Crystalline glucose and process for its production
First Claim
1. A process for the production of crystalline glucose from a glucose syrup, comprising the steps of(1) evaporating water from the glucose syrup at a pressure of less than 400 mm 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 to a shear force for less than 0.5 second 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.
1 Assignment
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Accused Products
Abstract
A product comprising a mixture of α- and β- forms of glucose as microcrystals, at least 70% of the glucose being in the form of the β-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 mm 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 uncrystallized syrup into a quiescent layer and allowing the layer to crystallize substantially isothermally to produce solid crystalline glucose.
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Citations
13 Claims
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1. A process for the production of crystalline glucose from a glucose syrup, comprising the steps of
(1) evaporating water from the glucose syrup at a pressure of less than 400 mm 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 to a shear force for less than 0.5 second 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. - View Dependent Claims (2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13)
- to 140°
Specification