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Process for producing crystalline maltitol

A maltitol, crystalline technology, applied in the field of preparation of crystalline maltitol, can solve cumbersome problems and achieve low cost and good operability

Inactive Publication Date: 2005-08-31
UENO FOOD TECHNO IND LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, in the production method using seed crystals, it is necessary to increase the amount of seed crystals added in order to increase the production speed, so there is a problem that it is necessary to prepare a large number of seed crystals separately, making it cumbersome.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] In a continuous kneader with an elongated kneading-cooling zone (KRC Kneader-S2 type manufactured by Kurigi Iron Works, 60rpm, jacket temperature is 80°C) at a speed of 4kg / h Continuously supply maltitol aqueous solution (purity: 90% by weight, solid concentration: about 95%, 110°C, colorless and transparent) as the first raw material, knead and cool continuously, and wait for a while to confirm the hole from the discharge part Plates expelled white opaque plastic agglomerates. Thereafter, when the maltitol aqueous solution (purity: 90% by weight, solid concentration: about 98%, 125°C, colorless and transparent) as the second raw material is continuously supplied at a rate of 4 kg / h, it is continuously discharged from the perforated plate of the discharge part Noodle-like plastic agglomerates. Thereafter, the supply rate of the second raw material was set at 8 kg / hr, and the jacket temperature was set at 55° C., to stably discharge noodle-like plastic agglomerates. Th...

Embodiment 2

[0032]In a continuous kneader with an elongated kneading-cooling zone (KRC Kneader-S2 type manufactured by Kurigi Iron Works, 60rpm, jacket temperature is 80°C) at a speed of 4kg / h Continuously supply maltitol aqueous solution (purity: 92% by weight, solid concentration: about 97.6%, 130°C, colorless and transparent) as raw material, and add deionized water at a rate of 0.12 kg / hr after 5 minutes from the start of raw material supply, and continue Knead and cool. When it was confirmed that white opaque plastic agglomerates were discharged from the perforated plate of the exclusion section, the addition of water was stopped, and noodle-like plastic agglomerates were continuously discharged from the perforated plate of the exclusion section. Thereafter, the feed rate of the raw material was set at 8 kg / hr, and the jacket temperature was set at 55° C., so that noodle-like plastic agglomerates were discharged stably and continuously. The plastic agglomerate is cooled to below 30°...

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PUM

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Abstract

A process for efficiently producing crystalline maltitol at low cost in a short time with satisfactory working efficiency without using any seed crystal. The process comprises feeding a first aqueous maltitol solution to a kneading apparatus to knead and cool the solution therein, subsequently feeding a second aqueous maltitol solution having a high solid concentration in place of the first aqueous maltitol solution to continuously knead and co ol the resultant mixture and thereby produce a plastic mass, cooling the mass t o form a solidification product, and then pulverizing it. Alternatively, the process comprises feeding an aqueous maltitol solution to a kneading apparat us to knead and cool it, subsequently adding water thereto, continuously kneadi ng and cooling the resultant mixture to produce a plastic mass, cooling the mas s to form a solidification product, and then pulverizing it.

Description

technical field [0001] The invention relates to a preparation method of crystalline maltitol. Background technique [0002] Maltitol is not easy to be digested and absorbed in the digestive tract, and it is also difficult to be fermented by bacteria in the mouth, so it is widely used as a sweetener in low-energy foods, diet foods, foods with low corrosion to teeth, and diabetic patients. use. However, the dry product of maltitol is remarkably hygroscopic and easily deliquescent, and it is difficult to make it into a powder form, so there is a problem that it is inconvenient to use. [0003] To solve this problem, many technical solutions for crystallizing or powdering maltitol have been proposed. In Japanese Patent Publication No. 7-14953, it is proposed to continuously supply maltitol aqueous solution to an extruder having an elongated cooling-kneading zone, and in the presence of seed crystals, cool-kneading to generate maltitol syrup , a method of preparing a substance...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/30C07H1/00C07H15/04C13B30/02
CPCC07H15/04A23V2002/00C13B30/02C07H1/00A23L1/2364A23L27/34A23V2250/6416
Inventor 上野隆三本多纯哉古川阳二郎
Owner UENO FOOD TECHNO IND LTD
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