A method of making a flavoured sweetener or food product by incubating an unrefined plant extract containing sucrose as the main solute with a microorganism or microorganisms to form a modified unrefined plant extract; evaporating water from the modified sucrose-based plant extract to form a concentrate; and cooking the concentrate to develop colour and flavour to produce the flavoured sweetener is disclosed. The flavoured sweetener can serve as a coconut sugar substitute. In a preferred embodiment the unrefined plant extract comprises sugarcane juice or sugar beet juice, and the microorganisms may be selected from Stenotrophomonas maltophilia, Bacillus subtilis, Bacillus flexus, or a Klyveromyces species. The flavoured sweetener can be used to make a range of food and beverage ingredients and also food products including sauces, natural flavour extracts and flavour molecules, chocolate, health foods and convenience forms of the various forms of flavoured sweeteners.

A maceration conveyor assembly feeding into a first mill of a milling tandem, where output from the mill is delivered onto another conveyor and carried to the next mill in the tandem. Low pol maceration liquid is returned to the conveyor via return lines to respective distribution weirs. Weirs include overflows which extend across the conveyor. The conveyor assembly includes an inlet end and an outlet end all supported on a supporting framework so that the assembly is inclined from the inlet end to the outlet end. The frame supports respective side walls of a conveyor trough between which travels an endless plate conveyor. The endless plate conveyor comprises interconnected perforated plates adapted to pivot relative to each other in chain like fashion so that the endless plate conveyor effectively functions as a belt conveyor having rigid plates interconnected in pivotal fashion.

A maceration conveyor assembly feeding into a first mill of a milling tandem, where output from the mill is delivered onto another conveyor and carried to the next mill in the tandem. Low pol maceration liquid is returned to the conveyor via return lines to respective distribution weirs. Weirs include overflows which extend across the conveyor. The conveyor assembly includes an inlet end and an outlet end all supported on a supporting framework so that the assembly is inclined from the inlet end to the outlet end. The frame supports respective side walls of a conveyor trough between which travels an endless plate conveyor. The endless plate conveyor comprises interconnected perforated plates adapted to pivot relative to each other in chain like fashion so that the endless plate conveyor effectively functions as a belt conveyor having rigid plates interconnected in pivotal fashion.

A method for processing sugarcane juice from raw sugarcane stalks to produce various forms of a natural sugarcane juice product preserves policosanols naturally occurring in the raw sugarcane stalks, resulting in policosanol-rich natural sugarcane juice-based products such as a drinking beverage, a concentrated sweetening agent, and a nutraceutical product. The method may include steps of providing sugarcane stalks having high policosanol concentrations; extracting sugarcane juice from the sugarcane stalks via a series of roller mills; filtering the extracted sugarcane juice; stabilizing the pH of the juice in a non-acidic solution of calcium hydroxide; flocculating the sugarcane juice to remove undesirable impurities; optionally, evaporating the sugarcane juice to form a policosanol-rich sugarcane juice concentrate and extracting the sugarcane juice concentrate from the evaporator.

The present invention relates to a process for producing raw juice (14) for the production of sugar, wherein sugar beet pulp (11) is fed to an extraction device (20), for example an extraction tower or a diffusion trough, and sugar beet pulp residues (13) and raw juice (14) are withdrawn from the extraction device (20), wherein a first near-infrared spectroscopy device (21) is used to detect first measurement data relating to the sugar beet pulp (11) which is fed to the extraction device (20), and/or a second near-infrared spectroscopy device (22) is used to detect second measurement data relating to the sugar beet pulp residues (13) which are withdrawn from the extraction device (20), and/or a third near-infrared spectroscopy device (23) is used to detect third measurement data relating to the raw juice (14) that is withdrawn from the extraction device (20).

The invention further relates to a sugar production plant and a process for producing sugar, wherein raw juice (14) is produced and sugar is produced from the raw juice (14) in subsequent process steps.

The present invention relates to a process for producing raw juice (14) for the production of sugar, wherein sugar beet pulp (11) is fed to an extraction device (20), for example an extraction tower or a diffusion trough, and sugar beet pulp residues (13) and raw juice (14) are withdrawn from the extraction device (20), wherein a first near-infrared spectroscopy device (21) is used to detect first measurement data relating to the sugar beet pulp (11) which is fed to the extraction device (20), and/or a second near-infrared spectroscopy device (22) is used to detect second measurement data relating to the sugar beet pulp residues (13) which are withdrawn from the extraction device (20), and/or a third near-infrared spectroscopy device (23) is used to detect third measurement data relating to the raw juice (14) that is withdrawn from the extraction device (20).

The invention further relates to a sugar production plant and a process for producing sugar, wherein raw juice (14) is produced and sugar is produced from the raw juice (14) in subsequent process steps.

The invention for which the protection is requested consists of a procedure for extracting a flavoring without caloric value based on sugar cane concentrates of the intermediate honeys and molasses obtained from sugar extraction by the sugar mills, which is mixed with artificial high yield sweeteners, where said additive provides said high yield sweeteners with the flavor of sugar cane.

The invention for which the protection is requested consists of a procedure for extracting a flavoring without caloric value based on sugar cane concentrates of the intermediate honeys and molasses obtained from sugar extraction by the sugar mills, which is mixed with artificial high yield sweeteners, where said additive provides said high yield sweeteners with the flavor of sugar cane.

A fortified date fruit product includes date fruit sugar and one or more mineral phosphate nanostructures. The mineral phosphate nanostructures can be selected from one or more of calcium phosphate, zinc phosphate, and iron phosphate nanostructures, among others. The mineral phosphate nanostructures can have a particle size ranging from about 5 nm to about 100 nm, e.g., about 5 nm to about 20 nm, about 50 nm to about 100 nm, and about 75 nm to about 100 nm.

A method of manufacturing sugar cane polyvinyl alcohol wherein sugar cane bagasse is processed into polyvinyl alcohol. Processing raw materials including sugar cane bagasse and deionized water. Enzymatically hydrolyzing and using saccharification on the sugar cane bagasse to obtain sugar cane bagasse enzymatic hydrolysate. Fermenting the sugar cane bagasse solution. Distilling the fermented sugar cane bagasse solution to obtain ethanol solution and lignin solution. Transferring the distilled solutions to an ethylene plant area to obtain a polymer grade ethylene product. Transferring the polymer grade ethylene product to an acetic acid evaporator to generate vinyl acetate. Introducing the vinyl acetate into an autoclave with methanol solution wherein said solutions undergo a reflux reaction process. Ethyl acetate is then dissolved in methanol to prepare a polyvinyl acetate solution which undergoes alcoholysis wherein the product is then washed and deionized, yielding polyvinyl alcohol.