Crystallizing Xylose Sucrose Compound Sugar
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Solution Overview
Problem
Existing methods for creating a compound sugar solution of xylose and sucrose through physical mixing result in uneven taste, low hardness, and layering issues, affecting user experience due to poor flavor and absorption characteristics of xylose.
Innovation Solution
A method involving weighing sucrose and xylose crystals, dissolving in deionized water, evaporating to a specific Brix value, adding isopropanol or ethanol, and controlled temperature and stirring to form crystallized compound sugar crystals, ensuring uniform taste and quality.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If physical mixing method is used to create compound sugar products, then production process is simple, but the products have uneven taste, low hardness, and layering issues
Solution Approach 1:
The patent applies parameter changes by controlling crystallization temperature (70-90°C), vacuum degree (0.06-0.2 MPa), and stirring speed (60-120 rpm) during the crystallization process. These parameter optimizations enable uniform compound sugar crystals to form, resolving the contradiction between simple production and high product quality.
Solution Approach 2:
The patent utilizes phase transitions by evaporating water from the sugar solution under vacuum conditions and controlling the crystallization process. The transition from liquid solution to solid crystals produces uniform compound sugar with consistent taste and high hardness, eliminating layering issues while maintaining manufacturability.
2Ease of operation
If sucrose is used as sweetener, then sweetness preference is high, but absorption and overeating cause health problems such as elevated blood sugar and obesity
Solution Approach 1:
The patent creates a composite sugar material by crystallizing compound sugar containing sucrose (60-80 mass%) and xylose (20-40 mass%). This composite structure maintains the high sweetness preference of sucrose while incorporating xylose to reduce glycemic index and prevent obesity, dental caries, and diabetes.
3Object-affected harmful factors
If xylose is used as green additive, then low sweetness and low calories are achieved, but flavor is poor and application is limited
Solution Approach 1:
The patent forms a composite sugar where xylose (20-40 mass%) is crystallized together with sucrose (60-80 mass%). This composite structure improves the flavor quality by combining xylose with sucrose, making the low-calorie, health-beneficial xylose more palatable and suitable for broader applications.
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 produces compound sugar crystals with complete crystal form, sweetness similar to sucrose, and uniform taste, enhancing user experience by addressing the issues of uneven taste and layering.
Implementation Method 1
turnining on a vacuum evaporation device, evaporating the mixed solution until a Brix value of the mixed solution reaches a range of 78 Brix-81 Brix
Implementation Method 2
setting a stirring speed in a range of 60 rpm-120 rpm, a temperature in a range of 75° C.-80° C., and a vacuum pump pressure in a range of 50 mbar-200 mbar
Implementation Method 3
adding sucrose seed crystals, and continuing stirring to obtain a solution; when small seed crystals grow in the solution, dropping the temperature to a range of 40° C.-60° C.
Data Source
AI summary
The embodiment of the present disclosure provides a method for crystallizing compound sugar solution of xylose and sucrose, including: evaporating a mixed solution containing sucrose and xylose to obtain an evaporated mixed solution, adjusting a temperature to a range of 70° C.-75° C., dropwise adding an organic solvent to the evaporated mixed solution, adding sucrose seed crystals, and continuing stirring to obtain a solution, when seed crystals grow in the solution, dropping the temperature to a range of 40° C.-60° C. at a rate of 10° C./h to obtain the mixed sugar solution; centrifuging and drying to obtain a finished product of the compound sugar crystals of the xylose and the sucrose. The obtained finished product has a complete crystal form similar to the sucrose and a sweetness similar to the sucrose and a uniform taste, which meets preferences of the consumers.