The application relates to compositions based on maple sap, fruit juice and/or vegetable juice having a high added value. In particular, said compositions have high concentrations in polyphenols, phosphorus, magnesium, calcium and potassium, for example. These concentrations are higher than those in maple sap made by previous traditional or commercial processes and higher than those in fruit or vegetable juices or syrups. Furthermore, said compositions have an antioxidant effect that is also higher than that in commercial maple sap made on an industrial or small scale and higher than that in commercial fruit or vegetable juices or syrups. The application also relates to processes for making such compositions.

The present invention relates to a sweetener composition and a process for preparing a sweetener composition. In particular, the present invention relates to a sweetener composition comprising a crystalline carbohydrate and a bulking agent for replacing all or part of the sugar in a food product and preparing said sweetener composition. The present invention also relates to a process for reducing the hygroscopicity of resistant dextrin.

The embodiment of the present disclosure provides a method for crystallizing compound sugar solution of xylose and sucrose, including: introducing a mixed solution of sucrose crystals, xylose crystals and water into a crystallization device, setting a stirring speed in a range of 60 rpm-120 rpm, a temperature in a range of 75° C.-80° C., a vacuum pump pressure in a range of 50 mbar-200 mbar, evaporating the mixed solution until a Brix value of the mixed solution reaches a range of 78 Brix-81 Brix, and stopping the vacuum evaporation, adjusting the temperature to a range of 70° C.-75° C., dropwise adding food-grade isopropanol solution or ethanol solution to the evaporated mixed solution, adding sucrose seed crystals, and continuing stirring to obtain a solution, when small seed crystals grow in the solution, dropping the temperature to a range of 40° C.-60° C. at a rate of 10° C./h, and then stirring for 6 h to obtain the mixed sugar solution; centrifuging and drying at 40° C.-60° C. to obtain a finished product of the compound sugar crystals of the xylose and the sucrose. The obtained finished product has a complete crystal form similar to the sucrose and a sweetness similar to the sucrose and a uniform taste, which meets preferences of the consumers.

The embodiment of the present disclosure provides a method for crystallizing compound sugar solution of xylose and sucrose, including: introducing a mixed solution of sucrose crystals, xylose crystals and water into a crystallization device, setting a stirring speed in a range of 60 rpm-120 rpm, a temperature in a range of 75° C.-80° C., a vacuum pump pressure in a range of 50 mbar-200 mbar, evaporating the mixed solution until a Brix value of the mixed solution reaches a range of 78 Brix-81 Brix, and stopping the vacuum evaporation, adjusting the temperature to a range of 70° C.-75° C., dropwise adding food-grade isopropanol solution or ethanol solution to the evaporated mixed solution, adding sucrose seed crystals, and continuing stirring to obtain a solution, when small seed crystals grow in the solution, dropping the temperature to a range of 40° C.-60° C. at a rate of 10° C./h, and then stirring for 6 h to obtain the mixed sugar solution; centrifuging and drying at 40° C.-60° C. to obtain a finished product of the compound sugar crystals of the xylose and the sucrose. The obtained finished product has a complete crystal form similar to the sucrose and a sweetness similar to the sucrose and a uniform taste, which meets preferences of the consumers.

The invention relates to a cooling crystallizer (2.0) for saccharose magma in a vertically oriented container (2.1) which has an upper inlet (2.2) for supplying magma and a lower outlet (2.3) for discharging magma, comprising multiple cooling blocks (5.0) which are mutually spaced in a vertical direction. A heat carrier fluid flows through the cooling blocks (5.0), and the cooling blocks are coupled to a heat exchanger in order to dissipate heat from the magma, wherein multiple cooling blocks (5.0) are combined to form a cooling packet (5.1; 5.2), and the cooling packets (5.1; 5.2) are designed as separate cooling circuits with separate heat exchangers (2.1.2; 2.2.2).

The invention relates to a cooling crystallizer (2.0) for saccharose magma in a vertically oriented container (2.1) which has an upper inlet (2.2) for supplying magma and a lower outlet (2.3) for discharging magma, comprising multiple cooling blocks (5.0) which are mutually spaced in a vertical direction. A heat carrier fluid flows through the cooling blocks (5.0), and the cooling blocks are coupled to a heat exchanger in order to dissipate heat from the magma, wherein multiple cooling blocks (5.0) are combined to form a cooling packet (5.1; 5.2), and the cooling packets (5.1; 5.2) are designed as separate cooling circuits with separate heat exchangers (2.1.2; 2.2.2).

The invention relates to a method for treating sugar comprising: placing a coloured sugar juice in contact with an ion exchange resin so as to charge the resin with colouring agents and to collect a bleached sugar juice; regenerating the colouring-charged resin, comprising: placing the charged resin in contact with a regeneration brine comprising a chloride salt; and collecting a regeneration effluent, the regeneration effluent comprising at least three fractions A, B and C, fraction A having a higher concentration of chloride salt than fractions B and C; and recycling the regeneration effluent, comprising: nanofiltration of fraction A of the regeneration effluent in order to obtain a first permeate and a first retentate; diafiltration of the first retentate, said diafiltration comprising: dilution of the first retentate with the fraction B of the regeneration effluent; nanofiltration of the mixture in order to obtain a second permeate and a second retentate; mixing of the first permeate with the second permeate and fraction C of the regeneration effluent,

A stacked continuous vacuum pan (SCVP) system and method may be provided wherein the SCVP includes at least three modules mounted on separate floors in a stacked formation. Each module includes a horizontal shell and a vertical calandria mounted along the horizontal shell. The calandria may be a honeycomb or swarm calandria. The SCVP system may operate as a single unit while allowing an individual module to be taken offline without disrupting use of the SCVP system.

The invention relates to nutritional or pharmaceutical compositions comprising sucrose.calcium salt co-crystals and to the use of sucrose.calcium salt co-crystals for calcium fortification of nutritional compositions. The invention further relates to a process for preparing sucrose.calcium salt co-crystals.

The invention relates to nutritional or pharmaceutical compositions comprising sucrose.calcium salt co-crystals and to the use of sucrose.calcium salt co-crystals for calcium fortification of nutritional compositions. The invention further relates to a process for preparing sucrose.calcium salt co-crystals.