Noncentrifugal sugar composition and a process for the preparation of a sugar product
First Claim
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1. A process for the preparation of a noncentrifugal sugar composition, characterized in that the process comprises the following steps:
- cane juice is filtered;
a pH of the juice is adjusted to 5.0-6.0;
sucrose or liquid sucrose or both is added to adjust a purity of the mixture to a range of 87.0 to 95.1% by weight;
the mixture is heated and evaporated; and
then the mixture is cooled to solidify with a strong shearing force being applied to obtain granules.
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Abstract
The present invention provides a process for the preparation of a noncentrifugal sugar composition. The process comprises the following steps: cane juice is filtered; a pH of the juice is adjusted to 5.0-6.0; sucrose or liquid sucrose or both is added to adjust a purity of the mixture to a range of 87.0 to 95.1% by weight; the mixture is heated and evaporated; and then the mixture is cooled to solidify with a strong shearing force being applied to obtain granules.
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17 Claims
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1. A process for the preparation of a noncentrifugal sugar composition, characterized in that the process comprises the following steps:
- cane juice is filtered;
a pH of the juice is adjusted to 5.0-6.0;
sucrose or liquid sucrose or both is added to adjust a purity of the mixture to a range of 87.0 to 95.1% by weight;
the mixture is heated and evaporated; and
then the mixture is cooled to solidify with a strong shearing force being applied to obtain granules.
- cane juice is filtered;
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2. A process for the preparation of granule-formed sugar which comprises a step of preparing sugar syrup, a step of heating and evaporating the sugar syrup, a step of crystallizing the sugar syrup to obtain sugar and a step of drying, cooling and conditioning the sugar, characterized in that
a purity of the sugar syrup obtained from the step of preparing sugar syrup is adjusted to a range of 87.0 to 95.1% by weight before the step of heating and evaporating the sugar syrup, the crystallization of the sugar syrup is carried out with a strong shearing force being applied to obtain granule-formed sugar, and the step of drying, cooling and conditioning the sugar is carried out in a way where the granule-formed sugar obtained from the step of crystallization is fed and dried in a hopper through the bottom of which dry air is blown in.
- 12. A noncentrifugal sugar composition comprising cane juice and sucrose and/or liquid sucrose, characterized in that the composition has a color value of not more than AI2000, a purity of 86.0 to 93.1% by weight and a moisture of not more than 2.0% by weight.
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