18-09-2014 дата публикации
Номер: US20140272002A1
A method of forming a low moisture block with cold flow resistance proceeds by subjecting a feed mixture containing molasses-like liquids to mixing to form a homogenous mixture; dehydrating the molasses-like mixture to less than about 2.0% moisture using heating; adding to the dehydrated molasses-like liquid mixture one or more feed ingredients in dry ingredient form, comprising 10% to 50% by weight of the resulting mixture; and adding to the dehydrated molasses-like mixture a composition comprising CaO or reactive MgO or combinations thereof, with the composition comprising 0.1% to 10% by weight of the resulting mixture. The composition is mixed in to form a homogenous mixture. 1. A method of forming a low moisture block with cold flow resistance comprising:subjecting a feed mixture containing molasses-like liquids to mixing to form a homogenous mixture;dehydrating the molasses-like mixture to less than about 2.0% moisture using heating;adding to the dehydrated molasses-like liquid mixture one or more feed ingredients in dry ingredient form, comprising 10% to 50% by weight of the resulting mixture;{'sub': '2', 'adding to the dehydrated molasses-like mixture a composition comprising at least one of CaO, reactive MgO, ZnO, MnO, FeO, CuO, CuOor combinations thereof, with the composition comprising 0.1% to 10% by weight of the resulting mixture; and'}mixing in the composition to form a homogenous mixture.2. The method of claim 1 , wherein the step of dehydrating comprises heating to between 250° F. and 300° F. (120° C. and 150° C.) and the application of a vacuum.3. The method of claim 1 , wherein the molasses-like mixture contains a molasses-like liquid selected from the group consisting of cane molasses claim 1 , beet molasses claim 1 , condensed separator by-products (CSB) claim 1 , separator molasses solubles (SMS) claim 1 , soy molasses claim 1 , lactose whey or a liquid source of mono- claim 1 , di- or polysaccharides and mixtures thereof.4. The method of further ...
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