Method of making crystalline sugar and products resulting therefrom

Patent 5597416 Issued on January 28, 1997. Estimated Expiration Date:

January 28, 2014. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.

Abstract Claims Description Full Text

Patent References

2826169

2918404

3019745

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Inventors

Application

No. 133669 filed on 10/07/1993

US Classes:

127/30, Sugars only127/58, Crystallizing or solidifying127/59Molding

Examiners

Primary: Cross, E. Rollins
Assistant: Hailey, Patricia L.

Attorney, Agent or Firm

Hoffmann & Baron

Foreign Patent References

609137 AU 04/12/1988
609135 AU 04/12/1988
900605 BE. 11/12/1977
1303511 CA 04/12/1988
0287488A1 EP 03/12/1988
0387950A1 EP 08/12/1990
88/2771 ZA. 04/12/1988
90/2139 ZA. 03/12/1990
489211 CH 07/12/1968
519858 CH 05/12/1971
2155934 GB 03/12/1985
WO91/18613 WO 05/12/1991

International Classes

C13F 003/00
C13F 009/02

Abstract

The present invention is a new crystalline sugar product and method of making same which includes forming a bi-dimensionally stabilized sugar crystalline frame from an outer portion of an amorphous shearform sugar mass, and, subsequently, converting the remaining portion of the mass to a substantially completely crystalline structure which retains the cross-sectional dimension of the sugar crystalline frame. The present invention also includes co-crystallizing an additive, especially a bio-affecting additive, during the process to provide a co-crystallized product. The structure of the crystallized product can also be loaded with a non-solvent liquid by force of capillary action in the space created within the structure during the conversion from amorphous mass to crystalline structure.

Other References

R. H. Doremus, "Crystallization of Sucrose from Aqueous Solution," Journal of Colloid and Interface Science, 104, pp. 114-120 (1985)
P. Bennema, "Surface Diffusion and the Growth of Sucrose Crystals," Journal of Crystal Growth, 3,4 pp. 331-334 (1968)
T. D. Simpson, et al., "Crystalline Forms of Lactose Produced in Acidic Alcoholic Media," Journal of Food Science, 47, pp. 1948-1954 (1982)
A. D. Randolph, et al., "Continuous Sucrose Nucleation", The International Sugar Journal, pp. 8-12 (1974)
K. B. Domovs, et al., "Methanol-Soluble Complexes of Lactose and of other Carbohydrates," J. Dairy Science, 43, pp. 1216-1223 (1960)
A. D. Randolph, et al., "Continuous Sucrose Nucleation", The International Sugar Journal, pp. 35-38 (1974)
A. D. Randoph, et al., "Continuous Sucrose Nucleation", The International Sugar Journal, pp. 73-77 (1974)
ICI Americas Inc., "ICI Americas Products for Cosmetics and Pharmaceuticals", (1977)
Domino Sugar Corporation, "Co-crystallization,". (1992?)
Domino Sugar Corporation, "Raspberry", (1992)
Domino Sugar Corporation, "Molasses Dark". (1992