GB1454123A - Process for treating molasses or sorghum syrup - Google Patents

Abstract

1454123 Dehydrating molasses or sorghum syrup FOOD TECHNOLOGY INC 3 April 1974 [5 April 1973 (2)] 14794/74 Heading A2B Molasses or sorghum syrup are dehydrated by mixing with at least 0.25% by wt. of an at least partially defatted soy protein flour to form a slurry and heating the slurry in a thin film to dehydrate it, the protein content of the soy protein flour being at least 40%, the water soluble protein content being at least 20% and the weight ratio of water soluble protein to fat being at least 1.5:1. An ungelatinized starch, preferably wheat starch, having a gelatinization temp. of less than 150‹F may replace part of the soy protein flour, and in this case the slurry may be heated to a temperature 15-30‹F below the starch gelatinization temperature and held there until the starch is conditioned to the extent that when finally heated to its gelatinization temperature during the course of the thin film dehydration only partial gelatinization occurs. Generally the products contain 40-60% molasses, with up to 60% wheat starch and at least 0.25% by wt. of soy protein flour or 40-70% sorghum syrup, up to 60% wheat starch and at least 0.25%, or at least 30% if no starch is present of soy protein flour.