Melting and cocrystallization method of erythritol and high-power sweetening agent and product obtained by melting and cocrystallization method

Abstract

The invention relates to a melting and cocrystallization method of erythritol and a high-power sweetening agent and a product obtained by the melting and cocrystallization method. The cocrystallization method comprises the following steps of (1) preparing an erythritol solution; (2) adding the high-power sweetening agent to the erythritol solution so as to obtain erythritol-high-power sweetening agent mixed liquor; and (3) sufficiently stirring the erythritol-high-power sweetening agent mixed liquor for 20-40min, and then quickly reducing the temperature so as to obtain an erythritol-high-power sweetening agent cocrystallization body. The erythritol-high-power sweetening agent cocrystallization body prepared by the cocrystallization method disclosed by the invention not only reserves the original nature of the erythritol being low in calorific value, resistant to decayed teeth and suitable for diabetics, but also has the advantages of being quick to dissolve, homogeneous in sugariness,long in quality guarantee period and the like; and besides, the method disclosed by the invention is simple to operate and low in cost and is suitable for large-scale industrial production.

Description

technical field [0001] The invention relates to a method for melting and co-crystallizing erythritol and a high-intensity sweetener and a product obtained, and belongs to the technical field of sugar alcohol co-crystallization. Background technique [0002] Erythritol is a natural sugar and functional sweetener. It has the advantages of low calorific value, suitable for diabetics, and anti-caries. However, its solubility at room temperature is about 37%, which is about 50% of that of sorbitol. When making high-sweet foods, it is easy to crystallize and precipitate. Secondly, the sweetness of erythritol is only 70-80% of that of sucrose, and it has a cool feeling in the mouth, and the sweetness is not obvious when used alone. Sucralose and other high-intensity sweeteners are 600 times sweeter than sucrose, and also have the advantages of low calorie value similar to erythritol, suitable for diabetics, and non-cariogenic, but they have a bitter taste and acridity when used al...

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Problems solved by technology

[0002] Erythritol is a natural sugar and functional sweetener. It has the advantages of low calorific value, suitable for diabetics, and anti-caries. However, its solubility at room temperature is about 37%, which is about 50% of that of sorbitol. When making high-sweet food, it is easy to crystallize out

Secondly, the sweetness of erythritol is only 70-80% of that of sucrose, and it has a cool feeling in the mouth, and the sweetness is not obvious when used alone

Sucralose and other high-intensity sweeteners are 600 times sweeter than sucrose, and also have the advantages of low calorie value similar to erythritol, suitable for diabetics, and non-cariogenic, but they have a bitter taste and acridity when used alone Waiting for bad taste

[0005] At present, there are few studies on the melt co-crystallization of erythritol and high-power sweeteners. Chinese patent document CN103262972A (application number 201310025809.5) provides a co-crystal product of erythritol and sucralose and a co-crystallization method thereof. Dissolving sucralose and adding it to the erythritol melt to obtain a co-crystallization mother solution, then cooling the co-crystallization mother solution to a certain temperature, adding seed crystals, growing crystals, and then cooling to obtain erythritol-sucralose co-crystals , but the patent does not involve the yield of co-crystal products, and the preparation process is relatively complicated

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