METHOD OF SUGAR CRYSTALLIZATION Russian patent published in 1997 - IPC

FIELD: food industry. SUBSTANCE: method involves syrup condensing to 65% SV, priming crystals, their growing in supersaturated intercrystal sugar-containing solution and addition of reagent decreasing viscosity of the latter. This reagent is flax oil at amount 0.001-0.05% of crystallizing mass. This method is used for crystallization of lactose and sugar massecuites I, II and III product of beet-sugar manufacture. EFFECT: increased sugar yield, decreased sugar content in molasses. 3 tbl