New method and device for melting sugar*

The presented invention concerns a new process for the melting of sugar in the food technology sector and in particular for the manufacture of confectionery.

Traditional cauldrons are still commonly used for the melting of sugar. The disadvantages of the current state of the art are the accumulation of granulation when insufficient heat is generated, carbonisation in the event of over-heating and a disproportionate effort involved in the respective cleaning process. In addition, the discontinuous production method is too cost-intensive in comparison with a continuous process.



In particular, significant improvements in quality are achieved with the present patented process. As a result, the creation of new and improved end products is possible.

The process is the following:

• Pre-heating of sugar in a fluid-bedchannel just below melting point.
• Transfer to the cyclone or melting tube.
• The sugar dropping through the melting tube is controlled by counter-flow hot air and automatically melted (as individual droplets).
• The sugar melt can be continuously removed on leaving the melting tube.

This constitutes an innovation based on fluid dynamics and comprises all the advantages of a controlled, automated and gentle process.

• Confectionery
  
• Smelting
  
• Food technology
  

• Continuous process
  
• Gentle on the product
  
• Very high quality
  
• Design of new products/mixtures possible
  
• Low energy consumption
  
• Simple and quick cleaning process possible
  
• Requires little maintenance
  
• Easy to control
  

• Food technology
  
• Sugar melting
  
• Manufacture of confectionery
  
• Manufacture of spirituous beverages
  

Title: Method and device for melting sugar
Patent No.:
DE102005020683A1 Germany (DE) granted
Date of Priority: 23.09.2004

EP1811857 applied
Date of Priority: 23.09.2004, 26.04.2005, 21.09.2005

WO002006032266A2 applied
Date of Priority: 26.04.2005, 21.09.2005


This innovation is one of the patent portfolios that was chosen for a patent value fund* and now has been further developed and subsequently commercialized as part of a processing strategy by IPB.

For further information please contact us (Ref.-No. V_Zuckerschmelze_001767):




*The patents and the patent application, respectively are the property of ZYLUM Beteiligungsgesellschaft mbH &Co. Patente II KG