The invention relates to a method for selective crystallization of 2′-FL from an aqueous solution comprising 2′-FL and one or more other fucosylated carbohydrates by adding acetic acid to the solution.

A process for the crystallisation of a water-soluble compound is disclosed. The process comprises (a) providing, in a crystallisation vessel, a solution of the water-soluble compound in a mixture of water and a solvent in which the water-soluble compound has a lower solubility than in water; (b) passing vapor phase of the mixture through a sorption zone containing a water vapor sorbent to selectively adsorb water from the vapor phase; (c) recycling a part of the vapor phase to the crystallisation vessel or withdrawing vapor phase depleted in water from the process and adding solvent to the crystallisation vessel; (d) allowing solid crystals of the water-soluble compound to precipitate from the solution; and (e) discharging precipitated solid crystals of the water-soluble compound from the crystallisation vessel and discharging a solution of non-crystallised water-soluble compound in water-solvent mixture from the crystallisation vessel.

A crystalline sugar composite powder and methods for making the same. A crystalline sugar composite powder used as a sugar substitute ingredient. A crystalline sugar composite powder including crystalline sugar particles, and sugar composite particles, the sugar composite particles including cellulose fiber and a plurality of sugar crystals formed on a surface of the cellulose fiber. A process of preparing a crystalline sugar composite powder by a solvent inversion process as disclosed. A food or beverage including the crystalline sugar composite powder.

A crystal comestible product and method of making it are provided. The crystal comestible product is suitable for use as a food additive, a flavor additive, a nutritional additive, and decoration. The crystal comestible product includes a matrix of edible crystals surrounding air pockets and free spaces, providing a light crunchy crispy texture. The crystal comestible product may include ingredients that add flavor, color, nutritional value, texture, structure, or stability. Suitable ingredients include fresh herbs, fresh flowers, spices, natural and synthetic flavors, nuts, vitamins and minerals.

The invention relates to a method for selective crystallization of 2-FL from an aqueous solution comprising 2-FL and one or more other fucosylated carbohydrates by adding acetic acid to the solution.