D-Allulose Sweetener Granulation for Uniform Low-Moisture Blending
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Solution Overview
Problem
Existing methods for preparing sweetener compositions using D-allulose and other sweeteners face issues with uneven mixing and agglomeration, leading to poor product performance and low yield, especially in large-scale production.
Innovation Solution
A dry granulation method involving weighing, degassing, compressing, and rolling D-allulose with high-intensity sweeteners like mogroside, steviol glycoside, and trichlorosucrose to form flakes, followed by crushing and granulating, ensuring uniform mixing and integration of sweeteners.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If wet mixing granulation method is used to mix high-intensity sweeteners and low-intensity sweeteners, then the mixing process can be performed, but the high hygroscopicity of the material causes agglomeration during powder pretreatment, resulting in uneven mixing
Solution Approach 1:
The patent changes the physical state parameter of the material from wet to dry condition. By using dry granulation instead of wet mixing granulation, the patent eliminates the moisture-related agglomeration problem while maintaining effective mixing of sweeteners with different hygroscopicity characteristics.
Solution Approach 2:
The patent extracts the harmful moisture element from the mixing process. By removing water as a binding agent and using only mechanical compression and rolling forces, the patent eliminates the source of agglomeration while preserving the mixing function.
2Ease of manufacture
If wet mixing granulation method is used, then mixing can be performed, but the high moisture content causes roller compacted granules to stick to the roller shaft and screen, making operation difficult to control and reducing yield and output
Solution Approach 1:
The patent converts the harmful sticking effect into a beneficial dry granulation process. By eliminating moisture, the patent prevents sticking to roller shafts and screens, while the dry compressed granules achieve better flowability and handling characteristics.
3Productivity
If one-step boiling granulation method is used to granulate the mixed powder, then granulation can be performed, but the material forms irregular granules of different sizes with increased size difference during granulating process, significantly decreasing mixing uniformity
Solution Approach 1:
The patent performs preliminary compression and rolling before final granulation. By pre-compressing the mixed powder into flakes and then rolling them into uniform granules, the patent maintains mixing uniformity while achieving efficient granulation with controlled particle size distribution.
4Productivity
If one-step boiling granulation method is used, then granulation can be performed, but there is large dust generation, large environmental pollution, poor continuous production capacity, low yield, and low output
Solution Approach 1:
The patent replaces the thermal-boiling mechanical system with a cold-compression mechanical system. By using compression and rolling forces instead of boiling and airflow, the patent eliminates dust generation and environmental pollution while maintaining continuous production capacity and high yield.
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 a composite sweetener with improved mixing uniformity, better solubility, and reduced calorie content, suitable for large-scale production, meeting health and taste preferences without the drawbacks of traditional sweeteners.
Implementation Method 1
degassing, compressing, and rolling the mixed powder
Implementation Method 2
degassing, compressing, and rolling the mixed powder
Implementation Method 3
extruding the raw materials into flakes
Data Source
AI summary
A method of preparing a flavor composition containing D-allulose includes: (1) weighing D-allulose, mogroside, steviol glycoside and trichlorosucrose in parts by weight, and mixing them evenly to obtain a mixed powder; (2) degassing, compressing, and rolling the mixed powder, and extruding the raw materials into flakes; and (3) crushing and granulating the shaped flakes to obtain the flavor composition. D-allulose is used as the main raw material, and added high-intensity sweeteners as auxiliary raw materials. After the raw materials are mixed evenly, dry granulation is adopted, and the powder is degassed and pre-compressed by using the crystal water in the raw materials, and squeezed by a hydraulic roller to form a bonding force between the various sweetener molecules to form flakes, and the flakes are processed by processes such as crushing and granulating to obtain the flavor composition granules containing D-allulose with the various sweeteners integrated uniformly as a whole.