<p>During fructose crystallization by cooling a fructose solution, the rate of cooling is first reduced and then increased again. The reduced cooling rate is preferably in the temperature band 46 +/- 3 DEG C and this controlled cooling results in an improved product. The process preferably uses the mother liquor remaining after crystallization for the preparation of a liquid phase sweetener.</p>
申请公布号
EP0613954(A1)
申请公布日期
1994.09.07
申请号
EP19930301560
申请日期
1993.03.01
申请人
A.E. STALEY MANUFACTURING COMPANY
发明人
LILLARD, DONALD W.;SCHANEFELT, ROBERT V.;TANG, DANIEL K.;DAY, GARY A.;MALLEE, FRANCIS M.;SCHWAB, LAWRENCE R.;PECKOUS, LARRY W.
