Crystalline Maltitol Powder Consolidation Control
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Solution Overview
Problem
Crystalline maltitol powders face significant challenges with consolidation during delivery and storage due to their hygroscopic nature, leading to reduced powder flowability and increased handling difficulties, which affects their commercial value and application.
Innovation Solution
A method involving controlling the moisture content balance within and on the surface of the powder, as well as stabilizing the powder surface during the drying stage, to produce crystalline maltitol powders with a consolidation level of 0.6 or lower, ensuring improved flowability and reduced consolidation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If crystalline maltitol powder is produced with low moisture content to reduce hygroscopicity, then consolidation resistance improves, but powder flowability deteriorates during storage and delivery
Solution Approach 1:
The patent applies parameter changes by precisely controlling moisture content within the range of 0.01-5% and adjusting particle size distribution with D10 of 5-50 μm and D90 of 50-500 μm. These parameter optimizations resolve the contradiction by finding the optimal balance point where consolidation resistance is improved while maintaining acceptable powder flowability
Solution Approach 2:
The patent applies local quality by creating a specific particle size distribution profile where fine particles (D10: 5-50 μm) provide surface coverage to prevent consolidation, while coarser particles (D90: 50-500 μm) maintain bulk flowability. This distributed quality approach resolves the contradiction between consolidation resistance and flowability
2Adaptability or versatility
If maltitol powder is highly hygroscopic, then sweetness intensity improves, but consolidation occurs during storage and delivery
Solution Approach 1:
The patent applies parameter changes by controlling moisture content to 0.01-5% and adjusting particle size distribution parameters (D10: 5-50 μm, D90: 50-500 μm). These parameter optimizations reduce hygroscopicity while preserving sweetness intensity, thereby resolving the contradiction between adaptability and consolidation resistance
3Reliability
If conventional drying methods are used to reduce moisture content, then consolidation resistance improves, but additional processing steps are required
Solution Approach 1:
The patent applies preliminary action by controlling moisture content and particle size distribution during the crystallization process itself, rather than requiring separate post-processing drying steps. This preliminary control of parameters (moisture: 0.01-5%, D10: 5-50 μm, D90: 50-500 μm) achieves consolidation resistance while simplifying the overall process
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 resulting crystalline maltitol powder exhibits stable powder properties, maintaining flowability during storage and delivery, facilitating easy handling and automation, and reducing the need for additional processing steps like pulverization or drying.
Implementation Method 1
the crystals of maltitol have been found as recently as 1981. Practicable maltitol powder products have been put into circulation since 1981 after their crystal products having low hygroscopicity were found.
Implementation Method 2
A method involving controlling the moisture content balance within and on the surface of the powder, as well as stabilizing the powder surface during the drying stage
Implementation Method 3
consolidation refers, in many cases, to a formation of cluster via moistures caused by repetitive moisture absorption and drying, after adherence stage between powder particles by liquid film bridging or the like resulting form adsorption of water molecules thereto
Data Source
AI summary
[Object] It is intended to provide a crystalline maltitol powder less prone to consolidation, which is free from the formation of a lump during delivery or storage thereof, does not require pulverization or re-classification in use, is easy to handle in transfer, package opening, addition or mixing to another food material, and so on, and allows for automated transportation and so on.[Means for solving the object] The crystalline maltitol powder less prone to consolidation is obtained by charging crystalline or powdery maltitol into a shelf type dryer, a tunnel-type dryer, a cylindrical container, or the like and subjecting the equipment or container to a treatment wherein an air having a temperature of 30 to 33° C. and a relative humidity of 5% is allowed to flow into the equipment or container from one side thereof and withdrawn out of the other side thereof at a space velocity of 11 to 12 for consecutive 24 hours. Even when the relative humidity is 45%, the crystalline maltitol powder less prone to consolidation can be obtained by combining therewith other conditions such as an appropriate space velocity of the feed of air and an appropriate treatment duration.