CA1041362A - Syrup and method of manufacturing same - Google Patents
Syrup and method of manufacturing sameInfo
- Publication number
- CA1041362A CA1041362A CA211,957A CA211957A CA1041362A CA 1041362 A CA1041362 A CA 1041362A CA 211957 A CA211957 A CA 211957A CA 1041362 A CA1041362 A CA 1041362A
- Authority
- CA
- Canada
- Prior art keywords
- syrup
- cmc
- semi
- preparing
- concentrated
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 239000006188 syrup Substances 0.000 title claims abstract description 46
- 235000020357 syrup Nutrition 0.000 title claims abstract description 45
- 238000004519 manufacturing process Methods 0.000 title claims description 4
- 235000020374 simple syrup Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 6
- 239000005909 Kieselgur Substances 0.000 claims description 5
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 5
- 239000000126 substance Substances 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 3
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 claims description 3
- 239000011575 calcium Substances 0.000 claims description 3
- 229910052791 calcium Inorganic materials 0.000 claims description 3
- 235000008504 concentrate Nutrition 0.000 claims description 3
- 239000012141 concentrate Substances 0.000 claims description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 3
- 239000011777 magnesium Substances 0.000 claims description 3
- 229910052749 magnesium Inorganic materials 0.000 claims description 3
- 239000011707 mineral Substances 0.000 claims description 3
- 239000000470 constituent Substances 0.000 claims description 2
- 229960004016 sucrose syrup Drugs 0.000 claims description 2
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 claims 1
- 238000001914 filtration Methods 0.000 claims 1
- TWNIBLMWSKIRAT-VFUOTHLCSA-N levoglucosan Chemical group O[C@@H]1[C@@H](O)[C@H](O)[C@H]2CO[C@@H]1O2 TWNIBLMWSKIRAT-VFUOTHLCSA-N 0.000 claims 1
- 238000004806 packaging method and process Methods 0.000 claims 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract description 2
- 229930006000 Sucrose Natural products 0.000 abstract description 2
- 235000012771 pancakes Nutrition 0.000 abstract description 2
- 239000005720 sucrose Substances 0.000 abstract description 2
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 14
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 14
- 239000000203 mixture Substances 0.000 description 5
- 238000006467 substitution reaction Methods 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 4
- 241000208140 Acer Species 0.000 description 3
- 240000008042 Zea mays Species 0.000 description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 3
- 235000005822 corn Nutrition 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 2
- 239000001768 carboxy methyl cellulose Substances 0.000 description 2
- 230000001419 dependent effect Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 2
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 2
- 239000000758 substrate Substances 0.000 description 2
- 239000000940 FEMA 2235 Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 1
- -1 carboxy- Chemical class 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 239000003085 diluting agent Substances 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- YLGXILFCIXHCMC-JHGZEJCSSA-N methyl cellulose Chemical compound COC1C(OC)C(OC)C(COC)O[C@H]1O[C@H]1C(OC)C(OC)C(OC)OC1COC YLGXILFCIXHCMC-JHGZEJCSSA-N 0.000 description 1
- 125000002496 methyl group Chemical class [H]C([H])([H])* 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 230000010287 polarization Effects 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 230000001172 regenerating effect Effects 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 229960004793 sucrose Drugs 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C13—SUGAR INDUSTRY
- C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
- C13B20/00—Purification of sugar juices
- C13B20/12—Purification of sugar juices using adsorption agents, e.g. active carbon
- C13B20/123—Inorganic agents, e.g. active carbon
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Inorganic Chemistry (AREA)
- Biochemistry (AREA)
- Organic Chemistry (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
ABSTRACT OF THE DISCLOSURE
A sucrose-based syrup is increased in viscosity to provide a preferred pourability and non-absorptive characteristic on pancakes and like porous comestibles to which it is applied by a method which employs a semi-refined sugar syrup which is mixed with CMC-thickened softened water operative to compensate for presence of ash and other flocculents in the semi-refined sugar syrup.
A sucrose-based syrup is increased in viscosity to provide a preferred pourability and non-absorptive characteristic on pancakes and like porous comestibles to which it is applied by a method which employs a semi-refined sugar syrup which is mixed with CMC-thickened softened water operative to compensate for presence of ash and other flocculents in the semi-refined sugar syrup.
Description
1~34~36Z
This invention relates to a process for manufacture of syrup. Many users prefer a table syrup which is thickened to an extent such that the syrup remains on the pancake or like baked preparation, be it chemically- or yeast-leavened, and is less absorbed thereby to provide an improved organoleptic acceptance from standpoints of both taste and appearance;
sodium carboxymethylcellulose (CMC~ has been added to table :~
syrup preparations for such purposes. This addition renders more obvious the presence of discrete "floc" in some sugar 10 preparations after extended shelf storage, particularly those which are less refinecl, thereby reducing syrup clarity.
Although the practice of employing CMC to thicken a variety of table syrups and like topping compositions has been employed previously, the ability to provide an economical and reliably produced clear syrup containing CMC remains significantly dependent upon the absence in the syrup of such flocculents as ash, organic substances, and other matter which may contribute to a reduction in clarity.
Accordingly, there is a need to provide a table syrup ~ .
. .
process which is less dependent upon degree of purification or refinement of a given syrup and is less prone to the manifesta-tions of a "floc" appearance in thickened syrup preparations which employ CMC.
According to the invention there is provided a pro-cess for preparing a table syrup which employs semi-refined ~-sugar syrup as its principal constituent and which is thickened with CMC and comprises preparing a concentrated, pasteurized, . ~ . .
semi-refined sucrose syrup, said syrup containing naturally ~: occurring colloidal substances, filtering-said syrup through a '' .
.;,, `
. .
,. ,~ , - . . . . : . :: .
.
3~ ~
diatomaceous earth filter media to remove colloidally suspended mineral and organic residue contained therein, separately pre-~ paring a CMC solution from softened water having less than 5 `~ parts per million calcium and/or magnesium, admixing the latter solution with the concentrated syrup to dilute the concentrate and produce an ultimate .
-.
' `" ' :
'.,' '',. ~ :' , ;.
, ...
. . .
' '' '.' `,:
~ -la-syrup having a CMC level of C.15-0.25%,and pac~aging th~ diluted 3yrup in a transparent container.
Thus, a process is provided which meets these objects : by employing a diatomaceous earth filter a.i.d to partially clari~y a concentrated pasteurized semi-refined sucrose s~rup containing naturally occurring colloidal substances and combining this filtered syrup with a softened water containiny the CMC in amounts operative to rsduce Brix and increase viscosity the filtered syrup to the intended v.iscosity preparatory to bottling.
In accordance with its more specific aspects, a sem-refined syrup having an ash level exceeding that of ~ranulated sugar of commerce and typically having an ash content of about 0.30 and a polarization (dry basis) o 97.50 is admixed with corn syrup, maple syrup, flavor and color. The prepared syrup i8 ,...
, at an elevated Brix of at least 68 and preferably 71-72. The syrup is subjected to a pasteurization temperature, say, to a temperature of 180F. and at least 160F. and then is passed through a diatomaceous earth filter medium; this medium will typically be employed in a leaf-iype pressure filter known in the i ~ 20 art and will be continually developed and re.stored to maximal efficiency by building a substrate operative to re~ove impuritie3 in the syrup. In this respect a preferred practice will employ s regenerating levels of diatomaceous earth in the syrup solution which as it is introduced to the filter will continue to build iltration substrate and operatively result in partial removal - of colloidally suspended mineral and organic residue.
: Separately of the s~rup solution, a CMC solution is ~. ~ prepared at ambient Or only slightly elevated temperatures .~ employing a softened water which will have any chemical preserva-1. . .:! .
tives that may be employed in the finished table syrup present : ~ and into which CMC will be dispersed, say, at a level between !'';;'"' ' 1-5~ preferably 2.75% to provide the viscol.izing diluent solution. It has been ~ound essential in this respect to employ i ~ - 2 -, ; . ~ .
~ 4~3~Gi2 water of such softened condition as minimizes the flocculatio~
tendencies of the semi-refined sugar syrup described harein-above. The softened water will be characterized by the followin~
criteria~
Parts per ~illion Maximum _ (By Weiqht) _ _ Calcium and/or magnesium 5 The softened CMC solution, once prepared, will be hea~ed to a pasteurizing temperature of at least 160F. upon admixture with the filtered concentrate su~ar syrup solution and will be blended at a proportion operative to reduce Brix below 68 and typically to a preferred range of 65-67, a most preferred being about 66.5 and produce viscosity in the range of 600-1100 cps the blend will thereafter be repasteurized preparatory to bottling and packing, all in accordance with procedures well known to tho9e s~illed in the art.
The following is a typical syrup formulation and range ' ' for practicing the formulation of a syrup solution in accordance with this invention:
Range o~ Pr~ferred ~ -Ingredients % Level _ Semi-refined Liquid Sugar Syrup (67.5 Brix) 58 *
Corn Syrup (42 DE, 43 ~aume) 30 **
Sot ~ater (as specified herein) 8.7 Maple Sugar Syrup (67.50 Brix) 3.0 1-5***
CMC (Sodium carboxymethylcellulose) 0.20 0.15-0.75 Sodim Benzoate 0.05 Sorbic Acid 0.03 ~- Caramel Color 0.02 . .
*The range of liquid sugar syrup as a percent of the ini~hed product can vary depending upon formulary preference.
~`'! **The level of corn syrup employed as such may similarly vary depending upon formulary preference.
- 3 -~
. . .
, ,.. , . , ... .... ,, ., . ~ -:. :: : . . : .
~(~41~Z
- ***The level of maple syrup forms no part of this invention and may be employed as cost and quality of the inishe~ product ' is required.
In the foregoing formulation the preerred form of ~ CMC will be one having a high degree of substitution of carboxy-; methyl groups on the cellulose ester polymer chain, the degree ~ of substitution being inversely related to the degree of stringi-,,i ness. Moreover, when the degree of substitution is less than optimal, the syrup as thickened will be found to have a non-smooth texture imparted thereto whereas at a high order of -substitution the syrup will have a smooth mouthfeel and less stringy. Accordingly, in accordance with its most preferred and ' specific aspects, the syrup will employ a CMC wherein the degree '' ,, of substitution is 0.9 carboxymeth"vl groups substituted per anhydro~lucose unit; a medium type viscosity ~800 to 3100 aps in a 2% solution at 25C LVF Brookfield 30 rpm ~3 ,~pindle) is preferred.
' As thus described the invention will be adaptable to a , -; variety of syrup manufacturers using less than refine~ sugar ~' syrups. 'Accordingly, the invention is to be interpreted with regard to the accompanying claims for construction thereof.
~: ' ,.......................... . . . .
~i:,,,,, :
:, .
~; ~
~ ., , ., . ~
,.......................... .
, .:
~:, ,:' , .,:-~
..
.' : .
This invention relates to a process for manufacture of syrup. Many users prefer a table syrup which is thickened to an extent such that the syrup remains on the pancake or like baked preparation, be it chemically- or yeast-leavened, and is less absorbed thereby to provide an improved organoleptic acceptance from standpoints of both taste and appearance;
sodium carboxymethylcellulose (CMC~ has been added to table :~
syrup preparations for such purposes. This addition renders more obvious the presence of discrete "floc" in some sugar 10 preparations after extended shelf storage, particularly those which are less refinecl, thereby reducing syrup clarity.
Although the practice of employing CMC to thicken a variety of table syrups and like topping compositions has been employed previously, the ability to provide an economical and reliably produced clear syrup containing CMC remains significantly dependent upon the absence in the syrup of such flocculents as ash, organic substances, and other matter which may contribute to a reduction in clarity.
Accordingly, there is a need to provide a table syrup ~ .
. .
process which is less dependent upon degree of purification or refinement of a given syrup and is less prone to the manifesta-tions of a "floc" appearance in thickened syrup preparations which employ CMC.
According to the invention there is provided a pro-cess for preparing a table syrup which employs semi-refined ~-sugar syrup as its principal constituent and which is thickened with CMC and comprises preparing a concentrated, pasteurized, . ~ . .
semi-refined sucrose syrup, said syrup containing naturally ~: occurring colloidal substances, filtering-said syrup through a '' .
.;,, `
. .
,. ,~ , - . . . . : . :: .
.
3~ ~
diatomaceous earth filter media to remove colloidally suspended mineral and organic residue contained therein, separately pre-~ paring a CMC solution from softened water having less than 5 `~ parts per million calcium and/or magnesium, admixing the latter solution with the concentrated syrup to dilute the concentrate and produce an ultimate .
-.
' `" ' :
'.,' '',. ~ :' , ;.
, ...
. . .
' '' '.' `,:
~ -la-syrup having a CMC level of C.15-0.25%,and pac~aging th~ diluted 3yrup in a transparent container.
Thus, a process is provided which meets these objects : by employing a diatomaceous earth filter a.i.d to partially clari~y a concentrated pasteurized semi-refined sucrose s~rup containing naturally occurring colloidal substances and combining this filtered syrup with a softened water containiny the CMC in amounts operative to rsduce Brix and increase viscosity the filtered syrup to the intended v.iscosity preparatory to bottling.
In accordance with its more specific aspects, a sem-refined syrup having an ash level exceeding that of ~ranulated sugar of commerce and typically having an ash content of about 0.30 and a polarization (dry basis) o 97.50 is admixed with corn syrup, maple syrup, flavor and color. The prepared syrup i8 ,...
, at an elevated Brix of at least 68 and preferably 71-72. The syrup is subjected to a pasteurization temperature, say, to a temperature of 180F. and at least 160F. and then is passed through a diatomaceous earth filter medium; this medium will typically be employed in a leaf-iype pressure filter known in the i ~ 20 art and will be continually developed and re.stored to maximal efficiency by building a substrate operative to re~ove impuritie3 in the syrup. In this respect a preferred practice will employ s regenerating levels of diatomaceous earth in the syrup solution which as it is introduced to the filter will continue to build iltration substrate and operatively result in partial removal - of colloidally suspended mineral and organic residue.
: Separately of the s~rup solution, a CMC solution is ~. ~ prepared at ambient Or only slightly elevated temperatures .~ employing a softened water which will have any chemical preserva-1. . .:! .
tives that may be employed in the finished table syrup present : ~ and into which CMC will be dispersed, say, at a level between !'';;'"' ' 1-5~ preferably 2.75% to provide the viscol.izing diluent solution. It has been ~ound essential in this respect to employ i ~ - 2 -, ; . ~ .
~ 4~3~Gi2 water of such softened condition as minimizes the flocculatio~
tendencies of the semi-refined sugar syrup described harein-above. The softened water will be characterized by the followin~
criteria~
Parts per ~illion Maximum _ (By Weiqht) _ _ Calcium and/or magnesium 5 The softened CMC solution, once prepared, will be hea~ed to a pasteurizing temperature of at least 160F. upon admixture with the filtered concentrate su~ar syrup solution and will be blended at a proportion operative to reduce Brix below 68 and typically to a preferred range of 65-67, a most preferred being about 66.5 and produce viscosity in the range of 600-1100 cps the blend will thereafter be repasteurized preparatory to bottling and packing, all in accordance with procedures well known to tho9e s~illed in the art.
The following is a typical syrup formulation and range ' ' for practicing the formulation of a syrup solution in accordance with this invention:
Range o~ Pr~ferred ~ -Ingredients % Level _ Semi-refined Liquid Sugar Syrup (67.5 Brix) 58 *
Corn Syrup (42 DE, 43 ~aume) 30 **
Sot ~ater (as specified herein) 8.7 Maple Sugar Syrup (67.50 Brix) 3.0 1-5***
CMC (Sodium carboxymethylcellulose) 0.20 0.15-0.75 Sodim Benzoate 0.05 Sorbic Acid 0.03 ~- Caramel Color 0.02 . .
*The range of liquid sugar syrup as a percent of the ini~hed product can vary depending upon formulary preference.
~`'! **The level of corn syrup employed as such may similarly vary depending upon formulary preference.
- 3 -~
. . .
, ,.. , . , ... .... ,, ., . ~ -:. :: : . . : .
~(~41~Z
- ***The level of maple syrup forms no part of this invention and may be employed as cost and quality of the inishe~ product ' is required.
In the foregoing formulation the preerred form of ~ CMC will be one having a high degree of substitution of carboxy-; methyl groups on the cellulose ester polymer chain, the degree ~ of substitution being inversely related to the degree of stringi-,,i ness. Moreover, when the degree of substitution is less than optimal, the syrup as thickened will be found to have a non-smooth texture imparted thereto whereas at a high order of -substitution the syrup will have a smooth mouthfeel and less stringy. Accordingly, in accordance with its most preferred and ' specific aspects, the syrup will employ a CMC wherein the degree '' ,, of substitution is 0.9 carboxymeth"vl groups substituted per anhydro~lucose unit; a medium type viscosity ~800 to 3100 aps in a 2% solution at 25C LVF Brookfield 30 rpm ~3 ,~pindle) is preferred.
' As thus described the invention will be adaptable to a , -; variety of syrup manufacturers using less than refine~ sugar ~' syrups. 'Accordingly, the invention is to be interpreted with regard to the accompanying claims for construction thereof.
~: ' ,.......................... . . . .
~i:,,,,, :
:, .
~; ~
~ ., , ., . ~
,.......................... .
, .:
~:, ,:' , .,:-~
..
.' : .
Claims (2)
1. Process for preparing a table syrup which employs semi-refined sugar syrup as its principal constituent and which is thickened with CMC and comprises preparing a concentrated, pas-teurized, semi-refined sucrose syrup, said syrup containing naturally occurring colloidal substances, filtering said syrup through a diatomaceous earth filter media to remove colloidally suspended mineral and organic residue contained therein, separate-ly preparing a CMC solution from softened water having less than 5 parts per million calcium and/or magnesium, admixing the latter solution with the concentrated syrup to dilute the concentrate and produce an ultimate syrup having a Brix below 68° and a CMC
level of 0.15-0.25%, and packaging the diluted syrup in a trans-parent container.
level of 0.15-0.25%, and packaging the diluted syrup in a trans-parent container.
2. A process according to either of claims 1 and 2, where-in the CMC has an average of 0.9 carboxymethyl groups substituted per anhydroglucose unit.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US418330A US3897262A (en) | 1973-11-23 | 1973-11-23 | Syrup and method of manufacturing same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1041362A true CA1041362A (en) | 1978-10-31 |
Family
ID=23657663
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA211,957A Expired CA1041362A (en) | 1973-11-23 | 1974-10-22 | Syrup and method of manufacturing same |
Country Status (2)
| Country | Link |
|---|---|
| US (1) | US3897262A (en) |
| CA (1) | CA1041362A (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4073963A (en) * | 1976-12-27 | 1978-02-14 | Cpc International Inc. | Stable, homogeneous buttered table syrups |
| US4152466A (en) * | 1978-06-27 | 1979-05-01 | Deretchin Benjamin B | Stable homogeneous peanut butter table syrup |
| US4394399A (en) * | 1981-06-25 | 1983-07-19 | The Quaker Oats Company | Low calorie table syrup product |
| CA1294821C (en) * | 1985-12-26 | 1992-01-28 | Craig Joseph Bennett | Aqueous table syrup with reduced sugar content |
| US5106646A (en) * | 1991-01-08 | 1992-04-21 | Kraft General Foods, Inc. | Stabilized low calorie syrup with reduced sweetener solids content |
| US5478589A (en) * | 1993-10-08 | 1995-12-26 | The Quaker Oats Company | Stable gum system for very low calorie table syrup applications |
| JP2013526267A (en) * | 2010-05-11 | 2013-06-24 | トリストラム プロプライエタリー リミテッド | Flowable liquid composition |
| CA2814345C (en) * | 2011-03-16 | 2014-01-14 | Federation Des Producteurs Acericoles Du Quebec | Apparatus and process for pasteurization of sap and product thereof |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2470202A (en) * | 1947-04-19 | 1949-05-17 | Wickenden Leonard | Filtering process |
| US2935408A (en) * | 1957-12-13 | 1960-05-03 | American Food Lab Inc | Stabilizer for non-frozen water-containing ingestible materials such, for instance, as foodstuffs and internal medicines |
-
1973
- 1973-11-23 US US418330A patent/US3897262A/en not_active Expired - Lifetime
-
1974
- 1974-10-22 CA CA211,957A patent/CA1041362A/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| US3897262A (en) | 1975-07-29 |
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