Patent Pick: Brown Sugar Fraction


Patent Picks are chosen by the editors from publicly available sources. Today's invention describes a brown sugar aromatic fraction for improved beverage or food flavors.

Brown sugar aromatic fraction to improve flavor
WIPO Patent Application WO/2015/152271
Publication date: Oct. 8, 2015
Assignee: Mitsui Sugar Co., Ltd., and Shiono Koryo Kaisha, Ltd.

This invention relates to a flavor improver based on an eluted brown sugar aromatic fraction.

The fraction is produced by:

a) concentrating a sugar cane squeeze by heating until the Brix value (Bx) becomes 65 to 82, thereby producing a concentrated liquor;

b) distilling the concentrated liquor while heating under ambient pressure, then collecting the steam generated from 110°C to 130°C to produce a distillate;

c) passing the distillate through a column in which a synthetic adsorbent has been filled as an immobilization carrier; then

d) allowing the component adsorbed to elute with a solvent, thus producing the eluted fraction.

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