ХАММОНД Джеймс П. (US),РЕШ Роксанна (US),СВЕНСОН Дуглас Р. (US),ГЕРДЕС Даррелл (US)
申请号：
RU2012142993/13
公开号：
RU2012142993A
申请日:
2011.03.16
申请国别(地区):
RU
年份:
2014
代理人:
摘要：
1. The method of co-crystallization of sucrose and a natural sweetener, which includes the steps of: contacting a solution of sucrose with a concentration of from 50 wt.% To 96 wt.% With invert syrup at an elevated temperature ranging from 50 ° C to 150 ° C to obtain an invert sucrose solution wherein the invert syrup is added to the sucrose solution as a separate liquid stream； contacting the invert sucrose solution with a natural sweetener at an elevated temperature to obtain a sucrose solution and a natural sweetener ； Heating a mixture of sucrose and natural sweetener solution at a temperature above ambient temperature for a period of time； passing the heated sucrose solution and the natural sweetener through one or more heated evaporator to obtain a concentrated solution stream； and obtaining a product of co-crystallization of sucrose and a natural sweetener by passing a stream of concentrated solution through a turbulator equipped with devices for cooling air and creating a vacuum to ensure simultaneous cooling and evaporation effect as the stream of concentrated solution passes through the turbulator. 2. The method according to claim 1, wherein the natural sweetener is an extract from Stevia rebaudiana (Bertoni). The method of claim 2, wherein the natural sweetener is rebaudioside A.4. The method according to claim 1, which also includes contacting a solution of a mixture of sucrose and a natural sweetener with an invert syrup. The method according to claim 4, in which contacting the invert syrup with a sucrose solution is carried out1. Способ совместной кристаллизации сахарозы и природного подсластителя, который включает стадии:контактирования раствора сахарозы с концентрацией от 50 вес.% до 96 вес.% с инвертным сиропом при повышенной температуре в пределах от 50°C до 150°C с получением раствора инвертированной сахарозы, при этом инвертный сироп добавляют к раствору сахарозы в виде отдельного потока жидкости；контактирования раствора инвертированной сахарозы
