Crystalline Allulose Particle-Size Control for Food Shelf Life

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Solution Overview

Problem

Existing sugar substitutes have drawbacks such as unpleasant tastes, unsuitability for baking or caramelization, and poor solubility, and there is a need to improve the shelf life and sensory properties of food products.

Innovation Solution

A process for producing crystalline allulose with a defined particle size distribution, which reduces the water content and enhances sensory and taste properties of food products.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Quantity of substance

If conventional sugar substitutes are used, then calorie reduction is achieved, but taste quality and sensory properties deteriorate

Engineering Contradiction:

Improvecalorie contentVSAvoidtaste quality

Core Design Contradiction:

Quantity of substanceVSEase of manufacture

Solution Approach 1:

The patent changes the physical and chemical parameters of allulose by controlling crystallization conditions (temperature, cooling rate, pH, ionic strength) to produce a specific crystal form with improved sensory properties including taste quality, mouthfeel, and solubility while maintaining low calorie content

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The invention utilizes phase transition during crystallization of allulose from supersaturated solution to controlled crystal formation. By managing the phase change process through controlled cooling and crystallization conditions, the patent achieves improved sensory properties and solubility characteristics

Inventive Principle:

Principle #36Phase transitions

2Ease of manufacture

If existing sweeteners are used, then sweetness is provided, but solubility and shelf life are compromised

Engineering Contradiction:

ImprovesweetnessVSAvoidsolubility

Core Design Contradiction:

Ease of manufactureVSReliability

Solution Approach 1:

The patent modifies solubility parameters by controlling crystal size distribution (d10, d50, d90 values) and crystal morphology through crystallization conditions. The specific particle size range and crystal form enhance solubility and stability, directly improving shelf life while maintaining sweetness

Inventive Principle:

Principle #35Parameter changes

3Adaptability or versatility

If sugar substitutes are used, then dietary restrictions are addressed, but functional properties for baking and caramelization are lost

Engineering Contradiction:

Improvedietary suitabilityVSAvoidfunctional properties

Core Design Contradiction:

Adaptability or versatilityVSEase of manufacture

Solution Approach 1:

The patent alters the functional properties of allulose by controlling crystallization parameters to produce a crystal form that restores baking and caramelization capabilities. The specific crystal structure enables Maillard reaction and browning while maintaining dietary suitability

Inventive Principle:

Principle #35Parameter changes

4Device complexity

If allulose is produced without controlled crystallization, then production is simpler, but particle size distribution and sensory properties are inconsistent

Engineering Contradiction:

Improvecrystallization processVSAvoidparticle size distribution

Core Design Contradiction:

Device complexityVSManufacturing precision

Solution Approach 1:

The patent establishes specific parameter ranges for crystallization (temperature 0-25°C, cooling rate 0.1-1°C/min, pH 4-7, ionic strength 0.1-1.0 M) to control particle size distribution. This systematic parameter control achieves consistent d10, d50, and d90 values while maintaining practical manufacturability

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The invention implements preliminary actions by adding seed crystals before controlled cooling to initiate uniform crystal growth. This preliminary step ensures consistent nucleation and particle size distribution throughout the crystallization process

Inventive Principle:

Principle #10Preliminary action

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 crystalline allulose improves the shelf life and sensory properties of food products by reducing the water activity, enhancing flavor intensity, and improving solubility and mouthfeel.

Implementation Method 1

concentrating the preparation from step (a) or step (b) at a temperature of 50 to 75°C until the saturation concentration is exceeded

Methodology Applied

Scientific EffectEvaporation: Evaporation

Implementation Method 2

adding allulose seed crystals to the supersaturated preparation from step (c)

Methodology Applied

Scientific EffectCrystallisation: Crystallisation

Implementation Method 3

cooling the preparation from step (c) at a rate of 0.1 to 1 K/h until a crystal content of 30 to 50 wt.-% is reached

Methodology Applied

Scientific EffectCooling: Cooling

Data Source

PatentEP4103575B1Process for the preparation of allulose in crystal form

Publication Date: 2025.09.17 SAVANNA INGREDIENTS GMBH & CO KG

AI summary

The invention relates to a crystalline allulose with a defined particle size distribution, to a process for the production and use thereof. The new allulose quality is characterised by the fact that it improves the shelf life of end products made therewith as well as their sensory and taste properties.