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A method for the crystallization of fructose



A method for the crystallization of fructose



European Patent Application (EP 293 680): 7



Crystalline fructose is obtained by adding ethanol to a concentrated solution of fructose containing at least 90 (95) % fructose w/w, evaporating the mixture to supersaturation at least 1.02 (1.05), adding anhydrous fructose seed crystals of particle size about 40-50 microns, and removing ethanol-water as an azeotrope at reduced pressure, 100-700 (480 millibars), while maintaining the solution at substantially constant temperature in the range 50-75 degrees C, preferably about 65 degrees C.

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Accession: 001738367

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