EP0013014A1 - Process for obtaining spreadable fructose - Google Patents
Process for obtaining spreadable fructose Download PDFInfo
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- EP0013014A1 EP0013014A1 EP79105309A EP79105309A EP0013014A1 EP 0013014 A1 EP0013014 A1 EP 0013014A1 EP 79105309 A EP79105309 A EP 79105309A EP 79105309 A EP79105309 A EP 79105309A EP 0013014 A1 EP0013014 A1 EP 0013014A1
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- syrup
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- C—CHEMISTRY; METALLURGY
- C13—SUGAR INDUSTRY
- C13K—SACCHARIDES OBTAINED FROM NATURAL SOURCES OR BY HYDROLYSIS OF NATURALLY OCCURRING DISACCHARIDES, OLIGOSACCHARIDES OR POLYSACCHARIDES
- C13K11/00—Fructose
Definitions
- the invention relates to a process for obtaining free-flowing, fine-grained fructose by crystallization from syrup mass with a high fructose content.
- fructose is a natural sugar
- fructose in crystalline form is often used as a sweetener for foods and the like.
- the object of the invention is to obtain free-flowing fructose from readily available syrup mass in a simple manner and with a high degree of purity.
- the syrup-alcohol solution is inoculated by adding fine-grain saccharide, monosaccharide or polysaccharide, preferably fructose and / or glucose, that fructose is crystallized while the inoculated syrup-alcohol solution is left standing, and that the crystallized fructose has a free-flowing, fine-grain quality is obtained by separating.
- fructose can be obtained with a fine grain size less than 400 mesh and with a purity of 99% and better.
- Grain syrup with a high fructose concentration is obtained from cereal starch by the action of enzymes and / or microbes. Such cereal syrups are cheap and available in large quantities in the food industry. Therefore, a further development of the invention is based on cereal syrup with a fructose content of 90%.
- the mixing of the S irupmasse with the alcohol should be a clear, homogeneous solution yield.
- This solution is then inoculated with a fine particle size food grade material, preferably using a sweetener , for example monosaccharide, polysaccharide and preferably fine crystalline fructose, glucose or the like. After the inoculation, it is advisable to stir the solution, preferably for 5 to 10 hours, because stirring can improve the yield.
- the inoculated solution is then left to stand for a few hours, preferably 3 to 12 hours, so that the fructose crystals can form, which are then obtained by harvesting them by filtration, centrifugation or other separation measures.
- the crystals can then be washed, preferably in alcohol, for example in ethanol, and dried in vacuo.
- the crystals obtained in this way are free-flowing and have a particle size of less than 400 mesh, in most cases even less than 200 to 300 mesh.
- the crystals used for seeding in pure crystalline fructose as the crystalline product which is obtained with the method according to the invention so that preferably the F obtained by the method according to the invention may employ ruktosekristalle for seeding. It is harmless if the syrup mass used, as in commercial syrup masses with a high fructose concentration, contains other saccharides, for example 3 to 8% (percent) dextrose and smaller amounts of other polysaccharides.
- Crystalline saccharide is preferably used for inoculation with a grain size of preferably 0.05 to 0.5 mm and in an amount of preferably 0.5 to 5 percent by weight of saccharide based on the weight of the syrup-alcohol solution to be inoculated.
- the moisture content of the fructose syrup can be reduced accordingly by concentrating the syrup in a vacuum, but preferably temperatures in Range from 30 to 90 ° Celsius, better temperatures in the range from 35 to 55 ° Celsius. Concentration in a vacuum should always take place at a temperature at which the concentrate does not change color, in particular does not change color to yellow. It was found that at Cereal syrup mass under vacuum. concentrated, formations of yellow color inhibited or delayed the crystallization and recovery of the free-flowing fructose. For this reason, one should avoid the formation of such formations from the outset by avoiding the temperatures at which these formations form.
- Any volatile alcohol suitable for food can be used, which can be easily removed and which forms a clear homogeneous solution with the fructose-containing syrup and whose moisture content corresponds to the determination for Q.
- Ethanol is preferred as the alcohol, although other alcohols, such as propanol, butanol and similar aliphatic alcohols or even low molecular weight, polyhydric alcohols can also be used.
- free-flowing, fine fructose crystals are obtained which can be used directly in edible foods, for example in sweets, chocolate products, cakes and other foods, alone or in conjunction with other natural or artificial sweeteners.
- the size of the crystals obtained can vary and can also be influenced by the process conditions, for example the temperature of the syrup-alcohol solution, the lowering of this temperature as the process progresses, the amount and type of crystals used for the vaccination and so on .
- Syrup and ethanol with a different moisture content can be used, provided 0.05 ⁇ Q ⁇ 0.25.
- Grain syrup with a fructose content of 90 dry weight percent, a dextrose content of 7 dry weight percent, a content of other saccharides of 3 dry weight percent and a water content of 20% was assumed. 1000 grams of this cereal syrup were mixed with 710 milliliters of anhydrous ethanol at room temperature. This mixture was then inoculated with 16 grams of fine grain, crystalline fructose. The mixture was then left to stand for 12 hours and the resulting crystals were separated, washed with ethanol and dried under vacuum. Fine-grained, free-flowing fructose with a particle size smaller than 300 mesh, a yield of 36 percent and a purity of 99% was obtained.
- Example 3 As example with the only difference that the inoculated mixture was stirred for an additional 5 hours. The stirring increased the yield from 36% from Example 1 to 45%. Parti- and purity were the same as in Example 1.
- Example 3
- Cereal syrup with the same composition as in Example 1 was concentrated in vacuo at 40 ° Celsius to a moisture content of 10%. 1000 grams of this concentrated syrup were heated to 50 0 C and mixed with 558 milliliters of ethanol at room temperature. The ethanol used had a water content of 5%. The mixture was then inoculated with 1 8 grams of fine grain crystalline fructose, stirred and allowed to cool. After 15 hours, the fructose crystals formed in the meantime were filtered off, washed in ethanol and dried under vacuum. Fine-grained, free-flowing fructose with a particle size of 200 to 400 med with a yield of 50% and a purity of 99% was obtained.
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Abstract
Verfahren zum Gewinnen von feinkörniger, rieselfahiger Fruktose bei dem Sirup der einen hohen Fruktosegehalt und einen bestimmten Feuchtigkeitsgehalt hat mit Äthanol der einen bestimmten Feuchtigkeitsgehalt hat gemischt wird zu einer klaren, homogenen Lösung, die dann mit kristalliner, feinkörniger Fruktose geimpft wird. Die daraufhin sich bildenden feinkörnigen Fruktosekristalle werden abgetrennt.Process for obtaining fine-grained, free-flowing fructose from the syrup which has a high fructose content and a certain moisture content is mixed with ethanol which has a certain moisture content to give a clear, homogeneous solution which is then inoculated with crystalline, fine-grained fructose. The fine-grained fructose crystals which then form are separated off.
Description
Die Erfindung betrifft ein Verfahren zur Gewinnung rieselfähiger, feinkörniger Fruktose durch Auskristallisieren aus Sirupmasse mit hohem Fruktosegehalt.The invention relates to a process for obtaining free-flowing, fine-grained fructose by crystallization from syrup mass with a high fructose content.
Da Fruktose ein natürlicher Zucker ist, wird Fruktose gern in kristalliner Form als Süßungsmittel für Nahrungsmittel und dergleichen verwendet. Zu diesem Zweck ist es für die Handhabung wünschenswert, die Fruktose möglichst rein und in rieselfähiger, feinkörniger, kristalliner Form zur Verfügung zu stellen.Since fructose is a natural sugar, fructose in crystalline form is often used as a sweetener for foods and the like. For this purpose, it is desirable for handling to make the fructose as pure as possible and in a free-flowing, fine-grained, crystalline form.
Aufgabe der Erfindung ist es, rieselfähige Fruktose aus leicht verfügbarer Sirupmasse auf einfache Weise und mit hohem Reinheitsgrad zu gewinnen.The object of the invention is to obtain free-flowing fructose from readily available syrup mass in a simple manner and with a high degree of purity.
Die Erfindung ist dadurch gekennzeichnet, daß eine Sirupmasse mit einem Fruktosegehalt von 50 bis 98 Gewichtsprozent, vorzugsweise mehr als 90 Gewichtsprozent, eingesetzt wird; daß diese Sirupmasse mit einem für die Verwendung in Lebensmitteln geeigneten, flüchtigen Alkohol, vorzugsweise Äthanol, gemischt wird zu einer klaren, homogenen Sirup-Alkohol-LöLung, in der sich das Gewicht des Sirupanteils, gemessen in Gramm, verhält zum Volumen des Alkoholanteils, gemessen in Kubikzentimeter, wie 1 : 2 bis 2 : 1, vorzugsweise etwa 1 : 1, und bei der für den Feuchtigkeitsgehalt die nachfolgenden Beziehungen erfüllt sind
- ii) Wa das Gewicht des Alkoholanteils, gemessen in Gramm,
- iii) XM1 der Feuchtigkeitsgehalt des eingesetzten Sirups in Gewichtsanteilen, bezogen auf das Sirupgewicht,
- iiii) XM2 der Feuchtigkeitsgehalt des eingesetzten Alkohols in Gewichtsanteilen, bezogen auf das Alkoholgewicht,
- ii) the weight of the alcohol content, measured in grams,
- iii) X M1 the moisture content of the syrup used in parts by weight, based on the syrup weight,
- iiii) X M2 the moisture content of the alcohol used in parts by weight, based on the alcohol weight,
daß die Sirup-Alkohol-Lösung durch Zugabe von feinkörnigem Saccharid, Monosaccharid oder Polysaccharid, vorzugsweise Fruktose und/oder Glukose, angeimpft wird, daß Fruktose unter Stehenlassen der angeimpften Sirup-Alkohol-Lösung auskristallisiert wird und daß die auskristallisierte Fruktose in rieselfähiger, feinkörniger Qualität durch Abtrennen gewonnen wird.that the syrup-alcohol solution is inoculated by adding fine-grain saccharide, monosaccharide or polysaccharide, preferably fructose and / or glucose, that fructose is crystallized while the inoculated syrup-alcohol solution is left standing, and that the crystallized fructose has a free-flowing, fine-grain quality is obtained by separating.
Auf diese Weise kann man Fruktose gewinnen mit einer Feinkörnigkeit kleiner als 400 mesh und mit einer Reinheit von 99 % und besser.In this way fructose can be obtained with a fine grain size less than 400 mesh and with a purity of 99% and better.
Aus Getreidestärke gewinnt man durch Einwirken von Enzymen und/oder Mikroben Getreidesirup mit hoher Fruktosekonzentration. Solche Getreidesirups sind billig und in großen Mengen in der Lebensmittelindustrie verfügbar. Deshalb geht eine Weiterbildung der Erfindung von Getreidesirup mit einem Fruktose gehalt von 90 % aus.Grain syrup with a high fructose concentration is obtained from cereal starch by the action of enzymes and / or microbes. Such cereal syrups are cheap and available in large quantities in the food industry. Therefore, a further development of the invention is based on cereal syrup with a fructose content of 90%.
Das Mischen der Sirupmasse mit dem Alkohol sollte eine klare, homogene Lösung ergeben. Danach wird dann diese Lösung mit einem für Lebensmittel geeigneten Material von feiner Teilchengröße beimpft, wobei vorzugsweise ein Süßungsmittel verwendet wird, zum Beispiel Monosaccharid, Polysaccharid und vorzugsweise feinkristalline Fruktose, Glukose oder dergleichen. Nach dem Beimpfen empfiehlt es sich, die Lösung zu rühren, vorzugsweise 5 bis 10 Stunden lang, weil durc das Rühren die Ausbeute begünstigt werden kann. Dann läßt man die beimpfte Lösung einige Stunden, vorzugsweise 3 bis 12 Stunden, stehen, so daß sich die Fruktosekristalle bilden können, die dann gewonnen werden, indem sie durch Filtration, Zentrifugieren oder durch andere Trennmaßnahmen geerntet werden. Die kristalle können dann gewaschen werden, vorzugsweise in Alkohol, zum Beispiel in Äthanol, und im Vakuum getrocknet werden. Die so gewonnenen Kristalle sind rieselfähig und haben eine Teilchengröße von weniger als 400 mesh, in den meisten Fällen sogar weniger als 200 bis 300 mesh. Vorzugsweise bestehen die zum Impfen verwendeten Kristalle aus reiner kristalliner Fruktose wie das kristalline Produkt, das mit dem Verfahren nach der Erfindung gewonnen wird, so daß man vorzugsweise die mit dem Verfahren nach der Erfindung gewonnenen Fruktosekristalle zum Impfen einsetzen kann. Es ist unschädlich, wenn die eingesetzte Sirupmasse, wie bei handelsüblichen Sirupmassen mit hoher Fruktosekonzentration, andere Saccharide, zum Beispiel 3 bis 8 % (Prozent) Dextrose und geringere Mengen anderer Polysaccharide enthält.The mixing of the S irupmasse with the alcohol should be a clear, homogeneous solution yield. This solution is then inoculated with a fine particle size food grade material, preferably using a sweetener , for example monosaccharide, polysaccharide and preferably fine crystalline fructose, glucose or the like. After the inoculation, it is advisable to stir the solution, preferably for 5 to 10 hours, because stirring can improve the yield. The inoculated solution is then left to stand for a few hours, preferably 3 to 12 hours, so that the fructose crystals can form, which are then obtained by harvesting them by filtration, centrifugation or other separation measures. The crystals can then be washed, preferably in alcohol, for example in ethanol, and dried in vacuo. The crystals obtained in this way are free-flowing and have a particle size of less than 400 mesh, in most cases even less than 200 to 300 mesh. Preferably, the crystals used for seeding in pure crystalline fructose as the crystalline product which is obtained with the method according to the invention, so that preferably the F obtained by the method according to the invention may employ ruktosekristalle for seeding. It is harmless if the syrup mass used, as in commercial syrup masses with a high fructose concentration, contains other saccharides, for example 3 to 8% (percent) dextrose and smaller amounts of other polysaccharides.
Zum Impfen wird vorzugsweise kristallines Saccharid eingesetzt mit einer Korngröße von vorzugsweise 0,05 bis 0,5 mm und in einer Menge von vorzugsweise 0,5 bis 5 Gewichtsprozent Saccharid bezogen auf das Gewicht der zu beimpfenden Sirup-Alkohol-Lösung.Crystalline saccharide is preferably used for inoculation with a grain size of preferably 0.05 to 0.5 mm and in an amount of preferably 0.5 to 5 percent by weight of saccharide based on the weight of the syrup-alcohol solution to be inoculated.
Wenn der Feuchtigkeitsgehalt des Fruktosesirups, von dem ausgegangen wird, zu hoch ist, so daß er den angegebenen Grenzwerten für Q nicht mehr entspricht, dann kann der Feuchtigkeitsgehalt der Sirupmasse durch Konzentration des Sirups in einem Vakuum entsprechend verringert werden, wobei man jedoch vorzugsweise Temperaturen im Bereich von 30 bis 90° Celsius, besser Temperaturen im Bereich von 35 bis 55° Celsius, anwendet. Die Konzentration im Vakuum sollte immer bei einer solchen Temperatur erfolgen, bei der sich das Konzentrat nicht verfärbt, insbesondere nicht gelb verfärbt. Es wurde nämlich festgestellt, daß bei Getreidesirupmasse, die unter Vakuun. konzentriert wurde, Forme- tionen von gelber Farbe die Kristallisierung und die Rückgewinnung der rieselfähigen Fruktose hemmte oder verzögerte. Aus diesem Grunde sollte man die Entstehung solcher Formationen durch Vermeidung von Temperaturen, bei denen sich diese Formationen bilden, von vornherein vermeiden.If the moisture content of the fructose syrup, which is assumed to be too high, so that it no longer meets the specified limit values for Q, then the moisture content of the syrup mass can be reduced accordingly by concentrating the syrup in a vacuum, but preferably temperatures in Range from 30 to 90 ° Celsius, better temperatures in the range from 35 to 55 ° Celsius. Concentration in a vacuum should always take place at a temperature at which the concentrate does not change color, in particular does not change color to yellow. It was found that at Cereal syrup mass under vacuum. concentrated, formations of yellow color inhibited or delayed the crystallization and recovery of the free-flowing fructose. For this reason, one should avoid the formation of such formations from the outset by avoiding the temperatures at which these formations form.
Es kann jeder für Lebensmittel geeignete, flüchtige Alkohol verwendet werden, der leicht entfernt werden kann und der eine klare homogene Lösung mit dem fruktosehaltigen Sirup bildet und desser Feuchtigkeitsgehalt der Bestimmung für Q entspricht. Bevorzugt ist als Alkohol Äthanol, obwohl auch andere Alkohole, wie Propanol, Butanol und ähnliche aliphatische Alkohole oder sogar niedermolekulare, mehrwertige Alkohole verwendet werden können.Any volatile alcohol suitable for food can be used, which can be easily removed and which forms a clear homogeneous solution with the fructose-containing syrup and whose moisture content corresponds to the determination for Q. Ethanol is preferred as the alcohol, although other alcohols, such as propanol, butanol and similar aliphatic alcohols or even low molecular weight, polyhydric alcohols can also be used.
Mit dem erfinderischen Verfahren gewinnt man rieselfähige, feine Fruktosekristalle, die direkt in essbaren Lebensmitteln, wie zum Beispiel in Süßigkeiten, Schokoladeprodukten, Kuchen und anderen Lebensmitteln, allein oder in Verbindung mit anderen natürlichen oder künstlichen Süßungsmitteln verwendet werden können. Die Größe der gewonnenen Kristalle kann variieren und auch beeinflußt werden durch die Verfahrensbedingungen, zum Beispiel die Temperatur der Sirup-Alkohol-Lösung, die Absenkung dieser Temperatur im Laufe des fortschreitenden Verfahrens, die Menge und den Typ der für die Impfung verwendeten Kristalle und so weiter.With the inventive method, free-flowing, fine fructose crystals are obtained which can be used directly in edible foods, for example in sweets, chocolate products, cakes and other foods, alone or in conjunction with other natural or artificial sweeteners. The size of the crystals obtained can vary and can also be influenced by the process conditions, for example the temperature of the syrup-alcohol solution, the lowering of this temperature as the process progresses, the amount and type of crystals used for the vaccination and so on .
Vorzugsweise wird nach der Erfindung wie folgt verfahren:
- Getreidesirup mit hohem Fruktosegehalt wird im Vakuum bei einer Temperatur zwischen 35 und 55°C auf einen Feuchtigkeitsgehalt vo: 20 % konzentriert. 1000 Gramm dieses konzentrierten Sirups werde mit 1000 Kubikzentimeter Äthanol mit einem Feuchtigkeitsgehalt von 5 % gemischt. Die Mischung wird so lange gerührt, bis man eine homogene, klare Lösung erhält, vorzugsweise bei 30 bis 35°C Die Mischung wird dann beimpft mit 0,5 bis 5,0 Gewichtsprozent, vorzugsweise 2 bis 3 Gewichtsprozent, kristalliner Fruktose mit einer Teilchengröße von 0,05 bis 0,5 mm. Dann wird 5 bis 10 Stun den gerührt. Es kristallisieren dann feine FruktosekristalleZeit stehenläßt, zum Beispiel für 3 bis 12 Stunden. Die Kristalle werden geerntet durch filtration oder Zentrifugieren. Dann werden die Kristalle in Alkohol gewaschen und im Vakuum getrocknet.
- Grain syrup with a high fructose content is concentrated in a vacuum at a temperature between 35 and 55 ° C to a moisture content of 20%. 1000 grams of this concentrated syrup are mixed with 1000 cubic centimeters of ethanol with a moisture content of 5%. The mixture is stirred until a homogeneous, clear solution is obtained, preferably at 30 to 35 ° C. The mixture is then inoculated with 0.5 to 5.0 percent by weight, preferably 2 to 3 percent by weight, of crystalline fructose with a particle size of 0.05 to 0.5 mm. Then 5 to 10 hours is stirred. Fine fructose crystals then crystallize Leaves time, for example for 3 to 12 hours. The crystals are harvested by filtration or centrifugation. Then the crystals are washed in alcohol and dried in vacuo.
Nach dieser Verfahrensweise errechnet sich Q wie folgt:
Man kann Sirup und Äthanol mit einem anderen Feuchtigkeitsgehalt einsetzen, vorausgesetzt 0,05 < Q < 0,25.Syrup and ethanol with a different moisture content can be used, provided 0.05 <Q <0.25.
Es wurde von Getreidesirup ausgegangen mit einem Fruktosegehalt von 90 Trockengewichtsprozent, einem Dextrosegehalt von 7 Trockengewichtsprozent, einem Gehalt an anderen Sacchariden von 3 Trockengewichtsprozent und einem Wassergehalt von 20 %. 1000 Gramm dieses Getreidesirups wurden bei Raumtemperatur mit 710 Milliliter wasserfreiem Äthanol gemischt. Diese Mischung wurde dann beimpft mit 16 Gramm feinkörniger, kristalliner Fruktose. Die Mischung wurde dann für 12 Stunden stehengelassen und die dann entstandenen Kristalle wurden abgetrennt, mit Äthanol gewaschen und unter Vakuum getrocknet. Es wurde feinkörnige, rieselfähige Fruktose mit einer Partikelgröße kleiner als 300 mesh, einem Ertrag von 36 Prozent und einer Reinheit von 99 % gewonnen.Grain syrup with a fructose content of 90 dry weight percent, a dextrose content of 7 dry weight percent, a content of other saccharides of 3 dry weight percent and a water content of 20% was assumed. 1000 grams of this cereal syrup were mixed with 710 milliliters of anhydrous ethanol at room temperature. This mixture was then inoculated with 16 grams of fine grain, crystalline fructose. The mixture was then left to stand for 12 hours and the resulting crystals were separated, washed with ethanol and dried under vacuum. Fine-grained, free-flowing fructose with a particle size smaller than 300 mesh, a yield of 36 percent and a purity of 99% was obtained.
Wie Beispiel mit dem einzigen Unterschied, daß die beimpfte .ischung zusätzlich 5 Stunden lang gerührt wurde. Durch das Rühren wurde der Ertrag von 36 % aus Beispiel 1 gesteigert auf 45 %. Parti-und Reinheitsgrad waren gleich wie beim Beispiel 1. Beispiel 3As example with the only difference that the inoculated mixture was stirred for an additional 5 hours. The stirring increased the yield from 36% from Example 1 to 45%. Parti- and purity were the same as in Example 1. Example 3
Getreidesirup in der gleichen Zusammensetzung wie im Beispiel 1 angegeben wurde im Vakuum bei 40° Celsius auf einen Feuchtigkeitsgehalt von 10 % konzentriert. 1000 Gramm dieses konzentrierten Sirups wurden erwärmt auf 500 Celsius und mit 558 Milliliter Äthanol bei Raumtemperatur gemischt. Das eingesetzte Äthanol hatte einen Wassergehalt von 5 %. Die Mischung wurde dann mit 18 Gramm feinkörniger, kristalliner Fruktose beimpft, gerührt und zum Abkühlen stehengelassen. Nach 15 Stunden wurden die inzwischen gebildeten Fruktosekristalle abfiltriert, in Äthanol gewaschen und unter Vakuum getrocknet. Es wurde feinkörnige, rieselfähige Fruktose mit einer Partikelgröße von 200 bis 400 med einem Ertrag von 50 % und einer Reinheit von 99 % gewonnen.Cereal syrup with the same composition as in Example 1 was concentrated in vacuo at 40 ° Celsius to a moisture content of 10%. 1000 grams of this concentrated syrup were heated to 50 0 C and mixed with 558 milliliters of ethanol at room temperature. The ethanol used had a water content of 5%. The mixture was then inoculated with 1 8 grams of fine grain crystalline fructose, stirred and allowed to cool. After 15 hours, the fructose crystals formed in the meantime were filtered off, washed in ethanol and dried under vacuum. Fine-grained, free-flowing fructose with a particle size of 200 to 400 med with a yield of 50% and a purity of 99% was obtained.
Claims (9)
Verfahren nach Anspruch 1,feuchte Sirupmasse durch Eindicken im Vakzum unter Anwendun von Temperaturen zwischen 30 und 90° Celsius, jeaoch unter Vermeidung von hohen Temperaturen aus diesem Bereich, wenn diese zu Gelbfärbungen führen, auf die vorgesehene Feuchtigkeit eingestellt wird.1. A method for recovering rieselfähi he g, fine-grained fructose syrup by crystallization from mass with a high fructose content, characterized in that a syrup composition is used with a F'ruktosegehalt from 50 to 98 weight percent; that this syrup mass is mixed with a volatile alcohol suitable for use in foodstuffs to give a clear, homogeneous syrup-alcohol solution in which the weight of the syrup fraction, measured in grams, relates to the volume of the alcohol fraction, measured in cubic centimeters, as 1: 2 to 2: 1 and in which the following relationships are fulfilled for the moisture content
Method according to claim 1, moist syrup mass by thickening in a vacuum using temperatures between 30 and 90 ° Celsius, but avoiding high temperatures from this area, if these lead to yellowing, is adjusted to the intended moisture.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US05/972,454 US4199374A (en) | 1978-12-22 | 1978-12-22 | Process of preparing crystalline fructose from high fructose corn syrup |
US972454 | 1978-12-22 |
Publications (1)
Publication Number | Publication Date |
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EP0013014A1 true EP0013014A1 (en) | 1980-07-09 |
Family
ID=25519676
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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EP79105309A Withdrawn EP0013014A1 (en) | 1978-12-22 | 1979-12-21 | Process for obtaining spreadable fructose |
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Country | Link |
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US (1) | US4199374A (en) |
EP (1) | EP0013014A1 (en) |
CA (1) | CA1113462A (en) |
DK (1) | DK537479A (en) |
PT (1) | PT70625A (en) |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
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EP0116389A1 (en) * | 1983-01-07 | 1984-08-22 | TATE & LYLE PUBLIC LIMITED COMPANY | Solid fructose |
EP0155803A2 (en) * | 1984-03-09 | 1985-09-25 | A.E. Staley Manufacturing Company | Crystalline fructose preparation |
EP0156571A2 (en) * | 1984-03-09 | 1985-10-02 | A.E. Staley Manufacturing Company | Improvements in or relating to fructose crystallization |
GB2168352A (en) * | 1984-10-24 | 1986-06-18 | Hayashibara Biochem Lab | Crystalline erlose |
GB2172288A (en) * | 1985-03-13 | 1986-09-17 | Tate & Lyle Plc | Crystallization of fructose |
FR2640282A1 (en) * | 1988-12-12 | 1990-06-15 | Archer Daniels Midland Co | CRYSTALLIZATION OF AN AQUEOUS MIXTURE OF FRUCTOSE AND ALCOHOL |
Families Citing this family (29)
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JPS5731440B2 (en) * | 1980-08-11 | 1982-07-05 | ||
US4643773A (en) * | 1984-03-09 | 1987-02-17 | A. E. Staley Manufacturing Company | Crystallization of fructose utilizing a mixture of alcohols |
AU5906386A (en) * | 1985-05-09 | 1986-12-04 | Drytech Corporation | Method and apparatus for removing volatiles from or dehydrating liquid products |
US4634472A (en) * | 1985-08-23 | 1987-01-06 | A. E. Staley Manufacturing Company | Enrichment of fructose syrups |
US5234503A (en) * | 1987-02-02 | 1993-08-10 | A.E. Saley Manufacturing Co. | Integrated process for producing crystalline fructose and a high-fructose, liquid-phase sweetener |
US5656094A (en) * | 1987-02-02 | 1997-08-12 | A.E. Staley Manufacturing Company | Integrated process for producing crystalline fructose and a high-fructose, liquid phase sweetener |
US5350456A (en) * | 1987-02-02 | 1994-09-27 | A. E. Staley Manufacturing Company | Integrated process for producing crystalline fructose and a high fructose, liquid-phase sweetener |
FI77693C (en) * | 1987-06-03 | 1989-04-10 | Suomen Sokeri Oy | Procedure for crystallization of fructose. |
US4816268A (en) * | 1987-08-14 | 1989-03-28 | Nutrasweet Co | Process for preparing a comestible containing stirrer straw and product thereof |
USH1014H (en) | 1988-04-28 | 1992-01-07 | A. E. Staley Manufacturing Company | Method of making cherries of maraschino type |
US5047088A (en) * | 1989-06-30 | 1991-09-10 | A. E. Staley Manufacturing Company | Method for crystallization of fructose |
US4988531A (en) * | 1989-11-07 | 1991-01-29 | A. E. Staley Manufacturing Company | Method for manufacturing gel pieces |
US5395640A (en) * | 1990-02-20 | 1995-03-07 | A.E. Staley Manufacturing Company | Method of preparing reduced fat foods |
US5436019A (en) * | 1990-02-20 | 1995-07-25 | A. E. Staley Manufacturing Co. | Method of preparing reduced fat foods |
US5372835A (en) * | 1990-02-20 | 1994-12-13 | A. E. Staley Manufacturing Company | Method of preparing reduced fat foods |
US5374442A (en) * | 1990-02-20 | 1994-12-20 | A. E. Staley Manufacturing Company | Method of preparing reduced fat foods |
US5368878A (en) * | 1990-02-20 | 1994-11-29 | A. E. Staley Manufacturing Company | Reduced fat meat products |
AU652743B2 (en) * | 1990-02-20 | 1994-09-08 | A.E. Staley Manufacturing Company | Hydrolysed starch as a substitute for fat in food |
US5387426A (en) * | 1990-02-20 | 1995-02-07 | A.E. Staley Manufacturing Company | Method of preparing reduced fat foods |
US5378491A (en) * | 1990-02-20 | 1995-01-03 | A. E. Staley Manufacturing Co. | Method of preparing a starch hydrolysate, an aqueous starch hydrolysate dispersion, method of preparing a food containing a starch hydrolysate, and a food formulation containing a starch hydrolysate |
US5409726A (en) * | 1990-02-20 | 1995-04-25 | A. E. Staley Manufacturing Co. | Method of preparing reduced fat foods |
US5258199A (en) * | 1991-08-30 | 1993-11-02 | A. E. Staley Manufacturing Co. | Chocolate-flavored confections and method for manufacturing |
US5376399A (en) * | 1992-05-15 | 1994-12-27 | A.E. Staley Manufacturing Co. | Reduced fat cremes |
USH1395H (en) * | 1992-05-22 | 1995-01-03 | A. E. Staley Manufacturing Company | Composition and method of preparing reduced fat spreads |
USH1394H (en) * | 1992-05-22 | 1995-01-03 | A. E. Staley Manufacturing Company | Method of preparing reduced fat spreads |
KR100287306B1 (en) * | 1993-03-29 | 2001-04-16 | 에이.이. 스테일리 매니팩츄어링 컴파니 | Integrated manufacturing method of crystalline fructose |
CN1042237C (en) * | 1993-04-01 | 1999-02-24 | A.E.施塔利制造公司 | Integrated process for producing crystalline fructose |
BR0103406A (en) * | 2001-08-15 | 2004-05-04 | Getec Guanabara Quimica Ind S | Process of producing high purity crystalline fructose using low fructose syrup originating from sucrose and product obtained |
CN112226466A (en) | 2015-01-07 | 2021-01-15 | 威尔迪亚公司 | Method for extracting and converting hemicellulose sugars |
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GB1206040A (en) * | 1967-12-21 | 1970-09-23 | Boehringer Mannheim Gmbh | Process and device for the recovery of crystalline fructose from methanolic solution |
DE2015591A1 (en) * | 1970-04-01 | 1972-01-05 | Maizena Gesellschaft Mbh, 2000 Hamburg | Fructose crystallisation - from alcoholic solutions by adding aqueous syrup to alcoholic solution containing seed crystals |
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US2588449A (en) * | 1950-03-03 | 1952-03-11 | Us Agriculture | Levulose dihydrate |
US3513023A (en) * | 1966-04-29 | 1970-05-19 | Boehringer Mannheim Gmbh | Process for the production of crystalline fructose |
DE1909316A1 (en) * | 1969-02-25 | 1971-06-24 | Boehringer Mannheim Gmbh | Agglomerated fructose and process for making same |
US3718484A (en) * | 1970-08-20 | 1973-02-27 | Food Technology | Solidified product from high fructose corn syrup and process for the preparation thereof |
US3883365A (en) * | 1972-01-04 | 1975-05-13 | Suomen Sokeri Oy | PH adjustment in fructose crystallization for increased yield |
DE2229064A1 (en) * | 1972-06-15 | 1973-12-20 | Boehringer Mannheim Gmbh | METHOD FOR PRODUCING FRUCTOSE |
JPS5239901B2 (en) * | 1973-02-12 | 1977-10-07 | ||
JPS5012245A (en) * | 1973-06-04 | 1975-02-07 |
-
1978
- 1978-12-22 US US05/972,454 patent/US4199374A/en not_active Expired - Lifetime
-
1979
- 1979-12-17 DK DK537479A patent/DK537479A/en unknown
- 1979-12-21 EP EP79105309A patent/EP0013014A1/en not_active Withdrawn
- 1979-12-21 PT PT70625A patent/PT70625A/en unknown
- 1979-12-21 CA CA342,471A patent/CA1113462A/en not_active Expired
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GB1206040A (en) * | 1967-12-21 | 1970-09-23 | Boehringer Mannheim Gmbh | Process and device for the recovery of crystalline fructose from methanolic solution |
DE2015591A1 (en) * | 1970-04-01 | 1972-01-05 | Maizena Gesellschaft Mbh, 2000 Hamburg | Fructose crystallisation - from alcoholic solutions by adding aqueous syrup to alcoholic solution containing seed crystals |
Non-Patent Citations (1)
Title |
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CHEMICAL ABSTRACTS, Band 43, Nr. 9, 10. Mai 1949, Zusammenfassung Nr. 3639f, Columbus, Ohio, US,; & JP-C- 161 985 (SHIGETARO UEKI) 22.02.1944 * Zusammenfassung * * |
Cited By (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0116389A1 (en) * | 1983-01-07 | 1984-08-22 | TATE & LYLE PUBLIC LIMITED COMPANY | Solid fructose |
EP0155803A2 (en) * | 1984-03-09 | 1985-09-25 | A.E. Staley Manufacturing Company | Crystalline fructose preparation |
EP0156571A2 (en) * | 1984-03-09 | 1985-10-02 | A.E. Staley Manufacturing Company | Improvements in or relating to fructose crystallization |
EP0155803A3 (en) * | 1984-03-09 | 1986-05-28 | A.E. Staley Manufacturing Company | Crystalline fructose preparation |
EP0156571A3 (en) * | 1984-03-09 | 1986-05-28 | A.E. Staley Manufacturing Company | Improvements in or relating to fructose crystallization |
GB2168352A (en) * | 1984-10-24 | 1986-06-18 | Hayashibara Biochem Lab | Crystalline erlose |
GB2172288A (en) * | 1985-03-13 | 1986-09-17 | Tate & Lyle Plc | Crystallization of fructose |
GB2172288B (en) * | 1985-03-13 | 1989-06-21 | Tate & Lyle Plc | Sugar process |
FR2640282A1 (en) * | 1988-12-12 | 1990-06-15 | Archer Daniels Midland Co | CRYSTALLIZATION OF AN AQUEOUS MIXTURE OF FRUCTOSE AND ALCOHOL |
BE1002717A5 (en) * | 1988-12-12 | 1991-05-14 | Archer Daniels Midland Co | CRYSTALLIZATION OF AN AQUEOUS MIXTURE OF FRUCTOSE AND ALCOHOL. |
Also Published As
Publication number | Publication date |
---|---|
PT70625A (en) | 1980-01-01 |
DK537479A (en) | 1980-06-23 |
US4199374A (en) | 1980-04-22 |
CA1113462A (en) | 1981-12-01 |
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