Methods and Systems for Processing Sugar Mixtures and Resultant Compositions
A method including: (a) selectively reacting a first sugar in a mixture which includes at least one second sugar to form a product mixture comprising a product of said first sugar; (b) separating said product of said first sugar from said product mixture; and (c) separating at least one of said at least one second sugar from said product mixture.
1 . A method comprising:
(a) selectively reacting a first sugar in a mixture which includes at least one second sugar to form a product mixture comprising a product of said first sugar;
(b) separating said product of said first sugar from said product mixture; and
(c) separating at least one of said at least one second sugar from said product mixture.
2 . A method comprising:
(a) selectively reacting a first sugar in a mixture which includes at least one second sugar, to form a product mixture comprising a product of said first sugar;
(b) separating said product of said first sugar from said product mixture; and
(c) reacting at least one of said at least one second sugar to form at least one second sugar product.
3 . A method comprising:
(a) selectively reacting a first sugar in a mixture which includes at least one second sugar precursor, to form a product mixture comprising a product of said first sugar;
(b) separating said product of said first sugar from said product mixture; and
(c) reacting at least one of said at least one second sugar precursor to form at least one second sugar product.
4 . A method according to claim 2 , comprising separating at least one of said at least one second sugar from said product mixture.
5 . A method according to claim 2 , comprising separating at least one of said at least one second sugar product from said product mixture.
6 . A method according to claim 2 , wherein said first sugar comprises glucose and wherein said selectively reacting comprises fermenting.
7 . A method according to claim 3 , wherein said at least one second sugar precursor comprises a pentose.
8 . A method according to claim 1 , wherein said at least one second sugar comprises a pentose.
9 . A method according to claim 7 , wherein said pentose is selected from the group consisting of xylose, xylulose, lyxose, ribulose and arabinose.
10 . A method according to claim 1 , wherein said at least one second sugar comprises a disaccharide.
11 . A method according to claim 3 , wherein said at least one second sugar precursor comprises a disaccharide.
12 . A method according to claim 10 , wherein said disaccharide is selected from the group consisting of trehalose, gentiobiose, kojibiose, nigerose, sophorose and laminarobiose.
13 . A method according to claim 1 , wherein said at least one second sugar is xylose.
14 . A method according to claim 1 , comprising reacting at least one of said second sugar to form a second sugar product.
15 . A method according to claim 3 , comprising reacting at least two of said at least one second sugar precursor to form at least one second sugar product.
16 . A method according to claim 14 , wherein said at least one second sugar is xylose and wherein said second sugar product is selected from xylitol and a rumen bypass protein.
17 . A method according to claim 1 , wherein:
the weight ratio between said at least one second sugar to said first sugar prior to said selectively reacting is R1;
the weight ratio between said at least one second sugar to said first sugar in said product mixture is R2; and
the ratio of R2 to R1 is greater than 5.
18 . A method according to claim 3 , wherein:
the weight ratio between said at least one second sugar precursor to said first sugar prior to said selectively reacting is R1;
the weight ratio between said at least one second sugar precursor to said first sugar in said product mixture is R2; and
the ratio of R2 to R1 is greater than 5.
19 . A method according to claim 1 , wherein the total weight of said at least one second sugar comprises at least 50% of the total sugars in said product mixture.
20 . A method according to claim 3 , wherein the total weight of said at least one second sugar precursor is equal to at least 50% of the total sugars in said product mixture.
21 .- 143 . (canceled)