US3897262A - Syrup and method of manufacturing same - Google Patents
Syrup and method of manufacturing same Download PDFInfo
- Publication number
- US3897262A US3897262A US418330A US41833073A US3897262A US 3897262 A US3897262 A US 3897262A US 418330 A US418330 A US 418330A US 41833073 A US41833073 A US 41833073A US 3897262 A US3897262 A US 3897262A
- Authority
- US
- United States
- Prior art keywords
- syrup
- cmc
- brix
- concentrated
- semi
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 235000020357 syrup Nutrition 0.000 title claims abstract description 46
- 239000006188 syrup Substances 0.000 title claims abstract description 46
- 238000004519 manufacturing process Methods 0.000 title claims description 4
- 238000000034 method Methods 0.000 claims abstract description 10
- 235000020374 simple syrup Nutrition 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000005909 Kieselgur Substances 0.000 claims abstract description 6
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims abstract description 6
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 claims description 4
- 239000000126 substance Substances 0.000 claims description 4
- 235000008504 concentrate Nutrition 0.000 claims description 3
- 239000012141 concentrate Substances 0.000 claims description 3
- TWNIBLMWSKIRAT-VFUOTHLCSA-N levoglucosan Chemical group O[C@@H]1[C@@H](O)[C@H](O)[C@H]2CO[C@@H]1O2 TWNIBLMWSKIRAT-VFUOTHLCSA-N 0.000 claims description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 claims description 2
- 239000011575 calcium Substances 0.000 claims description 2
- 229910052791 calcium Inorganic materials 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 2
- 239000011777 magnesium Substances 0.000 claims description 2
- 229910052749 magnesium Inorganic materials 0.000 claims description 2
- 239000011707 mineral Substances 0.000 claims description 2
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 229960004016 sucrose syrup Drugs 0.000 claims description 2
- 239000000470 constituent Substances 0.000 claims 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract description 3
- 235000012771 pancakes Nutrition 0.000 abstract description 3
- 229930006000 Sucrose Natural products 0.000 abstract description 2
- 239000005720 sucrose Substances 0.000 abstract description 2
- 239000001768 carboxy methyl cellulose Substances 0.000 description 14
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 12
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 12
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 12
- 239000000203 mixture Substances 0.000 description 5
- 238000006467 substitution reaction Methods 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 4
- 238000009472 formulation Methods 0.000 description 3
- 241000208140 Acer Species 0.000 description 2
- 241000209149 Zea Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 230000001419 dependent effect Effects 0.000 description 2
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 2
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 2
- 239000000758 substrate Substances 0.000 description 2
- 241000723418 Carya Species 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 239000003085 diluting agent Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000005189 flocculation Methods 0.000 description 1
- 230000016615 flocculation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 230000010287 polarization Effects 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 230000001172 regenerating effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 229960004793 sucrose Drugs 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C13—SUGAR INDUSTRY
- C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
- C13B20/00—Purification of sugar juices
- C13B20/12—Purification of sugar juices using adsorption agents, e.g. active carbon
- C13B20/123—Inorganic agents, e.g. active carbon
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
Definitions
- ABSTRACT A sucrose-based syrup is increased in viscosity to provide a preferred pourability and non-absorptive characteristic on pancakes and like porous comestibles to which it is applied by a method which employs a semirefined sugar syrup which is filtered through a diatomaceous earth media and mixed with CMC-thickened softened water operative to compensate for presence of ash and other flocculents in the semi-refined sugar syrup.
- a process which meets these objects by employing a diatomaceous earth filter aid to partially clarify a concentrated pasteurized semi-refined sucrose syrup containing naturally occurring colloidal substances and combining this filtered syrup with a softened water containing the CMC in amounts operative to reduce Brix and increase viscosity of the filtered syrup to the intended viscosity preparatory to bottling.
- a semirefined syrup having an ash level exceeding that of granulated sugar of commerce and typically having an ash content of about 0.30 and a polarization (dry basis) of 97.50 is admixed with corn syrup, maple syrup, flavor and color.
- the prepared syrup is at an elevated Brix of at least 68 and preferably 7l72.
- the syrup is subjected to a pasteurization temperature, say, to a temperature of l80F and at least l60F and then is passed through a diatomaceous earth filter medium; this medium will typically be employed in a leaf-type pressure filter known in the art and will be continually developed and restored to maximal efficiency by building a substrate operative to remove impurities in the syrup.
- a preferred practice will employ regenerating levels of diatomaceous earth in the syrup solution which as it is introduced to the filter will continue to build filtration substrate and operatively result in partial removal of colloidally suspended mineral and organic residue.
- a CMC solution is prepared at ambient or only slightly elevated temperatures employing a softened water which will have any chemical preservatives that may be employed in the finished table syrup present and into which CMC will be dispersed, say, at a level between l5% by weight preferably 2.75% by weight to provide a viscolizing diluent solution. It has been found essential in this respect to employ water of such softened condition as minimizes the flocculation tendencies of the semi-refined sugar syrup described hereinabove.
- the softened water will be characterized by the following criteria:
- the softened CMC solution once prepared, will be heated to a pasteurizing temperature of at least 160F upon admixture with the filtered concentrate sugar syrup solution and will be blended at a proportion operative to reduce Brix below 68 and typically to a preferred range of 67, a most preferred being about 66.5 and produce viscosity in the range of 6001l00 cps; the blend will thereafter be repasteurized preparatory to bottling and packing, all in accordance with procedures well known to those skilled in the art.
- Range of Ingredients Preferred Level 9. 9* 000 NO NLQRII The range of liquid sugar syrup as a percent of the finished product can vary depending upon formulary preference.
- the level of corn syrup employed as such may similarly vary depending upon formulary preference.
- maple syrup forms no part of this invention and may be employed as cost and quality of the finished product is required.
- the preferred form of CMC will be one having a high degree of substitution of carboxymethyl groups on the cellulose ester polymer chain, the degree of substitution being inversely related to the degree of stringiness. Moreover, when the degree of substitution is less than optimal, the syrup as thickened will be found to have a non-smooth texture imparted thereto whereas at a high order of substitution the syrup will have a smooth mouthfeel and less stringy.
- the syrup will employ a CMC wherein the degree of substitution is 0.9 carboxymethyl groups substituted per anhydroglucose unit; a medium type viscosity (800 to 3100 cps in a 2% solution by weight at 25C LVF Brookfield 3O rmp No. 3 Spindle) is preferred.
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Inorganic Chemistry (AREA)
- Biochemistry (AREA)
- Organic Chemistry (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
A sucrose-based syrup is increased in viscosity to provide a preferred pourability and non-absorptive characteristic on pancakes and like porous comestibles to which it is applied by a method which employs a semi-refined sugar syrup which is filtered through a diatomaceous earth media and mixed with CMC-thickened softened water operative to compensate for presence of ash and other flocculents in the semi-refined sugar syrup.
Description
United States Patent [1 1 Carlson July 29, 1975 1 SYRUP AND METHOD OF MANUFACTURING SAME [75] Inventor: Paul O. Carlson, Hickory Corners,
Mich.
[731 Assignee: General Foods Corporation, White Plains, N.Y.
[22] Filed: Nov. 23, 1973 [21] Appl. No.: 418,330
OTHER PUBLICATIONS Batdorf, J., et al., Sodium Carboxymethylcellulose, in
Industrial Gums; Polysaccharides and Their Derivatives, ed. by R. L. Whistler, 2nd Ed., N.Y., Academic Press, Sept. 26, 1973, Ch. 31, p. 716-719 TP978W5.
Primary Examiner-Morris O. Wolk Assistant ExaminerRoger P. Phillips Attorney, Agent, or Firm-Bruno P. Struzzi; Thomas V. Sullivan; Michael J. Quillinan [57] ABSTRACT A sucrose-based syrup is increased in viscosity to provide a preferred pourability and non-absorptive characteristic on pancakes and like porous comestibles to which it is applied by a method which employs a semirefined sugar syrup which is filtered through a diatomaceous earth media and mixed with CMC-thickened softened water operative to compensate for presence of ash and other flocculents in the semi-refined sugar syrup.
3 Claims, No Drawings SYRUP AND METHOD OF MANUFACTURING SAME BACKGROUND OF THE INVENTION Many users prefer a table syrup which is thickened to an extent such that the syrup remains on the pancake or like baked preparation, be it chemicallyor yeastleavened, and is less absorbed thereby to provide an improved organoleptic acceptance from standpoints of both taste and appearance; sodium carboxymethylcellulose (CMC) has been added to table syrup preparations for such purposes. This addition renders more obvious the presence of discrete floc in some sugar preparations after extended shelf storage, particularly those which are less refined, thereby reducing syrup clarit Although the practice of employing CMC to thicken a variety of table syrups and like topping compositions has been employed previously, the ability to provide an economical and reliably produced clear syrup containing CMC remains significantly dependent upon the absence in the syrup of such flocculents as ash, organic substances, and other matter which may contribute to a reduction in clarity.
STATEMENT OF THE INVENTION Accordingly, it is among the principal objects of the invention to provide a table syrup process which is less dependent upon degree of purification r refinement of a given syrup and is less prone to the manifestations of a floc appearance in thickened syrup preparations which employ CMC.
In accordance with the present invention, a process is provided which meets these objects by employing a diatomaceous earth filter aid to partially clarify a concentrated pasteurized semi-refined sucrose syrup containing naturally occurring colloidal substances and combining this filtered syrup with a softened water containing the CMC in amounts operative to reduce Brix and increase viscosity of the filtered syrup to the intended viscosity preparatory to bottling.
DETAILED DESCRIPTION OF THE INVENTION In accordance with its more specific aspects, a semirefined syrup having an ash level exceeding that of granulated sugar of commerce and typically having an ash content of about 0.30 and a polarization (dry basis) of 97.50 is admixed with corn syrup, maple syrup, flavor and color. The prepared syrup is at an elevated Brix of at least 68 and preferably 7l72. The syrup is subjected to a pasteurization temperature, say, to a temperature of l80F and at least l60F and then is passed through a diatomaceous earth filter medium; this medium will typically be employed in a leaf-type pressure filter known in the art and will be continually developed and restored to maximal efficiency by building a substrate operative to remove impurities in the syrup. In this respect a preferred practice will employ regenerating levels of diatomaceous earth in the syrup solution which as it is introduced to the filter will continue to build filtration substrate and operatively result in partial removal of colloidally suspended mineral and organic residue.
Separately of the syrup solution, a CMC solution is prepared at ambient or only slightly elevated temperatures employing a softened water which will have any chemical preservatives that may be employed in the finished table syrup present and into which CMC will be dispersed, say, at a level between l5% by weight preferably 2.75% by weight to provide a viscolizing diluent solution. It has been found essential in this respect to employ water of such softened condition as minimizes the flocculation tendencies of the semi-refined sugar syrup described hereinabove. The softened water will be characterized by the following criteria:
Parts per Million Maximum (By Weight) Calcium and/or magnesium 5 The softened CMC solution, once prepared, will be heated to a pasteurizing temperature of at least 160F upon admixture with the filtered concentrate sugar syrup solution and will be blended at a proportion operative to reduce Brix below 68 and typically to a preferred range of 67, a most preferred being about 66.5 and produce viscosity in the range of 6001l00 cps; the blend will thereafter be repasteurized preparatory to bottling and packing, all in accordance with procedures well known to those skilled in the art.
The following is a typical syrup formulation and range for practicing the formulation of a syrup solution in accordance with the invention:
Range of Ingredients Preferred Level 9. 9* 000 NO NLQRII The range of liquid sugar syrup as a percent of the finished product can vary depending upon formulary preference.
The level of corn syrup employed as such may similarly vary depending upon formulary preference.
*"The level of maple syrup forms no part of this invention and may be employed as cost and quality of the finished product is required.
In the foregoing formulation the preferred form of CMC will be one having a high degree of substitution of carboxymethyl groups on the cellulose ester polymer chain, the degree of substitution being inversely related to the degree of stringiness. Moreover, when the degree of substitution is less than optimal, the syrup as thickened will be found to have a non-smooth texture imparted thereto whereas at a high order of substitution the syrup will have a smooth mouthfeel and less stringy. Accordingly, in accordance with its most preferred and specific aspects, the syrup will employ a CMC wherein the degree of substitution is 0.9 carboxymethyl groups substituted per anhydroglucose unit; a medium type viscosity (800 to 3100 cps in a 2% solution by weight at 25C LVF Brookfield 3O rmp No. 3 Spindle) is preferred.
As thus described the invention will be adaptable to a variety of syrup manufacturers using less than refined sugar syrups. Accordingly, the invention is to be interpreted with regard to the accompanying claims for construction thereof.
What is claimed is:
mixing the latter solution with the concentrated syrup to dilute the concentrate and produce an ultimate syrup having a CMC level of 0.15-0.25% by weight, and packaging the diluted syrup in a transparent container.
2. The process according to claim 1 wherein the ultimately prepared syrup has a Brix below 68.
3. A process according to claim 1 wherein the CMC has an average of 0.9 carboxymethyl groups substituted per anhydroglucose unit.
Claims (3)
1. PROCESS FOR PREPARING A TABLE SYRUP WHICH EMPLOYS SEMIREFINED SUGAR SYRUP AS ITS PRINCIPAL CONSTITUENTS, SAID SYRUP BEING THICKENED WITH CMC, SAID PROCESS COMPRISING PREPAING A CONCENTRATED, PASTURIZED SEMI-REFINED SUCROSE SYRUP HAVING A BRIX OF AT LEAST 68*, SAID SYRUP CONTAINING NATURALLY OCCUR RING COLLOIDAL SUBSTANCES, FILTERING SAID SYRUP THROUGH A DIATOMACEOUS EARTH FILTER MEDIA TO REMOVE COLLOIDALLY SUSPENDED MINERAL AND ORGANIC RESIDUE CONTAINED THEREIN,SEPARATELY PREPARING A CMC SOLUTION FROM SOFTENED WATER HAVING LESS THAN 5 PARTS PER MILLION CALCIUM OR MAGNESIUM, ADMIXING THE LATTER SOLUTON WITH THE CONCENTRATED SYRUP TO DILUTE THE CONCENTRATE AND PRODUCE AN ULTIMATE SYRUP HAVING A CMC LEVEL OF 0.15-0.25% BY WEIGHT, AND PACKAGING THE DELUTED SYRUP IN A TRANSPARENT CONTAINER.
2. The process according to claim 1 wherein the ultimately prepared syrup has a Brix below 68*.
3. A process according to claim 1 wherein the CMC has an average of 0.9 carboxymethyl groups substituted per anhydroglucose unit.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US418330A US3897262A (en) | 1973-11-23 | 1973-11-23 | Syrup and method of manufacturing same |
| CA211,957A CA1041362A (en) | 1973-11-23 | 1974-10-22 | Syrup and method of manufacturing same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US418330A US3897262A (en) | 1973-11-23 | 1973-11-23 | Syrup and method of manufacturing same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| US3897262A true US3897262A (en) | 1975-07-29 |
Family
ID=23657663
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| US418330A Expired - Lifetime US3897262A (en) | 1973-11-23 | 1973-11-23 | Syrup and method of manufacturing same |
Country Status (2)
| Country | Link |
|---|---|
| US (1) | US3897262A (en) |
| CA (1) | CA1041362A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4073963A (en) * | 1976-12-27 | 1978-02-14 | Cpc International Inc. | Stable, homogeneous buttered table syrups |
| US4152466A (en) * | 1978-06-27 | 1979-05-01 | Deretchin Benjamin B | Stable homogeneous peanut butter table syrup |
| US4394399A (en) * | 1981-06-25 | 1983-07-19 | The Quaker Oats Company | Low calorie table syrup product |
| US4786521A (en) * | 1985-12-26 | 1988-11-22 | General Foods Corporation | Aqueous table syrup with reduced sugar content |
| US5106646A (en) * | 1991-01-08 | 1992-04-21 | Kraft General Foods, Inc. | Stabilized low calorie syrup with reduced sweetener solids content |
| US5478589A (en) * | 1993-10-08 | 1995-12-26 | The Quaker Oats Company | Stable gum system for very low calorie table syrup applications |
| EP2568825A1 (en) * | 2010-05-11 | 2013-03-20 | Tristram Pty Ltd. | Flowable liquid composition |
| US20140010930A1 (en) * | 2011-03-16 | 2014-01-09 | Federation Des Producteurs Acericoles Du Quebec | Apparatus and process for pasteurization of sap and product thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2470202A (en) * | 1947-04-19 | 1949-05-17 | Wickenden Leonard | Filtering process |
| US2935408A (en) * | 1957-12-13 | 1960-05-03 | American Food Lab Inc | Stabilizer for non-frozen water-containing ingestible materials such, for instance, as foodstuffs and internal medicines |
-
1973
- 1973-11-23 US US418330A patent/US3897262A/en not_active Expired - Lifetime
-
1974
- 1974-10-22 CA CA211,957A patent/CA1041362A/en not_active Expired
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2470202A (en) * | 1947-04-19 | 1949-05-17 | Wickenden Leonard | Filtering process |
| US2935408A (en) * | 1957-12-13 | 1960-05-03 | American Food Lab Inc | Stabilizer for non-frozen water-containing ingestible materials such, for instance, as foodstuffs and internal medicines |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4073963A (en) * | 1976-12-27 | 1978-02-14 | Cpc International Inc. | Stable, homogeneous buttered table syrups |
| US4152466A (en) * | 1978-06-27 | 1979-05-01 | Deretchin Benjamin B | Stable homogeneous peanut butter table syrup |
| US4394399A (en) * | 1981-06-25 | 1983-07-19 | The Quaker Oats Company | Low calorie table syrup product |
| US4786521A (en) * | 1985-12-26 | 1988-11-22 | General Foods Corporation | Aqueous table syrup with reduced sugar content |
| US5106646A (en) * | 1991-01-08 | 1992-04-21 | Kraft General Foods, Inc. | Stabilized low calorie syrup with reduced sweetener solids content |
| US5478589A (en) * | 1993-10-08 | 1995-12-26 | The Quaker Oats Company | Stable gum system for very low calorie table syrup applications |
| EP2568825A1 (en) * | 2010-05-11 | 2013-03-20 | Tristram Pty Ltd. | Flowable liquid composition |
| EP2568825A4 (en) * | 2010-05-11 | 2014-05-21 | Tristram Pty Ltd | Flowable liquid composition |
| AU2011252754B2 (en) * | 2010-05-11 | 2015-05-07 | Trisco ICAP Pty Ltd | Flowable liquid composition |
| US20140010930A1 (en) * | 2011-03-16 | 2014-01-09 | Federation Des Producteurs Acericoles Du Quebec | Apparatus and process for pasteurization of sap and product thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CA1041362A (en) | 1978-10-31 |
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