Crystalline Allulose Seed Surface Control for Reduced Caking
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Solution Overview
Problem
Allulose crystals face challenges in achieving uniform crystallinity and are prone to caking due to rapid changes in temperature and humidity, limiting their usability and causing surface flocculation and increased hardness during storage.
Innovation Solution
The development of allulose crystals with a specific diffraction angle pattern is achieved by controlling the total specific surface area of seeds in the crystallization reaction system and maintaining the degree of supersaturation at 1.15 or less, resulting in reduced friction and improved flowability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If allulose is prepared in a crystalline form, then uniform crystallinity is achieved, but caking phenomenon occurs due to rapid changes in temperature and humidity during storage
Solution Approach 1:
The patent applies parameter changes by precisely controlling the crystallization process parameters (temperature, humidity, cooling rate) to produce allulose crystals with specific physical properties. The crystals are formed under controlled conditions that prevent caking while maintaining uniform crystallinity, directly resolving the contradiction between achieving crystalline form and preventing storage-related caking.
2Ease of manufacture
If allulose crystals are packaged in paper bags, then ease of packaging is achieved, but surface caking phenomenon occurs due to moisture and pressure in the atmosphere
Solution Approach 1:
The patent converts the harmful effect of moisture and pressure that cause caking into beneficial conditions for crystal formation. By controlling the crystallization process to produce crystals with specific surface properties and internal structure, the same moisture and pressure conditions that would normally cause caking are instead utilized to form uniform, stable crystals with reduced hygroscopicity.
3Productivity
If allulose crystals are stored for long periods, then productivity is maintained, but caking hardness increases during long-term loading
Solution Approach 1:
The patent applies preliminary action by pre-controlling the crystallization process to create allulose crystals with inherent resistance to caking. The crystals are formed under specific conditions that establish stable crystal structures before storage begins, preventing caking hardness increase during long-term storage and maintaining productivity over extended periods.
4Speed
If allulose crystals have high surface area, then dissolution rate is improved, but friction increases and flowability deteriorates
Solution Approach 1:
The patent applies parameter changes by optimizing the crystal size and surface area parameters during crystallization. By controlling the crystallization conditions (temperature gradient, agitation rate, seed crystal size), the process produces crystals with optimal surface area-to-volume ratios that balance dissolution rate with flowability, preventing excessive friction while maintaining adequate dissolution performance.
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 crystals exhibit low hygroscopicity, reduced caking hardness, and enhanced flowability, improving storage stability and productivity by preventing surface caking and facilitating easy handling during packaging and distribution.
Implementation Method 1
having an X-ray powder diffraction pattern comprising peaks at positions of 2θ diffraction angles of 18.8±0.5°, 15.2±0.5°, and 19.5±0.5° in X-ray powder diffraction (XRD) analysis
Implementation Method 2
a method of preparing an allulose crystal having a specific diffraction angle pattern, comprising adding seeds to allulose solution by controlling the total specific surface area of all seeds contained in the crystallization reaction system; and forming an allulose crystal while controlling the degree of supersaturation of the allulose solution
Data Source
Figure 1a~1b
Figure 2~3
Figure 4
AI summary
The present application relates to: crystalline allulose exhibiting an X-ray powder diffraction (XRD) pattern in which peaks appear at 20 diffraction angles of 18.8±0.5°, 15.2±0.5°, and 19.5±0.5° in an XRD analysis; a sweetener composition containing the crystalline allulose; and a method for preparing the crystalline allulose.