| 摘要 |
1472519 Sugary agglomerates FOOD TECHNOLOGY INC 23 Sept 1975 [17 Oct 1974] 39011/75 Heading A2B Dried or ground flakes of sugary syrups are agglomerated by spraying onto the flakes from 10-27% of their weight of water whilst tumbling them to form agglomerates, drying the thus lightly moistened agglomerates by blowing warm air on them whilst still tumbling and thereafter drying without tumbling at 75-180‹F until the moisture content is reduced to from 1.5-7.0% by weight. The flakes are produced by thin film drying of the syrups in the presence of a starch, which has been partially gelatinised during the drying process and/or a soy protein containing material. The syrup may comprise liquid aqueous syrups of invert sugar, corn syrup, malt syrup sorghum syrup, high fructose corn syrup, honey or molasses. The dried agglomerates may be sprayed after drying with a light coating of an edible high melting point fab. |
