Sugars agglomerated

DispersibUity of egg white powders into water is relatively poor. The powders tend to clump and form baUs that are difficult to disperse. Instant dispersing product is made by mixing the whites with sugar and then agglomerating the particles (23). 

Many typical Group D products (e.g., wheat, rice, sugar, plastic pellets, cereals, barley, malt, agglomerated milk powder) have relatively narrow... 

A similar technique has been applied to the generation of monodisperse suspensions in water. This type of method was first used in medical field and then widely used to spray monodisperse solid particles such as polystyrene latex particles. Aerosols of solutes have also been produced by atomizing solutions of salt, sugar or methylene blue dye dissolved in water. In practical operations, a low concentration of solid particles in a solvent is recommended in order to avoid possible agglomeration of suspensions in the solvent. 

Sugar-boiling for proper crystallization is done in the metastable and intermediate phase below the metastable zone, crystals dissolve and inefficiencies result above the intermediate phase, uncontrolled false grain or extra, small, and agglomerated crystals form, resulting in poor-quality crystals. When the syrup is in the metastable phase, it is seeded that is, a predetermined amount... 

Fig. 35.10. Example of a co-crystal I ized sugar product. The ball represents many microsized sugar crystals agglomerated into a porous granule, which allows inclusion of a second ingredient throughout the structure.

Several observations indicate the formation of starch-protein complexes. For instance, starch precipitates serum proteins of rabbit, horse, sheep, and chicken.962 This observation seemingly indicates that the complexation has a rather universal character. On the other hand, the type of bonding of proteins from Triticum durum and Triticum sativum is specific for each of these varieties.963 The observed effects may not be associated with complex formation, but they can instead be attributed to the destruction of micelles by dehydration, followed by agglomeration.964 As in the case of starch complexes with sugars, the effect of proteins and cellulose derivatives on starch gelation can be assumed to be the result of the competition for water in solution. As a consequence, swelling is perturbed.965-968... 

Appearance Sugartab (JRS Pharma LC) is a compressible sugar that does not conform to the USPNF 23 specification. It is an agglomerated sugar product containing approximately 90-93% sucrose, the balance being invert sugar. 

Agglomeration of foods by heat is mostly limited to the production of bonding between often large food particles (such as nuts). Sugar mixed with such materials is partially melted and caramelized, producing the desired bonds and forming clusters. At the same time the process enhances the taste. This is a very old method... 

Something CONPECTED, particularly a sweet food or a medicinal preparation made with sugar, syrup, or honey. An adhering mass of PARTICLES made up of parts from different sources or of various kinds. (See also AGGLOMERATE)... 

A crystalline compound that is unrelated to carbohydrates, is several hundred times sweeter than cane sugar and is used as a calorie-free sweetener (see also ASPARTAME). In AGGLOMERATION, the attachment of smaller solid entities. 

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