Crystallized, readily water dispersible sugar product containing heat sensitive, acidic or high invert sugar substances
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United States of America Patent
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Dec 7, 1982
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N/A
app pub date -
Oct 22, 1980
filing date -
Oct 22, 1980
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Expired
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Abstract
A crystallized sugar product containing a heat-sensitive, acidic, or high invert sugar substance is prepared by admixing the heat-sensitive, acidic, or high invert sugar substance with a dry sugar base to form a premix, concentrating a sugar syrup containing at least about 85% by weight sucrose to a solids content of about 95% to about 98% by heating to a temperature of about 255.degree. F. to about 300.degree. F., mixing the premix with the concentrated sugar syrup to form a mixture, subjecting the mixture to impact beating within a crystallization zone until a dry crystallized sugar product is formed, and recovering the sugar product from the crystallization zone. The resulting sugar product comprises aggregates of fondant-size sucrose crystals intimately associated with the heat-sensitive, acidic, or high invert sugar substance. The sugar product is dry, granular, free-flowing, non-caking, and readily dispersible in water.
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