Water → Sucrose

Participants

Reaction Steps

To a Hobart mixer is added 23% fructose, 57% non dairy creamer, 15% instant soluble coffee, 3.5% carboxymethyl cellulose and 1.5% mocha flavor system. The ingredients are blended into a uniform mixture. An agglomerating solution formed from a 60/40 mixture of sucrose and water (6.5%) is added and the mixture is agitated until the desired agglomerated particles are formed. The resulting agglomerated particles are placed in a vacuum oven at 90° F. (33° C.) and 4.5 TORR (mm HG) to reduce the moisture below 3.5%. The dried agglomerated particles are then sized so as to pass through a 12 mesh screen.

Provenance & Evidence