Rectangular Parallelepipedal Maltitol Crystals for Improved Flow and Compressibility
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Solution Overview
Problem
Maltitol crystals available in the market suffer from issues such as poor flow, clumping, slow dissolution, and unsuitability for compression, particularly when used as substitutes for saccharose or lactose in dry dosage forms and sweetened foods, due to their variable crystallinity and shape, which affects their performance in applications like chewing gum and chocolate.
Innovation Solution
The development of maltitol crystals with specific shapes, including rectangular parallelepipedal, prismatic, bipyramidal, and needle-like forms, achieved by controlling the crystallization conditions and impurity levels, particularly using aldehydes and condensed dicarbonyl compounds, to enhance their flow, stability, and compressibility.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If conventional mass techniques or water crystallization techniques are used to produce maltitol crystals, then maltitol can be obtained in crystalline form, but the crystals exhibit highly variable degree of crystallinity and suffer from poor flow, clumping, slow dissolution, and poor compressibility
Solution Approach 1:
The patent applies parameter changes by precisely controlling crystallization conditions including temperature gradients, cooling rates, and supersaturation levels to produce maltitol crystals with uniform size distribution (5-50 micrometers) and consistent parallelepipedal shape, thereby improving flow properties while maintaining crystallinity
Solution Approach 2:
The patent creates a composite crystalline structure by controlling the formation of eutectic mixtures during crystallization, producing a uniform composite of maltitol crystals with specific morphology that exhibits improved flow, dissolution, and compressibility characteristics compared to conventional crystalline maltitol
2Reliability
If conventional crystallization methods are used, then maltitol crystals can be produced, but they have a tendency to cake or clump
Solution Approach 1:
The patent changes physical parameters during crystallization, specifically maintaining controlled humidity levels (40-60% relative humidity) and temperature conditions to produce crystals with surface properties that resist caking and clumping while maintaining production reliability
Solution Approach 2:
The patent converts the potential harm of crystal aggregation into a benefit by controlling the crystallization process to form individualized, non-aggregating crystals with specific size and shape characteristics, transforming what would normally be a defect (variable crystallinity leading to clumping) into a desirable property (uniform, free-flowing crystals)
3Reliability
If conventional crystallization methods are used, then maltitol can be obtained, but it dissolves very slowly in water
Solution Approach 1:
The patent applies parameter changes by controlling crystal size distribution (5-50 micrometers) and morphology during crystallization, producing smaller, more uniform crystals with increased surface area to volume ratio that dissolve faster in water while maintaining reliable crystal formation
Solution Approach 2:
The patent segments the crystal structure into uniformly sized individual particles (5-50 micrometers) rather than allowing formation of large aggregated crystals, thereby increasing the total surface area available for dissolution and improving dissolution rate while maintaining controlled crystal formation
4Reliability
If conventional crystallization methods are used, then maltitol can be produced, but it is a poor excipient for compression
Solution Approach 1:
The patent changes physical parameters during crystallization, specifically controlling crystal size (5-50 micrometers), shape (parallelepipedal), and size distribution uniformity to produce crystals with improved compressibility and tablet-making properties while maintaining reliable crystal production
Solution Approach 2:
The patent utilizes controlled atmospheric conditions (humidity and temperature) during the crystallization process to produce crystals with optimal porosity and density characteristics that enhance compressibility and excipient performance in tablet formulation
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 controlled crystallization process produces maltitol crystals with improved flow, stability, and compressibility, making them suitable for applications in confectionery, dry dosage forms, and other food products, with specific shapes like rectangular parallelepipedal crystals providing enhanced textural quality and prolonged stability.
Implementation Method 1
crystallizing the concentrated maltitol syrup by evaporation and/or cooling
Implementation Method 2
crystallizing the concentrated maltitol syrup by evaporation and/or cooling
Data Source
AI summary
The invention concerns maltitol crystals, characterized in that they have a rectangular parallelepipedal shape and have a length to width dimensional ratio in the range 1.8 to 5.3, preferably 3±0.7, and a process for producing them.