Erythritol crystal and preparation method of erythritol crystal

A technology of erythritol and crystals, which is applied in food preparation, application, food science, etc., to achieve the effect of expanding the application field, increasing the crystallization rate, and high crystallization efficiency

Inactive Publication Date: 2012-10-24
BAOLINGBAO BIOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In order to solve the above problems of simply mixing erythritol and sweetener unevenly, using inconsistently, and affecting the use effect, the present invention provides a kind of erythritol Erythritol crystals prepared by co-crystallization of sugar alcohols and sweeteners

Method used

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  • Erythritol crystal and preparation method of erythritol crystal
  • Erythritol crystal and preparation method of erythritol crystal

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Example 1: Co-crystallization of erythritol and sucralose

[0027] Table 1 is the heating and melting data table of the mixed product of erythritol and sucralose. It can be seen from the table that when the mixed product of erythritol and sucralose is heated, the melting point of the two substances is within the range of 130-155 ° C. There are black spots of impurities. Therefore, the co-crystallization of erythritol and sucralose cannot be carried out in the form of melting, but can only be carried out in the form of liquid solution.

[0028] Table 1 Heat-thawing data table of mixed product of erythritol and sucralose

[0029]

[0030] 1. Raw material mixing

[0031] Take 200g of erythritol, dissolve it in a container with water, add 5.0g of sucralose, and stir evenly to obtain a liquid solution. The mass concentration of erythritol in the liquid solution is 70%.

[0032] 2. Co-crystal preparation and product preparation

[0033] Open the liquid solution from ...

Embodiment 2

[0035] Example 2: Co-crystallization of erythritol and sucralose

[0036] 1. Raw material mixing

[0037] Take 200g of erythritol, dissolve it in a container with water, add 2.4g of sucralose, and stir evenly to obtain a liquid solution. The mass concentration of erythritol in the liquid solution is 75%.

[0038] 2. Co-crystal preparation and product preparation

[0039] Open the liquid solution from 80°C and start stirring to cool down and crystallize, cool down to 15°C, cool down by 5-6°C per hour above 60°C, cool down by 3-4°C per hour at 60°C-45°C, cool down per hour at 45°C-10°C 6~8℃, there is no liquid water at the crystallization end point, and the co-crystal crystals are dried. The drying method can be a fluidized bed or a dryer or a box-type drying equipment, and finally sieved by a sieving machine. Granular or mixed crystal products, the crystallization yield is 100%.

Embodiment 3

[0040] Example 3: Erythritol and stevioside co-crystallization

[0041] Table 2 is the heating and melting data table of the mixed product of erythritol and stevioside. It can be seen from the table that when the mixed product of erythritol and stevioside is heated, no black spots of impurities are generated at the melting temperature.

[0042] Table 2 Heat-thawing data table of mixed product of erythritol and stevioside

[0043]

[0044] 1. Raw material mixing

[0045] Take 200g of erythritol solid and 2.0g of stevia solid, and stir the mixture evenly.

[0046] 2. Co-crystal preparation and product preparation

[0047] Melt the mixed material at a high temperature of 155°C for 1-2 hours, then cool down to crystallize, ventilate and cool down by 15-20°C / h, and cool down to 30°C, crush the co-crystallized crystals, and then send them to a fluidized bed or dryer or box-type drying equipment to dry. Finally, the sieving process is carried out by a sieving machine, and th...

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Abstract

The invention relates to the technical field of compound sugar, in particular to an erythritol crystal, which comprises erythritol and sweet agents accounting for 1 to 2.5 percent of the weight of the erythritol. A preparation method of the erythritol crystal comprises the following steps that the erythritol and the sweet agents are mixed and dissolved to obtain liquid solution, the solution is simultaneously evaporated and crystallized, and the erythritol crystals are obtained; the erythritol and the sweet agents are mixed and are dissolved to obtain liquid solution, the liquid solution is subjected to non-evaporation crystallization, the filtering is carried out after the crystallization completion, and the erythritol crystals are obtained; the erythritol and the sweet agents are mixed in a solid from; and the mixed solids are subjected to melting, crystallization, crushing and drying to obtain the erythritol crystals. The sweetness of the erythritol is improved and reaches more than 80 percent of the sweetness of the cane sugar, the consistency of ingredients of compound products of the erythritol and the sweet agents is realized, the problem of cocrystallization of the erythritol and the sweet agents easily carbonized at high temperature is solved, the crystallization rate is improved to the maximum degree, the crystallization efficiency is 5 to 20 percent higher than that of the traditional crystallization technology, and the application field of the product is enlarged.

Description

technical field [0001] The invention relates to the technical field of compound sugar, in particular to an erythritol crystal, and also to a preparation method of the erythritol crystal. Background technique [0002] Erythritol is widely distributed in nature, such as fruits, mushrooms, lichens, etc. In addition, it also exists in fermented foods and mammals, and is a natural sugar. Industrially, erythritol is a white crystal obtained by fermentation of glucose. It has a sweet taste, 70%-80% of the sweetness of sucrose, and its calories are only 0.2kcal / g. Erythritol is a four-carbon sugar alcohol with a melting point of 118-122°C, a cracking temperature of 329°C, and a molecular formula of CH 4 o 4 h 10 . [0003] Erythritol has unique nutritional properties, has relatively high digestibility, and is easily absorbed by the small intestine; erythritol does not affect blood sugar and insulin levels, so it is suitable for diabetics; because bacteria in the mouth cannot...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09
Inventor 刘宗利王乃强栾庆民张祥奎周焕霞袁卫涛李克文熊小兰张莉
Owner BAOLINGBAO BIOLOGY
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