子分类：
| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 101 | Process for recrystallizing sugar and product thereof | US703091 | 1996-08-26 | US5779805A | 1998-07-14 | James R. Morano |
| The invention is a process for recrystallizing sugar. The invention involves admixing a first quantity of a powdered sugar and a second quantity of an adjuvant, such as an invert sugar, to provide a sugar blend. The sugar blend has up to about 3 percent moisture. The invention then involves mixing the sugar blend with a high shear extruding means at a temperature between about 220.degree. F. and about 300.degree. F. with a residence time in the extruding means of between about 0.5 second and about 12 seconds. The invention includes the product of a combined phase recrystallized sugar. | ||||||
| 102 | Process for forming quickly dispersing comestible unit and product therefrom | US452666 | 1995-05-26 | US5587172A | 1996-12-24 | Subraman R. Cherukuri; Garry L. Myers; Gerald E. Battist; Richard C. Fuisz |
| The present invention is a method of preparing a comestible unit which disperses quickly in the mouth. The present invention also includes the product resulting from the method. The method includes initiating crystallization of shearform matrix and combining with an additive, either before or after initiating crystallization, to form flowable, compactible micro-particulates. The combination is then subjected to compacting to form a comestible unit having high structural integrity, good appearance, and excellent release characteristics. | ||||||
| 103 | Centrifugal tumbling granulating-coating apparatus | US391530 | 1995-02-21 | US5582643A | 1996-12-10 | Narimichi Takei; Kaoru Kurita; Hideyuki Akiyama; Kuniaki Yamanaka |
| A centrifugal tumbling granulating-coating apparatus has a rotary disk rotated in the horizontal direction and a stator provided at an outer peripheral position of the rotary disk at a predetermined internal from the rotary disk. The rotary disk is formed therein with a peripheral edge portion having a circularly arcuate-shaped vertical cross-section erected from a flat bottom surface portion and curved upwardly. In the rotary disk, a height (H) from the bottom surface portion to an outer peripheral end is set at a value within a range of 0.30R.ltoreq.H.ltoreq.R to a radius of curvature (R) of the peripheral edge portion, a width (W) of the peripheral edge portion is set at a value within a range of 0.07D.ltoreq.W.ltoreq.0.25D to a diameter (D) of the rotary disk and the radius of curvature (R) of the peripheral edge portion is set at a value within a range of 0.10D.ltoreq.R.ltoreq.0.25D to the diameter (D). A powder contact portion of the stator is formed substantially vertically. By use of this centrifugal tumbling granulating-coating apparatus, a powder or granular material in more quantities per batch can be granulated and coated. | ||||||
| 104 | Method of preparing a sugar product for refining | US3723179D | 1971-01-28 | US3723179A | 1973-03-27 | ALEXANDER J |
| RAW SUGAR HAVING A POLARIZATION OF ABOVE 99* IS COATED WITH AN INVERT SYRUP, PREFERABLY HIGH-TEST MOLASSES, TO PRODUCE A RAW SUGAR FOR REFINING NOT FOR CONSUMPTION, HAVING A POLARIZATION BETWEEN 97* AND 99*. THE PRODUCT CONTAINS MORE CRYSTALLIZABLE SUCROSE THAN THE USUAL RAW SUGARS HAVING A POLARIZATION BETWEEN 97* AND 99*.
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| 105 | Sugar process | US27916728 | 1928-05-19 | US1772911A | 1930-08-12 | POSPISIL RUDOLPH E |
| 106 | Manufacture of sugar products | US68590524 | 1924-01-12 | US1517775A | 1924-12-02 | LESLIE FAIRRIE JAMES |
| 107 | sbnderling | US60797D | US60797A | 1867-01-01 | ||
| 108 | SYSTEM AND PROCESS FOR REFINING SUGAR | PCT/US2012066634 | 2012-11-27 | WO2013082018A8 | 2014-07-03 | KEARNEY MICHAEL M; HIEB ALAN W; PRYOR TIMOTHY E; VELASQUEZ LAWRENCE |
| A system (10, 110) and process for refining raw sugar, comprising a melting unit (16, 116) configured to receive the raw sugar and an eluent to produce a melt liquor, a decolorization unit (24, 124) configured to receive the melt liquor and to produce a fine liquor, a crystallization unit (36, 136) configured to fractionate high-purity crystalline sucrose from the fine liquor and to provide a run-off syrup, a softening unit (46, 146) configured to receive the run-off syrup to produce a softened syrup, at least one separation unit (48, 148) configured to receive the softened syrup to produce a low-invert sucrose product, and a recycle line (52, 152) configured to relay the low-invert sucrose product from the at least one separation unit (48, 148) to the melting unit (16, 116). | ||||||
| 109 | UNIT FOR THE PRODUCTION OF ICING SUGAR FROM CRYSTALLINE SUGAR OR INVERT SUGAR | PCT/EP0112956 | 2001-11-09 | WO02055743A3 | 2002-11-07 | MEYER MICHAEL |
| During the fine-milling of sugar, the fine material deposited on the surfaces is amorphous and hygroscopic. Excess water which is taken up is released during the subsequent recrystallisation and can cause the formation of clumps. Conventionally, intricate additional measures have been necessary in order to avoid the above. According to the invention, a nozzle (8) for injecting steam is provided in a mill (3), or in a pneumatic supply line (6), connected thereto. The recrystallisation time is reduced by means of the injecting of steam. A pneumatic mixing head (15) is arranged in the frustum-shaped lower section (16) of a collecting chamber (7). Blasts of air are injected into the collecting chamber (7) at short intervals by means of the mixing head (15). The fine-milled sugar collecting there is thus aerated, whilst the recrystallisation continues. The excess water released during the recrystallisation is thus driven off. The icing sugar can be removed in recrystallised form and can be stored and transported without further treatment. | ||||||
| 110 | COMPOSITIONS COMPRISING C6 OLIGOSACCHARIDES | EP12863319.5 | 2012-12-03 | EP2797944B1 | 2017-10-25 | FLOYD, Daniel Clay; KADAM, Kiran L.; KILAMBI, Srinivas |
| Compositions comprising water-soluble C5 oligosaccharide hydrolysates are described, comprising C5 disaccharides, C5 trisaccharides, C5 tetrasaccharides, C5 pentasaccharides and C5 saccharides having a degree of polymerization of at least about 6. | ||||||
| 111 | VERFAHREN FÜR DIE AROMATISIERUNG VON SIRUP UND HONIG | EP11757769.2 | 2011-08-31 | EP2613648B1 | 2017-09-20 | Thoma, Siegfried |
| 112 | COMPOSITIONS COMPRISING C5 AND C6 OLIGOSACCHARIDES | EP12863319.5 | 2012-12-03 | EP2797944A1 | 2014-11-05 | FLOYD, Daniel Clay; KADAM, Kiran L.; KILAMBI, Srinivas |
| Compositions comprising water-soluble C5 oligosaccharide hydrolysates are described, comprising C5 disaccharides, C5 trisaccharides, C5 tetrasaccharides, C5 pentasaccharides and C5 saccharides having a degree of polymerization of at least about 6. | ||||||
| 113 | COMPOSITIONS COMPRISING C5 AND C6 MONOSACCHARIDES | EP12861480.7 | 2012-12-03 | EP2797943A1 | 2014-11-05 | FLOYD, Daniel Clay; KADAM, Kiran; KILAMBI, Srinivas |
| Compositions comprising water-soluble C5 oligosaccharide hydrolysates are described, comprising C5 disaccharides, C5 trisaccharides, C5 tetrasaccharides, C5 pentasaccharides and C5 saccharides having a degree of polymerization of at least about 6. | ||||||
| 114 | SYSTEM AND PROCESS FOR REFINING SUGAR | EP12795982.3 | 2012-11-27 | EP2785880A1 | 2014-10-08 | KEARNEY, Michael, M.; HIEB, Alan, W.; PRYOR, Timothy, E.; VELASQUEZ, Lawrence |
| A system (10, 110) and process for refining raw sugar, comprising a melting unit (16, 116) configured to receive the raw sugar and an eluent to produce a melt liquor, a decolorization unit (24, 124) configured to receive the melt liquor and to produce a fine liquor, a crystallization unit (36, 136) configured to fractionate high-purity crystalline sucrose from the fine liquor and to provide a run-off syrup, a softening unit (46, 146) configured to receive the run-off syrup to produce a softened syrup, at least one separation unit (48, 148) configured to receive the softened syrup to produce a low-invert sucrose product, and a recycle line (52, 152) configured to relay the low-invert sucrose product from the at least one separation unit (48, 148) to the melting unit (16, 116). | ||||||
| 115 | PROCESS FOR PURIFYING LIQUID SUGAR PREPARED FROM RAW GRANULATED CANE SUGAR | EP08874214 | 2008-10-13 | EP2272990A4 | 2014-07-02 | BOJORQUEZ VALENZUELA MARIO CESAR; PEREZ MARTINEZ FRANCISCO JAVIER; FLORES MONTA O JOSE LUIS |
| This invention refers to a process for purifying sugar syrup, usually called liquid sugar, prepared with raw granulated cane sugar, in order to obtain a product called purified liquid sugar, with a degree of purity, referred to the content of ashes and color, similar or greater that the purity of a syrup prepared from refined granulated cane sugar, which is equivalent to a content of ICUMSA conductimetric ashes below 0.04% and a color of less than 45 ICUMSA units. The increase in direct reducing sugars content in the product is less than 0.2% with respect to the content of reducing sugars present in raw granulated cane sugar used as raw material for this process, and the pH is kept in the range of 6.0 to 7.5. The process consists of dissolving raw granulated sugar in order to obtain a syrup, filtering, primary bleaching by ion exchange with strong base anionic type resins, demineralizing and complementary bleaching by ion exchange with cationic- and anionic-type resins packed in a mixed bed column, polishing of the syrup by contact with an adsorbent powder material and filtering, and treatment with ultra violet rays. | ||||||
| 116 | SUGAR ADDITIVE BLEND USEFUL AS A BINDER OR IMPREGNANT FOR CARBON PRODUCTS | EP02800359 | 2002-09-26 | EP1430158A4 | 2008-11-19 | LEWIS IRWIN CHARLES; PIRRO TERRENCE ANTHONY |
| A sugar/additive blend useful as a binder or impregnant for carbon products. Simple sugars as well as sucrose are combined either in solution or in solid form with reactive additives such as ammonium hydrogen phosphate, ammonium chloride and para-toluene sulfuric acid. The sugar/additive blends form more and denser carbon residue than sugar alone when subjected to pyrolysis. | ||||||
| 117 | METHOD OF CO-CRYSTALLIZING A FOOD ADDITIVE | EP98924455.3 | 1998-05-27 | EP0987960A1 | 2000-03-29 | SAS, Benedikt; RYCKAERT, Pedro; ADAMS, Clifford |
| A method of preparing a food additive, said method comprising (i) mixing crystalline carrier particles with an additive compound; (ii) applying to the thus produced mixture a solution of a crystalline solid under conditions such that the said carrier particles are partially dissolved; and (iii) allowing the mixture to co-crystallize and aglomerate so as to form particles of increased average size as compared to the said carrier particles. Feedstuffs containing additives prepared in this way are also described and claimed. | ||||||
| 118 | Procédé de fabrication de sucre commercialisable | EP99402273.9 | 1999-09-16 | EP0987337A1 | 2000-03-22 | Rousseau, Gérard |
Procédé de fabrication de sucre commercialisable, c'est-à-dire de catégorie N° 1 ou N° 2, en maintenant une pureté de mélasse inférieure à environ 60, dans lequel un sirop de pureté élevée, c'est-à-dire supérieure à environ 90, est cuit lors d'une étape de cuisson après mélange avec du sucre affiné provenant du dernier jet, donnant une masse cuite, caractérisé en ce que la pureté de l'égout pauvre I, EPI, c'est-à-dire le sirop sortant du premier jet, est comprise entre environ 79 et environ 83, de préférence, entre environ 81 et environ 82. Selon l'invention, on a réduit le litrage de masse cuite à des valeurs entre environ 26 et 28 litres de masse cuite pour 100 kg de betteraves, entraînant une baisse de la consommation d'énergie et aussi une réduction des investissements nécessaires pour effectuer l'opération de cristallisation. |
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| 119 | QUICKLY DISPERSING COMESTIBLE UNIT AND PRODUCT | EP95922974 | 1995-06-06 | EP0762872A4 | 1999-05-06 | CHERUKURI SUBRAMAN R; MYERS GARRY L; BATTIST GERALD E; FUISZ RICHARD C |
| 120 | Bastard sugar product, and process for producing the same | EP97203868.1 | 1997-12-09 | EP0846777A1 | 1998-06-10 | Heineman, Hubertus Willem Borritius; Van Heeschvelde, Paul Maria Theophiel; Molenaar, Bernard |
The invention relates to a bastard sugar product which, in addition to good baking properties, is also free-flowing and ensilable. Such a product is characterized by an average particle size in the range 0.2-0.6 mm, advantageously 0.3-0.5 mm, an invert sugar content of 0.5-2.5 % by wt, preferably 1.5-2.0 % by wt, a moisture content of not more than 0.25 % by wt, advantageously not more than 0.2 % by wt and in particular not more than 0.1 % by wt, and an α'/αref value (cf. SOTAX FLOWTEST FT-300) of at least 0.9. Such a bastard sugar product can be obtained by comminuting granulated sugar, sieving the comminuted granulated sugar, removing the dust fraction and mixing the dust-free comminuted granulated sugar fraction with invert sugar to give a homogeneous product. |
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