ES269215A1 - Agglomerated sugar mixtures and process for preparing same - Google Patents
Agglomerated sugar mixtures and process for preparing sameInfo
- Publication number
- ES269215A1 ES269215A1 ES0269215A ES269215A ES269215A1 ES 269215 A1 ES269215 A1 ES 269215A1 ES 0269215 A ES0269215 A ES 0269215A ES 269215 A ES269215 A ES 269215A ES 269215 A1 ES269215 A1 ES 269215A1
- Authority
- ES
- Spain
- Prior art keywords
- sugar
- conditioning agent
- product
- particles
- flavouring
- 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
- 238000004519 manufacturing process Methods 0.000 title 1
- 239000000203 mixture Substances 0.000 title 1
- 239000003795 chemical substances by application Substances 0.000 abstract 5
- 230000003750 conditioning effect Effects 0.000 abstract 4
- 239000002245 particle Substances 0.000 abstract 4
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 abstract 2
- 239000007787 solid Substances 0.000 abstract 2
- 239000000126 substance Substances 0.000 abstract 2
- 239000006188 syrup Substances 0.000 abstract 2
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 abstract 1
- UBLAMKHIFZBBSS-UHFFFAOYSA-N 3-Methylbutyl pentanoate Chemical compound CCCCC(=O)OCCC(C)C UBLAMKHIFZBBSS-UHFFFAOYSA-N 0.000 abstract 1
- 240000004731 Acer pseudoplatanus Species 0.000 abstract 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 abstract 1
- 241000206575 Chondrus crispus Species 0.000 abstract 1
- 229920002261 Corn starch Polymers 0.000 abstract 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 abstract 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract 1
- 229920002907 Guar gum Polymers 0.000 abstract 1
- 229920000161 Locust bean gum Polymers 0.000 abstract 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 229930006000 Sucrose Natural products 0.000 abstract 1
- 244000299461 Theobroma cacao Species 0.000 abstract 1
- 235000009470 Theobroma cacao Nutrition 0.000 abstract 1
- 240000008042 Zea mays Species 0.000 abstract 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract 1
- 239000000853 adhesive Substances 0.000 abstract 1
- 230000001070 adhesive effect Effects 0.000 abstract 1
- 238000005054 agglomeration Methods 0.000 abstract 1
- 230000002776 aggregation Effects 0.000 abstract 1
- 235000010443 alginic acid Nutrition 0.000 abstract 1
- 229920000615 alginic acid Polymers 0.000 abstract 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 abstract 1
- 235000013736 caramel Nutrition 0.000 abstract 1
- 239000001768 carboxy methyl cellulose Substances 0.000 abstract 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 abstract 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 abstract 1
- 238000009833 condensation Methods 0.000 abstract 1
- 230000005494 condensation Effects 0.000 abstract 1
- 235000005822 corn Nutrition 0.000 abstract 1
- 239000008120 corn starch Substances 0.000 abstract 1
- 238000002425 crystallisation Methods 0.000 abstract 1
- 230000008025 crystallization Effects 0.000 abstract 1
- 239000008121 dextrose Substances 0.000 abstract 1
- 239000006185 dispersion Substances 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 239000000284 extract Substances 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000013355 food flavoring agent Nutrition 0.000 abstract 1
- 239000001530 fumaric acid Substances 0.000 abstract 1
- 239000000665 guar gum Substances 0.000 abstract 1
- 235000010417 guar gum Nutrition 0.000 abstract 1
- 229960002154 guar gum Drugs 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 229960004903 invert sugar Drugs 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 239000000711 locust bean gum Substances 0.000 abstract 1
- 235000010420 locust bean gum Nutrition 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 229920000609 methyl cellulose Polymers 0.000 abstract 1
- 239000001923 methylcellulose Substances 0.000 abstract 1
- 235000010981 methylcellulose Nutrition 0.000 abstract 1
- 235000013336 milk Nutrition 0.000 abstract 1
- 239000008267 milk Substances 0.000 abstract 1
- 210000004080 milk Anatomy 0.000 abstract 1
- 235000020374 simple syrup Nutrition 0.000 abstract 1
- 239000000600 sorbitol Substances 0.000 abstract 1
- 239000005720 sucrose Substances 0.000 abstract 1
- 235000020357 syrup Nutrition 0.000 abstract 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
- 238000009736 wetting Methods 0.000 abstract 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C13—SUGAR INDUSTRY
- C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
- C13B50/00—Sugar products, e.g. powdered, lump or liquid sugar; Working-up of sugar
- C13B50/004—Agglomerated sugar products; Agglomeration
-
- 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
- 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
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
- B01J2/00—Processes or devices for granulating materials, e.g. fertilisers in general; Rendering particulate materials free flowing in general, e.g. making them hydrophobic
- B01J2/16—Processes or devices for granulating materials, e.g. fertilisers in general; Rendering particulate materials free flowing in general, e.g. making them hydrophobic by suspending the powder material in a gas, e.g. in fluidised beds or as a falling curtain
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Confectionery (AREA)
- Grain Derivatives (AREA)
Abstract
A free-flowing, non-caking, readily dispersible or dissoluble, porous, agglomerated premix sugar product includes as essential ingredients at least two substances of which one is a sugar and the other is a "conditioning agent". It consists of clusters of pulverulent particles bonded together with voids and interstices between them. The sugar comprises the greater part of the product and the primary agent for holding the particles together in agglomerated form. The "conditioning agent" is a substance that dissolves in water to form a true or a colloidal solution, and inhibits the crystallization of sugar or increases the viscosity of aqueous dispersions, or both. Examples are carboxymethylcellulose, methylcellulose, guar gum, Irish moss extracts, locust-bean gum, alginates, partially hydrolysed corn starch, corn, syrup, invert sugar syrup, lacvulose, corn-syrup solids and sorbitol. The sugar may be sucrose or dextrose. The product may be made by wetting particles substantially only by condensing moisture on them to form adhesive surfaces, so that they stick to each other in the form of porous agglomerates. This may be done by suspending them in a fluidized bed in a current of steam which is hot enough in the lower part of the bed for condensation to be avoided but cool enough in the upper part of the bed for it to take place. The product may also contain a flavouring agent, e.g. maple flavouring, cocoa and dry milk solids, fruit flavouring and fumaric acid, butterscotch or caramel. When the conditioning agent is in liquid form, the sugar may be ground in the presence of the conditioning agent so that the latter is spread over the particles as a minute film, so that the material feels dry to the touch, before agglomeration. Reference has been directed by the Comptroller to Specification 920,261.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US4391460A | 1960-07-19 | 1960-07-19 | |
| US5417160A | 1960-09-06 | 1960-09-06 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| ES269215A1 true ES269215A1 (en) | 1962-03-01 |
Family
ID=26720976
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES0269215A Expired ES269215A1 (en) | 1960-07-19 | 1961-07-17 | Agglomerated sugar mixtures and process for preparing same |
Country Status (6)
| Country | Link |
|---|---|
| CH (1) | CH426686A (en) |
| DE (1) | DE1298960B (en) |
| ES (1) | ES269215A1 (en) |
| GB (1) | GB1007109A (en) |
| LU (1) | LU40418A1 (en) |
| SE (1) | SE305424B (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE2318770C2 (en) * | 1973-04-13 | 1982-11-25 | Kellogg Co., Battle Creek, Mich. | Process for the production of finely divided foods containing food acids and sugars |
| DE10016906B4 (en) * | 2000-04-05 | 2005-06-16 | Braunschweigische Maschinenbauanstalt Ag | Process for the preparation of a gelling sugar |
| DE10016905B4 (en) * | 2000-04-05 | 2005-06-16 | Braunschweigische Maschinenbauanstalt Ag | Process for the preparation of a gelling assistant |
| NO330729B1 (en) | 2008-04-28 | 2011-06-27 | Yara Int Asa | Process and granulator for the production of granules |
| BRPI1007120A8 (en) * | 2009-05-18 | 2017-04-25 | Dow Global Technologies Inc | DRY BREADING MIX, METHOD TO REDUCE OIL RETENTION IN FRIED FOODS AND METHOD TO PREPARE BREADED FOODS |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB793118A (en) * | 1955-04-11 | 1958-04-09 | Blaw Knox Co | Improvements in or relating to the formation of agglomerates from powdered material |
| GB823556A (en) * | 1955-06-13 | 1959-11-11 | Instant Milk Company | Improvements in or relating to the manufacture of chocolate-flavoured milk powders |
-
1961
- 1961-07-17 ES ES0269215A patent/ES269215A1/en not_active Expired
- 1961-07-19 LU LU40418A patent/LU40418A1/xx unknown
- 1961-07-19 DE DEP27561A patent/DE1298960B/en active Pending
- 1961-07-19 CH CH848861A patent/CH426686A/en unknown
- 1961-07-19 SE SE7449/61A patent/SE305424B/xx unknown
- 1961-09-06 GB GB26050/61A patent/GB1007109A/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| DE1298960B (en) | 1969-07-03 |
| GB1007109A (en) | 1965-10-13 |
| SE305424B (en) | 1968-10-21 |
| CH426686A (en) | 1966-12-15 |
| LU40418A1 (en) | 1962-01-19 |
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