GB1191908A - A Process for Spray-Crystallization of Sugar - Google Patents

A Process for Spray-Crystallization of Sugar

Info

Publication number
GB1191908A
GB1191908A GB2968867A GB2968867A GB1191908A GB 1191908 A GB1191908 A GB 1191908A GB 2968867 A GB2968867 A GB 2968867A GB 2968867 A GB2968867 A GB 2968867A GB 1191908 A GB1191908 A GB 1191908A
Authority
GB
United Kingdom
Prior art keywords
per cent
sugar
massecuite
sucrose
agglomerates
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
Application number
GB2968867A
Inventor
Masahiro Niimi
Tetsu Furukawa
Hitoshi Masada
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nippon Shiryo Kogyo Co Ltd
Original Assignee
Nippon Shiryo Kogyo Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Nippon Shiryo Kogyo Co Ltd filed Critical Nippon Shiryo Kogyo Co Ltd
Priority to GB2968867A priority Critical patent/GB1191908A/en
Publication of GB1191908A publication Critical patent/GB1191908A/en
Expired legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
    • C13B30/00—Crystallisation; Crystallising apparatus; Separating crystals from mother liquors ; Evaporating or boiling sugar juice
    • C13B30/02—Crystallisation; Crystallising apparatus
    • C13B30/028—Crystallisation; Crystallising apparatus obtaining sugar crystals by drying sugar syrup or sugar juice, e.g. spray-crystallisation
    • 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
    • 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

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Crystallography & Structural Chemistry (AREA)
  • Biochemistry (AREA)
  • Organic Chemistry (AREA)
  • Confectionery (AREA)
  • Grain Derivatives (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

1,191,908. Sugar agglomerates. NIPPON SHIRYO KOGYO CO Ltd. 27 June, 1967, No. 29688/67. Addition to 1,112,553. Headings A2B and A2E. [Also in Divisions B1 and C6] A method for the production of spherical grains of sugar involves spray drying a massecuite of fine crystalline sugar and a saturated solution of residual solute to form agglomerates of crystalline sugar containing from 2 to 5 per cent residual moisture, ageing the agglomerates to allow crystal growth to go to completion and drying the sugar crystals to remove residual free moisture. The massecuite may contain such additives as vitamins, drugs, synthetic sweetners, organic acids, condiments, flavourings and perfumes, food colours and plant extracts, exemplified by cacao, fat, vanillia and acetic, ascorbic, citric erythorbic, lactic, malic and succinic acids. One specific formulation consists of sucrose, concentrated apple juice, orange oil and yellow food colourant. According to an example, refined liquor of 85 degrees Brix was admixed with 5 per cent of massecuite as seeds in a crystalliser whilst cooling and with agitation. The massecuite obtained after some 3 to 6 hours had a viscosity of 5,000 cps. at 10‹C and was spray crystallised through an atomiser to give particles having a moisture content of 2-5 per cent. These were aged for 2-5 hours at 30-60‹ C. and after ageing, were dried to completion. In other examples, mixed solutions of 95 per cent sucrose - 5 per cent invert sugar and 90 per cent sucrose - 10 per cent glucose, respectively, were employed.
GB2968867A 1967-06-27 1967-06-27 A Process for Spray-Crystallization of Sugar Expired GB1191908A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB2968867A GB1191908A (en) 1967-06-27 1967-06-27 A Process for Spray-Crystallization of Sugar

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB2968867A GB1191908A (en) 1967-06-27 1967-06-27 A Process for Spray-Crystallization of Sugar

Publications (1)

Publication Number Publication Date
GB1191908A true GB1191908A (en) 1970-05-13

Family

ID=10295516

Family Applications (1)

Application Number Title Priority Date Filing Date
GB2968867A Expired GB1191908A (en) 1967-06-27 1967-06-27 A Process for Spray-Crystallization of Sugar

Country Status (1)

Country Link
GB (1) GB1191908A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
USRE29647E (en) 1968-11-26 1978-05-30 W. R. Grace & Co. Dried sucrose-containing products from separate feeds
EP0334617A2 (en) * 1988-03-25 1989-09-27 TATE & LYLE PUBLIC LIMITED COMPANY Sweetener compositions
WO1997029643A1 (en) * 1996-02-16 1997-08-21 Van Miller Method of preparation of chocolate crumb, and precursor component therefor

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
USRE29647E (en) 1968-11-26 1978-05-30 W. R. Grace & Co. Dried sucrose-containing products from separate feeds
EP0334617A2 (en) * 1988-03-25 1989-09-27 TATE & LYLE PUBLIC LIMITED COMPANY Sweetener compositions
EP0334617A3 (en) * 1988-03-25 1990-06-20 Tate & Lyle Public Limited Company Sweetener compositions
US5061320A (en) * 1988-03-25 1991-10-29 Tate & Lyle Plc Sweetener composition
AU618993B2 (en) * 1988-03-25 1992-01-16 Tate & Lyle Public Limited Company Sweetener composition
WO1997029643A1 (en) * 1996-02-16 1997-08-21 Van Miller Method of preparation of chocolate crumb, and precursor component therefor

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Legal Events

Date Code Title Description
PS Patent sealed
PLNP Patent lapsed through nonpayment of renewal fees