Clifford E Lang

US Patent:

43383505, Jul 6, 1982

Filed:

Oct 22, 1980

Appl. No.:

6/199551

Inventors:

Andy C. C. Chen - Belle Mead NJ
Clifford E. Lang - Hicksville NY
Charles P. Graham - Hicksville NY
Anthony B. Rizzuto - Piscataway NJ

Assignee:

Amstar Corporation - New York NY

International Classification:

C13F 102
A23G 100
A23F 100
A23G 1187

US Classification:

426658

Abstract:

A crystallized sugar product containing a food ingredient is prepared by concentrating a sugar syrup at a temperature in the range of about 250. degree. F. to about 300. degree. F. to a solids content of about 90 to 98% by weight, the sugar syrup containing no more than about 20% by weight non-sucrose solids, admixing the concentrated sugar syrup with a predetermined amount of the food ingredient, subjecting the admixture to impact bearing within a crystallization zone until a crystallized sugar product made up of aggregates of fondant-size sucrose crystals and the food ingredient is formed, the crystallized sugar product having a moisture content of less than 2. 5% by weight, and recovering the crystallized sugar product from the crystallization zone. The resulting sugar product is dry, granular, free-flowing, non-caking, and readily dispersible in water. The resulting sugar product may be either an intermediate food product, such as a gelatin concentrate, or an instant food product, such as an instant chocolate pudding mix, which contains all of the dry food ingredients for the final food product.

US Patent:

43627579, Dec 7, 1982

Filed:

Oct 22, 1980

Appl. No.:

6/199553

Inventors:

Andy C. C. Chen - Belle Mead NJ
Clifford E. Lang - Hicksville NY
Charles P. Graham - Hicksville NY
Anthony B. Rizzutto - Piscataway NJ

Assignee:

Amstar Corporation - New York NY

International Classification:

C13F 300
C13F 102

US Classification:

426599

Abstract:

A crystallized sugar product containing a heat-sensitive, acidic, or high invert sugar substance is prepared by admixing the heat-sensitive, acidic, or high invert sugar substance with a dry sugar base to form a premix, concentrating a sugar syrup containing at least about 85% by weight sucrose to a solids content of about 95% to about 98% by heating to a temperature of about 255. degree. F. to about 300. degree. F. , mixing the premix with the concentrated sugar syrup to form a mixture, subjecting the mixture to impact beating within a crystallization zone until a dry crystallized sugar product is formed, and recovering the sugar product from the crystallization zone. The resulting sugar product comprises aggregates of fondant-size sucrose crystals intimately associated with the heat-sensitive, acidic, or high invert sugar substance. The sugar product is dry, granular, free-flowing, non-caking, and readily dispersible in water.