Accession Number : AD0713876

Title :   Preparation of Invert Sugar Syrup,

Corporate Author : FOREIGN TECHNOLOGY DIV WRIGHT-PATTERSON AFB OHIO

Personal Author(s) : Ulyanova,A. D. ; Odinets,O. A.

Report Date : 27 AUG 1970

Pagination or Media Count : 6

Abstract : Three-kettle equipment is described. In the 1st kettle, the sugar is dissolved with boiling, in the 2nd kettle, inversion takes place at 70 degrees after addn. of citric acid, in the 3rd kettle, the inverted syrup is cooled rapidly to 10 degrees. If such a cooling step is omitted, reversion will set in and also formation of hydroxymethyl furfural. (Author)

Descriptors :   (*FOOD, PROCESSING), MANUFACTURING, USSR

Subject Categories : Food, Food Service and Nutrition

Distribution Statement : APPROVED FOR PUBLIC RELEASE