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Method for increasing sweetness of erythritol by cocrystallization and resulting product

A technology of erythritol and co-crystallization, which is applied in the treatment field of improving the sweetness and application of sugar alcohol, and can solve the problem that the uniformity of the product and the stability of the content cannot be well solved, the uniformity is insufficient, the dissolution is slow, etc. problems, to achieve the effect of stable content, reduced energy consumption, and uniform sweetness

Inactive Publication Date: 2013-04-03
ZIBO ZHONGSHUN BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, low sweetness and slow dissolution in cold water are the defects of erythritol as a sugar substitute
For a long time, people have tried to increase the sweetness of erythritol by means of compounding or coating, but the uniformity of the product and the stability of the content have not been well resolved due to the constraints of the processing technology, especially when used in small amounts When , the contradiction of insufficient uniformity becomes more prominent

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Adding mogroside to prepare erythritol with the same sweetness as sucrose

[0026] Using the Luo Han Guo extract with 40% (w / w) mogroside, the sweetness is 300 times that of sucrose. According to the requirement of equal sweetness to sucrose, the mass ratio of mogroside to erythritol is 1:1000.

[0027] Weigh 1,000 grams of erythritol, prepare 80% (w / w) erythritol solution, raise the temperature to 90°C and then cool down at a rate of 6°C / hour until the supersaturation reaches 1.2, then add 1 gram of Luo Han Guo For sweet glycosides, stir and continue to cool down at 10°C / hour until 30°C, without drying, and the moisture content is 0.12%. Sieve with a 16-60 mesh standard sieve to obtain a co-crystal product. The product can be used as a substitute for sucrose, and has the flavor and health-care effects of Luo Han Guo.

Embodiment 2

[0029] Add sucralose to make erythritol twice as sweet as sucrose

[0030] The sweetness of sucralose is 600 times that of sucrose. According to the requirement of 2 times the sweetness of sucrose, the ratio of sucralose to erythritol is 2.2:1000.

[0031] Weigh 1000 grams of erythritol, prepare 90wt% erythritol solution, heat up to 110°C, then cool down at a rate of 6°C / hour, until the supersaturation reaches 1.1, add 2.2 grams of sucralose, stir And continue to cool down at a rate of 6°C / hour until 30°C without drying, the moisture content is 0.09%, the crystal is transparent and clean, and the co-crystal product is obtained by sieving with a 16-60 standard sieve. The product can be used as a substitute for sucrose with pure taste.

Embodiment 3

[0033] A co-crystal of stevioside and erythritol was prepared at a ratio of 1:1000, and the sweetness of the crystallized product was about equal to that of sucrose.

[0034] Weigh 500 grams of erythritol, prepare 85% erythritol solution, raise the temperature to 95°C and then cool down at a rate of 5°C / hour, when it reaches 70°C, after the supersaturation reaches 1.1, add 0.5 grams of stevia Glucoside (Rab98), stirring and continuing to cool down at a rate of 8°C / hour until 30°C, without drying, with a moisture content of 0.1%, and sieving to obtain a co-crystal product of 16-60 mesh. This product is pure natural and has no heat. Good sucrose substitute sweetened with sucrose etc.

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Abstract

The invention relates to a method for increasing the sweetness of erythritol by cocrystallization and a resulting product. The method comprises the following steps of (1) preparing an erythritol super-saturated solution; (2) adding a high-intensity sweetener in the erythritol super-saturated solution; (3) performing cocrystallization of the erythritol, where temperature is reduced after the addition of the high-intensity sweetener in the erythritol super-saturated solution, so as to obtain a cocrystallization product of the erythritol and the high-intensity sweetener; and (4) drying the product within the range of 40-60 DEG C if necessary, and performing screening to obtain an erythritol cocrystallization product with different particle sizes, wherein in general, the cocrystallization erythritol does not need to be dried as the product can be dried by the crystallization heat in the crystallization process. The invention employs good crystallinity of the erythritol, and integrates the high-intensity sweetener and the erythritol together by cocrystallization, thereby increasing the sweetness of the erythritol and achieving the effects of uniform sweetness, stable content and easy process.

Description

technical field [0001] The invention belongs to a treatment method for improving the sweetness and application of sugar alcohols, in particular to a method for improving the sweetness of erythritol. Background technique [0002] Erythritol is the latest sugar substitute product in the world. It is a pure natural zero-calorie functional sugar alcohol. The sweetness of erythritol is about 70% of that of sucrose. It is the only non-calorie product among all sugar alcohol products. Sugar alcohol, with cool taste, pure sweet taste, no caries, no effect on blood sugar changes, no moisture absorption, high browning temperature resistance and other superior processing properties, can replace sucrose and xylitol, and is widely used in various foods and the production of health care products. However, low sweetness and slow dissolution in cold water are the defects of erythritol as a sugar substitute. For a long time, people have tried to increase the sweetness of erythritol by mean...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09A23L27/00A23L27/30A23L33/00
CPCA23L1/2364A23V2002/00A23L27/34A23V2250/264A23V2250/6402A23V2250/606
Inventor 王亭韩一
Owner ZIBO ZHONGSHUN BIOTECH
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