Method for preventing caking of mixtures of xylitol and calcium aspartate

Abstract

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

Description

[Technical Field]

[0001] The present invention relates to the technical field of sugar alcohols, and more particularly to a method for preventing the caking of a mixture of xylitol and calcium aspartate. [Background technology]

[0002] Calcium aspartate is an amino acid chelate calcium with a biologically active structure, and its chemical structure is stable, water-soluble, and highly absorbable by the human body. It is a new generation calcium nutritional fortifier with promising future applications in the pharmaceutical and food industries. Xylitol is a functional sugar alcohol sweetener that is also widely used in the food industry.

[0003] Some existing products contain both xylitol and calcium aspartate, but due to the hygroscopicity of xylitol and the hygroscopicity and viscosity of calcium aspartate, there is a risk of clumping and caking after the two are mixed. Some food formulations often use other ingredients to prevent caking. For example, patent application number CN201711212727.6 discloses a calcium chelate solid beverage containing three ingredients: calcium aspartate, maltodextrin, and xylitol. While maltodextrin can increase the volume of the product and reduce caking, the amount of maltodextrin added is relatively high, making it unsuitable for products that require xylitol and calcium aspartate as the main components. Summary of the Invention [Problem to be solved by the invention]

[0004] The technical problem to be solved by the present invention is to provide a method for preventing caking of a mixture of xylitol and calcium aspartate, which can prevent and suppress the caking problem that occurs when xylitol and calcium aspartate are mixed. [Means for solving the problem]

[0005] The present invention is achieved as follows: A method for preventing caking of a mixture of xylitol and calcium aspartate, comprising the steps of first preparing xylitol particles and calcium aspartate particles and measuring their water activities, and then using a mixture of calcium aspartate particles having a water activity in the range of 0.50 to 0.52 and xylitol particles having a water activity in the range of 0.48 to 0.56, or further adding maltitol particles to the mixture in a weight ratio of 5% to 20% relative to the xylitol particles, wherein the particle size of the xylitol particles is 10 mesh to 80 mesh.

[0006] Furthermore, when maltitol particles are added to the mixture at a weight ratio of 5% to xylitol particles, no caking occurs when xylitol particles with a water activity in the range of 0.46 to 0.58 are mixed with calcium aspartate particles with a water activity of 0.50 to 0.52.

[0007] Furthermore, when maltitol particles are added to the mixture at a weight ratio of 10% to xylitol particles, caking does not occur when xylitol particles with a water activity in the range of 0.43 to 0.60 are mixed with calcium aspartate particles with a water activity of 0.50 to 0.52.

[0008] Furthermore, when maltitol particles are added to the mixture at a weight ratio of 15% to xylitol particles, caking does not occur when xylitol particles with a water activity in the range of 0.40 to 0.62 are mixed with calcium aspartate particles with a water activity of 0.50 to 0.52.

[0009] Furthermore, when maltitol particles are added to the mixture in a weight ratio of 20% to xylitol particles, caking does not occur when xylitol particles with a water activity in the range of 0.36 to 0.66 are mixed with calcium aspartate particles with a water activity of 0.50 to 0.52.

[0010] The present invention is achieved as follows: A method for preventing caking of a mixture of xylitol and calcium aspartate, comprising the steps of first preparing xylitol particles and calcium aspartate particles and measuring their water activities, and then mixing calcium aspartate particles having a water activity of 0.52 to 0.58 with xylitol particles having a water activity of 0.50 to 0.60, such that caking does not occur when the mixture is used, or further adding maltitol particles to the mixture in a weight ratio of 5% to 20% relative to the xylitol particles, wherein the particle size of the xylitol particles is 10 mesh to 80 mesh.

[0011] Furthermore, when maltitol particles are added to the mixture at a weight ratio of 5% to xylitol particles, no caking occurs when xylitol particles with a water activity in the range of 0.48 to 0.62 are mixed with calcium aspartate particles with a water activity of 0.52 to 0.58.

[0012] Furthermore, when maltitol particles are added to the mixture at a weight ratio of 10% to xylitol particles, caking does not occur when xylitol particles with a water activity in the range of 0.46 to 0.63 are mixed with calcium aspartate particles with a water activity of 0.52 to 0.58.

[0013] Furthermore, when maltitol particles are added to the mixture at a weight ratio of 15% to xylitol particles, caking does not occur when xylitol particles with a water activity in the range of 0.43 to 0.65 are mixed with calcium aspartate particles with a water activity of 0.52 to 0.58.

[0014] Furthermore, when maltitol particles are added to the mixture at a weight ratio of 20% to xylitol particles, caking does not occur when xylitol particles with a water activity in the range of 0.40 to 0.67 are mixed with calcium aspartate particles with a water activity of 0.52 to 0.58. [Effects of the Invention]

[0015] Compared with the prior art, the method for preventing caking of a mixture of xylitol and calcium aspartate of the present invention includes the steps of first preparing xylitol particles and calcium aspartate particles and measuring their water activities, then mixing calcium aspartate particles with a water activity of 0.50-0.52 with xylitol particles with a water activity of 0.48-0.56, or mixing calcium aspartate particles with a water activity of 0.52-0.58 with xylitol particles with a water activity of 0.50-0.60, or adding maltitol particles to the mixture in a weight ratio of 5% to 20% to the xylitol particles. By controlling the water activity of the xylitol particles and calcium aspartate particles or by adding and mixing maltitol, the present invention can effectively prevent caking of the composition product, and this method can be applied to mixture products made from various xylitol raw materials. DETAILED DESCRIPTION OF THE INVENTION

[0016] In order to clarify the technical problems to be solved, the technical solutions, and the beneficial effects of the present invention, the present invention will be described in more detail below with reference to examples. Note that the specific examples described herein are only for the purpose of illustrating the present invention and are not intended to limit the present invention.

[0017] Example 1 A first preferred embodiment of the method for preventing caking of a mixture of xylitol and calcium aspartate according to the present invention comprises the steps of first preparing xylitol particles and calcium aspartate particles and measuring their water activities, and then mixing calcium aspartate particles having a water activity in the range of 0.50 to 0.52 with xylitol particles having a water activity in the range of 0.48 to 0.56, or further adding maltitol particles to the mixture in a weight ratio of 5% to 20% relative to the xylitol particles, wherein the particle size of the xylitol particles is 10 mesh to 80 mesh.

[0018] The water activity was measured directly using a water activity meter. Xylitol particles and calcium aspartate particles were dried to the corresponding water activity.

[0019] Example 2 A second preferred embodiment of the method for preventing caking of a mixture of xylitol and calcium aspartate according to the present invention comprises the steps of first preparing xylitol particles and calcium aspartate particles and measuring their water activities, and then finding that a mixture of calcium aspartate particles with a water activity of 0.52 to 0.58 and xylitol particles with a water activity of 0.50 to 0.60 prevents caking, or further adding maltitol particles to the mixture in a weight ratio of 5% to 20% relative to the xylitol particles, wherein the particle size of the xylitol particles is 10 mesh to 80 mesh.

[0020] Example 3 A third preferred embodiment of the method for preventing caking of a mixture of xylitol and calcium aspartate according to the present invention comprises the steps of: uniformly mixing 100 g of 10-80 mesh xylitol particles and 8 g of calcium aspartate particles with different water activities, leaving the mixture for 4 weeks, and periodically observing the mixture's condition; if caking is observed, dispersing the caking particles by physical means such as shaking, pushing, or crushing to return the mixture to its original state, and then storing the mixture for further observation. The results are shown in Table 1 below.

[0021] [Table 1]

[0022] The results in Table 1 reveal the following:

[0023] (1) When calcium aspartate particles with a water activity of 0.50 to 0.52 were mixed with xylitol particles with a water activity of 0.48 to 0.56, caking was observed after 4 weeks of storage. On the other hand, when mixed with xylitol particles with a water activity of <0.48 or >0.56, caking was observed after 1 week of storage. Even when the caking was physically dispersed to return the mixture to its original raw material state, further caking occurred with continued storage.

[0024] (2) When calcium aspartate particles with a water activity of 0.52-0.58 were mixed with xylitol particles with a water activity of 0.50-0.60, caking was observed after 4 weeks of storage. On the other hand, when mixed with xylitol particles with a water activity of <0.50 or >0.60, caking was observed after 1 week of storage. As mentioned above, even if physical methods were used to address the caking problem, the problem persisted with continued storage.

[0025] Furthermore, when 10 mesh to 80 mesh xylitol raw material is sieved into particle size ranges such as 10 mesh to 30 mesh, 30 mesh to 50 mesh, 50 mesh to 60 mesh, and 60 mesh to 80 mesh, the results are consistent with those of 10 mesh to 80 mesh.

[0026] Example 4 A fourth preferred embodiment of the method for preventing caking of a mixture of xylitol and calcium aspartate according to the present invention comprises the steps of uniformly mixing 100 g of maltitol mixture and 8 g of calcium aspartate particles with different water activities (10 mesh to 80 mesh), storing the mixture for one month, and observing the state of the mixture. In the mixture of xylitol and maltitol, the xylitol component accounts for 80% to 95% and the maltitol component accounts for 5% to 20%. Regarding caking of the mixture, as shown in Table 2, as the maltitol component is added, the range of water activity of the xylitol particles that do not caking when mixed with calcium aspartate particles expands. This indicates that the xylitol particles that initially had the potential to caking no longer caking when mixed with maltitol and then with calcium aspartate particles.

[0027] [Table 2]

[0028] Furthermore, when 10 mesh to 80 mesh xylitol raw material is sieved into particle size ranges such as 10 mesh to 30 mesh, 30 mesh to 50 mesh, 50 mesh to 60 mesh, and 60 mesh to 80 mesh, the results are consistent with those of 10 mesh to 80 mesh.

[0029] The above is merely a preferred embodiment of the present invention and is not intended to limit the present invention. All modifications, equivalent replacements, and improvements made without departing from the spirit and principles of the present invention are intended to be included in the patent scope of the present invention.

Claims

1. 1. A method for preventing caking of a mixture of xylitol and calcium aspartate, comprising: The method includes the steps of first preparing xylitol particles and calcium aspartate particles, measuring their water activities, and then performing any one of the following steps (1) to (4): (1) using a mixture of xylitol particles having a water activity in the range of 0.46 to 0.58 and calcium aspartate particles having a water activity in the range of 0.50 to 0.52, and further adding maltitol particles to the mixture in a weight ratio of 5% to the xylitol particles; (2) using a mixture of xylitol particles having a water activity in the range of 0.43 to 0.60 and calcium aspartate particles having a water activity in the range of 0.50 to 0.52, and further adding maltitol particles to the mixture in a weight ratio of 10% to the xylitol particles; (3) using a mixture of xylitol particles having a water activity in the range of 0.40 to 0.62 and calcium aspartate particles having a water activity in the range of 0.50 to 0.52, and further adding maltitol particles to the mixture in a weight ratio of 15% to the xylitol particles; (4) using a mixture of xylitol particles having a water activity in the range of 0.36 to 0.66 and calcium aspartate particles having a water activity in the range of 0.50 to 0.52, and further adding maltitol particles to the mixture in a weight ratio of 20% to the xylitol particles; A method for preventing caking of a mixture of xylitol and calcium aspartate, characterized in that the particle size of the xylitol particles is 0.18 mm to 1.7 mm.

2. 1. A method for preventing caking of a mixture of xylitol and calcium aspartate, comprising: The method includes the steps of first preparing xylitol particles and calcium aspartate particles, measuring their water activities, and then performing any one of the following steps (1) to (4): (1) using a mixture of xylitol particles having a water activity in the range of 0.48 to 0.62 and calcium aspartate particles having a water activity in the range of 0.52 to 0.58, and further adding maltitol particles to the mixture in a weight ratio of 5% to the xylitol particles; (2) using a mixture of xylitol particles having a water activity in the range of 0.46 to 0.63 and calcium aspartate particles having a water activity in the range of 0.52 to 0.58, and further adding maltitol particles to the mixture in a weight ratio of 10% to the xylitol particles; (3) using a mixture of xylitol particles having a water activity in the range of 0.43 to 0.65 and calcium aspartate particles having a water activity in the range of 0.52 to 0.58, and further adding maltitol particles to the mixture in a weight ratio of 15% to the xylitol particles; (4) using a mixture of xylitol particles having a water activity in the range of 0.40 to 0.67 and calcium aspartate particles having a water activity in the range of 0.52 to 0.58, and further adding maltitol particles to the mixture in a weight ratio of 20% to the xylitol particles; A method for preventing caking of a mixture of xylitol and calcium aspartate, characterized in that the particle size of the xylitol particles is 0.18 mm to 1.7 mm.

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