Fluid carbohydrates and their production method

Abstract

The present invention relates to a method for producing a dried carbohydrate preparation from a hydrous crystalline carbohydrate starting preparation and carbohydrate particles, and to the carbohydrate preparation produced by said method.

Description

[Technical field]

[0001] The present invention relates to a method for producing a dried carbohydrate preparation from a hydrous crystalline carbohydrate starting preparation and carbohydrate particles. [Background technology]

[0002] Crystalline carbohydrate preparations or partially amorphous solid carbohydrate preparations covered on the surface with a liquid sugar film tend to become sticky after absorbing water during storage. Such liquid sugar films can result from process steps preceding the carbohydrate post-treatment. This leads to the carbohydrate preparation sticking, which makes it non-flowable, transportable, scalable and storable or insufficiently so. However, for marketable carbohydrate preparations, it is necessary to provide storage-stable and scalable carbohydrate preparations. When processing solid carbohydrate preparations that are not flowable and easily adhere, problems arise in all process steps of conveying, weighing, measuring and similar mechanical treatments. However, solid crystalline carbohydrate preparations covered with a liquid sugar film, which are less refined or have the desired taste properties, for example for improving the aroma, are generally especially appreciated by at least certain consumer groups. However, only in special individual cases and on limited regional markets, so-called "soft sugar carbohydrate preparations" (such as "Farin-Zucker" or "Bastard-Sugar"), i.e. sticky carbohydrate preparations, are accepted by the buyers as a de facto specialty product. In contrast, buyers, both end users and processors, generally require carbohydrate preparations that are flowable and storage stable. In particular "soft sugar carbohydrate preparations" cause handling and packaging problems for processors due to uneconomical packaging times and frequent production interruptions. Furthermore, it is desirable for carbohydrate preparations to contain as few additives or auxiliaries as possible. This also includes the use of so-called anticaking agents.

[0003] In carbohydrate preparations according to the prior art, the liquid sugar film adhering to the crystals is often dried to such an extent that it is no longer directly adhesive. In such cases, hermetically sealed packaging is necessary to avoid subsequent water absorption by the sorption process. However, not all carbohydrate preparations can be processed in this manner. The main problem with this method is the laborious packaging and storage, since subsequent water absorption must be prevented. Carbohydrate preparations that are difficult to dry can be converted to a dry form by a spray drying process. However, this technique is expensive and is not suitable for carbohydrate preparations in which crystals predominate and only small amounts of liquid sugar are present. This method also requires laborious packaging and storage to avoid subsequent water absorption and adhesion. In crystalline carbohydrate preparations with a sticky surface, so-called anticaking agents can be used. Anticaking agents are typically not composed of the same carbohydrate as that which constitutes the desired end product, but belong to the class of inorganic substances (SiO2, potassium ferrocyanide, etc.) or starch. This has the disadvantage that the carbohydrate preparation must be labeled with further auxiliaries, which may be a regulatory hurdle or not acceptable to the consumer. Minor organoleptic effects cannot be an exception.

[0004] A disadvantage of certain carbohydrate preparations, especially crystalline saccharose-containing carbohydrate preparations, is that when the water content is increased (more than 0.05% by weight, based on the total weight of the crystalline, especially saccharose-containing, carbohydrate preparation), adhesion and loss of flowability are observed, especially when a liquid sugar film is present on the crystalline particles. In addition, residual material on the crystal surface may increase hygroscopicity. Summary of the Invention [Problem to be solved by the invention]

[0005] The technical problem underlying the present invention is therefore to overcome the above-mentioned disadvantages, in particular to provide a cost-effective and easy-to-implement process which allows to provide a flowable, transportable, meterable and storable carbohydrate preparation from a carbohydrate starting preparation which in particular comprises crystalline particles coated with a liquid sugar film, and in which the resulting carbohydrate preparation is provided with as little or no additives or auxiliaries, in particular anti-caking agents, and is in particular easy to package.

[0006] In particular, the technical problem underlying the present invention is to provide a method for drying a crystalline carbohydrate starting preparation dissolved in water, which comprises at least two carbohydrates with different water solubility, in particular at least one poorly soluble carbohydrate and at least one readily soluble carbohydrate, which provides a dried carbohydrate preparation efficiently and as undisturbed as possible, in particular making it possible to dry carbohydrate preparations which are difficult or completely impossible to dry by conventional methods. [Means for solving the problem]

[0007] The technical problem underlying the present invention is achieved by the teachings of the present invention, in particular by the following method steps: a) providing in a drying reactor a hydrous crystalline carbohydrate starting preparation comprising 0.4% by weight to 22.5% by weight, in particular 2.5% by weight to 12% by weight of water (each based on the total weight of the carbohydrate starting preparation) selected from the group consisting of a saccharose-containing composition, an isomaltulose- and trehalulose-containing composition and an isomalt-containing composition, and providing carbohydrate particles comprising carbohydrate crystals with a diameter of less than or equal to 100 μm in a proportion of at least 80% by weight, in particular the carbohydrate starting preparation having a water content that exceeds the content of water of crystallization optionally present, in particular in the form of a liquid film on the crystalline particles of the carbohydrate starting preparation, b) a method step of metering carbohydrate particles in an amount of 2% by weight to 30% by weight (based on the total weight of the carbohydrate starting preparation) into a hydrous crystalline carbohydrate starting preparation placed in a drying reactor via a metering device assigned to the drying reactor at a pressure of 10 mbar to 1100 mbar, wherein the hydrous carbohydrate starting preparation placed in the drying reactor has a temperature of 20° C. to 80° C., in particular 40° C. to 60° C., c) homogenizing the mixture obtained using a mixing device under the conditions mentioned in process step b) to obtain a dried carbohydrate preparation. The problem is solved by a method for producing a dried carbohydrate preparation from a hydrous crystalline carbohydrate starting preparation comprising:

[0008] Advantageously according to the invention, the hydrous crystalline carbohydrate starting preparation provided in process step a) which comprises 0.4% to 22.5% by weight, in particular 2.5% to 12% by weight, of water (each based on the total weight of the carbohydrate starting preparation) comprises, in particular consists of, crystalline carbohydrate particles covered with a liquid film. Advantageously, in process step c) a dried carbohydrate preparation is obtained which comprises, in particular consists of, crystalline carbohydrate particles free from a liquid film.

[0009] The hydrous crystalline carbohydrate starting preparation used according to the invention is in particular a preparation in which carbohydrate crystalline material, in particular crystalline particles, are coated with a liquid film (also referred to herein as covered with a liquid film). A liquid film (also referred to herein as liquid sugar film) represents an aqueous solution or suspension of the carbohydrate(s) of the starting preparation present on the surface of the crystalline particles and may result from a process step preceding the carbohydrate post-treatment. The liquid sugar film therefore does not represent the moisture present integrally in the crystalline particles, but on the surface of the crystalline particles, and in particular the moisture of the liquid sugar film is not water of crystallization. In the case where water of crystallization is present in the carbohydrate, the liquid sugar film represents further, i.e. additional, moisture in the product. Thus, advantageously according to the invention, the hydrous crystalline carbohydrate starting preparation comprises crystalline particles with a moisture content that exceeds the content of water of crystallization that may be present. The hydrous crystalline carbohydrate starting preparation used according to the invention is therefore not a dried carbohydrate preparation with water of crystallization or a dried carbohydrate preparation without water of crystallization.

[0010] Surprisingly, the metering contemplated according to the invention of carbohydrate particles comprising carbohydrate crystals with a diameter of 100 μm or less in a proportion of at least 80% by weight to a carbohydrate particle comprising a liquid sugar film of a water-containing starting preparation does not result in the expected adhesion of the crystalline particles, but rather quite the opposite results in a beneficial improvement in the flowability.

[0011] The technical problem underlying the present invention is achieved by the teachings of the present invention, in particular by the following method steps: a) providing in a drying reactor a hydrous crystalline carbohydrate starting preparation comprising 0.4% to 22.5% by weight, in particular 2.5% to 12% by weight of water (each relative to the total weight of the carbohydrate starting preparation) selected from the group consisting of a saccharose-containing composition, an isomaltulose- and trehalulose-containing composition and an isomalt-containing composition, and providing carbohydrate particles comprising carbohydrate crystals with a diameter of less than or equal to 100 μm in a proportion of at least 80% by weight, b) a method step of metering carbohydrate particles in an amount of 2% by weight to 30% by weight (based on the total weight of the carbohydrate starting preparation) into a hydrous crystalline carbohydrate starting preparation placed in a drying reactor via a metering device assigned to the drying reactor at a pressure of 10 mbar to 1100 mbar, wherein the hydrous carbohydrate starting preparation placed in the drying reactor has a temperature of 20° C. to 80° C., in particular 40° C. to 60° C., c) homogenizing the mixture obtained under the conditions mentioned in process step b) using a mixer to obtain a dried carbohydrate preparation having a water content of at most 6.0% by weight, in particular at most 5.0% by weight, in particular at most 1.9% by weight, in particular between 0.01% and 0.70% by weight (each based on the total weight of the dried carbohydrate preparation); The problem is solved by a method for producing a dried carbohydrate preparation from a hydrous crystalline carbohydrate starting preparation comprising:

[0012] The invention starts from a hydrous crystalline carbohydrate starting preparation comprising 0.4% by weight to 22.5% by weight of water (based on the total weight of the carbohydrate starting preparation), which preparation is provided in a drying reactor in process step a) and subjected to a process which leads to obtaining a dried carbohydrate preparation having a lower water content than the hydrous crystalline carbohydrate starting preparation, in particular by using process steps b) and c).

[0013] The hydrous crystalline carbohydrate starting preparation used according to the invention is selected from the group consisting of saccharose-containing compositions, isomaltulose- and trehalulose-containing compositions and isomalt-containing compositions.Furthermore, in method step a), the carbohydrate of the carbohydrate particles is advantageously identical to that of the carbohydrate starting preparation, and carbohydrate particles are provided which contain carbohydrate crystals with a diameter of 100 μm or less in a proportion of at least 80% by weight.The carbohydrate particles provided in method step a) are metered in method step b) via a metering device assigned to the drying reactor in an amount of 2% by weight to 30% by weight (relative to the total weight of the carbohydrate starting preparation) into the hydrous crystalline carbohydrate starting preparation placed in the drying reactor at a pressure of 10 mbar to 1100 mbar, where the hydrous carbohydrate starting preparation placed in the drying reactor has a temperature of 20° C. to 80° C., thus obtaining a mixture of carbohydrate particles and hydrous starting preparation. The mixture thus obtained is homogenized in process step c) using a mixing device under the conditions specified in process step b), in which case a dried carbohydrate preparation is obtained having a moisture content of in particular at most 6.0% by weight, in particular at most 5.0% by weight, in particular at most 1.9% by weight (each based on the total weight of the dried carbohydrate preparation).

[0014] The implementation of process steps b) and c) according to the invention leads to the drying of the crystalline carbohydrate starting preparation used with a certain moisture content, i.e. to obtaining a dried carbohydrate preparation with a lower moisture content than the hydrated crystalline carbohydrate starting preparation containing 0.4% by weight to 22.5% by weight of water (based on the total weight of the carbohydrate starting preparation) used in process step a). Thus, process steps b) and c) in each case lead to a reduction in this moisture content and at the same time a surprisingly significantly improved flowability, regardless of the specific moisture content of the crystalline carbohydrate starting preparation used. In particular, the dried carbohydrate preparation obtained according to process steps b) and c) is characterized in that it can be easily further processed in any subsequent conditioning step to obtain a particularly good meterable and flowable dried and conditioned product, which would not be possible without the upstream drying steps according to steps b) and c) envisaged according to the invention.

[0015] In particular, the present invention makes it possible that the hydrous crystalline carbohydrate starting preparation provided in the drying reactor in process step a), e.g. a saccharose-containing starting preparation covered with a liquid sugar film, does not have to be dried at all or only to an economically favorable degree of dryness prior to the provision according to process step a).According to the present invention, preparations obtained directly from the carbohydrate crystallization process, e.g. a crystal suspension which still has a residual water content, in particular a residual mother liquor content, can thus be dried without expensive drying in the process according to the present invention by adding in an amount of 2% to 30% by weight (based on the total weight of the carbohydrate starting preparation) of the carbohydrate particles intended in process step b).

[0016] The present invention therefore contemplates a method for producing a dried carbohydrate preparation from a hydrous crystalline carbohydrate starting preparation and carbohydrate particles, comprising providing in process step a) a hydrous crystalline carbohydrate starting preparation and carbohydrate particles having 0.4% by weight to 22.5% by weight of water (based on the total weight of the carbohydrate starting preparation) placed in a drying reactor, metering the carbohydrate particles in process step b) into the crystalline hydrous carbohydrate starting preparation placed in a drying reactor, and homogenizing the resulting mixture in process step c), thus obtaining a dried carbohydrate preparation using the carbohydrate particles metered into the hydrous crystalline carbohydrate starting preparation.

[0017] Advantageously, and particularly advantageously, the method according to the invention provides a simple, efficient, particularly cost-effective process management.In particular, the method mode according to the invention provides a dried carbohydrate preparation that is flowable, transportable, scalable and storable, particularly more flowable, transportable, scalable and storable than the dried carbohydrate preparations known in the prior art.Advantageously, the dried carbohydrate preparation obtained by the method according to the invention can be packaged more easily than the dried carbohydrate preparations known in the prior art, which require, for example, hermetically sealed packaging.Advantageously, the method according to the invention advantageously requires as few or no additives or auxiliaries, particularly anticaking agents, to obtain the dried carbohydrate preparation.

[0018] Furthermore, the present invention is advantageous because the resulting carbohydrate preparations do not stick to each other upon subsequent absorption of water and therefore the resulting carbohydrate preparations are storage stable.

[0019] The present invention is also advantageous in that it is possible to avoid the use of additives or auxiliaries, yet still obtain a storage-stable, measurable, dried carbohydrate preparation.Furthermore, the present invention is advantageous in that the storage stability of the carbohydrate preparation resulting from the method according to the invention is not tied to complex packaging concepts in order to avoid subsequent water absorption and the resulting adhesion.

[0020] The present invention makes it possible to obtain storage-stable dried carbohydrate preparations from carbohydrate starting preparations that are difficult to dry with relatively simple technical effort compared to the prior art using low-energy methods. Advantageously, mixing and metering devices and drying reactors, in particular sealable drying reactors, are used. Advantageously, the low negative pressure in the drying reactor is particularly suitable for the drying according to the invention. Advantageously, the present invention allows the carbohydrate starting preparation to be dried to contain a mixture of readily and sparingly soluble carbohydrates, which is particularly advantageous for organoleptic reasons. Furthermore, the present invention makes it possible to obtain more marketable dried carbohydrate preparations according to the invention with fewer simple method steps compared to the prior art from hydrous carbohydrate starting preparations that are prone to crystallization. Particularly advantageously, the method according to the present invention only involves the relatively simple method steps of preparing, metering, homogenizing and optionally packaging. The carbohydrate preparations according to the present invention show good storage stability compared to the prior art and remain fluid even when they subsequently absorb water by adsorption. In particular, the process according to the invention makes it possible to produce dried carbohydrate preparations that are organoleptically comparable to conventional soft sugar carbohydrate preparations, without the dried carbohydrate preparations having the same intractable properties.

[0021] In one preferred embodiment of the invention, the process according to the invention is carried out continuously, semi-continuously or batchwise.

[0022] In one preferred embodiment of the invention, the drying reactor used in process steps a) and b), preferably in process step c), is a vessel, in particular a vessel equipped with at least one mixing device or a vessel which is preferably configured for a regular mixing movement, in particular capable of a rotational or rocking movement, in particular in which one or more internal structures are present.

[0023] In one advantageous embodiment of the invention, the drying reactor used in process step a) and in process step b) is in particular a) a vertical or substantially upright dryer, preferably having a tubular structure with one or more vertically mounted agitator shafts; or b) a dryer with a cylindrical and a conical section of the drying housing, preferably with a vertically arranged stirring shaft, or a completely conical dryer; c) horizontally or substantially horizontally or inclinedly positioned dryers, preferably with one or more horizontally or horizontally positioned agitator shafts; or d) Dryers of the mobile type, i.e. of rotary or asymmetrical movement, with or without internal structures. It is.

[0024] In one advantageous embodiment of the invention, the drying reactor usable according to the invention may be equipped with fixed or mobile, for example rotating, internals, in particular a chopper, to better thoroughly mix the material to be dried.

[0025] In one advantageous embodiment of the invention, the dryer may be positioned vertically, horizontally or at any angle to the ground surface.

[0026] In one advantageous embodiment of the invention, the dryer, and in particular the dryer housing, may perform a symmetrical or asymmetrical movement.

[0027] In an advantageous embodiment of the invention, the dryer may have a symmetrical or asymmetrical structure or any combination thereof, in particular a double-tube structure or a triple-tube structure. Advantageously, the dryer may be configured in particular as a cylindrical or elliptical or conical tube.

[0028] In one advantageous embodiment of the invention, the dryer may be equipped with one or more agitator shafts.

[0029] In one advantageous embodiment of the invention, the stirring shaft may have a fixed axis of rotation or a movable position.

[0030] In one advantageous embodiment of the invention, the dryer can be operated in vacuum or under slight overpressure.

[0031] In one advantageous embodiment of the invention, the dryer is provided with a heating system and / or a cooling system to set or control a certain temperature.

[0032] In an advantageous embodiment of the invention, the hydrous crystalline carbohydrate starting preparation provided in process step a) comprises between 0.4% and 22.5% by weight, in particular between 0.5% and 22.5% by weight, in particular between 0.7% and 20.0% by weight, in particular between 1.0% and 18.0% by weight, in particular between 1.5% and 15.0% by weight, in particular between 2.0% and 13.0% by weight, in particular between 2.5% and 12.0% by weight, in particular between 4.0% and 10.0% by weight, in particular between 6.0% and 8.0% by weight, in particular between 0.4% and 4.0% by weight, in particular between 0.4% and 3.5% by weight, in particular between 0.4% and 3.0% by weight, in particular between 0.4% and 2.5% by weight, in particular between 0.6% and 2.0% by weight, in particular between 0.8% and 1.5% by weight, in particular 1.0% by weight of water (each based on the total weight of the carbohydrate starting preparation). This water content is present in the form of a liquid film on the solid crystalline carbohydrate particles of the carbohydrate starting preparation. If the carbohydrate(s) of the carbohydrate starting preparation contain water of crystallization, the water content is formed by the water content of the liquid film and the water of crystallization content.

[0033] Particularly advantageously, the hydrous crystalline carbohydrate starting preparation provided in process step a) is a crystalline material, in particular of solid or semi-solid form, of crystalline carbohydrate particles covered with a liquid sugar film.

[0034] Particularly advantageously, the hydrous crystalline carbohydrate starting preparation provided in process step a) is a suspension of crystalline carbohydrate particles in an aqueous medium, in particular a crystalline magma.

[0035] In one advantageous embodiment of the invention, the hydrous carbohydrate starting preparation provided in process step a) has a molecular weight of 5.0 g / 100 g to 53.0 g / 100 g, in particular 14.5 g / 100 g to 53.0 g / 100 g, in particular 15.2 g / 100 g to 53.0 g / 100 g, in particular 29.0 g / 100 g to 53.0 g / 100 g, in particular 47.1 g / 100 g to 53.0 g / 100 g, in particular 5.0 g / 100 g, in particular 14.5 g / 100 g, in particular 15.2 g / 100 g , in particular having a solubility in water at 20°C of 29.0 g / 100 g, in particular 47.1 g / 100 g, and at least one readily soluble carbohydrate having a solubility in water at 20°C of more than 53.0 g / 100 g, in particular at least 58.6 g / 100 g, in particular at least 66.7 g / 100 g, in particular at least 68.7 g / 100 g, in particular at least 70.0 g / 100 g, in particular at least 78.9 g / 100 g.

[0036] In one advantageous embodiment of the invention, the moist carbohydrate starting preparation comprises at least one poorly soluble carbohydrate selected from the group consisting of 1,1-GPM (1-O-α-D-glucopyranosyl-D-mannitol), isomaltulose, glucose and mannitol.

[0037] In one advantageous embodiment of the invention, the moist carbohydrate starting preparation comprises at least one readily soluble carbohydrate selected from the group consisting of sucrose, 1,6-GPS (6-O-α-D-glucopyranosyl-D-sorbitol), fructose, trehalulose and sorbitol.

[0038] In one advantageous embodiment of the invention, the moist carbohydrate starting preparation comprises at least one poorly soluble carbohydrate selected from the group consisting of 1,1-GPM, isomaltulose, glucose and mannitol and at least one readily soluble carbohydrate selected from the group consisting of sucrose, 1,6-GPS, fructose, trehalulose and sorbitol.

[0039] In one preferred embodiment of the invention, the poorly soluble carbohydrate is glucose. In one preferred embodiment of the invention, glucose is present as a constituent of a carbohydrate-containing component selected from invert sugar, caramel sugar syrup and raw sugar syrup.

[0040] In one advantageous embodiment of the invention, the hydrous carbohydrate starting preparation comprises 1,1-GPM, isoform having a solubility in water at 20° C. of 5.0 g / 100 g to 53.0 g / 100 g, in particular 14.5 g / 100 g to 53.0 g / 100 g, in particular 15.2 g / 100 g to 53.0 g / 100 g, in particular 29.0 g / 100 g to 53.0 g / 100 g, in particular 47.1 g / 100 g to 53.0 g / 100 g, in particular 5.0 g / 100 g, in particular 14.5 g / 100 g, in particular 15.2 g / 100 g, in particular 29.0 g / 100 g, in particular 47.1 g / 100 g. At least one poorly soluble carbohydrate selected from the group consisting of somaltulose, glucose and mannitol and at least one readily soluble carbohydrate selected from the group consisting of sucrose, 1,6-GPS, fructose, trehalulose and sorbitol having a solubility in water at 20°C of more than 53.0 g / 100 g, particularly at least 58.6 g / 100 g, particularly at least 66.7 g / 100 g, particularly at least 68.7 g / 100 g, particularly at least 70.0 g / 100 g, particularly at least 78.9 g / 100 g.

[0041] In one advantageous embodiment of the invention, the hydrous crystalline carbohydrate starting preparation provided in process step a) is a sucrose-containing starting preparation.

[0042] In one advantageous embodiment of the invention, the moist carbohydrate starting preparation provided in process step a) is a sucrose-containing starting preparation which comprises, in particular consists of, sucrose, preferably in crystalline form, or which contains at least one further substance.

[0043] In one advantageous embodiment of the invention, the moist carbohydrate starting preparation provided in process step a) is a sucrose-containing starting preparation which comprises, in particular consists of, sucrose, preferably in crystalline form, glucose and fructose.

[0044] In one advantageous embodiment of the invention, the hydrous crystalline carbohydrate preparation provided in process step a) comprises saccharose, in particular 91.0% to 99.5% by weight, in particular 92.0% to 98.5% by weight, in particular 92.5% to 98.2% by weight, in particular 92.7% to 98.1% by weight, in particular 93.0% to 98.1% by weight (each based on the total weight of the dry substance of the carbohydrate preparation provided in process step a), glucose, in particular 0.30% to 1.00% by weight, 0.40% to 1.00% by weight, in particular 0.44% to 0.77% by weight, in particular 0.46% to 0.77% by weight, in particular 0.48% to 0.77% by weight (respectively based on the total weight of the dry substance of the carbohydrate preparation provided in process step a). % to 4.50% by weight, in particular 0.40% to 4.36% by weight, in particular 0.42% to 4.24% by weight, in particular 0.40% to 4.04% by weight (each based on the total weight of the dry substances of the carbohydrate preparation provided in process step a)), fructose, in particular 0.10% to 0.70% by weight, in particular 0.30% to 0.60% by weight, in particular 0.41% to 0.55% by weight, in particular 0.43% to 0.54% by weight, in particular 0.44% to 0.50% by weight (each based on the total weight of the dry substances of the carbohydrate preparation provided in process step a)) and water and optionally secondary components, in particular 0.40% to 4.50% by weight, in particular 0.40% to 4.36% by weight, in particular 0.42% to 4.24% by weight, in particular 0.40% to 4.04% by weight (each based on the total weight of the dry substances of the carbohydrate preparation provided in process step a)).

[0045] In one advantageous embodiment of the invention, the moist carbohydrate starting preparation provided in process step a) is a moist sucrose-containing composition comprising crystalline sucrose and at least one further carbohydrate-containing component selected from the group consisting of invert sugar, caramel sugar syrup and raw sugar syrup.

[0046] In one advantageous embodiment of the invention, the moist carbohydrate starting preparation provided in process step a) is a sucrose-containing starting preparation which comprises, in particular consists of, sucrose, preferably in crystalline form, glucose in the form of invert sugar syrup and fructose.

[0047] In one advantageous embodiment of the invention, the moist carbohydrate starting preparation provided in process step a) is a sucrose-containing starting preparation which comprises, in particular consists of, sucrose from sugar beet in crystalline form and sucrose in the form of caramel sugar syrup.

[0048] In one advantageous embodiment of the invention, the moist carbohydrate starting preparation provided in process step a) is a sucrose-containing starting preparation which comprises, in particular consists of, sucrose from sugar beet in crystalline form and sucrose from sugar cane in the form of raw sugar syrup.

[0049] In one advantageous embodiment of the invention, the hydrous sucrose-containing starting preparation provided in process step a) comprises sucrose, preferably sucrose in crystalline form and invert sugar syrup or sucrose, preferably sucrose in crystalline form and caramel sugar syrup or sucrose, preferably sucrose in crystalline form and raw sugar syrup or sucrose, preferably sucrose in crystalline form and raw sugar syrup and caramel sugar syrup.

[0050] In one advantageous embodiment of the invention, the aqueous sucrose-containing starting preparation provided in process step a) comprises, in particular consists of, sucrose from sugar beet.

[0051] In one advantageous embodiment of the invention, the aqueous sucrose-containing starting preparation provided in process step a) comprises, in particular consists of, sucrose derived from sugar cane.

[0052] In one advantageous embodiment of the invention, the aqueous saccharose-containing starting preparation provided in process step a) comprises, in particular consists of, saccharose, in particular saccharose and glucose from sugar beet or saccharose and glucose from sugar cane.

[0053] In one advantageous embodiment of the invention, the aqueous sucrose-containing starting preparation provided in process step a) comprises, in particular consists of, sucrose, in particular sucrose and fructose from sugar beet or sucrose and fructose from sugar cane.

[0054] In one advantageous embodiment of the invention, the aqueous sucrose-containing starting preparation provided in process step a) comprises, in particular consists of, sucrose, in particular sucrose and glucose and fructose from sugar beet or sucrose and glucose and fructose from sugar cane.

[0055] In one advantageous embodiment of the invention, the moist saccharose-containing starting preparation provided in process step a) comprises, in particular consists of, saccharose, in particular from sugar beet or sugar cane, glucose and / or fructose, in particular in the form of invert sugar syrup, sucrose in the form of caramel sugar syrup and sucrose from sugar cane in the form of raw sugar syrup.

[0056] In a particularly advantageous embodiment of the present invention, the hydrous crystalline sucrose-containing starting preparation provided in process step a) comprises in particular 70.0% to 98.0% by weight, in particular 80% to 98.0% by weight, in particular 90.0% to 98.0% by weight, in particular 95.0% to 98.0% by weight of sucrose, in particular crystalline sucrose (each based on the total weight of the dry substance of the hydrous sucrose starting preparation).

[0057] In a particularly advantageous embodiment of the invention, the moist saccharose-containing starting preparation provided in process step a) comprises, in particular consists of, sucrose, in particular 80.0% by weight to 98.0% by weight, in particular 90.0% by weight to 98.0% by weight, in particular 95.0% by weight to 98.0% by weight (each based on the total weight of the moist saccharose starting preparation), invert sugar syrup, in particular 1.40% by weight to 12.0% by weight, in particular 1.40% by weight to 6.0% by weight, in particular 1.40% by weight to 3.0% by weight (each based on the total weight of the moist saccharose starting preparation) and caramel sugar syrup, in particular 0.60% by weight to 8.0% by weight, in particular 0.6% by weight to 4.0% by weight, in particular 0.6% by weight to 2.0% by weight (each based on the total weight of the moist saccharose starting preparation).

[0058] In a particularly advantageous embodiment of the invention, the moist saccharose-containing starting preparation provided in process step a) comprises, in particular consists of, sucrose, in particular 80.0% to 92.2% by weight, in particular 85.0% to 92.2% by weight, in particular 90.0% to 92.2% by weight (each based on the total weight of the moist saccharose starting preparation), raw sugar syrup, in particular 1.8% to 4.6% by weight, in particular 1.80% to 3.4% by weight, in particular 1.8% to 2.40% by weight (each based on the total weight of the moist saccharose starting preparation) and caramel sugar syrup, in particular 6.00% to 15.4% by weight, in particular 6.0% to 11.6% by weight, in particular 6.0% to 7.6% by weight (each based on the total weight of the moist saccharose starting preparation).

[0059] In a particularly advantageous embodiment, the present invention relates to a method as described above, wherein the hydrous crystalline carbohydrate starting preparation provided in method step a) is an isomalt starting preparation dissolved in water or an isomaltulose- and trehalulose-containing starting preparation dissolved in water.

[0060] In one particularly advantageous embodiment, the present invention relates to a method as described above, wherein the hydrous crystalline carbohydrate starting preparation provided in method step a) is an isomalt starting preparation dissolved in water.

[0061] In one particularly advantageous embodiment of the invention, the isomalt is Isomalt ST or Isomalt GS.

[0062] In a particularly advantageous embodiment of the invention, the hydrous isomalt starting preparation provided in process step a) has a 1,1-GPM (1-O-α-D-glucopyranosyl-D-mannitol) content and a 1,6-GPS (6-O-α-D-glucopyranosyl-D-sorbitol) content of 90.0% to 100.0% by weight, in particular 92.0% to 99.0% by weight, in particular 93.0% to 98.0% by weight, in particular 95.0% to 100.0% by weight (based on the total weight of dry matter of the hydrous isomalt starting preparation).

[0063] In one particularly advantageous embodiment of the invention, the isomalt starting preparation provided in process step a) has a 1,1-GPM (1-O-α-D-glucopyranosyl-D-mannitol) content of 45.0% to 50.0% by weight and a 1,6-GPS (6-O-α-D-glucopyranosyl-D-sorbitol) content of 50% to 55% by weight (each based on the total weight of dry matter of the hydrous isomalt starting preparation).

[0064] In one particularly advantageous embodiment of the invention, the isomalt starting preparation provided in process step a) has a 1,1-GPM (1-O-α-D-glucopyranosyl-D-mannitol) content of 20.0% to 30.0% by weight and a 1,6-GPS (6-O-α-D-glucopyranosyl-D-sorbitol) content of 70.0% to 80.0% by weight (each based on the total weight of dry matter of the hydrous isomalt starting preparation).

[0065] In one particularly advantageous embodiment of the invention, the isomalt starting preparation provided in process step a) comprises 1,1-GPS (1-O-α-D-glucopyranosyl-D-sorbitol), sorbitol, mannitol or GPI (glucopyranosyl-iditol) or a mixture of two or more thereof.

[0066] In one particularly advantageous embodiment of the invention, the isomalt starting preparation provided in process step a) comprises sorbitol, mannitol or GPI, respectively, in an amount of 0.00% to 0.20% by weight, in particular 0.04% to 0.17% by weight (each based on the total weight of dry matter of the hydrous isomalt starting preparation, determined by GC).

[0067] In one particularly advantageous embodiment of the invention, the isomalt starting preparation provided in process step a) comprises 1,1-GPS in an amount of 0.20% to 0.70% by weight, in particular 0.30% to 0.60% by weight (each based on the total weight of dry matter of the hydrous isomalt starting preparation, determined by GC).

[0068] In one particularly advantageous embodiment of the invention, the isomalt starting preparation provided in process step a) has a pH value of 4.0 to 4.7, in particular 4.1 to 4.5.

[0069] In one particularly advantageous embodiment, the present invention relates to a method as described above, wherein the carbohydrate starting preparation provided in method step a) is an isomaltulose- and trehalulose-containing starting preparation dissolved in water.

[0070] In a particularly advantageous embodiment, the invention relates to the above-mentioned method, in which the carbohydrate starting preparation provided in method step a) is an isomaltulose- and trehalulose-containing starting preparation dissolved in water, which has an isomaltulose content of 65.0% to 90.0% by weight, in particular 70.0% to 90.0% by weight, in particular 75.0% to 88.0% by weight, in particular 75.0% to 85.0% by weight and a trehalulose content of 5.0% to 15.0% by weight, in particular 6.5% to 13.0% by weight, in particular 6.0% to 12.0% by weight, in particular 7.0% to 10.0% by weight (respectively based on the total weight of the dry substance of the hydrous isomaltulose- and trehalulose-containing starting preparation).

[0071] In a particularly advantageous embodiment, the invention relates to the above-mentioned method, in which the carbohydrate starting preparation provided in method step a) is an isomaltulose- and trehalulose-containing starting preparation dissolved in water, which has an isomaltulose content of 65.0% to 90.0% by weight, in particular 70.0% to 90.0% by weight, in particular 75.0% to 88.0% by weight, in particular 75.0% to 85.0% by weight and a trehalulose content of 5.0% to 15.0% by weight, in particular 6.5% to 13.0% by weight, in particular 6.0% to 12.0% by weight, in particular 7.0% to 10.0% by weight (respectively based on the total weight of the dry matter of the hydrous isomaltulose- and trehalulose-containing starting preparation), which starting preparation comprises fructose, glucose and saccharose and optionally isomerezitose and isomaltose.

[0072] In a particularly advantageous embodiment, the present invention relates to a method as described above, in which the carbohydrate starting preparation provided in method step a) is an isomaltulose- and trehalulose-containing starting preparation dissolved in water, the isomaltulose content of which is between 65.0% and 90.0% by weight, in particular between 70.0% and 90.0% by weight, in particular between 75.0% and 88.0% by weight, in particular between 75.0% and 85.0% by weight, and the trehalulose content of which is between 5.0% and 15.0% by weight, in particular between 6.5% and 13.0% by weight. %, in particular 6.0% to 12.0% by weight, in particular 7.0% to 10.0% by weight, which starting preparation comprises a fructose content of 2.0% to 4.0% by weight, a glucose content of 1.0% to 3.0% by weight and a saccharose content of 0.1% to 12.0% by weight, in particular 0.2% to 3.0% by weight (based on the total weight of the dry substances of the hydrous isomaltulose- and trehalulose-containing starting preparations, respectively) and optionally isomerezitose and isomaltose.

[0073] In one advantageous embodiment of the invention, the hydrous crystalline carbohydrate starting preparation is partially crystalline or fully crystalline.

[0074] In one advantageous embodiment of the invention, prior to process step a), in process step a1), a hydrous carbohydrate starting preparation is prepared from at least two different carbohydrates.

[0075] In one advantageous embodiment of the present invention, the hydrous crystalline carbohydrate starting preparation is prepared in process step a1) by mixing at least two carbohydrates, in particular two carbohydrates with different solubilities, in particular at least one carbohydrate that is readily soluble and at least one carbohydrate that is sparingly soluble.

[0076] In one advantageous embodiment of the invention, the hydrous crystalline carbohydrate starting preparation is produced in process step a1) at a temperature between 50°C and 70°C, in particular between 55°C and 65°C, in particular at 60°C.

[0077] In one advantageous embodiment of the invention, the at least two carbohydrates used in process step a1) are selected from the group consisting of saccharose, in particular saccharose derived from sugar beet or sugar cane, in particular glucose and / or fructose in the form of invert sugar syrup, saccharose in the form of caramel sugar syrup and saccharose derived from sugar cane in the form of raw sugar syrup.

[0078] In one advantageous embodiment of the invention, the carbohydrate of the hydrous crystalline carbohydrate starting preparation provided in process step a) and the carbohydrate of the carbohydrate particles are the same carbohydrate.

[0079] In one advantageous embodiment of the invention, the carbohydrate particles provided in process step a) comprise or consist of a sucrose-containing composition, an isomaltulose- and trehalulose-containing composition and / or an isomalt-containing composition.

[0080] In one advantageous embodiment of the invention, the carbohydrate particles consist of sucrose or isomaltulose and trehalulose or isomalt or mixtures thereof.

[0081] In one advantageous embodiment of the invention, the carbohydrate particles consist of sucrose, especially in crystalline form, in particular in powder form.

[0082] In one advantageous embodiment of the invention, the carbohydrate particles consist of isomaltulose and trehalulose, especially in crystalline form, in particular in powder form.

[0083] In one advantageous embodiment of the invention, the carbohydrate particles consist of isomalt, especially in crystalline form, in particular in powder form.

[0084] In one advantageous embodiment of the invention, the carbohydrate particles provided in method step a) comprise at least a 80% by weight proportion of carbohydrate crystals having a diameter of less than 100 μm, in particular less than 80 μm, in particular less than 70 μm, in particular less than 60 μm, in particular less than 50 μm, in particular less than 40 μm, in particular less than 32 μm, in particular less than 20 μm, in particular less than 10 μm (each relative to the total weight of the carbohydrate particles).

[0085] In one advantageous embodiment of the present invention, the carbohydrate particles provided in method step a) comprise carbohydrate crystals having a diameter of less than 100 μm in a proportion of at least 80% by weight, in particular at least 85% by weight, in particular at least 90% by weight, in particular at least 95% by weight.

[0086] In one advantageous embodiment of the invention, the carbohydrate particles provided in process step a) comprise a proportion of at least 80% by weight, in particular at least 85% by weight, in particular at least 90% by weight, in particular at least 95% by weight, of carbohydrate crystals having a diameter of less than 100 μm and a proportion of at least 70% by weight of carbohydrate particles having a diameter of a maximum of 32 μm.

[0087] In one advantageous embodiment of the present invention, the carbohydrate particles provided in method step a) comprise carbohydrate crystals having a diameter of less than 50 μm in a proportion of at least 80% by weight, in particular at least 85% by weight, in particular at least 90% by weight, in particular at least 95% by weight.

[0088] In one advantageous embodiment of the invention, the carbohydrate particles provided in process step a) comprise at least 80% by weight, in particular at least 85% by weight, in particular at least 90% by weight, in particular at least 95% by weight, of carbohydrate crystals having a diameter of 100 μm or less, in particular 80 μm or less, in particular 70 μm or less, in particular 60 μm or less, in particular 50 μm or less, in particular 40 μm or less, in particular 32 μm or less, in particular 20 μm or less, in particular 10 μm or less (each relative to the total weight of the carbohydrate particles).

[0089] In one advantageous embodiment of the invention, the carbohydrate particles provided in process step a) are crystalline, preferably fully crystalline.

[0090] In one advantageous embodiment of the invention, the carbohydrate particles provided in process step a) have no or only a small amount of amorphous structure.

[0091] In one advantageous embodiment of the present invention, the carbohydrate particles provided in process step a) are metered in process step b) in an amount of 2% by weight to 30% by weight, in particular 7% by weight to 30% by weight, in particular 10% by weight to 30% by weight, in particular 7% by weight to 25% by weight, in particular 10% by weight to 25% by weight, in particular 7% by weight to 20% by weight, in particular 10% by weight to 25% by weight, in particular 7% by weight to 15% by weight, in particular 10% by weight to 15% by weight, in particular 7% by weight to 10% by weight (each based on the total weight of the carbohydrate starting preparation).

[0092] In one advantageous embodiment of the present invention, the carbohydrate particles provided in process step a) are metered in process step b) in an amount of 2% by weight to 25% by weight, in particular 5% by weight to 20% by weight, in particular 7% by weight to 15% by weight and in particular 8% by weight to 10% by weight (each based on the total weight of the carbohydrate starting preparation).

[0093] In one advantageous embodiment of the present invention, the carbohydrate particles provided in process step a) are metered in process step b) in an amount of 4% by weight to 25% by weight, in particular 4% by weight to 20% by weight, in particular 4% by weight to 15% by weight and in particular 4% by weight to 10% by weight (each based on the total weight of the carbohydrate starting preparation).

[0094] In one advantageous embodiment of the invention, process step b) is carried out at a temperature between 20°C and 35°C, in particular between 20°C and 30°C.

[0095] In one advantageous embodiment of the invention, the metering of the carbohydrate particles in process step b) is carried out under atmospheric pressure in a drying reactor free of overpressure and underpressure, under reduced pressure in a vacuum drying reactor, in particular at 10 mbar to 900 mbar, in particular at 20 mbar to 600 mbar, in particular at 30 mbar to 400 mbar, in particular at 40 mbar to 200 mbar, in particular at 50 mbar to 100 mbar or in particular at 600 mbar to 800 mbar, in particular at 650 mbar to 750 mbar, in particular at 700 mbar, or in a pressurized drying reactor under pressure from atmospheric pressure to 1100 mbar, in particular above atmospheric pressure to 1100 mbar.

[0096] In an advantageous embodiment of the invention, the metering, in particular via a metering device, in particular via a rotary metering system, a vibrating or rocking metering system or via a pneumatic metering system, is carried out, in particular under overpressure or under negative pressure.

[0097] In one advantageous embodiment of the invention, the metering in process step b) is a mechanical metering via a rotary metering system, where the rotary metering system is a rotary valve, a rotary feeder or a screw conveyor.

[0098] In one advantageous embodiment of the invention, the metering in method step b) is vibratory or oscillating metering via a vibratory or oscillating metering system, where the vibratory or oscillating metering system is a oscillating feeder, in particular a linear oscillating feeder or a spiral conveyor.

[0099] In one advantageous embodiment of the invention, the metering in method step b) is a pneumatic metering via a pneumatic metering system, where the pneumatic metering system is a flight conveying system, a dense phase conveying system, a push conveying system or a plug conveying system.

[0100] In one advantageous embodiment of the invention, at least one, in particular at least two, in particular at least three, in particular at least four, in particular at least five nozzles are attached to the pneumatic metering system. Advantageously, the nozzles serve to improve the dispersion of the microcrystalline carbohydrate.

[0101] Optionally, the dosing can be performed under manual control using a measuring scoop or spoon.

[0102] In one advantageous embodiment of the invention, the mixture obtained in process step b) comprises not only the carbohydrates sucrose, glucose, fructose but also water.

[0103] In an advantageous embodiment of the invention, the mixture obtained in process step b) used in process step c) has a temperature of 20°C to 80°C, in particular 25°C to 60°C, in particular 30°C to 50°C, in particular 40°C to 50°C, in particular 25°C to 40°C.

[0104] In one advantageous embodiment of the invention, the dried carbohydrate preparation obtained in process step c) has a molecular weight of at most 6.0 wt.-%, in particular at most 5.0 wt.-%, in particular at most 1.9 wt.-%, in particular at most 1.5 wt.-%, in particular at most 1.0 wt.-%, in particular at most 0.8 wt.-%, in particular at most 0.7 wt.-%, in particular at most 0.6 wt.-%, in particular at most 0.5 wt.-%, in particular at most 0.4 wt.-%, in particular at most 0.3 wt.-%, in particular at most 0.2 wt.-%, in particular at most 0.1 wt.-%, in particular between 0.01 wt.-% and 6.00 wt.-%, in particular between 0.01 wt.-% and 5.00 wt.-%, in particular between 0.01 wt.-% and 0.70 wt.-%. %, in particular 0.05% to 6.00% by weight, in particular 0.05% to 5.00% by weight, in particular 0.05% to 0.60% by weight, in particular 0.10% to 0.50% by weight, in particular 0.20% to 0.40% by weight, in particular 0.20% to 0.30% by weight, in particular 0.12% by weight, in particular 0.13% by weight, in particular 0.27% by weight, in particular 0.29% by weight, in particular 0.31% by weight, in particular 0.34% by weight, in particular 0.42% by weight, in particular 0.43% by weight, in particular 0.47% by weight (each based on the total weight of the dried carbohydrate preparation). Advantageously, the water content of the dried carbohydrate preparation obtained in process step c) is the only content of water of crystallization present in the carbohydrate preparation.

[0105] According to the invention, the dried carbohydrate preparation obtained in process step c) has a lower moisture content than the crystalline hydrous carbohydrate starting preparation provided in process step a).

[0106] In one advantageous embodiment of the invention, the crystalline hydrous carbohydrate starting preparation provided in process step a) has a hydrous carbohydrate content of 0.4% to 22.5% by weight, in particular 0.5% to 22.5% by weight, in particular 0.7% to 20% by weight, in particular 1.0% to 18% by weight, in particular 1.5% to 15% by weight, in particular 2.0% to 13% by weight, in particular 2.5% to 12% by weight, in particular 4.0% to 10% by weight, in particular 6.0% to 8.0% by weight, in particular 0.4% to 4.0% by weight, in particular 0.4% to 5.0% by weight 3.5% by weight, in particular 0.4% by weight to 3.0% by weight, in particular 0.4% by weight to 2.5% by weight, in particular 0.6% by weight to 2.0% by weight, in particular 0.8% by weight to 1.5% by weight, in particular 1.0% by weight of water (each based on the total weight of the carbohydrate starting preparation), the dried carbohydrate preparation obtained in process step c) contains at most 6.0% by weight, in particular at most 5.0% by weight, in particular at most 1.9% by weight, in particular at most 1.5% by weight, in particular at most 1.0% by weight, in particular at most 0.8% by weight, in particular at most 0.7% by weight, in particular at most 0.6% by weight, in particular at most 0.5% by weight, in particular at most 0.4% by weight, in particular at most 0.3% by weight, in particular at most 0.2% by weight, in particular at most 0.1% by weight, in particular from 0.01% to 6.00% by weight, in particular from 0.01% to 5.00% by weight, in particular from 0.01% to 0.70% by weight, in particular from 0.05% to 6.00% by weight, in particular from 0.05% to 5.00% by weight, in particular from 0.05% to 0.60% by weight, in particular from 0.10% to 0.50% by weight, in particular from 0.20% to 0.40% by weight , in particular 0.20% to 0.30% by weight, in particular 0.12% by weight, in particular 0.13% by weight, in particular 0.27% by weight, in particular 0.29% by weight, in particular 0.31% by weight, in particular 0.34% by weight, in particular 0.42% by weight, in particular 0.43% by weight, in particular 0.47% by weight (each based on the total weight of the dried carbohydrate preparation), where the dried carbohydrate preparation obtained in process step c) has a lower water content than the aqueous crystalline carbohydrate starting preparation provided in process step a). Advantageously, the water content of the dried carbohydrate preparation obtained in process step c) is the only content of water of crystallization present in the carbohydrate preparation.

[0107] In one advantageous embodiment of the invention, the dried carbohydrate preparation obtained in process step c) comprises sucrose, glucose, fructose and water.

[0108] In one advantageous embodiment of the invention, the dried carbohydrate preparation obtained in process step c) contains saccharose, in particular 92.0% to 98.5% by weight, in particular 92.5% to 98.2% by weight, in particular 92.7% to 98.1% by weight, in particular 93.0% to 98.1% by weight (each based on the total weight of the dried carbohydrate preparation obtained in process step c)), glucose, in particular 0.40% to 1.00% by weight, in particular 0.44% to 0.74% by weight, in particular 0.46% to 0.72% by weight, in particular 0.48% to 0.69% by weight (each based on the total weight of the dried carbohydrate preparation obtained in process step c)), fructose, in particular 0.30% to 0.50% by weight , in particular 0.41% to 0.48% by weight, in particular 0.43% to 0.47% by weight, in particular 0.44% to 0.45% by weight (each relative to the total weight of the dried carbohydrate preparation obtained in process step c)) and water, in particular 0.40% to 6.00% by weight, in particular 0.40% to 5.00% by weight, in particular 0.40% to 2.0% by weight, in particular 0.58% to 1.87% by weight, in particular 0.61% to 1.82% by weight, in particular 0.63% to 1.74% by weight, in particular 0.33% to 0.49% by weight, in particular 0.37% to 0.46% by weight, in particular 0.44% to 0.45% by weight (each relative to the total weight of the dried carbohydrate preparation obtained in process step c)). Advantageously, the water content of the dried carbohydrate preparation obtained in process step c) is the only content of water of crystallization present in the carbohydrate preparation.

[0109] In one advantageous embodiment of the invention, the dried carbohydrate preparation obtained in process step c) contains saccharose, in particular from 92.0% to 98.5% by weight, in particular from 92.5% to 98.2% by weight, in particular from 92.7% to 98.1% by weight, in particular from 93.0% to 98.1% by weight (each based on the total weight of the dried carbohydrate preparation obtained in process step c)), glucose, in particular from 0.40% to 1.00% by weight, in particular from 0.44% to 0.74% by weight, in particular from 0.46% to 0.72% by weight, in particular from 0.48% to 0.69% by weight (each based on the total weight of the dried carbohydrate preparation obtained in process step c), fructose, in particular from 0.30% to 0.50% by weight, in particular from 0.41% to 0.48% by weight, in particular from 0.43% to 0.47% by weight, in particular from 0.44% to 0.45% by weight (and % (each based on the total weight of the dried carbohydrate preparation obtained in process step c)), secondary components, in particular 0.40% by weight to 4.50% by weight, in particular 0.40% by weight to 4.36% by weight, in particular 0.42% by weight to 4.24% by weight, in particular 0.40% by weight to 4.04% by weight (each based on the total weight of the dried carbohydrate preparation obtained in process step c)) and water, in particular 0.40% by weight to 6.00% by weight, in particular 0.40 % to 5.00% by weight, in particular 0.40% to 2.0% by weight, in particular 0.58% to 1.87% by weight, in particular 0.61% to 1.82% by weight, in particular 0.63% to 1.74% by weight, in particular 0.33% to 0.49% by weight, in particular 0.37% to 0.46% by weight, in particular 0.44% to 0.45% by weight (each based on the total weight of the dried carbohydrate preparation obtained in process step c). Advantageously, the water content of the dried carbohydrate preparation obtained in process step c) is the only content of water of crystallization present in the carbohydrate preparation.

[0110] In one advantageous embodiment of the invention, the dried carbohydrate preparation obtained in process step c) has an angle of repose of 30.0° to 45.0°, in particular 38.0° to 42.0°, in particular 39.0° to 41.0°, in particular 38.1°, in particular 40.7°, in particular 41.9°.

[0111] In one advantageous embodiment of the invention, the dried carbohydrate preparation obtained in process step c) has a flowability of 0.1 s / 100 g to 45.0 s / 100 g, in particular 0.2 s / 100 g to 45.0 s / 100 g, in particular 0.5 s / 100 g to 40.0 s / 100 g, in particular 1.5 s / 100 g to 35.0 s / 100 g, in particular 2.0 s / 100 g to 25.0 s / 100 g.

[0112] In one advantageous embodiment of the invention, the dried carbohydrate preparation obtained in process step c) has a flowability of 20.0 s / 100 g to 45.0 s / 100 g, in particular 30.0 s / 100 g to 40.0 s / 100 g, in particular 32.0 s / 100 g to 40.0 s / 100 g, in particular 34.0 s / 100 g to 40.0 s / 100 g, in particular 34.2 s / 100 g, in particular 39.1 s / 100 g, with an outlet opening size of 6 mm of the funnel used in the test.

[0113] In one advantageous embodiment of the invention, the dried carbohydrate preparation obtained in process step c) has a flowability of 10.0 s / 100 g to 25.0 s / 100 g, in particular 12.0 s / 100 g to 23.0 s / 100 g, in particular 14.0 s / 100 g to 18 s / 100 g, in particular 15.5 s / 100 g, in particular 15.7 s / 100 g, in particular 22.5 s / 100 g, with an outlet opening size of 8 mm of the funnel used in the test.

[0114] In one advantageous embodiment of the invention, the dried carbohydrate preparation obtained in process step c) has a flowability of 6.0 s / 100 g to 20.0 s / 100 g, in particular 7.0 s / 100 g to 19.0 s / 100 g, in particular 8.0 s / 100 g to 15.0 s / 100 g, in particular 8.2 s / 100 g, in particular 8.3 s / 100 g, in particular 13.2 s / 100 g, in particular 18.1 s / 100 g, with an outlet opening size of 10 mm of the funnel used in the test.

[0115] In one advantageous embodiment of the invention, the dried carbohydrate preparation obtained in process step c) has a flowability of 3.0 s / 100 g to 15.0 s / 100 g, in particular 4.0 s / 100 g to 14.0 s / 100 g, in particular 5.0 s / 100 g to 13.0 s / 100 g, in particular 5.2 s / 100 g, in particular 5.3 s / 100 g, in particular 8.1 s / 100 g, in particular 12.6 s / 100 g with an outlet opening size of 11.3 mm of the funnel used in the test.

[0116] In one advantageous embodiment of the invention, the dried carbohydrate preparation obtained in process step c) has a flowability of 1.0 s / 100 g to 8.0 s / 100 g, in particular 1.5 s / 100 g to 7.0 s / 100 g, in particular 2.0 s / 100 g to 6.5 s / 100 g, in particular 2.2 s / 100 g, in particular 2.3 s / 100 g, in particular 3.9 s / 100 g, in particular 6.5 s / 100 g with an outlet opening size of 15 mm of the funnel used for the test.

[0117] In one advantageous embodiment of the invention, the dried carbohydrate preparation obtained in process step c) has a flowability of 0.1 s / 100 g to 4.0 s / 100 g, in particular 0.2 s / 100 g to 3.0 s / 100 g, in particular 0.2 s / 100 g to 2.0 s / 100 g, in particular 0.2 s / 100 g, in particular 0.6 s / 100 g, in particular 1.9 s / 100 g with an outlet opening size of 25 mm of the funnel used in the test.

[0118] In one advantageous embodiment of the invention, the dried carbohydrate preparation obtained in process step c) has a total water content of 0.1 g / 100 g to 0.5 g / 100 g, in particular 0.2 g / 100 g to 0.5 g / 100 g, in particular 0.3 g / 100 g to 0.5 g / 100 g, in particular 0.33 g / 100 g to 0.46 g / 100 g, in particular 0.33 g / 100 g, in particular 0.37 g / 100 g, in particular 0.44 g / 100 g, in particular 0.46 g / 100 g.

[0119] In one advantageous embodiment of the invention, the dried carbohydrate preparation obtained in process step c) has a surface water content of 0.2 g / 100 g to 0.5 g / 100 g, in particular 0.3 g / 100 g to 0.5 g / 100 g, in particular 0.31 g / 100 g to 0.43 g / 100 g, in particular 0.31 g / 100 g, in particular 0.34 g / 100 g, in particular 0.42 g / 100 g, in particular 0.43 g / 100 g.

[0120] In one particularly advantageous embodiment of the invention, the mixing device used in process step c) serves to mix the mixture obtained in process step b) and thus to homogenize it, i.e. to disperse the mixed components as uniformly as possible, thus serving to bring about a mechanical agitation of the mixture obtained.

[0121] In one advantageous embodiment of the invention, the mixing device in process step c) is a mixing device arranged in the drying reactor, in particular one or more stirrer shafts.

[0122] In one advantageous embodiment of the invention, the mixing device in method step c) is integrally connected to or is a component of a drying reactor, which is advantageously configured as a drying reactor that is adapted to perform a regular mixing movement, in particular capable of performing a rotational or rocking movement, in which in particular one or more internal structures are present in the drying reactor.

[0123] In a particularly advantageous embodiment, process steps a), b) and c) are carried out in a drying reactor, which is advantageously configured for a regular mixing movement, in particular configured as a drying reactor capable of a rotating or rocking movement, in which in particular there are one or more internal structures in the drying reactor. In an advantageous embodiment, the drying reactor and the mixing device represent a single device.

[0124] In one advantageous embodiment of the invention, process step c) is carried out at a temperature between 20°C and 35°C, in particular between 20°C and 30°C.

[0125] In one advantageous embodiment of the invention, process step c) is followed by a conditioning step d).

[0126] In one advantageous embodiment of the invention, the conditioning according to method step d) is carried out at a temperature of at least 30°C, in particular from 30°C to 180°C, in particular from 35°C to 160°C, in particular from 45°C to 100°C, in particular from 35°C to 60°C, in particular from 40°C to 60°C, in particular from 50°C to 60°C.

[0127] In one advantageous embodiment of the invention, the conditioning according to method step d) is carried out at a pressure of 10 mbar to 1100 mbar, in particular 10 mbar to 1000 mbar, in particular 10 mbar to 900 mbar, in particular 20 mbar to 600 mbar, in particular 30 mbar to 400 mbar, in particular 40 mbar to 200 mbar, in particular 50 mbar to 100 mbar.

[0128] In one advantageous embodiment of the invention, the conditioning carried out in process step d) is drying, in particular air drying at an air temperature between 85°C and 95°C, in particular 90°C.

[0129] In an advantageous embodiment of the invention, the conditioned carbohydrate preparation obtained in process step d) has a glycerol content of at most 6.0 wt.-%, in particular at most 5.0 wt.-%, in particular at most 1.9 wt.-%, in particular at most 1.5 wt.-%, in particular at most 1.0 wt.-%, in particular at most 0.8 wt.-%, in particular at most 0.7 wt.-%, in particular at most 0.6 wt.-%, in particular at most 0.5 wt.-%, in particular at most 0.4 wt.-%, in particular at most 0.3 wt.-%, in particular at most 0.2 wt.-%, in particular at most 0.1 wt.-%, in particular between 0.01 wt.-% and 6.00 wt.-%, in particular between 0.01 wt.-% and 5.00 wt.-%, in particular between 0.01 wt.-% and 0. 70% by weight, in particular 0.05% to 6.00% by weight, in particular 0.05% to 5.00% by weight, in particular 0.05% to 0.60% by weight, in particular 0.10% to 0.50% by weight, in particular 0.20% to 0.40% by weight, in particular 0.20% to 0.30% by weight, in particular 0.12% by weight, in particular 0.13% by weight, in particular 0.27% by weight, in particular 0.29% by weight, in particular 0.31% by weight, in particular 0.34% by weight, in particular 0.42% by weight, in particular 0.43% by weight, in particular 0.47% by weight (each based on the total weight of the dried carbohydrate preparation). Advantageously, the water content of the conditioned carbohydrate preparation obtained in process step d) is the only content of water of crystallization present in the carbohydrate preparation.

[0130] In one advantageous embodiment of the invention, the conditioned carbohydrate preparation obtained in process step d) contains saccharose, in particular 94.0% to 99.0% by weight, in particular 94.0% to 98.7% by weight, in particular 94.1% to 98.7% by weight, in particular 94.2% to 98.6% by weight, in particular 94.3% to 98.5% by weight (each based on the total weight of the conditioned carbohydrate preparation obtained in process step d), glucose, in particular 0.40% to 1.00% by weight, in particular 0.45% to 0.76% by weight, in particular 0.47% to 0.73% by weight, in particular 0.48% to 0.70% by weight (each based on the total weight of the conditioned carbohydrate preparation obtained in process step d). % to 0.50% by weight, in particular 0.41% to 0.49% by weight, in particular 0.43% to 0.47% by weight, in particular 0.44% to 0.45% by weight (each relative to the total weight of the conditioned carbohydrate preparation obtained in process step d)), and water, in particular 0.10% to 6.00% by weight, in particular 0.10% to 5.00% by weight, in particular 0.40% to 6.00% by weight, in particular 0.10% to 0.50% by weight, in particular 0.12% to 0.42% by weight, in particular 0.13% to 0.29% by weight, in particular 0.27% to 0.28% by weight (each relative to the total weight of the conditioned carbohydrate preparation obtained in process step d). Advantageously, the water content of the dried carbohydrate preparation obtained in process step c) is the only content of water of crystallization present in the carbohydrate preparation.

[0131] In one advantageous embodiment of the invention, the conditioned carbohydrate preparation obtained in process step d) contains saccharose, in particular from 94.0% to 99.0% by weight, in particular from 94.0% to 98.7% by weight, in particular from 94.1% to 98.7% by weight, in particular from 94.2% to 98.6% by weight, in particular from 94.3% to 98.5% by weight (each based on the total weight of the conditioned carbohydrate preparation obtained in process step d)), glucose, in particular from 0.40% to 1.0% by weight, in particular from 0.45% to 0.76% by weight, in particular from 0.47% to 0.73% by weight, in particular from 0.48% to 0.70% by weight (each based on the total weight of the conditioned carbohydrate preparation obtained in process step d), fructose, in particular from 0.30% to 0.50% by weight, in particular 0.41% to 0.49% by weight, in particular 0.43% to 0.47% by weight, in particular 0.44% to 0.45% by weight (each relative to the total weight of the conditioned carbohydrate preparation obtained in process step d)), secondary components, in particular 0.20% to 4.50% by weight, in particular 0.40% to 4.43% by weight, in particular 0.42% to 4.30% by weight, in particular 0.40% to 4.1% by weight (each relative to the total weight of the conditioned carbohydrate preparation obtained in process step d)) and water, in particular 0.10% to 0.50% by weight, in particular 0.12% to 0.42% by weight, in particular 0.13% to 0.29% by weight, in particular 0.27% to 0.28% by weight (each relative to the total weight of the conditioned carbohydrate preparation obtained in process step d)).

[0132] In one advantageous embodiment of the invention, the conditioned carbohydrate preparation obtained in process step d) has an angle of repose of 30.0° to 45.0°, in particular 33.0° to 41.0°, in particular 35.0° to 38.5°, in particular 36.0° to 37.0°, in particular 33.7°, in particular 35.1°, in particular 36.4°, in particular 36.6°, in particular 38.5°, in particular 40.8°.

[0133] In one advantageous embodiment of the invention, the conditioned carbohydrate preparation obtained in process step d) has a flowability of between 0 s / 100 g and 45.0 s / 100 g, in particular between 0.1 s / 100 g and 45.0 s / 100 g, in particular between 1.3 s / 100 g and 40.0 s / 100 g, in particular between 2.0 s / 100 g and 30.0 s / 100 g, in particular between 3.0 s / 100 g and 25.0 s / 100 g.

[0134] In one advantageous embodiment of the invention, the conditioned carbohydrate preparation obtained in process step d) has a flowability of 20.0 s / 100 g to 45.0 s / 100 g, in particular 28.0 s / 100 g to 37.0 s / 100 g, in particular 30.0 s / 100 g to 37.0 s / 100 g, in particular 32.0 s / 100 g to 36.5 s / 100 g, in particular 28.5 s / 100 g, in particular 30.6 s / 100 g, in particular 32.6 s / 100 g, in particular 36.2 s / 100 g, in particular 36.4 s / 100 g, with an outlet opening size of 6 mm of the funnel used in the test.

[0135] In one advantageous embodiment of the invention, the conditioned carbohydrate preparation obtained in process step d) has a flowability of 10.0 s / 100 g to 20.0 s / 100 g, in particular 12.0 s / 100 g to 18.0 s / 100 g, in particular 14.0 s / 100 g to 16.0 s / 100 g, in particular 12.6 s / 100 g, in particular 14.7 s / 100 g, in particular 14.8 s / 100 g, in particular 15.0 s / 100 g, in particular 15.1 s / 100 g, in particular 17.4 s / 100 g, with an outlet opening size of 8 mm of the funnel used in the test.

[0136] In one advantageous embodiment of the invention, the conditioned carbohydrate preparation obtained in process step d) has a flowability of 6.0 s / 100 g to 12.0 s / 100 g, in particular 7.0 s / 100 g to 10.0 s / 100 g, in particular 8.0 s / 100 g to 9.5 s / 100 g, in particular 6.6 s / 100 g, in particular 7.7 s / 100 g, in particular 8.0 s / 100 g, in particular 8.2 s / 100 g, in particular 8.3 s / 100 g, in particular 9.3 s / 100 g, in particular 9.7 s / 100 g at an outlet opening size of 10 mm of the funnel used in the test.

[0137] In one advantageous embodiment of the invention, the conditioned carbohydrate preparation obtained in process step d) has a flowability of 3.5 s / 100 g to 7.0 s / 100 g, in particular 5.0 s / 100 g to 6.0 s / 100 g, in particular 4.1 s / 100 g, in particular 5.0 s / 100 g, in particular 5.3 s / 100 g, in particular 5.4 s / 100 g, in particular 6.1 s / 100 g at an outlet opening size of 11.3 mm of the funnel used in the test.

[0138] In one advantageous embodiment of the invention, the conditioned carbohydrate preparation obtained in process step d) has a flowability of 1.0 s / 100 g to 6.0 s / 100 g, in particular 1.5 s / 100 g to 5.0 s / 100 g, in particular 2.0 s / 100 g to 4.0 s / 100 g, in particular 1.7 s / 100 g, in particular 2.1 s / 100 g, in particular 3.8 s / 100 g, in particular 4.6 s / 100 g at an outlet opening size of 15 mm of the funnel used in the test.

[0139] In one advantageous embodiment of the invention, the conditioned carbohydrate preparation obtained in process step d) has a flowability of 0.0 s / 100 g to 4.0 s / 100 g, in particular 0.0 s / 100 g to 3.0 s / 100 g, in particular 0.1 s / 100 g, in particular 1.3 s / 100 g, in particular 2.5 s / 100 g at an outlet opening size of 25 mm of the funnel used for the test.

[0140] In one advantageous embodiment of the invention, the conditioned carbohydrate preparation obtained in process step d) has a total water content of 0.1 g / 100 g to 6.00 g / 100 g, in particular 0.1 g / 100 g to 5.00 g / 100 g, in particular 0.1 g / 100 g to 0.5 g / 100 g, in particular 0.12 g / 100 g to 0.42 g / 100 g, in particular 0.2 g / 100 g to 0.42 g / 100 g, in particular 0.3 g / 100 g to 0.42 g / 100 g, in particular 0.12 g / 100 g, in particular 0.13 g / 100 g, in particular 0.27 g / 100 g, in particular 0.28 g / 100 g, in particular 0.29 g / 100 g, in particular 0.42 g / 100 g. In particular, the total water content of the resulting carbohydrate preparation is formed exclusively by the content of water of crystallization.

[0141] In one advantageous embodiment of the invention, the conditioned carbohydrate preparation obtained in process step d) has a surface moisture content of 0.050 g / 100 g to 0.100 g / 100 g, in particular 0.050 g / 100 g to 0.090 g / 100 g, in particular 0.060 g / 100 g to 0.080 g / 100 g, in particular 0.070 g / 100 g to 0.080 g / 100 g, in particular 0.054 g / 100 g, in particular 0.067 g / 100 g, in particular 0.076 g / 100 g, in particular 0.084 g / 100 g, in particular no surface moisture content.

[0142] In one advantageous embodiment of the invention, the moist sucrose-containing starting preparation, in particular the sucrose, is obtained from sugar cane.

[0143] In one advantageous embodiment of the invention, the moist sucrose-containing starting preparation, in particular the sucrose, is obtained from sugar beet.

[0144] In one advantageous embodiment of the invention, the hydrous isomalt-containing starting preparation has a 1,1-GPM (1-O-α-D-glucopyranosyl-D-mannitol) content and a 1,6-GPS (6-O-α-D-glucopyranosyl-D-sorbitol) content of 95.0% to 100.0% by weight (based on the total dry weight of the hydrous isomalt-containing starting preparation).

[0145] In one advantageous embodiment of the invention, the hydrous isomalt-containing starting preparation has a 1,1-GPM (1-O-α-D-glucopyranosyl-D-mannitol) content of 45.0% to 50.0% by weight and a 1,6-GPS (6-O-α-D-glucopyranosyl-D-sorbitol) content of 50% to 55% by weight (each based on the total dry weight of the hydrous isomalt-containing starting preparation).

[0146] In one advantageous embodiment of the invention, the hydrous isomalt-containing starting preparation has a 1,1-GPM (1-O-α-D-glucopyranosyl-D-mannitol) content of 20.0% to 30.0% by weight and a 1,6-GPS (6-O-α-D-glucopyranosyl-D-sorbitol) content of 70.0% to 80.0% by weight (each based on the total dry weight of the hydrous isomalt-containing starting preparation).

[0147] In one advantageous embodiment of the invention, the aqueous isomalt-containing starting preparation comprises 1,1-GPS (1-O-α-D-glucopyranosyl-D-sorbitol), sorbitol, mannitol or GPI or a mixture of two or more thereof.

[0148] In one advantageous embodiment of the invention, the hydrous isomaltulose- and trehalulose-containing starting preparation comprises fructose, glucose, isomaltose or isomerezitose or a mixture of two or more thereof.

[0149] In one advantageous embodiment of the invention, after process step c) or process step d), the dried carbohydrate preparation is packaged in process step x).

[0150] In the context of the present invention, "hydrated crystalline carbohydrate starting preparation" is understood to mean a carbohydrate preparation having a water content and a carbohydrate content of 0.4% to 22.5% by weight, in particular 2.5% to 12% by weight (relative to the total weight of the carbohydrate starting preparation), in which the carbohydrate is present at least partially, preferably in fully crystalline form, in particular in the form suspended in or covered by an aqueous solution. In an advantageous embodiment, the hydrated carbohydrate starting preparation may be present in liquid form, in particular as a suspension, or in semi-liquid or solid form, in particular in solid form. In a particularly advantageous embodiment, the carbohydrate of the hydrated crystalline carbohydrate starting preparation is present as crystalline solid carbohydrate crystals covered by a liquid film (also called liquid sugar film within the scope of this specification). The liquid sugar film represents an aqueous solution or aqueous suspension of the carbohydrate(s) of the starting preparation present on the surface of the crystalline particles of the carbohydrate starting preparation and may result from a process step preceding the carbohydrate post-treatment. The liquid sugar film therefore does not represent the water present integrally in the crystalline particles, but on the surface of the crystalline particles, in particular the water of the liquid sugar film is not water of crystallization. If water of crystallization is present in the carbohydrate, the liquid sugar film represents the further, i.e. additional, moisture of the carbohydrate. Thus, the hydrous crystalline carbohydrate starting preparation of the present invention has an additional moisture content in the form of a liquid film spreading thereon in the case of carbohydrates containing water of crystallization, such as isomalt, in particular its components 1,1-GPM or isomaltulose. Thus, the hydrous crystalline carbohydrate starting preparation of the present invention has a moisture content in the form of a liquid film in the case of carbohydrates not containing water of crystallization, such as saccharose.

[0151] The water content of the hydrous crystalline carbohydrate starting preparation is determined by subtracting the dry weight of the hydrous crystalline carbohydrate starting preparation from the total weight of the hydrous crystalline carbohydrate starting preparation without taking into account any water of crystallization present.

[0152] The water content of the hydrated crystalline carbohydrate starting preparation is formed by the water present on the outside of the crystalline carbohydrate particles, in particular by the water covering the crystalline carbohydrate particles, i.e. by a liquid film, in the case of carbohydrates that do not contain water of crystallization.

[0153] The water content of the hydrated crystalline carbohydrate starting preparation is formed, in the case of carbohydrates containing water of crystallization, by the water present on the outside of the crystalline carbohydrate particles, in particular the water covering the crystalline carbohydrate particles, i.e. the liquid film, plus the water of crystallization.

[0154] Water of crystallization is the name given to water incorporated into a crystalline solid at fixed lattice positions in the crystal lattice. The stoichiometric water of crystallization content can be determined via X-ray structural analysis of the solid. The actual water of crystallization content of carbohydrates can be determined from the difference between the total water content and the free water content. In this case, the total water content is measured using Karl Fischer titration and the proportion of free water is measured via drying experiments.

[0155] The presence of a sugar syrup film can also be established, for example, by a flowability test, a stickiness test and / or a sticking test, in particular according to the method part of this embodiment, in which a comparison is made between relatively crystalline particles without a sugar syrup film coating, in particular fully dried or overdried crystalline particles, and crystalline particles, possibly including a sugar syrup film, being tested, and a sugar syrup film coating is confirmed by a significant decrease in flowability, an increase in stickiness and / or an increase in tendency to stick, in particular all three.

[0156] Overdried crystalline particles are crystalline particles that have been subjected to a drying process within which not only has the surface water evaporated but also the water of crystallization has been removed from the crystalline particles.

[0157] In the context of the present invention, a "dried carbohydrate preparation" is understood to mean a carbohydrate preparation having a reduced water content of at most 6.0% by weight, in particular at most 5.0% by weight, in particular at most 1.9% by weight, in particular 0.01% to 0.7% by weight (based on the total weight of the dried carbohydrate preparation) relative to the starting hydrous crystalline carbohydrate preparation. Advantageously, the dried carbohydrate preparation does not contain crystalline particles covered with a liquid sugar film, in particular the only water content still present in some cases is water of crystallization.

[0158] In the context of the present invention, "carbohydrate particles" is understood to mean at least one carbohydrate present in solid particulate form. Advantageously, the carbohydrate particles are present as a powder. In particular, the carbohydrate particles are present in crystalline form.

[0159] In the context of the present invention, "partially crystalline" is understood as the morphological structure of a material in which the material contains ordered crystalline regions as well as disordered amorphous regions.

[0160] In the context of the present invention, "amorphous" is understood as a morphological structure of a substance in which the components, in particular the molecules or atoms, are not arranged in a structure with long-range order. Advantageously, the components, in particular the molecules, of an amorphous substance form an irregular pattern and have a short-range order. Advantageously, an amorphous substance has a short-range order and no long-range order.

[0161] In the context of the present invention, "long-range order" is understood as a regular and periodic arrangement of components, particularly molecules or atoms, in a substance over its neighboring components, particularly neighboring molecules or atoms. Thus, from the exact positions of a small number of components, particularly molecules or atoms, in a crystalline substance, the positions of all components, particularly molecules or atoms, can be advantageously determined. Advantageously according to the present invention, the crystalline substance has at least partially long-range order.

[0162] In the context of the present invention, "short-range order" is understood as an ordered grouping of components, in particular molecules or atoms, only in the vicinity of a reference component, in particular a reference molecule or a reference atom. Advantageously, the short-range order is with respect to nearest neighbors.

[0163] In the context of the present invention, "fully crystalline" is understood as a morphological structure of a substance in which the constituent elements, in particular the molecules or atoms, are regularly arranged in a crystalline structure. Advantageously, a fully crystalline substance has long-range as well as short-range order.

[0164] In the context of the present invention, "powder" is understood to mean a solid particulate state of a substance.

[0165] In the context of the present invention, "angle of repose" is understood to be the angle between the surface of the powder cone and its base. Advantageously, the angle of repose is calculated from the height h of the powder cone, the radius r of the cone and tan α according to formula (1): tan α=h / r.

[0166] In the context of the present invention, the term "flowability" refers to the degree of free movement of a powder or aggregate. Advantageously, the determination of flowability is carried out, for example, using a measuring funnel or a flowability tester, in which the flow time for a given mass or a given volume is measured.

[0167] In particular, "flowability" is measured according to European Pharmacopoeia 10.0 method 2.9.16. Flowability.

[0168] In the context of the present invention, the term "stickiness" is understood as a property of a solid carbohydrate preparation measured using the stickiness test method according to the method section of the Examples. This force can be evaluated as a measure for the adhesion of the liquid sugar film to the particle surface, i.e. the strength of the liquid bridges between the particles.

[0169] In the context of the present invention, the term "stick" is understood as at least partial or complete solidification of an initially flowable material that occurs over storage time. Advantageously, the solidification can be visually recognized by the formation of agglomerates. In the context of the present invention, the sticking property is determined using the test method according to the method section of the examples.

[0170] In the context of the present invention, the term "carbohydrates" (hereinafter also called sugars) is understood to mean sugars and / or sugar alcohols in monomeric, dimeric as well as polymeric form. Advantageously, "sugars" are understood to mean mono- or disaccharide sugars, in particular glucose, fructose, isomaltulose, trehalulose and / or saccharose.

[0171] In the context of the present invention, "sugar alcohol" is understood to mean mono- or disaccharide alcohols, in particular isomalt, mannitol and sorbitol.

[0172] If values ​​for pressure are specified in the context of the present invention, this should be interpreted as absolute pressure and not as relative pressure with respect to atmospheric pressure. Negative pressure is a pressure lower than the prevailing atmospheric pressure (1 bar). Vacuum is specifically understood as a negative pressure. Overpressure is a pressure higher than the prevailing atmospheric pressure (1 bar).

[0173] In the context of the present invention, "invert sugar syrup" is understood to mean an aqueous solution of sucrose partially inverted by hydrolysis, which contains a defined dry matter content and a defined proportion of invert sugar in the dry matter. In particular, invert sugar syrup has a dry matter content of 60% to 70%, in particular 65±0.5% (refractive index measurement), an invert sugar content (i.e. total glucose and fructose content) of 95% to 99% (HPLC), a glucose content of 47% to 50% (HPLC), a fructose content of 47% to 50% (HPLC) and a sucrose content of 1% to 5% (HPLC).

[0174] In the context of the present invention, "caramel sugar syrup" is understood to mean a dark brown aqueous solution of carbohydrates and caramel substances produced on the basis of sugar by the controlled action of heat. Advantageously, caramel sugar syrup has a dry matter content of 70% to 80%, in particular 75±0.5% (refractive index measurement), a glucose content of 5% to 8% (HPLC), a fructose content of 1% to 4% (HPLC) and a sucrose content of 0% to 3% (HPLC).

[0175] In the context of the present invention, "raw sugar syrup" is understood to mean a sucrose syrup derived from sugar cane, advantageously having a dry matter content of 70% to 80%, in particular 75±0.5% (refractive index measurement), a glucose content of 32% to 38% (HPLC), a fructose content of 25% to 30% (HPLC) and a sucrose content of 10% to 15% (HPLC) (sucrose derived from sugar cane).

[0176] In the context of the present invention, the term "substance X in the form of Y" is to be understood as meaning that the substance X is present as a component of composition Y, i.e. X is present together with another, unspecified component of Y.

[0177] In the context of the present invention, the term "secondary components" is understood to mean all substances present in the carbohydrate preparation which are not mono- or disaccharides selected from the group consisting of glucose, fructose, isomaltulose, trehalulose, isomalt and saccharose.

[0178] In the context of the present invention, "individual secondary components" are separate substances which represent the secondary component as a whole, and these separate substances, for example isomaltose, glycerol, glucopyranosyl iditol, isomerezitose, are each individual substances belonging to the substance groups of monosaccharides, disaccharides, deoxydisaccharide alcohols, trisaccharides, glucosylglycerol, glucosyl tetritols, glucosyl pentitols, trisaccharide alcohols, glucosylated disaccharide alcohols or hydrogenated oligomers.

[0179] In the context of the present invention, "isomalt" is understood to mean a mixture of 6-O-α-D-glucopyranosyl-D-sorbitol (1,6-GPS) and 1-O-α-D-glucopyranosyl-D-mannitol (1,1-GPM) and optionally 1-O-α-D-glucopyranosyl-D-sorbitol (1,1-GPS), in particular Isomalt GS or Isomalt ST.

[0180] In the context of the present invention, "isomalt GS" is understood to mean a mixture of 72% to 78% by weight, advantageously 75% by weight, of 1,6-GPS and 22% to 28% by weight, in particular 25% by weight, of 1,1-GPM (each based on the dry matter of isomalt). In particular, isomalt GS has a 1,1-GPM (1-O-α-D-glucopyranosyl-D-mannitol) content of 20.0% to 30.0% by weight and a 1,6-GPS (6-O-α-D-glucopyranosyl-D-sorbitol) content of 70.0% to 80.0% by weight, each based on the total dry mass of isomalt.

[0181] In the context of the present invention, "isomalt ST" is understood to mean a mixture of 54% to 47% by weight of 1,6-GPS and 46% to 53% by weight of 1,1-GPM (each relative to the dry weight of isomalt). In particular, isomalt ST has a 1,1-GPM (1-O-α-D-glucopyranosyl-D-mannitol) content of 45.0% to 50.0% by weight and a 1,6-GPS (6-O-α-D-glucopyranosyl-D-sorbitol) content of 50% to 55% by weight (each relative to the total dry weight of isomalt).

[0182] In the context of the present invention, the term "isomalt" or "hydrogenated isomaltulose" is advantageously understood to mean a mixture consisting of or comprising 1,1-GPM and 1,6-GPS, in particular consisting of or comprising 35% to 61% by weight of 1,1-GPM and 65% to 39% by weight of 1,6-GPS, in particular an equimolar or approximately equimolar mixture consisting of or comprising 1,1-GPM and 1,6-GPS (each based on the dry substance of isomalt).

[0183] Isomalt may therefore also be interpreted as a mixture consisting of or comprising 1,1-GPM and 1,6-GPS which does not have an equimolar ratio of 1,1-GPM to 1,6-GPS and in which there is a higher 1,1-GPM content than the 1,6-GPS content or a higher 1,6-GPS content than the 1,1-GPM content.

[0184] In a particularly advantageous embodiment, isomalt contains no further components besides both the components 1,1-GPM and 1,6-GPS.

[0185] In a particularly advantageous embodiment, isomalt contains, besides both components 1,1-GPM and 1,6-GPS, in addition to one or more further components, such as mannitol, sorbitol, saccharose, 1,1-GPS (1-O-α-D-glucopyranosyl-D-sorbitol), glycosyl glycitols, desoxydisaccharide alcohols, GPI (glucopyranosyl-iditol), isomaltose, isomaltulose, isomerezitose, hydrogenated or non-hydrogenated oligosaccharides, in particular hydrogenated or non-hydrogenated trisaccharides or / and further substances.

[0186] In the context of the present invention, an "isomaltulose- and trehalulose-containing mixture" is understood to mean a mixture comprising isomaltulose and trehalulose resulting from the enzymatic reaction of sucrose with sucrose isomerase to give a sucrose isomer mixture which contains in particular isomaltulose and trehalulose, but also optionally one or more further substances selected from the group consisting of sucrose, fructose, glucose, turanose, leucrose, isomaltose, raffinose, isomerezitose, 6-gluc isomalt and 1-gluc isomalt.

[0187] In the context of the present invention, the solubility of carbohydrates is determined in water, in particular in distilled water, at 20°C.

[0188] In the context of the present invention, "poorly soluble carbohydrates" are understood to mean carbohydrates which have a solubility of up to 53 g / 100 g (g of dry matter in 100 g of solution) in pure water, in particular distilled water, at a temperature of 20° C. Poorly soluble carbohydrates are in particular isomaltulose, glucose, mannitol and 1,1-GPM.

[0189] In the context of the present invention, "soluble carbohydrates" are understood to mean carbohydrates having a solubility in pure water, in particular distilled water, of more than 53 g / 100 g, in particular at least 66.7 g / 100 g, in particular at least 68.7 g / 100 g, in particular at least 70.0 g / 100 g, in particular at least 78.9 g / 100 g (g of dry matter in 100 g of solution, respectively) at a temperature of 20° C. Readily soluble carbohydrates are in particular saccharose, 1,6-GPS, fructose, trehalulose and sorbitol.

[0190] In the context of the present invention, the diameter of the carbohydrate particles is determined by air jet sieve analysis using a sieve with a mesh width of 100 μm.

[0191] The quantitative proportion of particles having a diameter of 100 μm or less is calculated from the proportion passing through a sieve having a mesh width of 100 μm during air jet sieve analysis, divided by the initial weighing.

[0192] In the context of the present invention, saccharose-containing starting preparations from sugar cane or from sugar beet are similar, but also different when they are purified or highly purified saccharose-containing starting preparations with a saccharose content of more than 99.8% by weight. In particular, these preparations differ in terms of their aroma profile, their application properties, such as their solubility, their thermal behavior, the plant-specific impurities usually present in them and their organoleptic properties (Lu et al., Journal of Food Engineering (2017), 214, 193-208). This is due in particular to the physiological and morphological differences between sugar cane, a C4 plant belonging to the Poaceae family, and sugar beet, a C3 plant belonging to the Amaranthaceae family. In particular, preparations of saccharose molecules from C4 plants are distinct from saccharose from C3 plants, e.g. sugar beet, based on isotopic fractionation according to metabolism. 13 C / 12It is known that the C isotope ratios of C3 plants are different (Martin et al., Journal of Science of Food and Agriculture, (1991), 56, 419-435). Therefore, it is known that the C3 plants are different in terms of the C isotope ratios of C3 plants (Martin et al., Journal of Science of Food and Agriculture, (1991), 56, 419-435). 13 C / 12 Since the C ratio is smaller than that of C4 plants, the starting preparation containing sucrose from C4 plants 12 C isotope measurement and 13 It can be distinguished from those derived from C3 plants by C isotope measurement.

[0193] In particular, Averill et al. (Journal of Thermal Analysis and Calorimetry, (2019), 127, 513-538) disclose that crystalline sucrose from sugar cane, even at high sucrose purities of more than 99.8% by weight, differs from that from sugar beet sugar in that it has a different thermal behavior, and that sucrose preparations obtained from sugar cane are in some cases characterized by the presence of a small signal discernible in DSC measurements (Differential Scanning Calorimetry) below the temperature of the main signal at about 185°C to 190°C. In contrast, commercially available sucrose preparations from sugar beet do not show this melting behavior and only show a main signal in the range of 185°C to 190°C in DSC measurements (U.S. Pat. No. 8,273,873).

[0194] Advantageously, the differences between the saccharose preparations derived from these different plant species can essentially be explained by the metabolism of the plant species itself, the purification process of the saccharose preparations respectively used and the plant-specific impurities which are generally still often present in the resulting saccharose preparations, such as liquid sugar residues adhering to the saccharose crystals and their solids. Thus, a preparation containing saccharose from sugar cane, in particular the entire saccharose molecule, is a different preparation from a preparation containing saccharose from sugar beet, in particular the entire saccharose molecule.

[0195] In the context of the present invention, "Gew.-%" means "Gewichts-%", "GC" means gas chromatography, "HPLC" means high performance liquid chromatography, "Lfd. Nr." means serial number and "KF" means Karl Fischer.

[0196] In the context of the present invention, the water content is determined titrimetrically using the method according to Karl Fischer.

[0197] In the context of the present invention, if the "presence", "containment", "possession" or "content" of a component is explicitly mentioned or implied, this means that the respective component is present, in particular in a measurable amount.

[0198] In the context of the present invention, if the "presence", "content" or "possession" of a component in an amount of 0 [units], in particular mg / kg, μg / kg or % by weight, is explicitly mentioned or implied, this means that the respective component is not present in a measurable amount, in particular is not present.

[0199] When quantitative expressions, in particular percentage expressions, of ingredients of a product or composition are given in the context of the present invention, unless expressly indicated otherwise or obvious to the skilled artisan, these together with any other explicitly stated or further ingredients of the composition or product, either added up to 100% of the composition and / or product.

[0200] In the context of the present invention, the term "at least one" is to be understood as a notation of quantity representing a number such as 1 or 2 or 3 or 4 or 5 or 6 or 7 or 8 or 9 or 10. In a particularly advantageous embodiment, the notation "at least one" may represent the figure exactly one. In a further advantageous embodiment, the term "at least one" may mean 2 or 3 or 4 or 5 or 6 or 7.

[0201] The number of decimal places specified corresponds to the precision of the respective measurement method used.

[0202] If the first and second decimal places or the two decimal places are not specified for numerical values ​​in the context of the present invention, they should be set to zero.

[0203] In the context of the present invention, the term "and / or" is to be interpreted as disclosing all members of the group connected by the term "and / or" both alternatively and additionally to one another in any combination, respectively. This means that the expression "A, B and / or C" should be interpreted as disclosing: a) (A or B or C) or b) (A and B) or c) (A and C) or d) (B and C) or e) (A and B and C).

[0204] In the context of the present invention, the terms "comprise" and "have" are to be understood as meaning that in addition to the elements explicitly covered by these terms, further elements not explicitly listed can also be added. In the context of the present invention, these terms are also to be understood as meaning that only the elements explicitly listed are covered, and that no further elements are present. In this particular embodiment, the meaning of the terms "comprise" and "have" is synonymous with the term "consist of". Furthermore, the terms "comprise" and "have" are to be understood as meaning that in addition to the elements explicitly listed, further elements not listed, but having functionally and qualitatively subordinate properties, are included in the composition. In this embodiment, the terms "comprise" and "have" are synonymous with the term "consist essentially of".

[0205] Further advantageous configurations result from the dependent claims.

[0206] The invention is explained in more detail below on the basis of examples, which are not intended to limit the general inventive concept. EXAMPLES

[0207] Composition of the starting materials listed in Examples 1 and 2 Unless otherwise specified, all sucrose is derived from sugar beets (raw syrup).

[0208] Sucrose: Sucrose: min. 99.7°C (polarized) Invert sugar syrup: less than 0.04% (enzymes) Moisture: Less than 0.06% (KF)

[0209] Invert sugar: Dry matter content: 65±0.5% (refractive index measurement) Invert sugar content: 95%~99% (HPLC) Glucose content: 47%-50% (HPLC) Fructose content: 47%-50% (HPLC) Sucrose content: 1%-5% (HPLC)

[0210] Caramel sugar liquid sugar Dry matter content: 75±0.5% (refractive index measurement) Glucose content: 5%-8% (HPLC) Fructose content: 1%-4% (HPLC) Sucrose content: 0%-3% (HPLC)

[0211] Raw sugar liquid sugar (sucrose derived from sugar cane) Dry matter content: 75±0.5% (refractive index measurement) Glucose content: 32-38% (HPLC) Fructose content: 25%-30% (HPLC) Sucrose content: 10%-15% (HPLC)

[0212] Methods section of the examples - Description of test methods: Flowability test: Flowability was determined according to European Pharmacopoeia 10.0 method 2.9.16. Flowability.

[0213] Adhesion Test: 3, chapter 140; Uhlenbrock, Gordian, Jahrgang 83, pp. 148-150 (1983); Food Technology International Europe, 1990, Endress and Dilger, pp. 279-282; Schilling et al. Eur Food Res Technol (2008) 226: 1389-1398; Sirisakulwat et al., International Journal of Food Science and Technology, 20210, 45, 1647-1658; Zedler, "Die industrielle Obst- und Gemueseverwertung", Jahrgang 68, 12 / 83, pp. 523-527 and Endress et al., Intern. Zeitschrift The method was carried out according to the description in the Technical Journal of the European Patent Office, 38th European Patent Office, 1987, Heft 5.

[0214] The breaking strength of a gel is evaluated according to how much tensile force a standardized so-called tearing figure, trapped in the gel by gelation, must be exposed to in order to break the gel. For this test, a test beaker and an insert for the test beaker (= tearing figure) are used. The tearing figure is placed in a standardized plastic beaker.

[0215] The SAP part numbers are Herbstreith Pektinometer Mark IV (901172), test beaker (900054), and tear body (901173).

[0216] 100 g of the test sample is placed in an HPE beaker. The sample is lightly compacted by lightly tamping the beaker three times and allowed to stand for 1 hour. A texture analyzer (Winopal) is then used to pull a tear body from the sample and determine the force required.

[0217] This force can be evaluated as a measure of the strength of the material, i.e., the strength of the interactions between the crystallites.

[0218] Adhesion test: Three metal crucibles per sample are filled to 2 / 3. A plastic sheet is then placed on the surface of the sample and a stamp (weight of 7000 Pa) is applied to the surface. The samples are stored for one week in a climatic chamber at 25° C. and 65% relative humidity. After storage, the stamp and the plastic sheet are carefully removed and the samples are measured.

[0219] To measure the penetration force, a metal needle of a defined shape is dipped into the surface of the sample and the force is recorded along its path. This is done five times for each sample at untouched spots. The force required for penetration is an indication of the compaction or stickiness of the sample.

[0220] The measurement device used was the AT-XT Plus Extended Height manufactured by Stable Micro Systems.

[0221] [Example 1] Method according to the invention for producing dried and conditioned carbohydrate preparations (samples 2 to 4) and production of a comparison sample (sample 1) without added carbohydrate particles: The preparation is explained below by taking as an example the initial weighing of the sample with experiment number 2 in Table 1. For the samples according to the invention with experiment numbers 3 to 4 in Table 1, the following comments apply accordingly. Sample 1 represents a comparative sample without the addition of microcrystalline sucrose.

[0222] To produce the hydrous crystalline carbohydrate starting preparation, 922.0 g of sucrose in the form of granulated sugar (Suedzucker EU2 quality, particle size M) are placed in a coating pan acting as a drying reactor. 18 g of raw sugar syrup (component C) together with 60 g of caramel sugar syrup (component B) are mixed in a heated and stirred vessel and heated to ca. 60° C. The resulting heated syrup mixture is slowly added to the sucrose in the rotating coating pan (method step a1)). The resulting mixture is homogenized for about 5 minutes, and a hydrous crystalline carbohydrate starting preparation is obtained in which the crystalline sucrose particles are covered with a syrup film according to method step a) of the invention. For samples 2 to 4, the amount of microcrystalline saccharose specified in table 4 (at least 80% by weight less than 100 μm and at least 70% by weight less than 32 μm) is metered into the hydrous crystalline carbohydrate starting preparation having a temperature of 21° C. to 22° C. via a vibrating trough at a temperature of 20° C. according to process step b) of the invention under atmospheric pressure of about 1000 mbar. In experiment 1, the metering of microcrystalline saccharose is omitted. The mixture having a temperature of 20° C. to 21° C. is homogenized for 5 minutes under atmospheric pressure of about 1000 mbar according to process step c) of the invention until the carbohydrate particles are visually discernibly dispersed. The compositions of the dried carbohydrate preparations listed in tables 5 and 6 are obtained according to the method according to the invention. For conditioning according to process step d) of the invention, ambient air preheated to about 90° C. is passed through the dried carbohydrate preparation by means of a blower. In this case, the dried carbohydrate preparation reaches a temperature of about 50° C. When the mixture becomes particularly free-flowing and no longer contains lumps, the dried and conditioned carbohydrate preparation is obtained (Table 7). The blower heat is turned off and room temperature ambient air is passed through the dried and conditioned carbohydrate preparation until it reaches a temperature of less than 35°C.

[0223] Comparative sample 1 is used as a control. Since no microcrystalline sucrose is added, no flowable product is obtained during the hot air conditioning experiment, but rather a viscous and very sticky material. Further experiments or measurements cannot be performed on this product (kA, not measurable, see Tables 7 and 8).

[0224] The properties of the dried and conditioned carbohydrate preparations obtained by the method according to the invention are shown in the following Tables 1 to 7, and the results of the investigation into the flowability and angle of repose of the respective conditioned carbohydrate preparations are shown in Table 8. The conditioned carbohydrate preparations according to the invention show a particularly good angle of repose and a particularly good flowability.

[0225] [Table 1]

[0226] [Table 2]

[0227] [Table 3]

[0228] [Table 4]

[0229] [Table 5]

[0230] [Table 6]

[0231] [Table 7]

[0232] [Table 8]

[0233] [Example 2] Comparison of carbohydrate preparations obtained according to the invention (brown sugar type A) (samples 2 to 9) with a comparison sample (sample 1) without added carbohydrate particles The production of the carbohydrate preparation obtained according to the invention and of comparative sample 1 was carried out analogously to example 1. Tables 9 to 15 show the properties of comparative sample 1 (no microcrystalline saccharose added, i.e. process steps b) and c) are not carried out), the products dried according to the invention (samples 2 to 5) and the products dried and conditioned according to the invention (samples 6 to 9).

[0234] The samples were characterized and compared, wherever possible, on the basis of the total water content (KF method) (Wasser ges.) and the surface water content (KF method) (Wasser oberfl.), the angle of repose and the flowability. The powdered sugar used (microcrystalline saccharose) corresponds to the crystalline saccharose according to Example 1.

[0235] The results are summarized in table 16. In this case, it can be seen that the dried brown sugar type A samples (samples 2 to 5) show a significantly increased flowability compared to the comparative example (sample 1, 0% by weight of carbohydrate particles in the form of microcrystalline saccharose) by increasing the amount of microcrystalline saccharose added from 2% by weight up to 20% by weight (relative to the starting weight of the brown sugar type A sample). For example, in particular table 16 shows that the measurement time required is significantly reduced when using the samples according to the invention compared to sample 1, especially at an outlet orifice size of 15 mm. Comparative sample 1 does not show any measurable flowability at outlet orifice sizes below 15 mm (kA in table 16), unlike the samples according to the invention which show a good flowability even at smaller orifices.

[0236] As the loading of microcrystalline carbohydrate particles increases, the time required is shown to decrease from 2.3 seconds (comparative example, sample 1, 0% by weight of microcrystalline carbohydrate particles) to 0.2 seconds (sample 5, 20% by weight of microcrystalline carbohydrate particles) (Rieself. 25 mm). Furthermore, as the loading of microcrystalline carbohydrate particles increases, the dried samples show a decrease in the total moisture content as well as a decrease in the moisture content at the surface of the sample.

[0237] Samples 6 to 9 were subjected to the method steps b) and c) according to the invention plus a subsequent conditioning step d) as described in Example 1. The resulting dried and conditioned preparations behave almost identically to Samples 2 to 5, where Samples 6 to 9 have even better flowability and lower total and surface water content compared to Dried Samples 2 to 5, especially at the same loading of microcrystalline carbohydrate particles, at low loadings of 2% and 5% of microcrystalline carbohydrate particles (Samples 6 and 7 compared to Samples 2 and 3). The water content does not decrease further in the case of dried and conditioned samples with loadings of 10% or more of microcrystalline carbohydrate particles (Samples 8 and 9). The angle of repose of the dried and conditioned samples is likewise found to decrease with increasing amounts of microcrystalline carbohydrate particles, which likewise speaks of an improved flowability. In this example too, a control sample (Sample 1) was subjected to the conditioning step. The result was a very viscous, very sticky product with immeasurable flow properties.

[0238] [Table 9]

[0239] [Table 10]

[0240] [Table 11]

[0241] [Table 12]

[0242] [Table 13]

[0243] [Table 14]

[0244] [Table 15]

[0245] [Table 16]

[0246] [Example 3] Method according to the invention for producing a dried and conditioned isomaltulose- and trehalulose-containing composition and preparation of a comparative sample without added carbohydrate particles In the following the production of a dried isomaltulose- and trehalulose-containing preparation according to the invention from a hydrous crystalline isomaltulose- and trehalulose-containing starting preparation is described and its flowability and adhesive properties are demonstrated.

[0247] The starting material of the present invention, i.e. the aqueous crystalline carbohydrate starting preparation, is first prepared from a solid crystalline isomaltulose- and trehalulose-containing preparation (hereinafter also referred to as "crystalline preparation") and the aqueous sugar of the isomaltulose- and trehalulose-containing preparation applied thereon, resulting in the formation of carbohydrate particles covered with a sugar film. This preparation step of preparing the starting material of the method according to the present invention serves to prepare the starting product for this embodiment in a standardized manner, resulting in a product that is obtained in industrial production and then further processed in an industrial drying step. Furthermore, the obtained particles covered with a sugar film are dried (addition of powder) in the manner according to the present invention by carrying out process steps b) and c) and then optionally conditioned.

[0248] [Table 17]

[0249] Powder type 1 and powder type 2 of the solid crystalline isomaltulose- and trehalulose-containing preparations have the same composition as the crystalline preparations shown in Table 17 above, but differ from each other in terms of their particle size. Powder type 1 has a particle size of at least 90% by weight less than 0.05 mm. Powder type 2 has a particle size of at least 90% by weight less than 0.1 mm.

[0250] [Table 18]

[0251] Preparation without powder added (control): 1 kg of the crystalline isomaltulose and trehalulose-containing preparation is placed in a 3L mixer equipped with a flat stirrer. The corresponding amount of aqueous liquid sugar of the isomaltulose and trehalulose-containing preparation is slowly sprayed on the crystalline isomaltulose and trehalulose-containing preparation in small portions at regular intervals. The liquid sugar is then uniformly dispersed by about 5 minutes of mixing time. After the mixing time is completed, the mixture is conditioned with hot air. In this case, the temperature of the material is about 35°C.

[0252] Implementation of adding powder (according to the invention): 1 kg of crystalline isomaltulose and trehalulose-containing preparation is placed in a 3 L mixer equipped with a flat stirrer. The corresponding amount of aqueous syrup of the isomaltulose and trehalulose-containing preparation is slowly sprayed in portions onto the crystalline isomaltulose and trehalulose-containing preparation at specified intervals. The syrup is then uniformly dispersed with a mixing time of about 5 minutes. After the addition is complete, the microcrystalline isomaltulose and trehalulose-containing preparation (powder) is added to the material via a metering device at atmospheric pressure and room temperature of 21°C to 22°C. The mixture having a temperature of 20°C to 21°C is homogenized according to the method step c) of the present invention at atmospheric pressure of about 1000 mbar for 5 minutes until the carbohydrate particles are visually recognizably dispersed.

[0253] A composition of dried carbohydrate preparation is obtained according to the method of the present invention. The mixture is then conditioned with hot air, the temperature of the material being about 35°C.

[0254] In the first experimental series, a solid crystalline isomaltulose- and trehalulose-containing preparation was treated with 2.0% or 9.6% by weight (based on the total weight of the starting preparation coated with the liquid sugar film) of isomaltulose- and trehalulose-containing liquid sugar type A and subsequently coated with 4.6% by weight (based on the total weight of the starting preparation coated with the liquid sugar film including the weight of the powder) of isomaltulose- and trehalulose-containing microcrystalline powder type 1 or type 2, respectively.

[0255] [Table 19]

[0256] In a second series of experiments, solid crystalline isomaltulose- and trehalulose-containing preparations were treated with 2.0 wt % or 4.8 wt % (based on the total weight of the starting preparation coated with the liquid sugar film) of liquid sugar type A and subsequently coated with 4.8 wt % (based on the total weight of the starting preparation coated with the liquid sugar film including the weight of the powder) of microcrystalline powder of type 1 or type 2, respectively.

[0257] [Table 20]

[0258] Liquidity: Table 21 summarises the results of the first experimental series. An increase in the flow time measured with a 15 mm nozzle is evident from the crystalline preparation (control) to the aqueous starting preparation coated with liquid sugar in both experiments 1 and 2. When microcrystalline powders type 1 and type 2 are used according to the invention in experiments 3 and 4, the flow time decreases again.

[0259] [Table 21]

[0260] A similar picture is seen in experiment row 2. Table 22 summarises the results of the second experiment row. An increase in flow time is evident from the crystalline preparation (control) to the aqueous starting preparation coated with liquid sugar in both experiments 1 and 5. When microcrystalline powders type 1 and type 2 are used according to the invention in experiments 5 and 6, the flow time decreases again.

[0261] [Table 22]

[0262] Determination of adhesion: The adhesion was determined for three selected samples, namely, a crystalline isomaltulose- and trehalulose-containing preparation before treatment with liquid sugar (Experiment 1), a starting preparation containing hydrous crystalline isomaltulose and trehalulose coated with liquid sugar (Experiment 2), and a starting preparation containing hydrous crystalline isomaltulose and trehalulose coated with liquid sugar, which was subsequently treated with a powder of a crystalline isomaltulose- and trehalulose-containing preparation and dried according to the present invention (Experiment 3).

[0263] The measurements from Table 23 show that the crystalline preparation was the least sticky at a force value of 84.5 g. After treatment with liquid sugar (run 2), a significantly higher force was obtained, indicating a significantly higher stickiness. After treating these samples with microcrystalline powder type 1 according to the invention (run 3), the stickiness was significantly reduced.

[0264] [Table 23]

[0265] Adhesion test: Sticking tests were carried out on the samples from experiments 1 to 3 for adhesion. Based on the sticking tests it is possible to determine how much tendency the material has to stick when compacted. Measurements are taken immediately without further storage and after one week of storage. The tendency of a granular material to stick depends on the stickiness of the individual particles.

[0266] The measured values ​​determined from non-stored samples are not listed since they do not show any substantial difference. Table 24 shows the measured values ​​after one week. The crystalline preparation (run 1) shows a particularly low value of 0.26 N. The aqueous starting preparation, i.e. the preparation coated with liquid sugar according to run 2, shows a very significant increase in the force value up to 6.33 N. After treatment with powder in run 3, the value drops very significantly to a value of 1.50 N.

[0267] [Table 24]

[0268] This experiment shows that the use of microcrystalline isomaltulose- and trehalulose-containing preparations (powder) makes it possible to improve the flowability, especially the stickiness and tendency to stick, of the starting hydrous isomaltulose- and trehalulose-containing preparations produced from crystalline isomaltulose- and trehalulose-containing preparations by coating the isomaltulose- and trehalulose-containing preparations with liquid sugar.Surprisingly, the flowability is significantly improved without sticking or agglomeration.

[0269] [Example 4] Method according to the invention for producing a dried and conditioned isomalt-containing composition and preparation of a comparative sample without added carbohydrate particles Below, the production of a dried isomalt-containing preparation according to the invention from a hydrous crystalline isomalt-containing starting preparation is described and its flowability and adhesion properties are demonstrated.

[0270] Characterization of starting materials: Crystalline isomalt type 1 (at least 90% of the crystals have a diameter of 0.8 mm to 1.5 mm), Isomalt solution (liquid sugar), Isomalt powder type 1 (at least 90% of the crystals have a diameter less than 0.1 mm) (powder).

[0271] To prepare the crystalline hydrous isomalt starting preparation used in process step a), solid crystalline isomalt type 1 (hereinafter also referred to as "crystalline preparation") was first coated with an isomalt solution, forming carbohydrate particles coated with a liquid sugar film. This production step of preparing the starting material for the process according to the invention serves to prepare the starting product for this embodiment in a standardized manner, resulting in a product that is obtained in industrial production and then further processed in an industrial drying step. These sugar-coated particles are then dried (added powder) in the manner according to the invention by carrying out process steps b) and c) and then optionally conditioned.

[0272] Control experiment: 1 kg of crystalline isomalt is placed in a 5 L coating pan. The coating pan is rotated at approximately 21 rpm. The corresponding amount of isomalt solution is slowly sprayed on the isomalt in portions at defined time intervals. Between sprays, the mixture is dried briefly with hot air to obtain a crystalline hydrous isomalt starting preparation in which the isomalt crystals are covered with a liquid sugar film. After the addition of the isomalt solution is complete, the mixture is conditioned with hot air for approximately 10 minutes. In this case, the temperature of the material is approximately 45°C. The mixture is sieved to remove any agglomerates that may have formed.

[0273] Powder Addition Experiment (according to the present invention): 1 kg of isomalt is placed in a 5 L coating pan. The coating pan is rotated at about 21 rpm. The corresponding amount of isomalt solution is slowly sprayed on the isomalt in portions at defined time intervals. Between sprays, the mixture is dried briefly with hot air, resulting in a crystalline hydrous isomalt starting preparation in which the isomalt crystals are covered with a liquid sugar film. After the addition is complete, the microcrystalline isomalt component (powder type 1) is added to the material via a metering device at atmospheric pressure and at room temperature between 21°C and 22°C in an amount of 4.6% by weight (based on the total weight of the starting preparation covered with a liquid sugar film, including the powder content). The mixture having a temperature between 20°C and 21°C is homogenized according to the method step c) of the invention at atmospheric pressure of about 1000 mbar for 5 minutes until the carbohydrate particles are visually discernibly dispersed. After the addition is complete, the dried isomalt preparation obtained according to the invention is conditioned with hot air for about 10 minutes. In this case, the temperature of the material is between about 45°C. The mixture is sieved to remove any agglomerates that may occur.

[0274] [Table 25]

[0275] [Table 26]

[0276] [Table 27]

[0277] [Table 28]

[0278] The results of the carried out experiments are shown in Table 29. It becomes clear that the flow time of crystalline isomalt type 1 (control) increases with respect to both liquid sugar coated hydrous crystalline isomalt starting preparations from experiments 1 and 2. After using microcrystalline isomalt in experiment 3 according to the invention, the flow time decreases again.

[0279] [Table 29]

[0280] Flowability was determined according to European Pharmacopoeia 10.0 method 2.9.16. Flowability.

[0281] Table 29 shows that a correlation is observed between flowability and water content when isomalt solution is added to produce a hydrous crystalline isomalt starting preparation. A decrease in flowability is observed compared to the crystalline control. The flow time is increased by up to 20% depending on the sugar content by the sugar coating. Similarly, the water content is increased by about 17% by coating with isomalt sugar.

[0282] To verify the success of the liquid sugar coating of crystalline isomalt with liquid sugar, the control and experimental samples were tested for sorbitol content, which occurs to an increased extent in the use of isomalt liquid sugar. As described in the product analysis of the starting material, isomalt liquid sugar has a sorbitol content of 4.1 standard % while crystalline isomalt type 1 has only 0.09 g / 100g TS (standard % and g / 100 TS are comparable to first order approximations).

[0283] Table 29 shows that the sorbitol content increases as the percentage of liquid sugar increases. A two-fold higher sorbitol content was detected in the sample coated with liquid sugar (9.6%) compared to the isomalt-type control. Thus, the success of the liquid sugar film coating was confirmed.

[0284] Surprisingly, it has been demonstrated that the addition of fine isomalt particles does not decrease the fluidity of the isomalt crystals covered with the liquid sugar film, for example due to adhesion, but rather significantly improves it.

Claims

1. 1. A method for producing a dried carbohydrate preparation from a hydrous crystalline carbohydrate starting preparation, comprising the steps of: a) providing in a drying reactor a hydrous crystalline carbohydrate starting preparation selected from the group consisting of a sucrose-containing composition, an isomaltulose- and trehalulose-containing composition and an isomalt-containing composition, the hydrous crystalline carbohydrate starting preparation having a water content exceeding the optionally present water of crystallization, and comprising 0.4% to 22.5% by weight, in particular 2.5% to 12% by weight of water (each based on the total weight of said carbohydrate starting preparation); and providing carbohydrate particles comprising carbohydrate crystals with a diameter of 100 μm or less in a proportion of at least 80% by weight; b) a process step of metering the carbohydrate particles in an amount of 2% to 30% by weight (based on the total weight of the carbohydrate starting preparation) into the hydrous crystalline carbohydrate starting preparation placed in the drying reactor via a metering device assigned to the drying reactor at a pressure of 10 mbar to 1100 mbar, wherein the hydrous carbohydrate starting preparation placed in the drying reactor has a temperature of 20°C to 80°C, in particular 40°C to 60°C, and c) homogenizing the mixture obtained using a mixing device under the conditions mentioned in process step b) to obtain a dried carbohydrate preparation. A method comprising:

2. 2. The method according to claim 1, wherein the hydrous crystalline carbohydrate starting preparation provided in method step a) containing 0.4% to 22.5% by weight, in particular 2.5% to 12% by weight, of water (each relative to the total weight of the carbohydrate starting preparation) comprises crystalline carbohydrate particles covered with a liquid film, and wherein in method step c) a dried carbohydrate preparation is obtained from the liquid film-free crystalline carbohydrate particles.

3. 10. The method of claim 1, wherein the method is carried out continuously, semi-continuously, or batchwise.

4. 2. The method of claim 1, wherein the hydrous carbohydrate starting preparation comprises at least one poorly soluble carbohydrate having a solubility in water at 20°C of 5 g / 100 g to 53 g / 100 g, in particular 1,1-GPM, isomaltulose, glucose or mannitol, and at least one readily soluble carbohydrate having a solubility in water at 20°C of more than 53 g / 100 g, in particular sucrose, 1,6-GPS, fructose, trehalulose or sorbitol.

5. 2. The method of claim 1, wherein the moist carbohydrate starting preparation is a moist sucrose-containing composition comprising crystalline sucrose and at least one further carbohydrate-containing component selected from the group consisting of invert sugar, caramel sugar syrup, and raw sugar syrup.

6. The method of claim 1, wherein the carbohydrate of the hydrated carbohydrate starting preparation and the carbohydrate of the carbohydrate particles are the same.

7. 2. The method according to claim 1, wherein the carbohydrate particles are metered in in method step b) in an amount of 2% to 25% by weight, in particular 4% to 20% by weight, in particular 4% to 15% by weight and in particular 4% to 10% by weight (each based on the total weight of the carbohydrate starting preparation).

8. 2. The process according to claim 1, wherein the metering of the carbohydrate particles in process step b) is carried out under atmospheric pressure in a drying reactor free from overpressure and underpressure, under reduced pressure in a vacuum drying reactor, in particular at a pressure of 10 mbar to 900 mbar, in particular at a pressure of 20 mbar to 600 mbar, in particular at a pressure of 30 mbar to 400 mbar, in particular at a pressure of 40 mbar to 200 mbar, in particular at a pressure of 50 mbar to 100 mbar or in particular at a pressure of 600 mbar to 800 mbar, in particular at a pressure of 650 mbar to 750 mbar, in particular at 700 mbar, or in a pressure drying reactor under a pressure of from atmospheric pressure to 1100 mbar.

9. 2. The method according to claim 1, wherein method step c) is followed by conditioning in method step d).

10. 2. The method according to claim 1, wherein the conditioning according to method step d) is carried out at a temperature of at least 30°C, in particular from 30°C to 180°C, in particular from 35°C to 160°C, in particular from 45°C to 100°C, in particular from 35°C to 60°C, in particular from 40°C to 60°C, in particular from 50°C to 60°C.

11. 2. The method according to claim 1, wherein the conditioning according to method step d) is carried out at a pressure of 10 mbar to 1100 mbar, in particular 10 mbar to 900 mbar, in particular 20 mbar to 600 mbar, in particular 30 mbar to 400 mbar, in particular 40 mbar to 200 mbar, in particular 50 mbar to 100 mbar.

12. 2. The method of claim 1, wherein the hydrous sucrose-containing starting preparation is obtained from sugar cane.

13. 2. The method of claim 1, wherein the hydrous isomalt-containing starting preparation has a 1,1-GPM (1-O-α-D-glucopyranosyl-D-mannitol) content and a 1,6-GPS (6-O-α-D-glucopyranosyl-D-sorbitol) content (based on the total dry weight of the hydrous isomalt-containing starting preparation) of 95.0% to 100.0% by weight.

14. 2. The method of claim 1, wherein the hydrous isomalt-containing starting preparation has a 1,1-GPM (1-O-α-D-glucopyranosyl-D-mannitol) content of 45.0% to 50.0% by weight and a 1,6-GPS (6-O-α-D-glucopyranosyl-D-sorbitol) content of 50% to 55% by weight, each based on the total dry weight of the hydrous isomalt-containing starting preparation.

15. 2. The method of claim 1, wherein the hydrous isomalt-containing starting preparation has a 1,1-GPM (1-O-α-D-glucopyranosyl-D-mannitol) content of 20.0% to 30.0% by weight and a 1,6-GPS (6-O-α-D-glucopyranosyl-D-sorbitol) content of 70.0% to 80.0% by weight, each based on the total dry weight of the hydrous isomalt-containing starting preparation.

16. 2. The method of claim 1, wherein the aqueous isomalt-containing starting preparation comprises 1,1-GPS (1-O-α-D-glucopyranosyl-D-sorbitol), sorbitol, mannitol, or GPI (glucopyranosyl-iditol), or a mixture of two or more thereof.

17. 2. The method of claim 1, wherein the aqueous isomaltulose and trehalulose-containing starting preparation comprises fructose, glucose, isomaltose, or isomerezitose, or a mixture of two or more thereof.