METHOD OF MAKING CRYSTALLINE SUGAR AND PRODUCTS RESULTING THEREFROM

摘要

The present invention is a new crystalline sugar product and method of making same which includes forming a bi-dimensionally stabilized sugar crystalline frame from an outer portion of an amorphous shearform sugar mass, and, subsequently, converting the remaining portion of the mass to a substantially completely crystalline structure which retains the cross-sectional dimension of the sugar crystalline frame. The present invention also includes co-crystallizing an additive, especially a bio-affecting additive, during the process to provide a co-crystallized product. The structure of the crystallized product can also be loaded with a non-solvent liquid by force of capillary action in the space created within the structure during the conversion from amorphous mass to crystalline structure.