasses storage tanks generally used in sugar factories.