Resources Contact Us Home
Preparation of high fructose syrups from citrus residues

Image Number 3 for United States Patent #4488912.

The sugar content of citrus press liquor is enhanced by separating citrus solids, extracting fructose, glucose, and sucrose from the solids, and recombining the aqueous extract to increase the sugar content thereof. By inversion of the sucrose present in the sugar-enhanced press liquor, a high fructose syrup can be readily obtained which appears indistinguishable from high fructose corn syrup. When separation is effected by centrifugation, a colloidal phase is formed from which limonene and biocidal flavanoids can be extracted, resulting in a press liquor suitable for fermentation to alcohol. The solid residue remaining after extraction can also be recycled with the remaining press cake.

  Recently Added Patents
Single-stage PFC converter with constant voltage and constant current
Integrated disk driving module including a stepping motor integrally formed with a base unit
Image forming apparatus
Piezoelectric quasi-resonance linear motors based on acoustic standing waves with combined resonator
Method and device for monitoring and analyzing signals
System for collecting computer application usage data of targeted application programs executed on a plurality of client devices
Vending machine
  Randomly Featured Patents
Clip for sealing a plastic bag
Glycoprotein synthesis
Electric boost and/or generator
Brake release for railroad cars
Vacuum attachment for abrading machine
Extended bus controller
Detector arrangement
Inverter circuit for producing power factor correction effect
3-Aminomethylene-2,4-pentanedione bis(thiosemicarbazone) derivatives
Intelligent reputation attribution platform