During fructose crystallization by cooling a fructose solution, the rate of cooling is first reduced and then increased again. The reduced cooling rate is preferably in the temperature band 46 ± 3°C and this controlled cooling results in an improved product. The process preferably uses the mother liquor remaining after crystallization for the preparation of a liquid phase sweetener.

Bei der Weizenstärkeproduktion erhält man neben der A-Stärke und des Glutens einen Restablauf, der die B-Stärke, die Pentosane und das Lösliche enthält. Dieser Restablauf ist gemäß dem Stand der Technik nur zu niedrigpreisigen Produkten weiterverarbeitbar. Das erfindungsgemäße Verfahren zur Weiterverarbeitung der Restabläufe zeichnet sich dadurch aus, daß der zu Hydrolysat verzuckerte Restablauf anschließend durch Kristallisation zu Dextrose und Melasse fraktioniert wird.

A product comprising a mixture of a- and β- forms of glucose as microcrystals, at least 70% of the glucose being in the form of the a-isomer, dissolves readily in water to give approximately 60% solids solutions at ambient temperature. It is obtained by a process comprising the steps of

• 1) evaporating water from syrup at a pressure of less than 400 mg Hg to provide an at least 60% supersaturated solution of greater than 95% solids at a temperature of from 95° to 140°C;
• 2) subjecting the supersaturated solution substantially instantaneously to a shear force to cause immediate nucleation of the syrup without cooling; and
• 3) immediately forming the nucleated but substantially uncrystallised syrup into a quiescent layer and allowing the layer to crystallise substantially isothermally to produce solid crystalline glucose.

A method of forming dried, solid particulate products from carbohydrate solutions, including complex carbohydrate solutions in the presence of re-cycled dried product using dielectric heating to supply heat of water vaporization.