PROCEDE POUR INCORPORER UNE SUBSTANCE HYGROSCOPIQUE ET FAIBLEMENT SOLUBLE DANS L'EAU, NOTAMMENT L'ASPARTAME DANS UN PRODUIT ALIMENTAIRE A BASE DE SUCRE

• Main Author: ERIC LERAILLER, BERNARD THIRIET ET JEAN WACQUEZ
• Format: Patent
• Language: French
• Published: 18.01.1991
• Edition: 4
• Subjects: APPARATUS SPECIALLY ADAPTED THEREFOR; CHEMISTRY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRODUCTION OF SUCROSE; SUGAR INDUSTRY; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

There are disclosed sugar-based moulded food products and a method enabling to homogeneously incorporate into said product a substance such as aspartame or any other substance having similar physico-chemical properties particularly as to the character of low solubility. The method comprises the setting in suspension of said substance in a concentrate sugar syrup, from 60 to 100% of its saturation, and blending this premix with the sugar-based crystallized food product and moulding it into lumps. Said method is particularly applicable to the production of sugar lumps comprising from 0.5% to 2% of aspartame.