| 摘要 |
A porous agglomerated product containing citric acid, such as a beverage powder, is produced by wetting a mixture of pulverulent material including the citric acid and thereby forming adhesive surfaces on the citric acid particles, and bringing the wetted particles into random contact with one another thereby causing the particles to stick together in the form of porous agglomerates. Under preferred conditions of operation, a pulverulent mixture including anhydrous citric acid is at a temperature of 100 DEG F. (maximum 120 DEG F.) wetted in a humid atmosphere having a dry bulb temperature of 255-275 DEG F. and a wet bulb temperature of 160-170 DEG F., to increase the moisture content by 0.5-3.5% by weight of the starting mixture and the wetted particles are then dried in a current of air at 250 DEG F. to the initial moisture content (usually about 4%) and are cooled and classified as to size. Low calorie drink mixes preferably contain 54-67% citric acid, 27-33% sodium or calcium cyclamate, 2-3% sodium or calcium saccharin (i.e. a ratio of cyclamate to saccharin of about 12:1), 1.5-3% fruit flavouring such as raspberry, orange, grape, lime, strawberry or cherry flavour, and 0.5-2% permitted colouring, the citric acid functioning as the primary bonding agent. A buffering agent such as sodium citrate when included in the mix, usually in a proportion of about 8%, will also serve as a bonding agent. The mixes may contain dextrose, sucrose, and fumaric or tartaric acid. It is stated that the agglomerated product has a deep intense colour which is much darker and deeper than that of the unagglomerated material. The agglomerating method and apparatus are generally similar to those described in Specification 920,261.ALSO:A porous agglomerated product containing citric acid, such as a beverage powder, is produced by wetting a mixture of pulverulent material including the citric acid and thereby forming adhesive surfaces on the citric acid particles, and bringing the wetted particles into random contact with one another thereby causing the particles to stick together in the form of porous agglomerates. Under preferred conditions of operation, a pulverulent mixture including anhydrous citric acid is at a temperature of 100 DEG F. (maximum 120 DEG F.) wetted in a humid atmosphere having a dry bulb temperature of 255-275 DEG F. and a wet bulb temperature of 160-170 DEG F. to increase the moisture content by 0.5-3.5% by weight of the starting mixture and the wetted paricles are then dried in a current of air at 250 DEG F. to the initial moisture content (usually about 4%) and are cooled and classified as to size. Low calorie drink mixes preferably contain 54-67% citric acid, 27-33% sodium or calcium cyclamate, 2-3% sodium or calcium saccharin (i.e. a ratio of cyclamate to saccharin of about 12 : 1), 1.5-3% fruit flavouring such as raspberry, orange, grape, lime, strawberry, or cherry flavour, and 0.5-2% permitted colouring, the citric acid functioning as the primary bonding agent. A buffering agent such as sodium citrate when included in the mix, usually in a proportion of about 8%, will also serve as a bonding agent. The mixes may contain dextrose, sucrose, and fumaric or tartaric acid. It is stated that the agglomerated product has a deep intense colour which is much darker and deeper than that of the unagglomerated material. The agglomerating method and apparatus are generally similar to those described in Specification 920,261. |
