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    Dry foodstuffs mixes
    3.
    发明公开
    Dry foodstuffs mixes 失效
    干粮食混合物

    公开(公告)号：EP0244149A3

    公开(公告)日：1988-03-02

    申请号：EP87303514

    申请日：1987-04-22

    申请人： A.E. STALEY MANUFACTURING COMPANY

    发明人： Batterman, Cynthia K. ,  Augustine, Michael E. ,  Dial, James R.

    IPC分类号： A23L01/236 ,  A23L01/30 ,  C13F03/00 ,  A23L02/38 ,  A21D02/18

    CPC分类号： C13B50/002 ,  A21D2/181 ,  A23L9/10

    摘要： There are provided dry, reduced-calorie foodstuffs mixes comprising a saccharide-based sweetener together with at least one further foodstuffs component selected from food acids, flavourings, starches and gelatin, characterized in that the saccharide components of said sweetener consist substantially entirely of sucrose and fructose, the sucrose and fructose being present in a weight ratio of from l.85:l to l:l.85, and in that at least one of said further components is present in an amount less than that sufficient to achieve the same organoleptic effect were the foodstuffs mix to be sweetened to the same degree by sucrose alone.

    Crystallized, readily water-dispersible sugar product
    6.
    发明公开
    Crystallized, readily water-dispersible sugar product 失效
    水晶，便宜的水分散糖产品

    公开(公告)号：EP0052919A3

    公开(公告)日：1982-11-24

    申请号：EP81303982

    申请日：1981-09-01

    申请人： AMSTAR CORPORATION

    发明人： Chen, Andy Chang C. ,  Lang, Clifford E. ,  Graham, Charles P. ,  Rizzuto, Anthony B.

    IPC分类号： C13F03/00 ,  A23G01/00 ,  A23G09/02 ,  A23C13/08 ,  A23L01/187 ,  A23F05/40 ,  A23L03/30

    CPC分类号： A23G1/56 ,  A21D10/00 ,  A23F5/40 ,  A23G3/346 ,  A23G9/52 ,  A23G2200/06 ,  A23L9/10 ,  A23L29/231 ,  C13B50/002

    摘要： A crystallized sugar product containing a food ingredient is prepared by concentrating a sugar syrup at a temperature in the range of about 250°F. to about 300°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 beating 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.