Powdered oligosaccharide composition

Abstract

The present invention pertains to a powdered oligosaccharide composition containing particles of a bagasse-derived oligosaccharide composition, aims to provide a powdered oligosaccharide composition having improved ease of consolidation, and provides a powdered oligosaccharide composition containing particles of a bagasse-derived oligosaccharide composition and fatty acid salts adhering to the surfaces of the particles.

Description

Technical Field

[0001] The present invention relates to a powdery oligosaccharide composition containing particles of a bagasse-derived oligosaccharide composition and a fatty acid salt attached to the surface of the particles.

Background Art

[0002] Oligosaccharides are saccharides in which several monosaccharides are linked by glycosidic bonds, and various types such as galacto-oligosaccharides, fructo-oligosaccharides, xylo-oligosaccharides, isomalto-oligosaccharides, and lactulose oligosaccharides are known depending on the constituent monosaccharides. In addition to properties such as low sweetness, low calorie, and low cariogenicity, these oligosaccharides have a selective growth promoting effect on intestinal bacteria and have functions such as maintaining good intestinal conditions, and many supplements are commercially available. Also, it is used not only for human food applications but also as a feed additive for livestock.

[0003] Oligosaccharides are generally produced by acid decomposition and / or enzymatic decomposition of cellulose or hemicellulose contained in biomass. As methods for producing an oligosaccharide solution, a method of producing an oligosaccharide solution from a hemicellulase treatment solution in a pulp production process (Patent Document 1), a method of producing an oligosaccharide solution by enzymatic saccharification of biomass containing cellulose (Patent Document 2), etc. are known.

[0004] Oligosaccharides are preferably powdered for reasons such as preventing the growth of microorganisms in the sugar solution and facilitating blending with solid feed. However, powdered oligosaccharides have problems such as being easily hygroscopic, deliquescing and solidifying during storage, and adhering to machinery and becoming difficult to remove.

[0005] As a method for improving the hygroscopicity of such oligosaccharides, a method of coating oligosaccharides with oil and fat is disclosed (Patent Document 3).

Prior Art Documents

Patent Documents

[0006]

Patent Document 1

[0007] As mentioned above, a method for improving the hygroscopicity of oligosaccharides has been disclosed, which involves coating the oligosaccharides with oil or fat. However, in the case of bagasse-derived oligosaccharide compositions, coating with oil or fat did not provide sufficient anti-caking effect. Therefore, the present invention aims to provide a powdered oligosaccharide composition containing particles of a bagasse-derived oligosaccharide composition, which has improved caking properties. [Means for solving the problem]

[0008] As a result of diligent research, the inventors of the present invention have found that a high anti-caking effect can be obtained in a powdered oligosaccharide composition containing particles of bagasse-derived oligosaccharide composition and fatty acid salts attached to the surface of said particles, and have completed the present invention.

[0009] In other words, the present invention provides an invention having the following configurations [1] to

[11] . [1] A powdered oligosaccharide composition comprising particles of a bagasse-derived oligosaccharide composition and fatty acid salts attached to the surface of the particles. [2] The powdered oligosaccharide composition according to [1], wherein the fatty acid salt coats the surface of the particles. [3] The powdered oligosaccharide composition according to [1] or [2], wherein the fatty acid salt is one or more selected from salts of fatty acids having 12 to 22 carbon atoms. [4] The powdered oligosaccharide composition according to any one of [1] to [3], wherein the fatty acid salt is one or more selected from 1-3 valent metal salts. [5] The powdered oligosaccharide composition according to any one of [1] to [4], wherein the fatty acid salt is one or more selected from the group consisting of stearate, palmitate, laurate, myristicate, and behenate. [6] The powdered oligosaccharide composition according to any one of [1] to [5], wherein the fatty acid salt is one or more selected from the group consisting of sodium fatty acid, lithium fatty acid, magnesium fatty acid, calcium fatty acid, zinc fatty acid, and aluminum fatty acid. [7] The powdered oligosaccharide composition according to any one of [1] to [6], wherein the fatty acid salt is calcium stearate and / or magnesium stearate. [8] The powdered oligosaccharide composition according to any one of [1] to [7], wherein the main component of the bagasse-derived oligosaccharide composition is xylooligosaccharide. [9] A powdered oligosaccharide composition according to any one of [1] to [8], comprising 0.1 to 25 parts by weight of the fatty acid salt per 100 parts by weight of the bagasse-derived oligosaccharide composition.

[10] The powdered oligosaccharide composition according to any one of [1] to [9], wherein the bagasse-derived oligosaccharide composition contains 1 to 50% by weight of xylooligosaccharide.

[11] A composition comprising 0.1 to 25 parts by weight of a fatty acid salt per 100 parts by weight of a bagasse-derived oligosaccharide composition. [Effects of the Invention]

[0010] The powdered oligosaccharide composition of the present invention is a powder containing bagasse-derived oligosaccharides, but its tendency to caking has been improved, so it can maintain its powder state by preventing deliquescence. This makes it possible to prevent quality deterioration due to caking during storage and loss due to adhesion to machinery. [Brief explanation of the drawing]

[0011] [Figure 1] Figure 1 shows a scanning electron microscope (SEM) image of the powdered oligosaccharide composition of Comparative Example 1. [Figure 2] Figure 2 shows an SEM image of the powdered oligosaccharide composition of Example 1. [Figure 3] Figure 3 shows the SEM image of the powdery oligosaccharide composition of Example 2. [Figure 4] Figure 4 shows the SEM image of the powdery oligosaccharide composition of Example 1. [Figure 5] Figure 5 shows the calcium mapping by energy dispersive X-ray spectroscopy in the SEM image of Figure 4. [Figure 6] Figure 6 shows the SEM image of the powdery oligosaccharide composition of Example 2. [Figure 7] Figure 7 shows the magnesium mapping by energy dispersive X-ray spectroscopy in the SEM image of Figure 6. [Figure 8] Figure 8 shows the SEM image of the powdery oligosaccharide composition of Comparative Example 12.

Mode for Carrying Out the Invention

[0012] Hereinafter, the mode for carrying out the present invention will be described.

[0013] The powdery oligosaccharide composition of the present invention contains particles of a bagasse-derived oligosaccharide composition and a fatty acid salt attached to the surface of the particles. The powdery oligosaccharide composition of the present invention is mainly composed of particles of a bagasse-derived oligosaccharide composition with a fatty acid salt attached to the surface, but may contain particles other than the particles of the bagasse-derived oligosaccharide composition or particles of the bagasse-derived oligosaccharide composition without a fatty acid salt attached to the surface, as long as it does not interfere with the use as a powdery oligosaccharide composition.

[0014] [[ID=三十二]] <Particles of Bagasse-Derived Oligosaccharide Composition> Hereinafter, the particles of the bagasse-derived oligosaccharide composition will be described.

[0015] "Oligosaccharide" refers to a sugar in which several monosaccharides are linked by a glycosidic bond. The number of monosaccharides constituting the oligosaccharide is usually 2 or more and 10 or less, preferably 2 or more and 6 or less.

[0016] "Bagasse-derived oligosaccharides" refer to oligosaccharides prepared from bagasse, the residue left over from sugarcane extraction. Bagasse, the residue from sugarcane extraction, is mainly composed of polysaccharides such as cellulose and hemicellulose, and the aromatic polymer lignin. Oligosaccharides are produced by breaking down these polysaccharides, cellulose or hemicellulose. Specifically, the glucans that make up cellulose, or the xylan, mannan, galactan, arabinogalactan, and glucomannan that make up hemicellulose, are broken down to produce oligosaccharides composed of glucose, xylose, arabinose, mannose, galactose, etc. Furthermore, since bagasse mainly contains xylan as hemicellulose, xylooligosaccharides are suitably produced from bagasse.

[0017] Methods for obtaining oligosaccharides by breaking down cellulose or hemicellulose include, for example, acid hydrolysis and enzymatic hydrolysis, but are not limited to these, and a combination of acid hydrolysis and enzymatic hydrolysis may also be used.

[0018] Methods for producing oligosaccharides by acid hydrolysis include, but are not limited to, treatment with dilute sulfuric acid or hydrothermal treatment using acetic acid produced by a hydrothermal reaction.

[0019] Enzymatic decomposition can be performed using enzymes such as xylanase, mannanase, and glucanase, but is not limited to these. Since bagasse is known to contain a large amount of xylan as hemicellulose, it is preferable to use an enzyme containing xylanase.

[0020] Xylanase is not particularly limited as long as it is an enzyme that has the activity to hydrolyze xylan and produce xylooligosaccharides, but for example, "Sumizyme" (registered trademark) X (manufactured by Shin Nippon Chemical Industries, Ltd.), "Sucrase" (registered trademark) X (manufactured by Mitsubishi Chemical Foods Corporation), "Cellulosine" (registered trademark) TP25 (manufactured by HBI Co., Ltd.), VERON 191 (AB Commercial enzymes such as those from Enzymes, Inc., or xylanases produced by microorganisms such as Trichoderma, Aspergillus, Thermomyces, Aureobasidium, Streptomyces, Clostridium, Bacillus, Thermotoga, Acremonium, Mucor, and Talaromyces can be used. Alternatively, cellulase compositions having xylanase activity obtained according to WO2017 / 170919 may be used.

[0021] When performing enzymatic decomposition, it is generally known that pretreatment is performed to break down lignin or loosen the bonds between cellulose cells, thereby making it easier for the enzyme to react with cellulose or hemicellulose. Examples of pretreatment methods include, but are not limited to, alkaline treatment with sodium hydroxide or ammonia, explosion treatment, hydrothermal treatment, and dilute sulfuric acid treatment.

[0022] Xylooligosaccharides are oligosaccharides mainly produced when xylan is broken down, and are sugars in which two or more xylose molecules are linked by glycosidic bonds, regardless of the presence or absence of side chains. Examples of xylooligosaccharides include xylobiose, xylotriose, xylotetraose, xylopentaose, and xylohexaose, and may also be mixtures containing two or more of these.

[0023] The statement "The main component of the bagasse-derived oligosaccharide composition is xylooligosaccharide" means that xylooligosaccharide, contained in the solid portion of the bagasse-derived oligosaccharide composition, is the highest proportion compared to other components excluding excipients. The amount of xylooligosaccharide can be quantified using methods such as high-performance liquid chromatography.

[0024] "Particles of bagasse-derived oligosaccharide composition" refer to particles of a bagasse-derived oligosaccharide-containing liquid produced by decomposing cellulose and / or hemicellulose contained in bagasse. The bagasse-derived oligosaccharide-containing liquid may also contain polysaccharides that have not been decomposed into oligosaccharides, lignin decomposition products, organic acids, monosaccharides, etc. Examples of lignin decomposition products include coumaric acid and ferulic acid, examples of organic acids include acetic acid and formic acid, and examples of monosaccharides include glucose, xylose, arabinose, mannose, and galactose. Furthermore, the bagasse-derived oligosaccharide-containing liquid may also be obtained by purifying a solution containing oligosaccharides produced by decomposing bagasse by the above-mentioned acid decomposition or enzymatic decomposition using solid-liquid separation, membrane treatment, activated carbon, ion exchange resin, etc., or by concentrating it using membrane concentration, evaporation concentration, etc.

[0025] A method for producing a bagasse-derived oligosaccharide-containing liquid is described, for example, in WO2017 / 170919.

[0026] The method for atomizing the bagasse-derived oligosaccharide-containing liquid is not particularly limited, but methods such as spray drying, freeze-drying, and fluidized bed drying are known. Excipients may be added during the atomization of the bagasse-derived oligosaccharide-containing liquid, and the particles of the bagasse-derived oligosaccharide composition may contain excipients. Common excipients for atomization include starch, dextrin, lactose, crystalline cellulose, and sugar alcohols, and dextrin is preferred.

[0027] The particles of the bagasse-derived oligosaccharide composition may contain excipients as described above, but it is preferable that the bagasse-derived oligosaccharide composition contains 0.1 to 60% by weight of bagasse-derived oligosaccharides, and more preferably 1 to 50% by weight of xylooligosaccharides. The amount of bagasse-derived oligosaccharides contained in the bagasse-derived oligosaccharide composition is more preferably 1 to 60% by weight, and even more preferably 5 to 55% by weight. The amount of xylooligosaccharides contained in the bagasse-derived oligosaccharide composition is more preferably 5 to 50% by weight, and even more preferably 5 to 40% by weight.

[0028] If the particles of the bagasse-derived oligosaccharide composition contain an excipient, the amount of the excipient contained in the bagasse-derived oligosaccharide composition is preferably 5 to 99.9% by weight, more preferably 5 to 92% by weight, and even more preferably 10 to 85% by weight.

[0029] <Fatty acid salts> The following describes the fatty acid salts attached to the surface of the particles of the bagasse-derived oligosaccharide composition.

[0030] A "fatty acid salt" is a salt of a fatty acid, which is a monovalent carboxylic acid having two or more carbon atoms in a hydrocarbon group.

[0031] The fatty acid salt is not particularly limited, but it is preferably one or more selected from salts of fatty acids having 8 to 22 carbon atoms, and more preferably one or more selected from salts of fatty acids having 12 to 22 carbon atoms.

[0032] The fatty acid salt is preferably one or more selected from the group consisting of octanoic acid (caprylic acid) salt, decanoic acid (capric acid) salt, laurate, myristic acid, palmitate, stearate, behenate, arachidinate, palmitoleate, oleate, montanate, octylate, sebacinate, and ricinoleate, and more preferably one or more selected from the group consisting of stearate, palmitate, laurate, caprylate, myristic acid, and behenate.

[0033] The fatty acid salt is preferably one or more selected from 1-3 valent metal salts, more preferably one or more selected from the group consisting of magnesium salt (magnesium fatty acid), sodium salt (sodium fatty acid), calcium salt (calcium fatty acid), zinc salt (zinc fatty acid), lithium salt (lithium fatty acid), and aluminum salt (aluminum fatty acid), and even more preferably a magnesium salt or a calcium salt.

[0034] When the powdered oligosaccharide composition of the present invention is used in animal feed or food, the fatty acid salt is more preferably calcium stearate and / or magnesium stearate, from the standpoint of safety and efficacy.

[0035] "Fatty acid salts are attached to the particle surface of the bagasse-derived oligosaccharide composition" means that fatty acid salt particles are attached to the particle surface of the bagasse-derived oligosaccharide composition. This can be confirmed, for example, by observing the particle surface of the bagasse-derived oligosaccharide composition before and after mixing with fatty acid salts using a scanning electron microscope (SEM). Furthermore, it can be confirmed that the attached substances are fatty acid salts by mapping salt components such as calcium and magnesium using SEM-energy-dispersive X-ray spectroscopy.

[0036] The fatty acid salt preferably coats the particle surface of the bagasse-derived oligosaccharide composition. The fatty acid salt may coat a portion of the particle surface of the bagasse-derived oligosaccharide composition, or it may coat the entire particle surface of the bagasse-derived oligosaccharide composition. The fatty acid may form an outer layer that coats the particle surface of the bagasse-derived oligosaccharide composition.

[0037] The method for attaching fatty acid salts to the particle surface of the bagasse-derived oligosaccharide composition is not particularly limited, but one example is a method of mixing the bagasse-derived oligosaccharide composition particles and fatty acid salts at room temperature and atmospheric pressure. As mentioned above, "fatty acid salts are attached to the particle surface of the bagasse-derived oligosaccharide composition" means that fatty acid salt particles are attached to the particle surface of the bagasse-derived oligosaccharide composition, so it is preferable to mix the two at a temperature below the melting point of the bagasse-derived oligosaccharide composition particles and fatty acid salts. For mixing, a mixing container that rotates, generally called a rotary container mixer, a mixing container that is fixed and mixes are performed by agitators such as paddles or screws or by blowing in airflow, or a combination of a rotary container mixer and a fixed container mixer, can be used, but is not limited to these. Furthermore, mixing may be done in batch mode or continuous mode.

[0038] As described above, in order to attach fatty acid salts to the particle surface of the bagasse-derived oligosaccharide composition, it is preferable that the fatty acid salt powder used contains particles with a smaller particle size than the bagasse-derived oligosaccharide composition particles.

[0039] The anti-caking effect is higher with increasing amounts of fatty acid salts, but from a cost standpoint, the amount of fatty acid salts mixed per 100 parts by weight of bagasse-derived oligosaccharide composition is usually 0.01 to 200 parts by weight, preferably 0.1 to 100 parts by weight, more preferably 0.1 to 50 parts by weight, and even more preferably 0.1 to 25 parts by weight.

[0040] The present invention also includes compositions containing 0.1 to 25 parts by weight of a fatty acid salt per 100 parts by weight of a bagasse-derived oligosaccharide composition. [Examples]

[0041] The present invention will be specifically described below based on reference examples, examples, and comparative examples.

[0042] [Reference Example 1] Pretreatment of raw material bagasse To 500g of bagasse (dry weight), a mixture was prepared by adding sodium hydroxide solution and water to a total of 50g of sodium hydroxide, resulting in a solid content concentration of 5% by weight. This mixture was then pretreated at 80°C for 3 hours. After separating the solid and liquid using a sieve, the remaining solid was washed with pure water and used as the raw material for saccharification.

[0043] [Reference Example 2] Preparation of an enzyme composition for xylooligosaccharide production [Preculture] Using distilled water, the following were prepared: 5% (w / vol) corn steep liquor, 2% (w / vol) glucose, 0.37% (w / vol) ammonium tartrate, 0.14% (w / vol) ammonium sulfate, 0.2% (w / vol) potassium dihydrogen phosphate, 0.03% (w / vol) calcium chloride dihydrate, 0.03% (w / vol) magnesium sulfate heptahydrate, 0.02% (w / vol) zinc chloride, and iron(III) chloride hexahydrate. An aqueous solution was prepared containing 0.01% (w / vol) of Trichoderma lisey, 0.004% (w / vol) of copper(II) sulfate pentahydrate, 0.0008% (w / vol) of manganese chloride tetrahydrate, 0.0006% (w / vol) of boric acid, and 0.0026% (w / vol) of hexaammonium heptamolybdate tetrahydrate. 100 mL of the prepared aqueous solution was placed in a 500 mL baffled Erlenmeyer flask and autoclaved at 121°C for 15 minutes. After cooling, 0.01% (w / vol) each of PE-M and Tween 80, which had been separately autoclaved at 121°C for 15 minutes, was added to prepare the pre-culture medium. 1 × 10⁶ of Trichoderma lisey ATCC66589 (distributed by ATCC) was added to 100 mL of this pre-culture medium. 5 The cells were inoculated to a concentration of cells / mL and cultured at 28°C for 72 hours with shaking at 180 rpm to prepare the pre-culture (shaker: TAITEC, BIO-SHAKER BR-40LF).

[0044] [Main culture] Using distilled water, the following ingredients were added: 5% (w / vol) corn steep liquor, 2% (w / vol) glucose, 10% (w / vol) cellulose (Avicel), 0.37% (w / vol) ammonium tartrate, 0.14% (w / vol) ammonium sulfate, 0.2% (w / vol) potassium dihydrogen phosphate, 0.03% (w / vol) calcium chloride dihydrate, 0.03% (w / vol) magnesium sulfate heptahydrate, 0.02% (w / vol) zinc chloride, and iron chloride. (III) An aqueous solution containing 0.01% (w / vol) of hexahydrate, 0.004% (w / vol) of copper(II) sulfate pentahydrate, 0.0008% (w / vol) of manganese chloride tetrahydrate, 0.0006% (w / vol) of boric acid, and 0.0026% (w / vol) of hexaammonium heptamolybdate tetrahydrate was prepared. 2.5 L of the prepared aqueous solution was placed in a 5 L stirring jar DPC-2A (ABLE Corporation) and autoclaved at 121°C for 15 minutes. After cooling, 0.1% (w / vol) each of PE-M and Tween80, which had been separately autoclaved at 121°C for 15 minutes, was added to prepare the main culture medium. 250 mL of Trichoderma lisey ATCC66589, which had been pre-cultured in the aforementioned pre-culture medium, was inoculated into 2.5 L of this main culture medium. Subsequently, the culture was performed at 28°C for 87 hours at 300 rpm with an aeration rate of 1 vvm. After centrifugation, the supernatant was filtered using a Stericup-GV (Merck Millipore). To this culture medium, β-glucosidase (Novozymes 188) was added in an amount of 1 / 100 of the protein weight to obtain the enzyme composition.

[0045] [Preparation of enzyme composition for xylooligosaccharide production] The pH of the enzyme composition was adjusted to pH 7.5 using an aqueous sodium hydroxide solution, diluted with water to a protein concentration of 4 g / L, and then incubated at 40°C for 2 hours.

[0046] [Reference Example 3] Measurement of xylan degradation activity A substrate solution was prepared by suspending xylan (Xylam from Birchwood, Fluca) at a concentration of 1% by weight in 50 mM sodium acetate buffer (pH 5.0). 5 μL of enzyme solution was added to 500 μL of the substrate solution, and the reaction was carried out at 50°C with rotational mixing. The reaction time was 30 minutes. After the reaction, the tube was centrifuged, and the reducing sugar concentration of the supernatant was measured by the DNS method. In this reaction system, the amount of enzyme that produces 1 μmol of reducing sugar per minute was defined as 1 U, and the activity value (U / mL) was calculated according to the following formula. Xylan degrading activity (U / mL) = reducing sugar concentration (g / L) x 1000 x 505 (μL) / (150.13 x reaction time (min) x 5 (μL)).

[0047] [Reference Example 4] Xylooligosaccharide Analysis Xylooligosaccharides, glucose, and xylose were quantitatively analyzed using a Hitachi high-performance liquid chromatograph LaChrom Eite (HITACHI) under the following conditions.

[0048] Xylooligosaccharides, glucose, and xylose were quantitatively analyzed based on calibration curves prepared using standards for xylooligosaccharides (xylobiose, xylotriose, xylotetraose, xylopentaose, and xylohexaose), glucose, and xylose. In this example, xylooligosaccharides refer to oligosaccharides in which 2 to 6 xylose molecules are linked by β-glycosidic bonds.

[0049] Columns: KS802, KS803 (SHODEX) Mobile phase: water Detection method: RI Flow rate: 0.5mL / min Temperature: 75℃

[0050] [Reference Example 5] Preparation of bagasse-derived oligosaccharide composition To 400 g (dry weight) of pre-treated bagasse prepared in Reference Example 1, the xylooligosaccharide production enzyme composition prepared in Reference Example 2 was added so that the xylan decomposition activity was 250 U per gram of solids. Pure water was then added to adjust the solid concentration to 5%. After adjusting the pH to 7.0 with hydrochloric acid, the mixture was heated at 40°C for 8 hours with stirring. Solid-liquid separation was performed using a sieve, and the liquid was further centrifuged at 8000 G for 20 minutes to collect the supernatant. Microfiltration was then performed using a Zaltopore 2 (manufactured by Zautorius Japan Co., Ltd.). Next, the membrane separation device "SEPA" (registered trademark) CF-II (effective membrane area 140 cm²) was used. 2 Using GE W&PT and an ultrafiltration membrane SPE50 (molecular weight cutoff 50,000, Synderfiltration), filtration was performed at an operating temperature of 35°C and a membrane linear velocity of 20 cm / sec, while controlling the operating pressure to maintain a constant flux of 0.1 m / day. Next, the liquid fraction was filtered using NFW (molecular weight cutoff 300-500, Synderfiltration). The operating temperature was 35°C, the membrane linear velocity was 20 cm / sec, and the filtration process was carried out at a filtration pressure of 2 MPa until the volume of the impermeable liquid was 0.5 L. This impermeable liquid was recovered and concentrated by evaporation using an evaporator to prepare a bagasse-derived oligosaccharide-containing solution. Xylooligosaccharides, glucose, and xylose contained in the bagasse-derived oligosaccharide-containing solution were measured by the method of Reference Example 4. The composition is shown in Table 1.

[0051] [Table 1]

[0052] 800 g of bagasse-derived oligosaccharide-containing liquid, 500 g of water, and 300 g of maltodextrin were mixed, and the resulting mixture was subjected to spray drying to prepare a bagasse-derived oligosaccharide composition. The component composition of the prepared bagasse-derived oligosaccharide composition is shown in Table 2.

[0053] [Table 2]

[0054] [Comparative Examples 1-7 and Examples 1-2] Preparation of powdered oligosaccharide compositions consisting of bagasse-derived oligosaccharide compositions and various additives, flowability tests, and observation of particle surfaces. 100 parts by weight (dry weight) of the bagasse-derived oligosaccharide composition prepared by the method of Reference Example 5 and 5 parts by weight of various additives were weighed and mixed in a mortar to prepare a powdered oligosaccharide composition. Approximately 5 g of the obtained powdered oligosaccharide composition was spread on an aluminum dish and left at room temperature, and its fluidity was checked after 3 days. In addition, for the hydrogenated castor oil of Comparative Example 6, the hydrogenated castor oil and the bagasse-derived oligosaccharide composition were mixed in a mortar, placed in a 95°C oven for 30 minutes, and then re-ground in a mortar, and the fluidity was checked in the same way (hydrogenated castor oil (heated)). The additives mixed and the results of the fluidity are shown in Table 3. Fluidity was expressed as follows: "+" if the powder flows throughout when the aluminum dish is lightly shaken from side to side, "±" if it flows but liquefies when mixed with a spatula, and "-" if it is solidified, gelled, or liquefied throughout.

[0055] [Table 3]

[0056] As shown in Table 3, when calcium stearate or magnesium stearate was mixed with the bagasse-derived oligosaccharide composition, it was found to have a high effect in maintaining fluidity (i.e., an anti-caking effect). However, when hydrogenated castor oil was mixed with the bagasse-derived oligosaccharide composition, although fluidity remained, it liquefied when mixed with a spatula.

[0057] For powdered oligosaccharide compositions containing calcium stearate or magnesium stearate that showed high efficacy, the particle surface was observed using a scanning electron microscope (S-4800, Hitachi High-Technologies Corporation). Figure 1 shows the SEM image of the powdered oligosaccharide composition of Comparative Example 1, Figure 2 shows the SEM image of the powdered oligosaccharide composition of Example 1, and Figure 3 shows the SEM image of the powdered oligosaccharide composition of Example 2. Furthermore, the powdered oligosaccharide compositions of Example 1 and Example 2 were analyzed by SEM-energy-dispersive X-ray spectroscopy. Figure 4 shows the SEM image of Example 1, Figure 5 shows the calcium mapping in the SEM image of Figure 4, Figure 6 shows the SEM image of Example 2, and Figure 7 shows the calcium mapping in the SEM image of Figure 6.

[0058] In comparison with the SEM image of Comparative Example 1 shown in Figure 1, the SEM images of the powdered oligosaccharide compositions of Examples 1 and 2 shown in Figures 2 and 3 showed that calcium stearate and magnesium stearate were attached to the particle surface, respectively, forming an outer layer that covered at least a portion of the particle surface. Furthermore, the mapping results in Figures 5 and 7 confirmed that the attached substances were calcium stearate and magnesium stearate, respectively.

[0059] [Reference Example 6] Glucose fluidity test Approximately 5g of glucose was spread on an aluminum dish in the same manner as in Comparative Example 1, left at room temperature, and its fluidity was checked after 3 days. When the fluidity was evaluated in the same manner as in Comparative Example 1, it was marked as "+" if the powder flowed throughout when the aluminum dish was gently shaken from side to side. Since fluidity was maintained even without the addition of glucose, it was found that the problem of absorbing moisture and solidifying even when left at room temperature is specific to oligosaccharide compositions.

[0060] [Comparative Example 8 and Examples 3-7] Preparation and fluidity test of powdered oligosaccharide compositions consisting of bagasse-derived oligosaccharide compositions and various fatty acid salts 100 parts by weight (dry weight) of the bagasse-derived oligosaccharide composition prepared by the method of Reference Example 5 and 5 parts by weight of various fatty acid salts as additives were weighed, placed in a resealable plastic bag, and mixed by shaking the bag up and down for 1 minute to prepare a powdered oligosaccharide composition. Approximately 3 g of the obtained powdered oligosaccharide composition was spread on an aluminum dish and left at room temperature, and its fluidity was checked after 1 day and 7 days. The mixed additives and the results of the fluidity are shown in Table 4. Fluidity was expressed as follows: "++" if the powder flowed throughout when the aluminum dish was lightly shaken from side to side, "+" if it flowed but partially solidified or stuck, and "-" if it solidified, gelled, or liquefied throughout.

[0061] [Table 4]

[0062] [Comparative Examples 9-15 and Examples 8-9] Preparation and fluidity testing of various oligosaccharide compositions and powdered oligosaccharide compositions consisting of calcium stearate or magnesium stearate. A powdered oligosaccharide composition was prepared by weighing 100 parts by weight of a bagasse-derived oligosaccharide composition prepared by the method of Reference Example 5 or a commercially available powdered oligosaccharide composition shown in Table 5, and 5 parts by weight of calcium stearate or magnesium stearate, and mixing them in a mortar. Approximately 3 g of the obtained powdered oligosaccharide composition was transferred to a glass bottle and sealed with a Kimwipe and a rubber band. The bottle was stored at a temperature of 30°C and a humidity of 75% RH, and its fluidity was checked after 14 days. The mixed additives and the results of the fluidity are shown in Table 6. Fluidity was expressed as follows: "++" indicates that the powder flows completely when the bottle is gently shaken from side to side, "+" indicates that it flows but is partially solidified or stuck, and "-" indicates that it is completely solidified, gelled, or liquefied.

[0063] [Table 5]

[0064] [Table 6]

[0065] When calcium stearate or magnesium stearate was mixed with various oligosaccharide compositions, only the bagasse-derived oligosaccharide composition prepared by the method of Reference Example 5 exhibited the effect of maintaining fluidity (i.e., an anti-caking effect).

[0066] Furthermore, Figure 8 shows the results of observing the particle surface of the powdered oligosaccharide composition of Comparative Example 12 using a scanning electron microscope. In the powdered oligosaccharide composition of Comparative Example 12, calcium stearate adhered to the surface, forming an outer layer that covered at least a portion of the particle surface. However, as shown in Table 6, it did not have the effect of maintaining fluidity (i.e., an anti-caking effect).

[0067] [Comparative Example 16 and Examples 10-31] Preparation and fluidity test of bagasse-derived oligosaccharide composition and powdered oligosaccharide composition consisting of calcium stearate or magnesium stearate A powdered oligosaccharide composition was prepared by weighing 100 parts by weight of a bagasse-derived oligosaccharide composition prepared by the method of Reference Example 5 and 1 to 100 parts by weight of calcium stearate or magnesium stearate, and mixing them in a mortar. Approximately 3 g of the obtained powdered oligosaccharide composition was transferred to a glass bottle and sealed with a Kimwipe and a rubber band. The bottle was stored at a temperature of 30°C and a humidity of 75% RH, and the fluidity was checked after 1 day and 10 days. The mixed additives and the results of the fluidity are shown in Table 7. Fluidity was expressed as follows: "++" indicates that the powder flows completely when the bottle is gently shaken from side to side, "+" indicates that it flows but is partially solidified or stuck, and "-" indicates that it is completely solidified, gelled, or liquefied.

[0068] [Table 7]

[0069] When calcium stearate or magnesium stearate was mixed with a bagasse-derived oligosaccharide composition, an effect of maintaining fluidity (i.e., an anti-caking effect) was confirmed when the amount of calcium stearate or magnesium stearate added was 1 part by weight or more per 100 parts by weight of the bagasse-derived oligosaccharide composition. In particular, it was found that the effect of maintaining fluidity (i.e., an anti-caking effect) was high when the amount was 4 parts by weight or more.

[0070] [Comparative Examples 17-22, Examples 32-37] Investigation of xylooligosaccharide concentration in bagasse-derived oligosaccharide composition In Reference Example 5, the amount of maltodextrin added was adjusted, and bagasse-derived oligosaccharide compositions with various xylooligosaccharide concentrations, as shown in Table 8, were prepared by spray drying. Furthermore, 100 parts by weight of each bagasse-derived oligosaccharide composition was mixed with 2 parts by weight of calcium stearate to prepare powdered oligosaccharide compositions. Approximately 3 g of each of these powdered oligosaccharide compositions and each bagasse-derived oligosaccharide composition (without calcium stearate) was spread on an aluminum dish and left at room temperature. The fluidity was checked after 1 day, 7 days, and 21 days. The results are shown in Table 9. Fluidity was expressed as follows: "++" if the powder flowed completely when the aluminum dish was lightly shaken from side to side, "+" if it flowed but partially solidified or stuck, and "-" if it solidified, gelled, or liquefied completely.

[0071] [Table 8]

[0072] [Table 9]

[0073] The anti-caking effect of mixing calcium stearate was confirmed when the ratio of xylooligosaccharides to dry weight in bagasse-derived oligosaccharide compositions ranged from 5% to 54% by weight. In particular, it was found that the effect was maintained for a longer period of time when the ratio was between 5% and 51% by weight.

Claims

1. A powdered oligosaccharide composition comprising particles of a bagasse-derived oligosaccharide composition and fatty acid salts attached to the surface of the particles, wherein the main component of the bagasse-derived oligosaccharide composition is xylooligosaccharide.

2. The powdered oligosaccharide composition according to claim 1, wherein the fatty acid salt coats the surface of the particles.

3. The powdered oligosaccharide composition according to claim 1 or 2, wherein the fatty acid salt is one or more selected from salts of fatty acids having 12 to 22 carbon atoms.

4. The powdered oligosaccharide composition according to any one of claims 1 to 3, wherein the fatty acid salt is one or more selected from 1- to 3-valent metal salts.

5. The powdered oligosaccharide composition according to any one of claims 1 to 4, wherein the fatty acid salt is one or more selected from the group consisting of stearate, palmitate, laurate, myristicate, and behenate.

6. The powdered oligosaccharide composition according to any one of claims 1 to 5, wherein the fatty acid salt is one or more selected from the group consisting of sodium fatty acid, lithium fatty acid, magnesium fatty acid, calcium fatty acid, zinc fatty acid, and aluminum fatty acid.

7. The powdered oligosaccharide composition according to any one of claims 1 to 6, wherein the fatty acid salt is calcium stearate and / or magnesium stearate.

8. The powdered oligosaccharide composition according to any one of claims 1 to 7, comprising 0.1 to 100 parts by weight of the fatty acid salt per 100 parts by weight of the bagasse-derived oligosaccharide composition.

9. The powdered oligosaccharide composition according to any one of claims 1 to 8, wherein the bagasse-derived oligosaccharide composition contains 1 to 50% by weight of xylooligosaccharide.

10. A powdered oligosaccharide composition comprising 0.1 to 25 parts by weight of a fatty acid salt per 100 parts by weight of a bagasse-derived oligosaccharide composition, wherein the main component of the bagasse-derived oligosaccharide composition is xylooligosaccharide.

Images