Malic Acid Co-Crystal Particles for Moisture Stability
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Solution Overview
Problem
Malic acid powders are hygroscopic and unstable, leading to moisture absorption, inhomogeneity, and reduced shelf life, even when coated with sodium hydrogen malate, which also results in uncontrollable particle size and segregation issues during transportation.
Innovation Solution
The development of particulate compositions comprising co-crystals of malic acid and alkali metal hydrogen malate, such as sodium trihydrogen dimalate and dipotassium tetrahydrogen trimalate, which exhibit low hygroscopicity and maintain flowability at high temperatures and humidity, with a method involving seed crystal particles, aqueous malate solutions, and mechanical shear to produce stable malate particles with a high co-crystal content.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If malic acid is coated with sodium hydrogen malate to improve stability, then moisture stability is improved, but particle size becomes uncontrollable and segregation occurs during transportation
Solution Approach 1:
The invention creates a composite co-crystal material combining malic acid and sodium hydrogen malate in a specific stoichiometric ratio (1:1 molar ratio, resulting in 4:5 weight ratio). This composite structure provides both the moisture stability of the salt and the desirable properties of the acid, while eliminating the particle size control issues associated with simple coating approaches.
Solution Approach 2:
The invention changes the chemical composition parameters by forming a co-crystal with specific stoichiometry rather than using variable coating amounts. The fixed molar ratio (1:1) translates to a fixed weight ratio range (38-42% malic acid, 58-62% sodium hydrogen malate), providing consistent particle properties and eliminating segregation issues.
2Object-generated harmful factors
If malic acid powder is used in acid sanding, then sour flavor is provided, but hygroscopicity causes deliquescence and reduced shelf life
Solution Approach 1:
The co-crystal composite combines the hygroscopic malic acid with the less hygroscopic sodium hydrogen malate in fixed proportions. This composite structure reduces overall hygroscopicity while maintaining the sour flavor contribution, preventing deliquescence and extending shelf life.
Solution Approach 2:
The invention applies different chemical properties to different molecular components within the co-crystal structure. The sodium hydrogen malate component provides moisture resistance while the malic acid component provides sour flavor, with each component performing its specific function in the composite structure.
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 co-crystal particles provide a stable, free-flowing sour flavor similar to malic acid, maintaining stability and consistency across varying humidity levels and particle sizes, enhancing the shelf life and handling of food products.
Implementation Method 1
the co-crystal particles provide a stable, free-flowing sour flavor similar to malic acid, maintaining stability and consistency across varying humidity levels
Implementation Method 2
a method involving seed crystal particles, aqueous malate solutions, and mechanical shear to produce stable malate particles with a high co-crystal content
Data Source
AI summary
The invention provides a particulate composition comprising at least 1 wt. % of malate particles, said malate particles having a diameter of 50 to 1000 μm and comprising at least 70 wt. % of co-crystal of malic acid and alkali metal hydrogen malate.Co-crystals of malic acid and alkali metal hydrogen malate can be produced in the form of powders that exhibit very low hygroscopicity and that are capable of imparting a sour flavour that is very similar to that of malic acid.The invention also relates to the use of the aforementioned malate particles as a food ingredient.