CN103932005A - Anti-crystallization liquid xylitol compound sweetener and preparation method thereof - Google Patents
Anti-crystallization liquid xylitol compound sweetener and preparation method thereof Download PDFInfo
- Publication number
- CN103932005A CN103932005A CN201410215770.8A CN201410215770A CN103932005A CN 103932005 A CN103932005 A CN 103932005A CN 201410215770 A CN201410215770 A CN 201410215770A CN 103932005 A CN103932005 A CN 103932005A
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- CN
- China
- Prior art keywords
- xylitol
- liquid
- liquid xylitol
- composite sweetener
- maltodextrin
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000010447 xylitol Nutrition 0.000 title claims abstract description 94
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 title claims abstract description 93
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 title claims abstract description 93
- 239000000811 xylitol Substances 0.000 title claims abstract description 93
- 229960002675 xylitol Drugs 0.000 title claims abstract description 93
- 239000007788 liquid Substances 0.000 title claims abstract description 67
- 235000003599 food sweetener Nutrition 0.000 title claims abstract description 35
- 239000003765 sweetening agent Substances 0.000 title claims abstract description 35
- 238000002425 crystallisation Methods 0.000 title claims abstract description 12
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- -1 xylitol compound Chemical class 0.000 title abstract 3
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 90
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 19
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 19
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 19
- 238000003756 stirring Methods 0.000 claims abstract description 12
- 239000013078 crystal Substances 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 150000001875 compounds Chemical class 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims abstract description 5
- 239000002131 composite material Substances 0.000 claims description 29
- 239000007787 solid Substances 0.000 claims description 10
- 239000012467 final product Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 4
- 238000007738 vacuum evaporation Methods 0.000 claims description 4
- 230000008025 crystallization Effects 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 239000004576 sand Substances 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 238000013329 compounding Methods 0.000 abstract 1
- 238000001704 evaporation Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 239000000047 product Substances 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 238000010792 warming Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 208000002249 Diabetes Complications Diseases 0.000 description 1
- 206010012655 Diabetic complications Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229920002527 Glycogen Polymers 0.000 description 1
- 208000007976 Ketosis Diseases 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 230000000675 anti-caries Effects 0.000 description 1
- 230000023852 carbohydrate metabolic process Effects 0.000 description 1
- 235000021256 carbohydrate metabolism Nutrition 0.000 description 1
- 229940112822 chewing gum Drugs 0.000 description 1
- 235000015218 chewing gum Nutrition 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229940096919 glycogen Drugs 0.000 description 1
- 230000004140 ketosis Effects 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 235000021096 natural sweeteners Nutrition 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000000606 toothpaste Substances 0.000 description 1
- 229940034610 toothpaste Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/34—Sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention aims to provide an anti-crystallization liquid xylitol compound sweetener and a preparation method thereof. The compound sweetener is a liquid xylitol compound obtained by physically compounding liquid xylitol and maltodextrin. The preparation method mainly comprises the following steps: adding water into xylitol crystal for dissolving to obtain liquid xylitol, or directly evaporating xylitol liquid in vacuum for concentrating to obtain liquid xylitol; adding 5-30 percent of maltodextrin powder based on the mass of the liquid xylitol; fully stirring uniformly to obtain the compound sweetener. The compound sweetener has the beneficial effects that an unpredictable technical effect can be achieved by only adding a raw material which is low in price and high in nutrition and does not influence the mouthfeel of xylitol, the compound sweetener is simple in process, the phenomena of crystallization and sand return of liquid xylitol can be avoided effectively, the shelf life of liquid xylitol is prolonged, and the requirements of different users on liquid xylitol can be met. Meanwhile, the application field of liquid xylitol is expanded greatly.
Description
Technical field
The invention belongs to functional sugar application, relate to a kind of can anti-crystallization liquid xylitol composite sweetener product and preparation method thereof.
Background technology
Xylitol is the natural sweetener through processing, is popular new sugared source in this century.Xylitol is not utilized by the bacterium in oral cavity, has good preventing caries function, is widely used in chewing gum, anti-caries toothpaste, cosmetics, preventing child carious tooth food both at home and abroad.Xylitol also has special physiological function, and it can adjust abnormal carbohydrate metabolism, and " more than three " symptom of diabetes patient is alleviated, and effectively controls the generation of diabetic complication; Improve liver function, the liver glycogen in liver is increased; Having anti-ketoboidies effect, is hungry ketosis patient's the anti-ketoboidies medicine of ideal.Market sale xylitol products is divided two kinds of solid and liquid, and liquid xylitol is because price is lower, and easy to use have very big market at home.But because xylitol crystallization temperature influence is larger, easily there is crystallization sand return phenomenon in liquid xylitol product all the time, and the highest xylitol mass content of product is also no more than 60%, affecting product uses, especially in the winter time, shelf life of products is short, can not meet customer need.
Summary of the invention
The object of the present invention is to provide that a kind of mouthfeel is good, low heat value, stability are high, the anti-crystallization liquid xylitol composite sweetener of long shelf-life, to solve the problems of the technologies described above.
Anti-crystallization liquid xylitol composite sweetener of the present invention, is compound through physics by liquid xylitol and maltodextrin, the liquid xylitol composition obtaining.
According to the present invention, the DE value of described maltodextrin is 5-15%.
The DE value of maltodextrin refers to that reduced sugar (with glucose meter) accounts for the percentage of syrup dry, through overtesting, find, in liquid xylitol, add DE value for the maltodextrin of 5-15% can reduce the freezing point of system, suppress separating out of xylitol crystal, can not affect the mouthfeel of xylitol simultaneously.
According to the present invention, described liquid xylitol is be dissolved in water or obtained by xylitol liquid direct vacuum evaporation is concentrated by xylitol crystal.
According to the present invention, in described composite sweetener, solid quality concentration is 60-95%.
According to the present invention, the refractive power that in described composite sweetener, solid quality concentration is the liquid xylitol composition that adopts saccharometer method and record.
Preferably, in described composite sweetener, the mass content of maltodextrin is 5-30%, and the mass content of xylitol is 60-90%.
According to the present invention, described composite sweetener is more than 3 ℃ non-crystallizable.
Another object of the present invention is to provide a kind of preparation method of anti-crystallization liquid xylitol composite sweetener.
According to the present invention, described preparation method mainly comprises the steps: to get xylitol crystal and is dissolved in water and obtains liquid xylitol, or obtain liquid xylitol by xylitol liquid direct vacuum evaporation is concentrated, and by the 5-30% of liquid xylitol quality, add maltodextrin powder, stir and get final product.
Preferably, the temperature of described liquid xylitol is 20-60 ℃.
Preferably, the mode that adds of maltodextrin powder adopts the mode of sprinkling to add.
Usefulness of the present invention is only need to add a kind of cheap, trophism is high again, the raw material that does not affect again its xylitol mouthfeel just can reach unforeseeable technique effect, its technique is simple, can effectively suppress the crystallization sand return phenomenon that liquid xylitol easily occurs, extend the shelf life of products of liquid xylitol, can meet the requirement of liquid xylitol different user, meanwhile, also greatly widened the application of liquid xylitol.
The specific embodiment
Embodiment 1
Get crystal xylitol 85g, add pure water 15g, stirring at normal temperature, obtains xylitol mass content and is 85% liquid xylitol; The maltodextrin 30g that gets DE value 12%, is evenly sprayed in aforesaid liquid xylitol, stirs, and obtains.Gained liquid xylitol composite sweetener solid quality concentration: 94%.
Embodiment 2
Get crystal xylitol 70g, add pure water 30g, be warming up to 45 ℃, stir, obtain xylitol mass content and be 70% liquid xylitol; The maltodextrin 15g that gets DE value 15%, is evenly sprayed in aforesaid liquid xylitol, stirs and get final product.Gained liquid xylitol composite sweetener solid quality concentration: 82%.
Embodiment 3
Get crystal xylitol 60g, add pure water 40g, be warming up to 30 ℃, stir, obtain xylitol mass content and be 60% liquid xylitol; The maltodextrin 8g that gets DE value 5%, is evenly sprayed in aforesaid liquid xylitol, stirs and get final product.Gained liquid xylitol composite sweetener solid quality concentration: 65%.
Embodiment 4
The liquid xylitol that the Vacuum Concentration of learning from else's experience is 60% to xylitol mass content, temperature is 55 ℃; The maltodextrin 8g that gets DE value 5%, directly adds in aforesaid liquid xylitol, stirs and get final product.Gained liquid xylitol composite sweetener solid quality concentration: 64%.
Embodiment 5
The liquid xylitol that the Vacuum Concentration of learning from else's experience is 65% to xylitol mass content, temperature is 55 ℃; The maltodextrin 10g that gets DE value 5%, is evenly sprayed in aforesaid liquid xylitol, stirs and get final product.Gained liquid xylitol composite sweetener solid quality concentration: 68%.
Comparative sample:
Liquid xylitol 1: get 65g xylitol crystal, add pure water 35g, stirring at normal temperature, obtains xylitol mass content and be 65% liquid xylitol.
Liquid xylitol 2: the liquid xylitol that the Vacuum Concentration of learning from else's experience is 70% to xylitol mass content.
The sample that above-described embodiment is made is placed on respectively in insulating box, places above-mentioned two comparative sample liquid xylitols 1, liquid xylitol 2 simultaneously.
Sample test result is as follows:
Claims (10)
1. an anti-crystallization liquid xylitol composite sweetener, is characterized in that, described composite sweetener is compound through physics by liquid xylitol and maltodextrin, the liquid xylitol composition obtaining.
2. composite sweetener as claimed in claim 1, is characterized in that, the DE value of described maltodextrin is 5-15%.
3. composite sweetener as claimed in claim 1, is characterized in that, described liquid xylitol is be dissolved in water or obtained by xylitol liquid direct vacuum evaporation is concentrated by xylitol crystal.
4. composite sweetener as claimed in claim 1, is characterized in that, in described composite sweetener, solid quality concentration is 60-95%.
5. composite sweetener as claimed in claim 4, is characterized in that the index of refraction that in described composite sweetener, solid quality concentration is described liquid xylitol composition.
6. composite sweetener as claimed in claim 5, is characterized in that, in described composite sweetener, the mass content of maltodextrin is 5-30%, and the mass content of xylitol is 60-90%.
7. composite sweetener as described in claim 1 to 6 any one, is characterized in that, described composite sweetener is more than 3 ℃ non-crystallizable.
8. the preparation method of composite sweetener as claimed in claim 1, it is characterized in that, mainly comprising the steps: to get xylitol crystal is dissolved in water and obtains liquid xylitol, or by the concentrated liquid xylitol that obtains of xylitol liquid direct vacuum evaporation, by the 5-30% of liquid xylitol quality, add maltodextrin powder, stir and get final product.
9. the preparation method of composite sweetener as claimed in claim 8, is characterized in that, the temperature of described liquid xylitol is 20-60 ℃.
10. the preparation method of composite sweetener as claimed in claim 8, is characterized in that, the mode that adds of maltodextrin powder adopts the mode of sprinkling to add.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410215770.8A CN103932005A (en) | 2014-05-21 | 2014-05-21 | Anti-crystallization liquid xylitol compound sweetener and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410215770.8A CN103932005A (en) | 2014-05-21 | 2014-05-21 | Anti-crystallization liquid xylitol compound sweetener and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103932005A true CN103932005A (en) | 2014-07-23 |
Family
ID=51180090
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410215770.8A Pending CN103932005A (en) | 2014-05-21 | 2014-05-21 | Anti-crystallization liquid xylitol compound sweetener and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103932005A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2024062156A1 (en) * | 2022-09-19 | 2024-03-28 | Lajoie Oy | Sweetener composition, food product and method for producing a food product |
| WO2024062157A1 (en) * | 2022-09-19 | 2024-03-28 | Lajoie Oy | Sweetener composition, food product, method for producing a food product and use of supramolecular assemblies |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1884584A (en) * | 2006-07-11 | 2006-12-27 | 广西南宁化学制药有限责任公司 | Production method of granular compressible sugar |
| CN1974790A (en) * | 2006-12-27 | 2007-06-06 | 王德友 | Method of preventing high fructose syrup from crystallizing |
| CN1981588A (en) * | 2005-12-14 | 2007-06-20 | 罗盖特公司 | Sugar-free confectionery comprising xylitol or erythritol with no cooling effect |
-
2014
- 2014-05-21 CN CN201410215770.8A patent/CN103932005A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1981588A (en) * | 2005-12-14 | 2007-06-20 | 罗盖特公司 | Sugar-free confectionery comprising xylitol or erythritol with no cooling effect |
| CN1884584A (en) * | 2006-07-11 | 2006-12-27 | 广西南宁化学制药有限责任公司 | Production method of granular compressible sugar |
| CN1974790A (en) * | 2006-12-27 | 2007-06-06 | 王德友 | Method of preventing high fructose syrup from crystallizing |
Non-Patent Citations (1)
| Title |
|---|
| 李平凡等: "《淀粉糖与糖醇加工技术》", 31 March 2012, 中国轻工业出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2024062156A1 (en) * | 2022-09-19 | 2024-03-28 | Lajoie Oy | Sweetener composition, food product and method for producing a food product |
| WO2024062157A1 (en) * | 2022-09-19 | 2024-03-28 | Lajoie Oy | Sweetener composition, food product, method for producing a food product and use of supramolecular assemblies |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140723 |
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| RJ01 | Rejection of invention patent application after publication |