GB1003156A - Free-flowing agglomerated products and method of making same - Google Patents
Free-flowing agglomerated products and method of making sameInfo
- Publication number
- GB1003156A GB1003156A GB1206362A GB1206362A GB1003156A GB 1003156 A GB1003156 A GB 1003156A GB 1206362 A GB1206362 A GB 1206362A GB 1206362 A GB1206362 A GB 1206362A GB 1003156 A GB1003156 A GB 1003156A
- Authority
- GB
- United Kingdom
- Prior art keywords
- liquid
- particles
- sugar
- coated
- juice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
- A23G3/0205—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
- A23G3/0231—Transformation of a liquid, paste, cream, lump, powder, granule or shred into powder, granule or shred; Manufacture or treatment of powder
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2220/00—Products with special structure
- A23G2220/02—Foamed, gas-expanded or cellular products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2220/00—Products with special structure
- A23G2220/20—Products with special structure with a composite structure, e.g. laminated products, coated products, microstructures, e.g. with encapsulated ingredients
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cosmetics (AREA)
Abstract
A free-flowing, readily dispersible, agglomerated product such as a fruit-juice or beverage powder, is produced by dispersing substantially non-aggregated solid particles coated with as exposed film of a liquid, treating the dispersed particles with a medium that forms adhesive surfaces on the particles and bringing the treated dispersed particles into random contact with one another to cause them to adhere together in the form of porous agglomerates consisting of clusters of the particles bonded together at their inner faces and defining a network of interstices. In a preferred procedure, particles of a sugar (many specified) are dispersed before any significant caking takes place, the particles are coated as by grinding them in admixture with a liquid to form particles of smaller size (preferably not exceeding 300 microns) coated with an exposed film of the liquid, and the coated particles are passed as a fluidized bed through a vibrating apparatus in which, for the fluidization, humid air is employed in a first section whereby adhesive surfaces are formed by the condensation of water vapour, and drying air is employed in a second section to dry the porous agglomerates thus produced. In a third section the agglomerates are cooled and over-size material is removed. Particles already coated with liquid may be ground to provide a liquid film so thin as to be substantially dry to the touch. During the grinding liquid may be removed in a current of added air, especially in cases where the liquid component includes a crystallizable constituent. The mass obtained by converting a liquid solution containing crystallizable material and an uncrystallizable liquid into a solidified form containing the crystallizable material as the solid phase and the uncrsytallizable liquid as the liquid phase may be thus ground, as exemplified by clarified whole juice of sugar cane, sugar beet and sorghum containing substantial sucrose sugar, a dehydrated high cooked fondant mass, and brown sugar particles. Liquid films may include molasses, sugar syrups (specified), malt syrup, honey, maple syrup, fondant or fudge ingredients, flavouring ingredients of a soft drink composition, orange or raspberry juice, fruit including its fruit juice e.g. banana, oils, fats, liquid starch derivatives and solvents containing vitamins and pharmaceuticals. According to an example, twenty pounds of powdered sugar was blended with a quart of root beer syrup and these were then mixed with 58 pounds of granular sugar. After fine grinding the total mixture was fed to an agglomerating apparatus vibrated with a 1/2 -inch stroke at a frequency of 800 cycles per minute. Humid air having a wet bulb temperature of 185 DEG F. and a dry bulb temperature of 300 DEG F., and drying air at 275 DEG F. were employed respectively in the first and second sections of the apparatus. Mention is made of agglomerated products prepared from a starting mixture containing four parts sugar (sucrose and/or dextrose) and one part 76 DEG Brix orange juice, or raspberry juice. Reference has been directed by the Comptroller to Specification 920,261.ALSO:A free-flowing, readily dispersible, agglomerated product such as a fabric softener, is produced by dispersing substantially non-aggregated solid particles coated with an exposed film of a liquid, treating the dispersed particles with a medium that forms adhesive surfaces on the particles and bringing the treated dispersed particles into random contact with one another to cause them to adhere together in the form of porous agglomerates consisting of clusters of the particles bonded together at their inner faces and defining a network of interstices. In a preferred procedure, particles of a sugar (many specified) are dispersed before any significant caking takes place, the particles are coated as by grinding them in admixture with a liquid to form particles of smaller size (preferably not exceeding 300 microns) coated with an exposed film of the liquid, and the coated particles are passed as a fluidized bed through a vibrating apparatus in which, for the fluidization, humid air is employed in a first section whereby adhesive surfaces are formed by the condensation of water vapour, and drying air is employed in a second section to dry the porous agglomerates thus produced. In a third section the agglomerates are cooled and over-size material is removed. Particles already coated with liquid may be ground to provide a liquid film so thin as to be substantially dry to the touch. During the grinding liquid may be removed in a current of added air, especially in cases where the liquid component includes a crystallisable constituent. The mass obtained by converting a liquid solution containing crystallisable material and an uncrystallisable liquid into a solidified form containing the crystallisable material as the solid phase and the uncrystallisable liquid as the liquid phase may be thus ground. According to an example, a mixture consisting of 6% softening agent in liquid form (80% metho-sulphate quaternary salt of a fatty amine containing two hydrogenated tallow chains, 6% iso-propanol and 14% water), less than 0.1% dye and perfume (optionally, wetting agents and optical brightening agents also) and approximately 94% sucrose, was ground to a size of about 60 microns or less and was fed at a rate of 500 lbs. per hour to an agglomerating apparatus vibrated with a 1/2 -inch stroke, at a frequency of 800 cycles per minute. Humid air having a wet bulb temperature of 165 DEG F. and a dry bulb temperature of 305 DEG F., and drying air at 280 DEG F. were employed respectively in the first and second sections of the apparatus. Most of the agglomerates were smaller than 6 mesh and larger than 40 mesh in size. The amount of softening agent should be within the range 6-12%. Reference has been directed by the Comptroller to Specification 920,261.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB1206362A GB1003156A (en) | 1962-03-29 | 1962-03-29 | Free-flowing agglomerated products and method of making same |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB1206362A GB1003156A (en) | 1962-03-29 | 1962-03-29 | Free-flowing agglomerated products and method of making same |
Publications (1)
Publication Number | Publication Date |
---|---|
GB1003156A true GB1003156A (en) | 1965-09-02 |
Family
ID=9997749
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB1206362A Expired GB1003156A (en) | 1962-03-29 | 1962-03-29 | Free-flowing agglomerated products and method of making same |
Country Status (1)
Country | Link |
---|---|
GB (1) | GB1003156A (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20140234517A1 (en) * | 2011-07-07 | 2014-08-21 | Nestec S.A. | Instant solid beverage and methods of preparation |
WO2016061227A1 (en) * | 2014-10-17 | 2016-04-21 | Mars, Incorporated | Confectionary production |
WO2020014711A1 (en) * | 2018-07-13 | 2020-01-16 | Glanbia Nutritionals (Ireland) Ltd. | Agglomerated ingredient delivery composition |
-
1962
- 1962-03-29 GB GB1206362A patent/GB1003156A/en not_active Expired
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20140234517A1 (en) * | 2011-07-07 | 2014-08-21 | Nestec S.A. | Instant solid beverage and methods of preparation |
WO2016061227A1 (en) * | 2014-10-17 | 2016-04-21 | Mars, Incorporated | Confectionary production |
CN107072240A (en) * | 2014-10-17 | 2017-08-18 | 马斯公司 | Manufacture of confectionery products |
US11889848B2 (en) | 2014-10-17 | 2024-02-06 | Mars, Incorporated | Confectionery production |
WO2020014711A1 (en) * | 2018-07-13 | 2020-01-16 | Glanbia Nutritionals (Ireland) Ltd. | Agglomerated ingredient delivery composition |
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