CA1190924A

CA1190924A - Free flowing crystalline high dextrose bearing product

Info

Publication number: CA1190924A
Application number: CA000378948A
Authority: CA
Inventors: Leo R. Idaszak; Kevin J. Bernatz
Original assignee: Unilever Bestfoods North America
Current assignee: Corn Products International Inc
Priority date: 1980-06-03
Filing date: 1981-06-03
Publication date: 1985-07-23
Also published as: NL8102644A; JPH0333320B2; KR850001355B1; JPS5722699A; IN155230B; NL189921B; YU140081A; SE455506B; FR2483427A1; YU41244B; DE3121918A1; ES8203968A1; FR2483427B1; GB2077270B; ZA813716B; AR227782A1; AU548023B2; SE8103441L; AU7128781A; IT8121991A0

Abstract

FREE FLOWING CRYSTALLINE HIGH
DEXTROSE BEARING PRODUCT

ABSTRACT OF THE DISCLOSURE

A free flowing, handleable, crystalline, anhydrous high dextrose bearing product is prepared from a starch hy-drolyzate. The starch hydrolyzate is first concentrated to a high dry substance level. It is then simultaneously crystallized and crushed by mixing while cooling. The crushed crystalline product is then further cooled and milled to a reduced particle size. Screening can be used if necessary to obtain a specific particle size. The crushed and milled product is then conditioned in two stages. The first stage is drying to less than about 0.5% total moisture and the second stage is cooling to below about 35°C. Handleability (non-caking qualities) and composition stability with respect to crystallinity and beta-anhydrous dextrose content of the high dextrose bearing product is excellent even after it has been stored in bags for long periods of time.

Description

F~EE FLo~7~G CRYST.~LLI`IE ~IGH
DE~TP~OSE B~ARI~IG P~OnUCm ~ .
~ACKGP~oU~D OF T~E It~VENTION

Field of t-e Invention . . The present invent.ion relates to a free flowina, handleable, crystalline, anhydrous high dextrose bearin~
product, and particularly relates to a solid high dextrose be2ring ~roauct which has co~.~osition sta~ility and does not ca~è ater prolon~ed storage.
. . . '' ' ' , .

The Prior Art .
Solid dextrose is conventionally manufactured by crystallizing super-saturate~ t high dextrose syxups and r~covering the crystals thererom in alpha-dextrose mc)no-hydrate crystal form. This process is describe~ i~ U. S.
Patent ~o. 3t~39,~35. Yields aeDend on care~ully controlled cooling temperatures and dextrose supex~satuxation con~-itionsO

Complete recovery oE the de~trose ~rom the syrup Ca~nQt be acco~plished ~y this process because effective ~extrose crystallization and separati.o~--there~rom requires super-saturated dextrose solutions. .~ccordingly/ as dextrose is ~rystallized out of the solution it becomes dilute and a significant portion o~ the dextrose there,ore remains in ~he syrup (th~ mother liauor3 upon completion of the dextrose cry~talli~ation step. Anhy~rous al~ha-dextrose is generall~
m~nuac~ured from the crystallized clextxose by clissolving the alpha-~-de~trose ~onohydratc crystals thereErom ln water an-l '. ~' ~6~ ~ ~ ~

crystallizing at temperatures of 60-65C in vacuum pans under carefully controlled processing conditions. It ls known to manufacture such anhydrous alpha-dextrose from hydrolyzates containing greater than 96% dextrose, dry substance Iherein-after "d.s.") basis.
A process for solidification of all the solids in a conversion syrup withoutsepaxating the dextrose therefrom has been described in U.S. Patent No. 3,197,338 which discloses a process for producing a crystalline, non-caking dextrose product. In the '338 patent, a refined dextrose conversion syrup is concentrated to at least 95% d.s. (preferably greater than 98% d.s.) crystallized by kneading at 170-230F
and extruded in the form of ribbon or strand into a zone which rapidly cools the product to less than 150F. The extrudate is then granulated to an appropriate particle size.
In U.S. Patent No. 3,236r687, dextrose conversion syrup solids are reportedly converted into a solid form by subjecting a syrup concentrate at a 93-96% d.s. level and 180-220F to high shear in the presence of gas to form minute glucose crystals. The result is described as a nucleated, creamy, frot:hy dextrose mass. This mass is deposited on a moving belt and solidified in a series of cooling zones which are maintained at progressively lower temperatures (e.g., first zone at 180-220F~ second zone at 140-180F, and third zone at less than 100F.) The solidified mass is chipped, conditioned for two to three hours at 120-180F, ground and redried.
~nother prior art method of producing granular dex.trose involves a three step process wherein a liquid hy-drolyzate is contacted with seed material in a mingler or mixer fo]loT,Jed by casting the material onto a continuous belt where it ~1 ~L~0~2~

.
i5 cooled and transformed into a solid sheet. The sheet is then crushed and sometimes given an additional cure on another continu-ous belt. This process is described in U.S.Patent No. 3,650,829.
U.S. Patent No~ 4,059,~60 describes another process or pre-paring a solid anhydrous dextrose. This process comprises pre-paring a molten dextrose syrup concentrate having a d.s. concen-tration from 85~ to 93% and a temperature in excess of 230 F.
The c~ncentrate is shear mixed and cooled to a temperature below 200F~ to form a more viscous but fluid dextrose mass. This fluid dextrose mass i5 maintainea a~ a concentration belo~ 93% d.s. and a temperatuxe above the dextrose hydrate crystallization temperature It is then shaped, ri~boned or deposited on a belt, and transformed into a solid mass. The soli~ mass is then granulated and dehydrated to a water content of less than 2~.
Anhydrous dex~rose products prep~red directly ~rom hydrolyzate and containing the non-dextrose higher sugars in accordance with ~he prior art have been yenerally unsatisfactory due to caking and handling problems. They are difficult to ship in bags due to their caking tendencies. Moreover, they cannot be bulk shipped in hopper cars due to poor flow ch~racteristics which make unloading di~ficult or impossihle.
According to t~e present inYentiO~ ~ the steps of mixing liquid hyarolyzate with optional seed, transformakion to a solid and crushing are carried out in,a single, continuous, heavy duty mixer and are there~ore effectively combined in one step.
The product from this step is then conditioned ~o impar~ h~ndle-abili~y and composition stability.
SUMMARY OF THE INVENTION
~ free flowing, handleable~ crystalline, anhydrous high dextrose bearing product is prepared continuously from a con cen~rated starch hydroly~ate~ According to the process, the concen~rated starch hydrolyza,~e is added to a h~avy duty mixiny device (seed material can be added as an option at thlx poin~ in the process) wherein it is t,ransformed 3 _ -- 'I --to a crystalline form, crushed and cooled in a first step.
The crushed crystallized product is then further cooled and milled and can be screened if necessary. Finally, the crushed, milled and optionally screened crystallized product is conditioned by drying to reduce total moisture content.

DETAILED DESCRIPTION OF THE INVENTION
The starch hydrolyzate utilized in the present invention can be prepared by conventional means such as by enzymatic or acidic hydrolysis of starch. Concentration of the hydrolyzate to a d.s. concentration of from about 92~ to about 99%
preferably from about 95~ to about 99% is then carried out by, for example, evaporation in a wiped film evaporator. This concentrate will be referred to in the present specification as "concentrated starch hydrolyzate".

Concentrated starch hydrolyzate at a temperature from about 90C. to about 135C. is added to a heavy duty mixing device wi-tha jacket to remove both sensible heat for cooling and the exothermic heat of crystallization. About 1% to about 15% of a seed material (d.s. basis) can be added simultaneously if necessary, or desired. Mixing is carried out for from about 1 minute to about 1 hour.

Seed material can be any crystalline sugar or previously prepared free flowing, handleable anhydrous high dextrose bearing product. The continuous process becomes self seeding after a short period of operation and therefore seeding is generally unnecessary.

9~

Several heav~ du~y mixing devices that are suitable for the present invention are commercially available. These include the Readco Con~inuous Processor manufactured and sold by Teledyne ~eadco, The devices are provided with jackets for heat removal~ Jacket temperatuxe is maintained at from about 20 C. to 2bout 40 C. according to the pre~
sent invention. Additional heat removal capacit~ can be provided by means o~ ~ heat exchanger connected in series with the heavy duty mixing device. Any conventional scraped surface heat exchanger, such as the VOTATOR~3 scraped surface heat exchanger manu~actured and sold by Chemetron Corpora-tion, is suikable.

Mixing of the concentrated st~rch hydrolyzate ~nd optional seed materi~l p~oduces a crushed cxystalline product that is dry ~nd granular ana is chara~terized by a particle size ranging from powder to ahout 2 inches in diameter. Su.~
~icient cooling is carried out duri.ng mixing to provide crushed product at a temperature ~rom about &0 C. to about 110 C~

T~e crushed crystalline ~roduct is then preferably cooled ko helow about 30 C~ This can be done inr for example~
a jacketed blenaer spar~ed with cool-ed, conditioned (i,.e. low humidityl air~ The cooled crystalline product is then milled to a reduced particle size by conventional means~ Screening is necessary only if a speci~ic particle size is re~uiredO

The crushed~ milled and optionally screened crystal-line product is then conditioned in kwo stagesO A *luid-ized bed is used in the ~irst skage wherein khe crystallized produc,t is ~luidized fDr a residence time fro~ about 7 to a~out ~ 5 ~
, 45 minutes, preferably from about 7 to about 15 minutes at a temperature from about 65 to about 110C. to obtain a product with less than about 0.5% total moisture. The second conditioning stage includes cooling the product from the elevated temperature of the first conditioning stage to below about 35C. This is done in the present invention by either a second fluid bed treatment or during pneumatic transport, both preferably with dehumidified air. Other equipment for conditioning which accomplishes the same moisture reduction can be used. The final conditioned high dextrose bearing product has excellent handleability and composition stability.
Several characteristics of the product of this invention can be measured. These include dextrose content, moisture content, alpha- and beta-anhydrous dextrose content, crystallinity, particle size and handling characteristics.
Typical values for these measurements are disclosed in this specification in the examples.
Dextrose content can be measured by conventional HPLC
thigh performance liquid chrornatography). Moisture and particle size are also measured by conventional means.
The product is anh~drous because of the elevated temperature used in transformation. More than about 50% of the product is in the beta-anhydrous form with the remainder in the alpha-anhydrous form due to the low moisture, high rate transformationO The alpha- and beta-anhydrous dextrose fractions are determined by NMR (nuclear magnetic resonance~.
Crystallinity is a measure of the crystalline, or non-amorphous, structure of the product. Crystallinlty is deter-mined from heat of fusion measurements using a DSC (differential scanning Calorimeter). Samples of alpha-anhydrous dextrose prepared by conventional crystallization were used as standards for cornpletely crystalline material. Product cxystallinity -- 6a -was determined by comparing the heat of fusion of the product with that of a crystalline standard having the same percentage of alpha- and beta dextrose as that of the sample. This corrects for the difference in heat ......

2~
of fusion between alpha- and beta-anhydrous dextrose.
The product handleability is characterized by use of the Jenike Test Method, a laboratory method which quantifies the flow and storage properties of bulk solids. (See "Know Your Material ~ How to Predict and Use the Properties of Bulk Solids", Chemical Engineering/Deskbook Issue, J. R. Johanson, October 30, 1978 and ~Flow Properties of Bulk Solids", ASTM, Proc., Vol. 60/ 1960, pp. 1168-1181.) -~est results for the pxoduct are compared wi~h results for alpha-hydrate dextrose made by conventional crystallization.
Experiments were conducted with a DSC and SEM ~scanning electron microscope) to compare subjectively the handleability of the product of the present invention and a typical product from a belt transformation process which exhibited excessive caking tendencies. The product of the present invention had a higher, better d~fined crystal structure and a better dispersion of the amorphous phase compared to the belt product. Both of ~he~ factors are considered to contribute to the excellent hand-ling properties of ~he produ(_t o~ the present invention~

The ~ollowin~ examples are provided to further describe the invention.

EXA~PLE I

Starch hydrolyzate was concentrated to at least 90% d.s.
with a wiped film evaporator ~except in Test No. 1 in Tab~e I
which utilized a syrup prepared by dissolving crystalli~e anhydrous dextrose followed by concentration to 85.3% d~sO in a wiped film evaporator). Concentrated starch hydrolyzate was then trans-forrned into a solid in several ~atch tests using a double arm~ over-lapping, Sigma blade, jacketed blender manufactured by Teledyne ReadCo. The blender consisted of a rectan~ular trough with a curved bottom that formed two longitudinal half cylinders and a sad~le. It was equipped wi~h two Sigma type blades ~Jhich revolved toward each other ~ith overlappiTIg circles of rotation. The blender had a six guart working capacitv and a nine quart total capacity. Conditions and results are tabulated in TABLE I.

.

Anhydrous dextrose was used as seed for tests No. 3, 4, 5 an~ 6. No ~eed was used :in test No. 1. The product from test No. 1 was used as seed for test No. 2. The batch blender .
was overfilled in tests number 1 and~2 ~hich prevented the agitators from effec~ively kneadiny and shearing all of the material. ~igher jacket temperatures in those tests also contributed to longer transformatlon times. ~en the charge ~as reduced to about 4 kg. and the jac~et temperature to about 60C, trans~ormation time ~as reduced significantly. The crystalline dextrose products had caking ten~encies.

.

EX~PL~ II

~ continuous process was demonstrated in a Readco Co~tinuous Processor manufactured by the Tele~yne P~eadco CompanyO The mixing chamber was 36 inches long and consisted of twin cylindrical chambers 5 inches in dia~eterO Two parallel shafts o~ agitators that rotated in the same direction were employecl by the processor. ~he blades on one agi~ator wexe lens shaped and maintained close clearances with th~ second agi-tator, 90 out of phase with the first, as well as with the walls of the chamber~ This no~ only assured a sufficient ~ix but also provided a sel~-cleaning action of the ayitator blades~ ~ full jacket was provided on the chamber for cooling of the material beiny blended. ~ydrolyzate feed time ~or each continuous run avera-Jed about ive mi~utes. The results of some early tests are s~marized in TAe~E I~

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The supp~y for tests number 5 through 3 ~as dissolved anhydrous dextrose, Seed material for all of ~he ~ests was crystalline anhydrous de~troseO The crystalline dextrose product had caking tende~cies.

EX~PLE III

A sample was prepared incorporating all process steps of the present in~ention. A 5 inch dia~eter Readco Continuous Processor was used fol1owed by su~sequent milling an~ conditionin~
in a s.~ngle tube three inch diameter five foot high fluid hed.
Product analysis and nonscreened particle size analysis were as follows:

PRODUCT ~ALYSES

d_s.,%: 99.6 dextxose~ ~d. b. 98.2 Beta anhydrous dextrose, % d.b.o 51.1 crys~allinity, % as-is: 92 color ~40 ~e)~ 1.1 ash (S04) t % d. b.: 0.01 SCRE~M A~..7~LYSIS

% Retained on U. SO Sieve Mesh Size 2~ 40 60 100 140 200 ..
6.8 2~.4 22.0 1~.6 12.4 1 8 16.0 . .
The Rea~co Processor was operated ~or a little over one hour at a prsduc~ion rate of about S l~s. ~er minute without using seed. The product from the Readco Processor consisted o~ hot, agglomeratea material up to abou~ 2-inches in si~e.
This material was spread sut and ~llowed to cool to a~bient ternpera~ure over a period o~ about 1 hour and then milled on a sinyle pass wlth a ~itz mill. The milled product was first conditioned in the fluid bed with a residence time of about 15 minutes at ~5C. to reduce the total moisture to less than ahout 0.5%. This treatment was followed ky a secon~. pass through the fluid bed under conditions to cool the final product below 35C.

A por~ion of the sam~le was use~ to fill a 100 pound, three-ply, polyethylene lined bag. The bag was then placed under five 100 pound bags of anhydrous dextrose to simulate the weight of a pallet shipment. After 37 days, the bag was opened and the sample material had what may be descxib d as a "soft set"~ ~hat is, lumps could easily be broken by hand.

E~AMPLE IV

A series of samples were pxepar2d according to the complete process described in Exam~le III at different levels of dextrose content. Product analyses were as follows:

Test Dex. ~Moist., B-anhy~rousCr~stallinity ~.sh, No. ~d.b~ ~ dex*rose,% d~bo ~ as - is ~d.b.

9~o7 0.~ 6705 93 0 2 ~8,1 003 6108 ~9 ~.OZ
3 94.~ 008 66.7 62 ~.37

- 4 g3.8 OOS 70.2 73 ~.02 A lQO lbo sample o~ each was placed in a bag as in ExaI~ple III. The bags were then each stored under twent 100 lb.
bays of dextrose in a plant warehouse. After more than two months, the bags were inspected and found to have developed no more than a so~ set. The pxoduct from test 3, which was a~ 0.~% moisture tinadvertently above the desired less than about 0.5% moisture) was slightly ca~ed compared to the other three.

~.~ ~LE V

A sexies of conditioning tests were conducted to im~art handleability (non-ca};ing characteristics) to ~roducts made according to t~e process described in the foregoing examples. Conditioning was carried out in a three inch fluid bed.
Process temperatures were achieved with either hot water or steam in a jac~et on the fluid bed~ Fluidizing air was introduced through a bottom distribution plate with 28 holes 1/16-inch in diameter at a superficial ~luidi~ing velocity of 2 ft. per second (70'F,l ~tmosphere). The results appear in TABLE III.

EXAMPLE VI
Two samples were prepared according to the complete process described 1n Exa~ple III. The supply hydrolyzate contained 95.9% d.b. dextxose, the proauct from the Readco Processor for the f:irst sample had a 98.9% d.s~, 74~ as-:is crystallinity and 57.7%
d.b. beta-anhydrous dextrose, and for the second sample had a 98.9% d.s., 73% as-is crystallinity and 6109% d.b. beta-anhydrous dextrose. The first sample was conditioned in fluid bed at 99C for 18.6 minutes. This gave a conditioned produci- having a 99.6~ d.s.~
77% as-is crystallinity and 58.5% d.b. beta-anhydrous dextrose. The second sample was conditioned in the fluid bed at 118C for 7.7 minutes. This gave a conditioned product having a 99.6% d~s., 74%
as-is crystallinity and 63.3% d.b. beta-anhydrous dextrose.

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The results of conditioning are limited primarily to a reduction of total moisture. ~lo apprecia~le changes in final product comp~sition (beta-anhydrous dextrose and crystallinity) were apparent~

EX~ ~L~ VII

Tests were conducted to deter~ine the effects of mois~ure~ storage temperature and storage time on the crystal~
li ed dextrose products. Crystallinity contents of both condi tioned and non-conditioned products were also evaluated.

Three test ~atches were preparecl. Each batch involved operation of a Readco Conti~uous Processor to give a product at a different moisture level (3.6~, 1.9% and 0.9%).
mhe product from each series was separated into two parts and handled as follows:

l. One paxt was stored as is at ambient tem~erature.
2. The second part was ~luid b~d conditioned on the aay it was made.

All products were ~nalyzed when made an~ ,hen again at the i~vervals shown in the table.- The results are summarized in TABLE I~.

.

TABLE IV
Beta Analyses Anhydrous BatchSample a)Age,b) Moisture Dextrose Cryst.
No. _ scription _Da~__ % % d.b. % as iS

1Product 0 3.6 53.7 85 " 13 3 7c)12.0 " 31 6.3 7~2 Conditioned Procluct 0 0.4 50.3 92 " " 13 0.4 47.6 " " 31 0.3 49.8 2Product 0 1.9 61.8 87 " 14 1.7 9.8 " 32 1.5 8.9 Conditioned Rroduct 0 0.3 61.0 86 " " 13 0.3 58.5 " " 31 0.3 60.4 3Product 0 0.9 62.6 82 " 14 1.2 21.1 " 27 0.8 24.5 Conditioned Product 0 0.3 61.2 84 " " 14 0.4 64.6 " " 27 0.4 65.2 a~ All samples were prepared at the same Readco Con-tinuous Processor throughput rate of about 5 pounds per minute without seed. Product temperatures Eor batches 1l 2 and 3 were 91C., 93C. and 99C., respectively, b) Days analyses conductecl after sample originally madeO
c~ High moisture is an abberation.

The following conclusions were drawn from the foregoiny results.
1. There was no appreciable differences in initial product beta-anhydrous dextrose content with moisture level.
The small differences are probably attributed to mutarotation before analysis of the higher moisture product.

2. Results from batch 3 clearly demonstrate the stability of beta-anhydrous dextrose content at product moistures below 0.5% and mutarotation at moisture above 0.5%.

3. There was no change in beta anhydrous dextrose content across the conditioning step at supply moistures below 2~. However, there may be a slight decrease at higher supply moistures.

4. There was no change in crystallinity across the conditioning step at supply moistures below 2%. There may be, however, a slight increase at higher supply moistures.

5. Products generally lost moisture with time and conditioned products remained at constant low moisture.

EXAMP:LE VIII
A test was conduct2d according to the process described in Example III in a pilot plant assembled to allow the continuous concurrent operation of each of the processing steps. A 2-inch Readco was used in place of the 5-inch Readco. Cooling of the hot agglomerated Readco product prior to milling was done in a jacketed blender with a residence time variable from about 15 minutes to about 2 hours. The second conditioning step was accomplish~d during pneumatic transport cooling. Final product properties were essentially the same as described in Example III.

EX~5PLE IX

The bul~ handling properties of the crystalline dextros~ product ~he~einafte] 'lCDP"~ were auantified using the ~enike Test Method, The results are compared ~o a cbmmercial h~drate dextrose product known to have acceptabl~ h~ndl~ng prop-er~ies. Data are summarized as follows .
- Ir~gLE V

: Unconfined Yield Strenath at a Consolidation Pressure o~ 520 Pounds per Square Foo~ (psf) , ~ . . Unconfined Yield Strength Sample Batch . (Cake Stren~th*) .
CERELOS~'200lGU-317 t 47 CERE~OSE 2001MZ-394 46 . .

CDP - 933~ 28 Critical Rathole Diameter Critical ~.athole Diameterb7 in_Feet at Two E~ective Heads Ba'tcl~ ln Ft 15 Ft ~RELOSE 20QlGU-3l7 2~6 6.6 CE~ELOSE 2001MZ-394 3O0 S.9 93~ 2~7 ~4 _.
D~ 9332 2.2 4.4 a) The less strength the betterO

b~ The smaller the diameter the betterO
* pounds per square ~oot Having set ~orth the general nature and ~ome specific ex~mples o~ the present inven.tion, the scope is now particula.rly set forth in the appended claims.

~ k ~a~

Claims

THE EMBODIMENTS OF THE INVENTION IN WHICH AN EXCLUSIVE PROPERTY
OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:

1. A method of continuously making an anhydrous crystalline high dextrose bearing product from a concentrated starch hydrolyzate having a dry substance concentration of from about 92% to about 99% by weight comprising mixing said concentrated starch hydrolyzate while simultaneously seeding with a seed material selected from the group consisting of crystalline sugar and crushed crystalline dextrose.

2. The method of Claim 1 wherein mixing is conducted for from about 1 minute to about 1 hour.

3. The method of Claim 2 wherein the temperature of said hydrolyzate is maintained at about 90°C to about 135°C prior to mixing and at about 80°C to about 110°C during mixing.

4. The method of Claim 2 further comprising the step of milling said crystalline high dextrose bearing product.

5. The method of Claim 3 further comprising the step of milling said crystalline high dextrose bearing product.

6. The method of Claim 4 or 5 further comprising the step of screening the milled crystalline high dextrose bearing product.

7. The method of Claim 4 or 5 further comprising the step of conditioning the milled crystalline high dextrose bearing product in a fluidized bed.

8. The method of Claim 4 or 5 further comprising the step of conditioning the milled crystalline high dextrose bearing product in a fluidized bed at a temperature from about 65°C to about 110°C for from about 7 minutes to about 45 minutes followed by cooling to less than about 35°C.

9. The method of Claim 4 or 5 further comprising the step of conditioning the milled crystalline high dextrose bearing product at a temperature of from about 65°C to about 120°C for from about 7 minutes to about 15 minutes followed by cooling to less than about 35°C.

10. The method of Claim 4 or 5 further comprising the step of conditioning the milled crystalline high dextrose bearing product in a fluidized bed until the moisture content of said product is less than about 0.5% total moisture.

11. A method of continuously making a free flowing, handleable, composition stable, anhydrous high dextrose bearing product having less than about 0.5% total moisture from a concentrated starch hydrolyzate having a dry substance concentration of from about 92% to about 99% by weight and a temperature from about 90°C to about 135°C consisting of the steps of mixing said concentrated starch hydrolyzate for from about 1 minute to about 1 hour at a temperature from about 80°C
to about 110°C while simultaneously seeding with a seed material selected from the group consisting of crystalline sugar, crushed crystalline dextrose and free flowing, handleable dextrose to produce a crushed crystalline dextrose, milling said crushed crystalline dextrose, and conditioning the milled crystalline dextrose in a fluidized bed for from about 7 minutes to about 45 minutes at a temperature from about 65°C to about 120°C followed by cooling to less than about 35°C.

12. The method of Claim 11 consisting of the additional step of screening the milled crystalline dextrose prior to conditioning.

13. A continuous method of making a free flowing, handleable, composition stable, anhydrous high dextrose bearing product having less than about 0.5% total moisture from a concentrated starch hydrolyzate having a dry substance concentration of from about 92% to about 99% by weight and a temperature from about 90°C to about 135°C consisting of the steps of mixing said concentrated starch hydrolyzate for a residence time from about 1 minute to about 1 hour at a temperature from about 80°C to about 110°C to produce a crushed crystalline dextrose, milling said crushed crystalline dextrose, and conditioning the milled crystalline dextrose in a fluidized bed for from about 7 minutes to about 45 minutes at a temperature from about 65°C to about 120°C followed by cooling to less than about 35°C.

14. The method of Claim 13 consisting of the additional step of screening the milled dextrose prior to conditioning.

15. A free flowing, handleable, composition stable, anhydrous high dextrose bearing product having less than about 0.5% total moisture prepared by mixing a concentrated starch hydrolyzate having a dry substance concentration of from about 92% to about 99% by weight for from about 1 minute to about 1 hour at a temperature from about 80°C to about 110°C to produce a crushed crystalline dextrose, milling said crushed crystallin dextrose, and conditioning the milled crystalline dextrose in a fluidized bed for from about 7 minutes to about 45 minutes at a temperature from about 65°C to about 120°C followed by cooling to less than about 35°C.

16. The composition of Claim 15 wherein seeding with a seed material selected from the group consisting of crystalline sugar, crushed crystalline dextrose and free flowing, handleable dextrose is carried out simultaneously with mixing.

17. The composition of Claim 15 or 16 wherein the concentrated starch hydrolyzate is at a temperature from about 90°C to about 135°C prior to mixing.

18. The composition of Claim 15 or 16 wherein the milled crystalline dextrose is screened prior to conditioning.