Method for preventing caking of mixtures of xylitol and calcium aspartate

By controlling the water activity of xylitol and calcium aspartate particles and adding maltitol, the method prevents caking in mixtures, maintaining mixture stability.

JP7765484B2Active Publication Date: 2025-11-06ZHEJIANG HUAKANG PHARMA
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Patent Information

Application Number
JP2023549910
Authority / Receiving Office
JP · JP
Patent Type
Patents
Current Assignee / Owner
Priority Date
2021-12-17
Filing Date
2022-11-21
Publication Date
2025-11-06
Estimated Expiration
2042-11-21

AI Technical Summary

Technical Problem

Existing mixtures of xylitol and calcium aspartate are prone to caking due to their hygroscopicity, which is not effectively addressed by existing methods like adding high amounts of maltodextrin, making them unsuitable for products requiring xylitol and calcium aspartate as main components.

Method used

Control the water activity of xylitol and calcium aspartate particles within specific ranges (0.50-0.52 and 0.48-0.56 or 0.50-0.60) and add maltitol particles in a 5-20% weight ratio to prevent caking, with xylitol particle sizes ranging from 10 to 80 mesh.

Benefits of technology

Effectively prevents caking by controlling water activity and adding maltitol, ensuring stability of the mixture over extended storage periods.

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Abstract

The present invention relates to a method for preventing caking of a mixture of xylitol and calcium aspartate, comprising the steps of first preparing xylitol particles and calcium aspartate particles, measuring their water activities, and then using a mixture of calcium aspartate particles having a water activity of 0.50-0.52 and xylitol particles having a water activity of 0.48-0.56, or using a mixture of calcium aspartate particles having a water activity of 0.52-0.58 and xylitol particles having a water activity of 0.50-0.60, or further adding maltitol particles in a weight ratio of 5%-20% to the xylitol particles to the mixture. The present invention can effectively prevent caking of a composition product by controlling the water activity of the xylitol particles and calcium aspartate particles, or by adding and mixing maltitol, and this method can be applied to mixture products of various xylitol raw materials.
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