Allulose Syrup Dimer Crystals for Browning and Moisture Retention
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Solution Overview
Problem
Allulose syrup has low crystallinity, making it difficult to crystallize and is prone to browning, which limits its application and stability.
Innovation Solution
Incorporating allulose dimers with specific X-ray powder diffraction patterns at 2-theta angles of 15.51±0.5°, 17.66±0.5°, 18.14±0.5°, 19.34±0.5°, 7.76±0.5°, and 28.73±0.5° into the syrup to prevent browning and moisture loss.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If allulose syrup is produced through purification and concentration steps, then the allulose content is increased, but the syrup is prone to browning and has limited application
Solution Approach 1:
The patent changes the physical-chemical parameters of allulose by controlling crystallization conditions (temperature, time, pH) to form a specific crystalline polymorph with distinct XRD patterns. This parameter change in molecular arrangement prevents browning while maintaining high allulose content in the syrup
Solution Approach 2:
The patent creates a composite system where allulose molecules are arranged in a specific crystalline structure with defined intermolecular interactions. This composite arrangement at the molecular level provides both high purity and resistance to browning, resolving the contradiction between concentration and stability
2Adaptability or versatility
If allulose is provided in syrup form due to low crystallinity, then the application versatility is improved, but the color stability deteriorates
Solution Approach 1:
The patent fundamentally changes the physical state parameter of allulose from amorphous/syrupy to a specific crystalline form. This phase change enables the material to maintain syrup form for application versatility while the crystalline structure provides color stability by preventing degradation reactions
3Quantity of substance
If concentrated allulose syrup is produced, then the caloric content reduction benefit is maximized, but the browning problem increases
Solution Approach 1:
The patent changes the molecular packing parameters through controlled crystallization, creating a dense crystalline structure that allows high concentration while preventing the chemical reactions that cause browning. The specific XRD pattern confirms this unique parameter state that simultaneously achieves concentration and stability
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The allulose dimer crystals effectively reduce browning and moisture loss, maintaining syrup stability and quality over time.
Implementation Method 1
an allulose dimer crystal having an X-ray powder diffraction pattern comprising peaks at three or more positions selected from 2-theta diffraction angles of 15.51±0.5°, 17.66±0.5°, 18.14±0.5°, 19.34±0.5°, 7.76±0.5° and 28.73±0.5° in X-ray powder diffraction (XRD) analysis, or a dissolved solution thereof
Implementation Method 2
Another embodiment of the present application is to provide an agent of preventing moisture loss of an allulose syrup, for improving moisturizing property of an allulose syrup
Implementation Method 3
an allulose dimer crystal having an X-ray powder diffraction pattern comprising peaks at three or more positions selected from 2-theta diffraction angles of 15.51±0.5°, 17.66±0.5°, 18.14±0.5°, 19.34±0.5°, 7.76±0.5° and 28.73±0.5° in X-ray powder diffraction (XRD) analysis
Data Source
Figure 1~2
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AI summary
The present application relates to an allulose syrup having an improved property.