| 摘要 |
1,007,109. Sugar preparations. PILLSBURY CO. Sept. 6, 1961 [Sept. 6, 1960], No. 26050/61. Drawings to Specification. Heading A2B. A free-flowing, non-caking, readily dispersible or dissoluble, porous, agglomerated premix sugar product includes as essential ingredients at least two substances of which one is a sugar and the other is a "conditioning agent". It consists of clusters of pulverulent particles bonded together with voids and interstices between them. The sugar comprises the greater part of the product and the primary agent for holding the particles together in agglomerated form. The "conditioning agent" is a substance that dissolves in water to form a true or a colloidal solution, and inhibits the crystallization of sugar or increases the viscosity of aqueous dispersions, or both. Examples are carboxymethylcellulose, methylcellulose, guar gum, Irish moss extracts, locust-bean gum, alginates, partially hydrolysed corn starch, corn, syrup, invert sugar syrup, lacvulose, corn-syrup solids and sorbitol. The sugar may be sucrose or dextrose. The product may be made by wetting particles substantially only by condensing moisture on them to form adhesive surfaces, so that they stick to each other in the form of porous agglomerates. This may be done by suspending them in a fluidized bed in a current of steam which is hot enough in the lower part of the bed for condensation to be avoided but cool enough in the upper part of the bed for it to take place. The product may also contain a flavouring agent, e.g. maple flavouring, cocoa and dry milk solids, fruit flavouring and fumaric acid, butterscotch or caramel. When the conditioning agent is in liquid form, the sugar may be ground in the presence of the conditioning agent so that the latter is spread over the particles as a minute film, so that the material feels dry to the touch, before agglomeration. Reference has been directed by the Comptroller to Specification 920,261. |
