Crystalline Allulose Preparation for High-Purity, High-Yield Sweetener
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Solution Overview
Problem
Existing methods struggle to produce crystalline allulose with high yield and purity, particularly due to low crystallinity and inefficiencies in purification and crystallization processes, limiting its industrial application.
Innovation Solution
A method for preparing crystalline allulose with specific X-ray diffraction peaks, melting temperatures, and controlled crystallization conditions, resulting in high-purity allulose crystals with controlled size and shape, suitable for various food and beverage applications.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If allulose is produced by chemical or biological methods, then allulose can be obtained as a functional sweetener, but the purity and concentration require additional purification processes due to low product content
Solution Approach 1:
The patent changes the pH parameter of the reaction system by adding calcium hydroxide to adjust pH to 9-13, which transforms the reaction conditions to favor allulose formation and simplifies subsequent purification by precipitating impurities
Solution Approach 2:
The patent extracts allulose from the reaction mixture by filtration to remove precipitated impurities, and then concentrates the filtrate to obtain high-purity allulose crystals, separating the desired product from contaminants
2Quantity of substance
If concentrated syrup is produced, then allulose concentration increases, but crystallization becomes difficult due to low crystallinity
Solution Approach 1:
The patent changes the temperature parameter during crystallization, cooling the concentrated allulose solution to 4°C or lower to induce crystal formation, and adjusts concentration parameters to achieve optimal crystallization conditions that overcome low crystallinity
Solution Approach 2:
The patent utilizes the phase transition of allulose from dissolved state to crystalline state by controlling temperature and concentration parameters, transforming the concentrated syrup into high-quality crystals through controlled phase change
3Manufacturing precision
If purification is performed to increase D-allulose purity, then product quality improves, but crystallization yield decreases due to low conversion rate
Solution Approach 1:
The patent performs preliminary concentration of allulose before crystallization, preparing the solution in advance with optimal concentration and pH conditions to ensure both high purity and high yield during the subsequent crystallization step
Solution Approach 2:
The patent monitors and adjusts pH and concentration parameters during the process, using feedback control to maintain optimal conditions that maximize both purity and crystallization yield, preventing loss of product
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 method achieves high-yield, high-purity crystalline allulose with enhanced flowability and stability, suitable for use in food, beverages, and other products, overcoming the limitations of previous methods.
Implementation Method 1
growing a crystal by lowering the temperature of the solution
Implementation Method 2
lowering the temperature of the solution from the supersaturated state
Data Source
AI summary
The present invention relates to functional saccharides having specific crystallinity, a method for preparing thereof, and a functional sweetener comprising the crystalline saccharides.