A system can be used to process liquid materials, such as aqueous-based syrup solutions containing sugar molecules. In some examples, the system includes a processing vessel having multiple individually-controllable temperature zones arranged in series. In operation, an aqueous solution can be introduced into an inlet port of the processing vessel and passed sequentially through the series of temperature zones. Water from the aqueous solution can be evaporated within the initial stage(s) of the processing vessel to form a concentrated solution that is then cooled in subsequent stage(s). Accordingly, a supersaturated solution may be formed from the aqueous solution in the processing vessel that is then solidified to subsequently form a substantially dry solid material (e.g., sugar), still within the processing vessel. The substantially dry solid material can discharge through an exit port of the processing vessel.

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 present invention provides an amorphous sugar comprising sucrose, at least about 20 mg CE polyphenols/100 g carbohydrate and a drying agent with a low glycaemic index. The invention further provides an amorphous sugar comprising one or more sugars and a drying agent with a low glycaemic index. The amorphous sugar of the invention may optionally further comprise prebiotics, alternative sweeteners, proteins and lipids. The amorphous sugar of the invention may optionally be aerated. The invention further provides methods of making the amorphous sugar including by rapidly drying, such as spray drying. The invention further provides methods of preparing aerated amorphous sugar. The invention further provides methods of food and beverage preparation using the amorphous sugar.

A method of making a sugar powder that includes creating a sugar solution which is below supersaturation and in which sugar crystals are completely dissolved so that the sugar solution is crystal free, mixing the sugar solution with gelatinised starch to form a mixture which is a colloidal suspension drying the mixture to obtain an intermediate, substantially crystal fee product, and working the intermediate product into a powder.

Systems, apparatuses, and methods for producing and using a sugar cane syrup, juice, or powder. In one embodiment, the invention is directed to a system and associated processes for processing sugar cane using a cold processing pipeline in a manner that retains its natural nutritional value while producing a syrup, juice, or powder without significant separation of the natural nutrients or use of harmful chemicals.

A system can be used to process liquid materials, such as aqueous-based syrup solutions containing sugar molecules. In some examples, the system includes a processing vessel having multiple individually-controllable temperature zones arranged in series. In operation, an aqueous solution can be introduced into an inlet port of the processing vessel and passed sequentially through the series of temperature zones. Water from the aqueous solution can be evaporated within the initial stage(s) of the processing vessel to form a concentrated solution that is then cooled in subsequent stage(s). Accordingly, a supersaturated solution may be formed from the aqueous solution in the processing vessel that is then solidified to subsequently form a substantially dry solid material (e.g., sugar), still within the processing vessel. The substantially dry solid material can discharge through an exit port of the processing vessel.