Title: Method of preventing high fructose syrup from crystallizing
Application Number: 200610167320 Application Date: 2006.12.27
Publication Number: 1974790 Publication Date: 2007.06.06
Approval Pub. Date: Granted Pub. Date:
International Classifi-cation: C13F3/00
Applicant(s) Name: Wang Deyou Address:
Inventor(s) Name: Gao Zhongfa;Zhao Yubin;Li Qing
Attorney & Agent: weizhong hui
Abstract:
    The present invention relates to production of no-crystallization high fructose syrup, and is especially method of adding small amount of crystallization inhibiting matter to inhibit the crystallization of 42 % concentration high fructose syrup in low temperature condition. Into 44 % concentration high fructose syrup, maltodextrin with the DE value of 16-18 % and in the amount of 4 % is added. When there is no requirement of fructose content not lower than 42 %, 42 % concentration high fructose syrup may be added. Adding small amount of maltodextrin or high fructose syrup has no influence on the quality of the high fructose syrup and can reduce the crystallization tendency obviously.
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