| 摘要 |
1286275 Sugar agglomerates CPC INTERNATIONAL Inc 7 Oct 1969 [14 Oct 1968] 49311/69 Headings A2B and A2E In forming sugar agglomerates a starch hydrolysate having a D.E. of 5-25 and a descriptive ratio of at least 2, is added to crystalline sugar prior to agglomerating. The sugar may be sucrose, dextrose, lactrose or blends thereof. The starch hydrolysate may be prepared by hydrolysing corn, potato, tapioca, grain sorghum, waxy milo, waxy maize or rice starch with enzyme (e.g. bacterial α-amylase) and/or acid. The process may comprise mixing dry hydrolysate and wet sugar, dry hydrolysate, dry sugar and water or hydrolysate solution and dry sugar. The agglomerates may be mixed with other substances, e.g. citric acid, magnesium stearate, synthetic orange flavour, chlorophyll, and antibiotics, and formed into tablets, e.g. confectionery or medicinal tablets. |
