84results about "Sugar products" patented technology

A method for processing a floral starting material, such as a nut, bean, seed, grain, herb, flower, vegetable, fruit, leaf, stem, or spice, comprising: a) wet grinding the FSM to form a wet paste; b) drying the wet paste to form a dried intermediate; and c) grinding the dried intermediate to form a powder. Powders, particularly fine powders, made by such a method.

A device for continuously producing liquid syrup comprises a sugar bag elevator, the sugar bag elevator is connected with an automatic bale breaker through a conveyor, and the bale breaker is connected with a sugar hopper; the refined white granulated sugar unloading and metering system is respectively connected with the sugar hopper and the primary sugar dissolving box; an air energy heating system is arranged on the purified water system, and the air energy heating system is connected with the primary hot water inlet and metering system through a hot water pump P0; the first-stage hot water inlet and metering system is connected with the first-stage sugar dissolving box, and the first-stage sugar dissolving box is connected with the first-stage syrup filter; the first-stage syrup filter is connected with the first-stage syrup temporary storage box, one end of the steam pipeline system is connected with the first-stage syrup temporary storage box, and the other end of the steam pipeline system is connected with the steam generator; the first-stage syrup temporary storage box is connected with the second-stage sugar dissolving box; one end of the second-stage hot water inlet and sag control system is connected with the large hot water tank, and the other end is connected with the second-stage sugar dissolving tank; and the secondary syrup temporary storage box is connected with the outlet syrup automatic canning system. According to the utility model, continuous, stable and automatic production of liquid syrup is realized.

A powdery food containing a sucrose-containing plant with a sucrose content of 2.5 mass % or more in terms of dry mass, a dietary fiber content of 1 mass % or more in terms of dry mass, has a particle sizes d50 after ultrasonication of 1,000 μm or less and has an acetoin content of 1 ppb or more and 40,000 ppb or less, is provided. The powdery food easily controls the burnt odor derived from sucrose and extract the sweet flavor peculiar to sucrose in a food and drink containing a powder derived from a sucrose-containing plant.

The application relates to compositions based on maple sap, fruit juice and / or vegetable juice having a high added value. In particular, said compositions have high concentrations in polyphenols, phosphorus, magnesium, calcium and potassium, for example. These concentrations are higher than those in maple sap made by previous traditional or commercial processes and higher than those in fruit or vegetable juices or syrups. Furthermore, said compositions have an antioxidant effect that is also higher than that in commercial maple sap made on an industrial or small scale and higher than that in commercial fruit or vegetable juices or syrups. The application also relates to processes for making such compositions.

The method employs blast media containing a first grainy material, consisting mainly of a material with a hardness equal to or less than that of the target member to be restored in granular form. This blast media, along with gas, is ejected from a nozzle with a substantially rectangular-shaped outlet, while adjusting the flow rate. The ejected mixture functions as a graining tool to remove pollution, exposing underlying or surrounding surface to be restored of the target member without grinding away the surface and simultaneously providing a rough treatment to form fine texture on the restored surface.

Sweetener formulations and food formulations containing such sweetener formulations, the sweetener formulations including: (a) sweetener particles containing a first sweetener; and (b) crystalline sugar particles; wherein a polysaccharide is disposed within the sweetener particles; and wherein a first weight ratio of the polysaccharide to the first sweetener is within a range of 1:100 to 95:5.

A method for processing sugar cane juice from raw sugar cane stalks to produce various forms of a natural sugar cane juice product preserves policosanols naturally occurring in the raw sugar cane stalks, resulting in policosanol-rich natural sugar cane juice-based products such as a dry, granulated sweetener concentrate.

The present invention relates to a process for preparing a dried carbohydrate preparation from a water-containing crystalline carbohydrate starting preparation and carbohydrate particles, and to the carbohydrate preparation prepared by the process.

A divalent metal ion salt, such as a calcium salt, for the reduction of browning of a reducing saccharide and / or the formation of acrylamide during heating in the presence of an amine-containing food ingredient; a sweetener composition comprising a divalent metal ion salt and a reducing saccharide; use of a divalent metal ion salt for the reduction of browning and acrylamide formation in a food product comprising a reducing saccharide during heating in the presence of an amine-containing additional food ingredient; a method for reducing browning and acrylamide formation in a food product, wherein the method comprises: a) combining a reducing saccharide with a divalent metal salt and at least one amine-containing additional food ingredient to provide an unheated food product; and b) optionally heating the unheated food product to provide a heated food product; and a food product comprising: a reducing saccharide, a divalent metal ion salt, and an amine-containing additional food ingredient.

The invention relates to the technical field of brown sugar processing, in particular to an additive-free ancient-method brown sugar processing technology and device.The additive-free ancient-method brown sugar processing technology comprises a base, a lifting assembly, a rotating assembly, a mounting frame, a sanding equipment body, a heat preservation sand barrel and a cleaning assembly.When the heat preservation sand barrel and the sanding equipment body need to be cleaned, water is injected into the heat preservation sand barrel; the sand blasting equipment body is moved into the heat preservation barrel through the lifting assembly and the lifting assembly, the heat preservation sand barrel is heated, brown sugar on the sand blasting equipment body is melted through high temperature, the lifting assembly and the rotating assembly work to move the sand blasting equipment body out of the side away from the heat preservation sand barrel, and the cleaning assembly is moved into the heat preservation sand barrel; the cleaning assembly is matched with the lifting assembly and the rotating assembly to clean the inner wall of the heat preservation sand barrel, and therefore the problems that in a traditional technology, alkaline food additives need to be added to promote brown sugar crystallization, and sugar crystals are likely to be condensed on a container in the sanding process and are not beneficial to cleaning are solved.

The present invention relates to an enzymatic process for preparing a composition rich in maltotetraose.

Sweetener concentrates, sweetener formulations, and sweetened food formulations and products, the sweetener formulation comprising: (a) sweetener particles containing a first sweetener; and (b) crystalline sugar particles; wherein at least one protein is disposed within the sweetener particles; wherein a first weight ratio of the at least one protein to the first sweetener is within a range of 0.01:1 to 20:1; and wherein, within the sweet formulation, at least 40% of the total amount of sweetener, by weight, is crystalline.

The invention relates to a composition for flavouring beverages, food and desserts, in the form of a powder for making syrups, said composition containing sugars, natural or artificial flavouring agent, acidulant, sweetener, stabiliser and / or a gum system, natural and / or artificial colourant, and preservative, and which may optionally contain dairy products, whey and natural or artificial fruit extracts, to make powders which, when mixed with 750 mL of water, owing to their composition, produce a sweetening syrup for beverages, foods and desserts.

Sweetener formulations having silica-and-sweetener coated sweetener particles, and to methods for making such formulations and for utilizing them in food products.

A formulation including a first population of sweetener particles, each individual sweetener particle containing sweetener particles containing a caloric sweetener; and a plurality of amorphous silica particles, disposed in each individual sweetener particle; wherein the average ratio of the number of the amorphous silica particles to the number of the sweetener particles is at least 2.5:1, wherein the first population of sweetener particles is less sweet with respect to a control sweetener identical to the first population of sweetener particles, but devoid of the plurality of amorphous silica particles, and wherein, when the first population is diluted with sucrose to produce a standard formulation containing 0.1% amorphous silica, the standard formulation exhibits improved sweetness with respect to a corresponding control sucrose formulation identical to the standard formulation, but devoid of the plurality of amorphous silica particles.

The present disclosure provides a process for the preparation of syrup from sugarcane. The process of the present disclosure does not require or eliminate the need of lime and sulphur before clarification operation, thereby reducing the cost of preparation of syrup. The clarification in process of the present disclosure can be carried out at relatively lower temperature, thereby the process of the present disclosure is energy efficient.

This invention relates to a sweetener composition comprising a steviol glycoside composition. The steviol glycoside composition has a total steviol glycoside content of about 95% or greater, comprising certain proportions of rebaudioside D, rebaudioside M, rebaudioside A, rebaudioside N, rebaudioside O, and rebaudioside E.

divalent metal ion salts, such as calcium salts, for reducing browning of reducing sugars and / or the formation of acrylamide during heating in the presence of an amine-containing food ingredient; sweetener compositions comprising a divalent metal ion salt and a reducing sugar; use of a divalent metal ion salt for reducing browning and the formation of acrylamide in a food product comprising a reducing sugar during heating in the presence of an additional amine-containing food ingredient; a method for reducing browning and the formation of acrylamide in a food product, the method comprising a) combining a reducing sugar with a divalent metal salt and at least one additional amine-containing food ingredient to provide an unheated food product, and b) optionally heating the unheated food product to provide a heated food product; and food products comprising a reducing sugar, a divalent metal ion salt, and the additional amine-containing food ingredient.

A formulation, the formulation comprising a first population of sweetener particles, each individual sweetener particle comprising a sweetener particle comprising a caloric sweetener; and a plurality of amorphous silica particles disposed in each individual sweetener particle; wherein the average ratio of the number of the amorphous silica particles to the number of the sweetener particles is at least 2.5: 1, and wherein the first population of sweetener particles is lower in sweetness relative to a control sweetener that is identical to the first population of sweetener particles but is free of the plurality of amorphous silica particles, and wherein the second population of sweetener particles is lower in sweetness relative to a control sweetener that is identical to the first population of sweetener particles but is free of the plurality of amorphous silica particles. When the first population is diluted with sucrose to produce a standard formulation containing 0.1% amorphous silica, the standard formulation exhibits improved sweetness relative to a corresponding control sucrose formulation that is identical to the standard formulation but does not contain the plurality of amorphous silica particles.

The utility model discloses a reaction tank for preparing invert sugar from white granulated sugar syrup, which relates to the field of white granulated sugar syrup preparation and comprises a tank body, a discharge port is fixed in the middle of the bottom end of the tank body, a cover plate is arranged at the top end of the tank body, a motor is fixed in the middle of the upper surface of the cover plate, and a transmission shaft is fixed on an output shaft of the motor. And the bottom end of the transmission shaft penetrates through the cover plate and is inserted into the tank body, a connecting disc is arranged on the outer side of the lower end of the transmission shaft, and a spiral groove is formed in the middle of the connecting disc. The motor is arranged on the cover plate, drives the connecting disc to move upwards through the transmission shaft and drives the connecting disc to move downwards by changing the rotating direction, the connecting disc drives the scraping plate through the connecting plate to scrape off syrup attached to the inner wall of the tank body, and meanwhile the transmission shaft drives the cleaning brush to rotate through the connecting rod. And the syrup attached to the inner bottom wall of the tank body is cleaned, so that the tank body can be conveniently used next time.

The invention relates to a process for directly producing refined white granulated sugar at a low temperature of 50-60 DEG C by using raw sugar as a raw material through a composite enzymolysis technology (including a synergistic effect of alpha-amylase and saccharifying enzyme). Compared with traditional high-temperature refining, the process has the advantages that the energy consumption is reduced by 40%, more natural minerals are reserved, and the purity of the finished white granulated sugar reaches 99.9% or above. The key technology comprises enzymolysis pH value accurate control (6.0-6.5) and stepped low-temperature crystallization.

The utility model belongs to the technical field of brown granulated sugar production equipment, and particularly relates to novel brown granulated sugar production equipment which comprises a base and a box body arranged above the base, a feeding hopper is fixed at the top end of the box body, and a filling assembly is arranged on the surface of the base; a stirring rod can be driven by a first motor to stir brown granulated sugar in the box body, so that the color value of the brown granulated sugar is more balanced, particles are more uniform, packaging bags placed in a containing groove can be filled through a discharging pipe, metering is conducted through a weighing base, when the packaging bags are filled to the designated weight, a rotating disc can be driven by a second motor to rotate, and the packaging bags are more uniform. The quantitative filling of brown granulated sugar is achieved, the two sets of sealing plates can be driven to be closed in the rotating process of the rotating disc, scattering of the brown granulated sugar is avoided, caking of the brown granulated sugar in the box body can be screened through the screening plate, the caking is collected through the collecting box, the screening plate can be driven to move in a reciprocating mode through the crankshaft, and the screening effect of the brown granulated sugar is improved.

The present invention relates to methods for producing dried raw sugar preparations from sugar beet material and to the dried raw sugar preparations produced by way of these methods.

Described is a method of preparing a sugar syrup composition from a sugar beet- and / or sugar cane-derived aqueous sucrose composition containing sucrose and at least one further compound selected from the list consisting of kestose, raffinose, pyrrolidone carboxyl acid (PCA) and betaine. The method comprises inverting at least part of the sucrose of the aqueous sucrose composition by contacting the aqueous sucrose composition with a yeast, and contacting the aqueous sucrose composition and / or the at least partly inverted aqueous sucrose composition with active carbon.

The invention discloses a material-balanced sugar cooking method, computer equipment and a storage medium, and the method comprises the following steps: obtaining syrup for sugar making, and determining the amount and purity of the syrup; determining the target purity of the sugar crop finished product and the waste molasses; determining the number of sugar boiling sections and the sugar extraction rate of each section of massecuite, and calculating the purity of each section of massecuite and the reboiling amount of molasses according to the sugar extraction rate of the massecuite; calculating the material quantity and purity of the seeds, the material quantity of massecuite, the material quantity and purity of sugar crystals and the material quantity and purity of molasses in each section of sugar boiling process; mixing the syrup with the reboiled molasses to prepare massecuite; according to the determined number of sugar boiling sections and the material amount and purity of the seeds, massecuite, sugar crystals and molasses in the sugar boiling process of each section, sugar material boiling is conducted, and a sugar material finished product is obtained. According to the method, a univariate solution method is used, the sugar extraction rate of massecuite is used as a control condition, a material balance mode with the minimum recooking amount, the simplest and most convenient batching method and the maximum utilization of equipment conditions is rapidly designed, and real-time updating of the sugar cooking method is achieved.

The present invention relates to a method related to semi-product production for obtaining oil-based fluid products where particle refining processes are not needed since sugar and other ingredients with low particle sizes are used as raw material and where energy and time costs are refined and which is realized in shorter durations.

Sweetener formulations having silica-and-sweetener coated sweetener particles, and to methods for making such formulations and for utilizing them in food products.

The present document describes a natural sweetener compositions and methods of making the same, and more particularly, the subject matter relates to sweetener compositions comprising natural sweetener syrup, optional addition of water, and defibrillated edible vegetable fiber, and methods of making the same. The document also describes methods for the preparation of spreadable food composition as well as methods for the preparation of natural sweetener syrup powders.

The present invention relates to an enzymatic process for preparing a composition rich in maltotetraose.