Hydrolysing starch content in jellied confectionery - in second of two successive heat exchangers under slightly increased pressure and temp.

摘要

In the mfr. of jellied confectionery, e.g. crystallised fruits or wine-gums, a slurry of sugar crystals, glucose syrup, starch and water is continously fed through a first heat exchanger under sufficient temp. and pressure to dissolve the sugar without affecting the starch. The warmed mixt. then passes through a second heat exchanger where slightly increased pressure and temp. rapidly cause swelling and hydrolysis of the starch particles. Correct pressure levels for both exchangers are maintained by a regulator following the second exchanger. ADVANTAGE - With only a few degrees higher temp. needed in the second exchanger, dimensions are kept small. An increased range of starches can be used, with only as much water as required in the final prod.