DE1951460B - Agglomerated sugar product - Google Patents

Description

Crystalline sugars used in the food and drug industries are uncommon of two main types. The first type is sucrose made from sugar cane or sugar beet. The second type is Dextrose, which is generally obtained by hydrolysis of Starch is obtained to monosaccharide.

Because sugar in crystalline form is required by the food and drug industries. i-t the Crystallization of the uncrystallized raw sucrose or dextrose apparently a necessary extraction process. The art, therefore, has many methods that have become common for the crystallization of raw sugar Developed, Fines of the most common of these methods is to convert an uncrystallized raw sugar into Bring solution, then the solution / u an over-saturated Concentrate state and then seed the supersaturated solution with sugar crystals that have already formed. By subsequent cooling In the solution, new sugar crystals form and grow. After the crystals have formed, the ν is: o remaining mother liquor separated from the crystals. The crystals are then washed and dried. to get l; o the finished crystalline sugar.

For many reasons, foods require and pharmaceutical industry that crystalline sugar: - is agglomerated. Hines of the many areas on which Crystalline sugar is required is the manufacture of edible tablets. The term »edible tablets- · is well understood in technology, and it is here used in their usual meaning. Examples in eßha! The tablets include: hard candy. Pfel'fermin / .tabletten. medical pills and placebo

Agglomerated crystalline sugar is generally used produced by first producing a crystalline sugar according to the process just described; with the amendment that before Drying or, if dry sugar is present, after moistening em agglomerating agent to the Sugar is added. The sugar is then agglomerated using conventional methods. /. B. at increased -K Temperatures using a granulator, then dried and as an agglomerated crystal product sold or consumed.

Until now, c- was mostly common, .ils agsilomen. ■ means either a liquid sugar ι /. Β cmc -; - Z.uc! .Jrlösungi de-- agglomerated iyp- or a syrup. /. Ii. Corn syrup. For example, / u use crystalline I) e \ trose w ii- for agglomeration. .Ie an iKissige solution either \ <^ i. De irose or v..n corn syrup in general as- V sin Ii -meriermiliel _ '■ - - · ■ needs.

The teehni-i.! Ic i> i .i'i Jibarkei 'on' - .iüdom.-ne · ^; ::> Sugar, is considerably ahh'msiig before, ilen; Degree -e: ^ ¹ W ulerslandsl.'ihi'jkei! against caking - ■ ιγ,., τ I letbaikeit. the Agulonicratlc-ti'jkcil. semen! . nn- -gen dusts, a'i'i also from its strength. ■ 'nn for the production of edible "!' Derivate \ et wend to form a strong, easily compressible" 1 leadite possibly ^ liter density. Generally win ¹ anuenouinicn. that for an illuminated auglonierici en twitch; '■■■> el ic greetings from the \ i: glomcratteiUhen cmc plays an important role in achieving acceptable sizes for these ertin-hurrying properties. For example, for many agglomerated sugar arias applies: if the Dutihmesscr the agglomet lead particles decreases, take '"■ the losses in terms of Tablettenhi UCHs and Sliiiihcns ent prechend to and the production takes ah Further, if agglomerated in this and aiuleien Aryans sugar diameter.. of the agglomerated particles decreases, the weight and volume of a tablet increase, which leads to a loss of compressibility with constant fill for the formation of edible tablets therefrom are reduced to a minimum if the agglomerated particles then, in terms of availability, are usually larger than 0 microns and / or / .uu-sometimes larger than; 400 micro: .. In practice, if an agglomerated sugar product, if a special agglomerating agent is used, a customary sieve ratio ii where a substantial proportion of the agglomerated sugar particles \ on <J: m sieve with a mesh size of 65 or more 1 mesh under (oil is collected, then the agglomerated sugar has properties. which are particularly desirable for tablets.

With the previous use of conventional agglomerating agents, acceptable degrees of visibility have been achieved. Agglomerate properties and properties of the edible tablets can only be obtained with difficulty and with the use of large amounts of agglomerating agents and water. B. who. Sucrose or mixtures of sucrose and DeMr ₁ -. . be agglomerated -oilten. misses the Vggome:. ·.-tion either VOIIsIiI] ₁ Ug. or the agglomerates were only in rare cases of acceptable: (Quality and were also generally not reproducible. In many cases, when De \ i: v asiulr.mericrt was, there was formed aggloiv ^ ner: .. · Product of poor quality only. Such noise,! - ^ nid evidently an actual problem for the entire relevant industry.

'iifg-.ibe is the test. die-e industry with new: agu, oiiierbaren: products \. <\\ OeMiO.;. Sucro--. and or (iemisch-Τι from Dcv.ro-c uiui Micii'v which adhere to a \ gglomerating agent, and; v ^ auulomerized sugar arias and tablets made from them /: ■ '.ersehen which al' anneh "ibar - \ \ <'\ most- also, of improved (quality are. \ <r .. \ which Pi ■ -ι) u: - .; c the mentioned!'-'hnic pr · i'ileir .. beseitii-'c 'i! mle: · essential'. ernn. jrn.

To solve this \ ulg. ·: Belongs to the "■■ ii .. '!:; · ■. ■ one ki iste.lhnen /uckerprodiu.tc ■ m.: gvilo ::,.: ne ·; : lorni which-, kl · lit tabletting ', are k.m; i. u: ·· ' whose Ι-νΠ-Ι, ι'ί iUi'.ei iiewohnlich -i.irk and.! - new. Bin.lemüie! to; "Use at de; Mei'eH, ' aiiulom.T, ■; ten r.ri-lall / iK-ker- ei :! gceigtu "-.md

Die-e VuI ¹ year old will enindiMiLV-iiema! » ds'uul · ··. l'i,;. dal'i the uli'i. her bi '' er bemii / len Λ ^ _! · ': ■: medium through ί;>-i.n'«·; nuüei e; -e "/! ·. '.. r-; · :;
.illiieme-i; al- an N: 1; "V. eh.vdi oiv -al 11 led ''" en D. '\! i
.ii | ii! v,; i! .. ■! * - Uli. foil '! ·: Ι km ■ 'mn I''I' / euhii-t bezeiciiir-i weiden k.iiii ». Duich Verweiidi ". ' d \ .e. Hytlrolv-a's, new types of agglomerated sugar and edible tablets can be formed

'leL'cniand tier 1 all around: is an aiiglomenei t-. · - / uekerpioduct for the production of edible I derive the beading !! / ·' line! has passed through a small amount of sugar. an addition of citric acid. M.iiniesiuni'.teaiat and a kunsiliehen Gesrliniaeks ^ iofl. I to IO (iew Ilspro / ent of a starch vd; o | v, al · - al- • Vgglomeriermiltel. Thereby providing an inzvm and "mIci acid treatment of a starch source w onl: n. UikI a dextroseä'iuivalen"^5-2:; and em

reading ratio of 2.0 hesit / i. where the Descriptive ratio the sum of the percentages in sugars with the Polvmerisaiionsgnul I to (> divided by the dextrose equivalent means.

In the presence of 12some c! Water and then drying fin agglomerate. As a result of the presence of the llvdrol ·. luts agglomerated of crystalline sugar slightly in / using standard Agglomeiierverfahren under (ildimg a crystalline Zuckeragglomerais from _K j :: irken particle that excellent Skbvcrhal · | has Fheßbarkeit ie :, and, and what is called Lauerunü end transport less breakage and dust shows a ' ..- Even sugar agglomerates.

! air the Erlindiing useful crystalline Tucker- ι-a; en include all kinds of crystalline! Zuckerpro'Juktc {;; i. such as B. Dextrose. Sucrose. Lactose and N'ischunjjjn from it. Many of these types of sugar are known in the country and are commercially available unte-i -eijchicdenen trademarks. Such ; '/ .icker types are generally produced and crystallized according to the usual experience.

The crystalline / ocher types that are useful according to the invention can be mixed with the agg.omcnermiHcl either in dry or: n wet form; η ν. earth. Preferably, the used crystalline 7 icker one which check its Zenir ¹ m-1 · Iunen i.henform semer after crystallization behndei. ν .acher Ku h -. 'n washed and on a W; isvr-J .'.-'--. ¹ ,! '. exclusively des } hdraia'aonswassci - ljc- v! i -ieuiieit was, w jaches, if allowed, i bis! ■■ '' .. 1 s kitchen weight bc.äLit. M a, ten · - is da * in ι. .an cake vnrliancier.c Was.er au-rcichcr \\ v :. c ■ noivveiidiüe W atermen.je / um 'vec.onicnc: cn de-Γ ijkers sign. This no | w-jiv! ^: :: e W, 1- .meiige ■ I.! as Aug'omeriercn des crwähin-c ·: ertin imv-is-1; ■:! ^! en Prod'.ik '.- .. .u,.-...'-- h ..:'.! a,!. ·. 11 .dr .. !! ";, .- ¹ --- er, amount! 1 r, auge meiivjn i S] ,,: -.-. .1 - (ic. · - \. '■■■ ' -: -i / ent of the whole!', "'Hie ¹ ; s

V--; -c already selected !, k.11.τί das ei ί; π.> Ne-Lc: '; - .; '■ ι aewendek Vc -.' Jii-ην ■ a ¹ .;, '- ei ^: a ι ": ai;, η η.! .. ί

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The Ansd.rikk Dl we-.l Ira -. awemle ¹ mid - ■ i; ■ · nt 11 I'll f 1 hall ill! I cd π /! '.' ¹ - ¹ IKi en / π- \ ■ it, I -. ea. ^! a I cstsioffe m a Siärkeh \ dro | ysai. expressed as dicurose percent. to acquire.

The output st'.irkc. which of the 1 I \ drolvsebehandiiing under «orfen vv ird. can come from a variety of manifolds come from Siärkemateriahen such. Ii. C ereal strengths. Waxy starch, and / or root starch. Indian for these groups are maize. Kartoftel-, iapioca-. Grain -.- iirghum-. Wax miio-. Whipped corn and rice starch. The Aus.h uek i-Si; irkehvdrol.-a! ·· used here uivif.il.it hvurolvsierle Starkemati-n.ilicn from a long range of well-known sources of starch.

As already mentioned. are preferred for ü.e Iriind used starch hydrolysates those with a D.I. between 5 to 25. which according to any one \ eil.your can be produced.

A strength is experienced in the case of a \ denoted under procedure A in example i. . ·. B. Wach.ssiäiAC. In a single preparation of bacterial aipha-amvlase treated. A four-quarter egg of wax starch with a solids content of about 50% is obtained under suitable conditions The 1 i vdr-e-Iv s; n can also be characterized by the fact that the siinii ', e an Pro / entsatzii iTr -lvmcnsali- aisgrad \ οϊ. \ his ii ueeilelt through: the D. 1-, possess'., to result in a greater v'eri'ieihi '- than 2.Π / a This ratio w.; a a'. s, .I ₁ .s Ji.ii.ikka is'ii-ch'j o (jer desonpii \ e \ erh.äl'aa · bez'jicliiiei. These low D ) ■ products p.mi eiik:;. desknf'tiv-j / n ratio of less than 2 are e'wa-. imerwimsi.hi. because they are, for example, less '- \ ass ■! ■''!:. i 1 wedge h .--;''.Ii an-.l ai. Ii dt / ii; ic Jen. I 1 uhai,: .. u

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I Ii ¹ ITi ¹ die I ·! Uidillli: i ■ '-' ι, del ■ 'bi'vo; / uuh ¹ -, V, ι; ι, -!, - a \ ai hi! ic:> l ;: ca (iii I. < an / cn'h · '! ^1. W, ι--. ¹ ■. ·. ·. -η l |. ·· ii .leu- ~ - Μη' - .. ■■ 'I''vii-iΊ' ^! '-Ι ■

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..! F il 11 oil 11-a I mil Ί C 'v it' I ''ik'P-'III ¹ Ί I '· a' a ¹ '- ^{1'. 'N;!'} 'λ -.!'! ■ υ i '.er, IHCs ₁ V. ■' .-.: mil das a -. ': ·> n "''i-

starch hydrolyzate of low D.I. · .. first in cine !, risiing which up to W) "η solids fpil contains enough water to Icent his id weight Water in the finished agglomerated products to be provided. This solution can then dry granulated sugar with mixing or spraying can be attached. Instead, it can be invented agglomerated product formed in situ by herds that water, dry granulated sugar and the dry agglomerates with such low moisture like 2 "o are mixed together.

Regardless of the process by which they were obtained, the agglomerable materials are according to the invention Products easily agglomerated using standard methods. The agglomerated thus formed Products have received excellent sieve., do not cake, have fluidity ■ nd contain strong agglomerated particles, which ■ Do not dust and do not break. Furthermore, the agglomerated products have a high mass density and compressibility and can therefore easily be made using conventional methods Strong, edible .; n tablets to be processed.

In a typical example of the invention and him · .-. Application an agglomerated product was formed by taking 97 parts by weight of wet dextrose iris crystals and 3 parts by weight of a starch hydrolyzate "" on IOD. E. Were mixed, the water content of the mixture between 1 to 4 percent by weight excluding the water of hydration, the mixture was then agglomerated through an agglomerate (for example a Colton granulator) and dry.

The crystalline agglomerates came out of the dryer with normal water contents. The agglomerates were found to be of a hard crystalline nature. When subjected to pressure. /. B in a conventional tabletting machine, the agglomerates require only about half the normal pressure as cv is generally required to form a strong tablet.

Articles made in accordance with the invention include all types and shapes of pressed or extruded agglomerated sugar products. The basic composition of these articles comprises an agglomerated sugar and a starch hydrolyzate of low DE. In the case of placebos, there is generally no further additive in the tablet or pill. In F ⁷ all of sugar products, such as sweets. Peppermint and candy cigarettes can be common flavoring agents. such as citric acid or chlorophyll can be added. Kir medicine before pills becomes the medicine in question. Vaccine or antibiotic added in the usual dose.

The agglomerable compositions and agglomerates of the invention have many uses in the food and pharmaceutical industries. Apart from its usefulness in the already mentioned production of edible tablets they are used in other areas, e.g. B. such, where rapid dispersibility in water, uniform coarse particle size. Security against breakage and dust is desired.

The following specific examples illustrate the invention without restricting it. All in it Equal percentages are weight-wise.

example

The following specific procedures illustrate the three basic methods of manufacture already mentioned Of starch hydrolyzates of low D.E .. which are used as agglomerating agents according to the invention.

Method A one-step enzyme process

An aqueous starch slurry was prepared with a content of 10% by weight of solids from waxy milk starch. The temperature of the pulp was increased and held between 85 and 92 ° C. A bacterial one Hlpha-Amylasc - /. Compound was in a merge (just above 0.025 percent by weight of the starch Clogged within a little over 30 minutes. The mixture was then based on the same 'Maintained temperature for a further 30 minutes. The temperature was then to less than SO C for 5s ! and the conversion was allowed to proceed until the desired D.E. et was enough. the The temperature of the mixture was then suddenly increased to above I20 "C to inactivate the enzyme and finish the conversion. fto

The following Table I shows typical saccharide analyzes of hydrolyzate obtained according to this process. Low DE DP denotes the degree of polymerization. DP, represents the total amount. expressed in percent by weight. Represents the dry basis of monosaccharides present in f> 5 in the hydrolyzate. DP ₂ indicates the total amount of disaccharides present in the hydrolyzate, etc.

Table I.
Typical saccharide analyzes

Hulrolysal- j
/ usammeniet / uni! - III IX Γ,
I? 20th 2.4 DP, 0.1 0.3 0.7 1.4 9.7 DP- 1.1 14th 5.5 7.6 12.0 DP,. . I.S. 4.3 6.9 9.4 S.fi DP IX S2 6.9 9.3 I <* 1 4 ■■ "
Dl ' ₅ ES 3.6 5.5 7.4 18.0 DP 1.3 7.0 10.6 14.3 40.0 DP ₇ and higher. . ; S9.9 77.9 () 5.6 53.0 60.0 Total DP, '· - 6j H) .I 22.1 34.4 47.0 2.4 Descriptives
Ratio . . . . ! 2.0 2.2 2.1 2.4

Method Fi two-step enzyme process

Unmodified corn starch was slurried in water, to an aqueous suspension with a

(»Contains 28 to 32 percent by weight of the unmodified To yield cornstarch. The pll was set to "? .5 to 8. (1. To this mixture, bacterial alpha-amylase in an amount of 0.05 "n. based on the starch solids, added. This starch suspension was over a period of 30 minutes added to a container maintained at a temperature of 90 to 92 ° C with stirring. To After the addition of the starch, the liquefaction was continued for 60 minutes, after which Time for hydrolysis to be within a D. (-.- range son 2 to 5 was. The liquefied starch was then heated to 150 ° C. and at this temperature held for 8 minutes. The heat treatment destroyed the remaining enzyme activity and resulted in '< reduced yield losses in the filtration.

Further saccharification to the final D.F. was brought about by the addition of more bacterial alpha-amylase after cooling de * - liquefied Siärkehydrolysats to a temperature suitable for the conversion. The liquefied starch was Cooled to 80 to 85 C and release bacterial alpha-ann in an amount of 0.02 percent by weight of the starch solids added. After 14 to 20 hours Conservation time became the desired Fnd-D.F. received (20).

The finished starch hydrolyzate product was analyzed, and the following analytical values were obtained.

table Table II

η c Di ¹ , i) P _; dp.

m \ dp "dp .. ^:

20.7 2.4 7.5 IO.S 8.0 6.8 15.1 49.4

Descriptive S received

: \ 4

Method C, experience two-step acidity

Different patterns corn starch IA. B and O were slurried in water to make porridge with Tree areas son 14 to 22 get. This Porridges were partially hydrolyzed with acid to a maximum of 15 D. Ii. The respective I). F .. svelches by acid hydrolysis obtained on each of the samples is given in Table III. After acid hydrolysis was the pulp is neutralized to a pH between 6 and 7. The neutralized liquid wedge was cooled to 80 bis 85 (. 'And with bacterial alpha-amylase in a like staggered amount given below. Fin Fnd-D.F .. from 19 to 21 was at each of the specimens in a row received between 1 and 3 hours. The Fnd Conversion Liquids are faint in color. These liquids are easily refined and based on 42 trees evaporated to make syrups. Irockin products can also be obtained. the Tables III and IV give the reaction conditions for the conversion and the product analyzes again.

F η z. vm-conversion-Bed ι η now new

u-u-r t> (-. de- Ir ..
Saureh \ drol; .-. U- T ¹ "! / Ί emrer.itur
Nile
t ^{ln /> m} - ⁿ / en
hours t.nd-D I A. 15.2 38 SO 6.5 0.0] 1 19.7 B. 12.9 37.5 S 5 6.5 0.05 20.2 C. 10.3 38.1 85 6.5 0.1 21.8 Table IV Product analysis

Sample End-D E.

Tiocken-

OP,

I) P-

DP,

DP,

DP.

DP-.

lV-knpti \ e-Yer .iitnis

5 p
5.9

S <6.6
9 ^Λ

i'i.2

; 2.6
i 6.4

44.3

Example 2
Production of crystalline dextrose agglomerates

Em starch hydrolyzate with a D.F. of approximately in was following the procedure of example i. Method A. Manufactured. The analysis of this product was essentially the same as the analysis of the 10 D.E. product in Table I. Two batches of zennfug cake sugar cr crystalline dextrose, so it softens down to 22.7 kg svog. were with the hydrolyzate mixed, the hydrolyzate being added in an amount of 2 to 4 percent by weight of solids was used and either dry or with a small amount of water as indicated in Table V. would.

The original Zentnfugenkuehen the Hvdrolyzate contained 12 to 15% water, in which 9 ^: i hydration water is included. After mixing the dextrose with the hydrolyzate of low DE svehreiui for 10 minutes in a conventional mixer, the mixture was transferred to a hot-air rotary dryer with a steam jacket at a temperature of 132 ° C. After a drying time of 15 minutes, the dry product was obtained using a Tyler No. 10-Sicbs sighted and the percentage throughput viewed as yield (ie as product). The agglomerated products had the sieving behavior given in Table V.

For comparison purposes, the same basic procedure was used, as described, repeated mii

109 550 483

I 951

ίο

the amendment that instead of using the 1 hydrolyzate of low D. Ti. Common and comparable amounts of common agglomerating agents liquid dextrose and corn syrup (60% solids) were used. Three different types of Bad corn syrup was used. In addition, an experiment was carried out with complete omission an agglomerating agent. This experiment is regarded as a control and is based on approach t designated. Another experiment was carried out with the addition of 2% water to the cake without any addition of agglomerating agent (batch 16).

For comparison purposes, Table V includes the sieving behavior and; mdere properties of these common agglomerates. For the sake of simplicity, the hydrolyzate is in the table as HY and the liquid dextrose as LD.

Sowing /

IO
Il
12th

Additive.

no

Corn Syrup A
Corn Syrup A
Corn Syrup A
Corn Syrup B
Corn Syrup B
Corn Syrup B
Corn Syrup B
HY

HY
HY
HY

Corn Syrup C
Corn Syrup C
Corn Syrup C
water
LD

! water i 8.3 table V I4 ^h > 9p.8 Sieve behavior ί en "ο Throughput so Mm , 1 t'ber- i 99.6 98.2 '71.8; 38.4 I S.I) crowd t!
8.9 ι 7.4 Λ.Ι.Ί grudge 9 ·) .6 91.4 i .'5; 42 Wl 16 6 1.2 i 8 .; I. "ο ; 97.2 38.2 ί 90.4 66.2 86.6 ■ 73.8 ' 0.Χ 0.4 ! 7.6 ί 6.4 82.4 4.0 71.6 96.8 \ 86.8; 77.4 ■ 39.2 0.0 0.0 2% I 9.4, 6.7 68.8 5.0 ^; 99.0 86.4 ! 62.4; 54.2 ' 47.8 ; 12.6 3.6 O.X 4% ! 8.4 6.6 46.8; 10.0 j 96.6 60.0 3.0 1.4 0.4 2.4 l.o 6% 8.8 : 8.6 1 1.4 24.5 ! 91.0: 60.4 ; 74.4 6 ^ .4 62.6 25.8 j 1.2 0.4 2% ; 8.5 ' 8.4 39.4 4.5 82.2 95.6 : 49.2 56.4 33.4 j 11.4 I. 1.4 0.8 4% 5.9! 38.0 13.0 ^: 98.8 ! 20.0 60.8 11.8 ■ 4.0 ^; 7.X -> ₍ -, 6% 8.6 28.0 40.0 93.6 ^: 26.4: 53.6 18.6 6.4 8th% 37.2: 69.0 97.4 71.4 41.8 60.4 32.8 5.0 2.0 2% 7.1 46.2 7.5 95.2 dry 99.0 59.0 26.0 8.2 4% 60.8 13.0 86.6 dry 96.8 57.0 30.6 5.6 2.4 2% 44.0 P.5 '»5.2 wet 98. X 87.4 42.2 20.2 2.4 0.8 4% 49.4 15.5 96.4 86.0 0.x 0.0 wet 95. (1 74.8 53.0 20.0 ο. ! 0.2 2 ° η 68.6 5.0 88.4 69.4 43.8 16.4 26.0 19 pp 4% 62.2 _: 9.0 S6.6 43.x χ.χ 15.2 11.2 6% 48.X 7.0 4-.4 38.0 2% 52.2 52.0 35.4 24.6 10% 56.2 56.0

') Ahrieb-Indcx = St.indardhe / ei.nung "nd -nuxun.n of hardness

^h) The numbers 14, 20, 55. 42. Wi. SO and HKl address the standard machinin proLk or the number of see used. to get a ' .

Regardless of what type of agglomeration agent was added in this example, the product obtained was a coarser sugar than if no agglomeration agent was added, or if only water was added to the cake before agglomeration. All corn syrup products showed a high tendency to caking, whereas the products according to the invention, wherein hydrolyzates were added as an agelomerating agent or if not clumped together at all. In addition, all 6 and 8% corn syrup additions led to an excessive loss of yield and are therefore not usable, while 2 and 4% added amounts were tolerable.

All sieving behavior with the exception of those of the control and water addition tests were! c within acceptable limits, whereby the Yerhahei of liquid dextrose (approach 17) am \ venig- ^! en \ o · was acceptable and almost unacceptable to all.

The above agglomerates of batches 1 to
were then compressed into tablets using a conventional tabletting machine and pressures given in Table VI. The following values were obtained.

Properties of the Aaalomeraie

Seed 7!

Inclination un-

7i acceptable in caking

normal

strong

strong

X X

Table VI Average
thickness
cm TahloHcn kg cm · "cm merate 0.941 Through
cut
Weight 0.219 Reasons for the
L'nannelability 0.905 2.0738 0.323 0.927 1.8400 0.64S Caking 1.9490 Caking

Properties of agglomerates Tablets

approach

9 ")
10 ")
II ")
12 ")
13th
14th
15th
16
17th

Tilt
for caking

strong

strong

strong

strong

strong

normal

normal

a little bit stronger

a little bit stronger

strong

strong

strong

normal

normal

¹ unanimous!

X
X
X
X
X

X
X
X
X
X

(iriinde for (he discomfort

bad howls / amnienbackcn bad yield bad yield

Baking to-.animate To sa mm LMi! Xick cn bad yield bad yield

average: Through kg cm 'c Thick- cut cm () .. " ¹ X3 0.9JS ^Λ . 1555 0.653 0. "v) 2.1086 0.702 0.963 2.1 792 1,195 0.907 2.145t) O.S29 O.SSS 2.O6J 5 0.322 1.007 2,202! 0.431 0.983 2.1 261 0.556 0.988 2.1993 0.451 0.982 2.1224 0.636 0.916 2.0106 0.668 0.91 p 2.0567 1.63 0.9X5 1.9X67 0.416 1.005 2.2842 0.472 1.1001 2.3184

Ί To
htvcichn

ät / c

Ulli!

^l > his \ 2 are the IhdroKsat-Ajiiilomer.il- f derive, .the .indcren Mild iih as in Table V

lehe Γ.ιbleuen The A ti salts have the same number merr

The values in Table VI show that all agglomerates with corn syrup and liquid dextrose were unacceptable, either because of their excessive propensity rum caking or their low yield (as a result of breakage or dust). Only those agglomerates which hydrolysates turned out to be agglomerating agents. made acceptable tablets both in terms of strength (that is high yield and book of its anti-lump properties. Noticeably less t) jerk was also necessary in most cases in order to press tablets according to the invention.

Example 3

For comparison purposes, three test agglomerates • nd tablets were produced from a dextrose filter cake. The first two tests used the inventive method Compilation, the third test used common corn syrup as an agglomerating agent. Agglomeration was carried out in a Hobart steam jacketed granulator. The approach conditions Varen the following:

Table VH

The sieve behavior of these tests was the following Table VIII

λ ersue
No

Agglomeration Agglomeration medium temperature

Amount ar,
Aaälomener-

Percent up
Sugar base ι

HY ")
HY ")

', Corn syrup
: solids

4OX
40 C
40 C

Inclination

no one
very
plastic

ipiel 1.
4th H) -

= Hydrolyzate. manufactured according to Jem X'erlahron in the \ fethixic A. and in the «escr.iiichen according to Jer .- \ na! \> e D.F.-Products M-n Tabeiie I

See I mesh ι 1 Attempt no I. \ tiahse "n Avg.it/ S9.S 9X.0 20th 77.6 94.4 92.0 2 * 63.4 87.0 X1.8 35 53.4 75.8 73.6 42 43.4 66.6 64.2 4S 32.2 54.8 53.4 60 22.4 40.4 41.2 65 14.2 27.0 29.2 SO X.4 15.6 16.4 100 3.2 7.6 3.2 150 1.4 ¹ 1.6 0.4 200: 0.6

45 The agglomerates formed in the above Tesien were then compressed into 20 tablets for each agglomerate under the same table conditions. the the following properties were obtained.

Table IX

S S Average of 20 tablets Experiment No.

Thickness icinl 0.872 0.838 0.938

Weight (g) 1.9095; I. «804 1.8808

Break iki cm ² cm

Thickness 1,196 ■ 1.6SS. 0.431

An analysis of the above values clearly shows the superiority of the agglomerates and tablets of the invention over conventional agglomerates under

yendimg of corn syrup and made from it l'abletlen. For example, if dry hydrolyzate even in lesser amounts than corn syrup solids is used, the result is a stronger Ί derivative like that the comparative reference values / own.

Example 4

Inter following the procedure of method B im | k-ispicl I a hydrolyzate was produced which They have essentially the same analytical properties as in T-ibell · - IMthat is DI ·. ' - 20.7 etc.) be, ate. 5 "" of this dry agglomeration center do a dextrose filter cake with a (i old from | 2 "n water including hydration water / ugeict / t. The mixture was mixed thoroughly and poured thinly into an I lobart mixer that came with was equipped with a steam jacket. The Mifehung was then agglomerated at 40 ° C. The material obtained had a water content below H) "η Largely an acceptable agglomerate with good anti-clumping ability. When compressing tablets, I gave an acceptable break strength.

Example 5

Schung was then transferred to troughs, agglomerated and with hot air at 110 C for 3 hours dried. The agglomerated product formed was replaced by a Tylcr-Ni. ΙΟ sieve (U.S. No. 12) sighted, and the percolated product, in terms of yield, was 62% (that is 1717 g).

Approach B

The same procedure was used here as for Ansät / A followed with the modification that 3% water (9K ul has been used. The yield found bctrim66 "" i> (2023 g).

The properties of the agglomerates formed are indicated in the following table. I.

Table X

Λ Ι!

ICi ",, Wiisserl (. '" Η W.ivm-n

η.i the iiMcli dem

ΛίιιΙ · mie- .Auelome

ire. advised.

Dry dry

and seven and seven

/ iickct forward

the out-

• lK'riercn

93.7 100.0 69.6 79.7 39.4, 488 13.9 24.4 2.0 7.4 0.4 4.3

Four hydrolysates were produced, the first three: < ", water 0 IiS

{according to method A of example 1. The. ily tables

The properties of these first three hydrolysates were found to be sieve analysis

• Prcchen essentially that of 5. 15 and " throughput

25 D.E. Hydrolysates of Table I. The fourth hydro- <lyler sieves)

lysate was prepared according to method C of example 1 \ o

manufactured and essentially corresponded to the Mu- 14 99.5

8th C in Table IV. Each of these hydrolysates was 20 91.7

when dry in an amount of 2% by weight - 28 45 8

trozcnt sugar solids with a centrifuge cake ^ - ..,

crystallized dextrose with a water content of 35 ""

I3 "o including the water of hydration mixed - * ·

After thorough mixing, the crystalline 48 2.9

Dextrose in a Hobart mixer at a tempe- 60 0.7

tatiir agglomerated by 45 C. All of the agglomerates formed, merates, exhibited good sieving behavior. Hardness and anti-clumping ability ^{40 kg m 3 791.} In comparison, the 15 DE hydrolyzate agglomerate had the best properties, while the 5 and 25 DE hydrolyzate agglomerate. According to these values, both approaches have, although acceptable, the acceptable ones. Day-agglomerated sucrose had a larger particle size from these agglomerates had similar properties than the sugar used before agglomeration, with the 5- and 25-DE hydrolyzate batch A having a larger particle size. Batch B tablets were the inferior ones Comparison Comparison of the mass densities confirms this conclusion with the two other types of tablets, but they too. The agglomerates produced, which "also have good; hardening acceptable

Particles between # 10 and # 42 mesh sizes were also very acceptable for pre-tablet manufacture or for sanding confectionery such as 7. B. Drops.

650

700

Example 6

Production of sucrose agglomerates

Two approaches of sucrose agglomerates were like is made as follows:

Approach A

320 "first class essentially dry white yen trifuse sucrose (water content 0.36",; 1 was dry mixed with "" 4 ⁰ O hydrolyzate (by weight of sucrose that is 127 2 of an essentially dry hydrosate with a DE of 10 ■) Minutes in a Pattc-son-Kelly-Mi-K'her, after which water was slowly added under V their over 5 minutes. The amount of water added was 6 "o by the weight of the total mixture (that is approximately 2 (X) g). This mi

Example 7

125 g of sucrose were dry mixed with 125 g of Dextrosi and S g of the hydrolyzate used in Example 6 :. The mixture was then still thoroughly at a slow speed for 5 minutes after the addition of 10 ml of water and then further at the speed to be increased for a further 2 minutes! mixed. The product was agglomerated and dried with hot air for about an hour. The dried product was then sifted through a No. 10 sieve and the percentage throughput. which was viewed as product yield, betrayed; 81.6 ° n. The agglomerated product had the following! Characteristics:

'829

sample

Table XI

Λϋι;

951460

Sn 511 mixture i 50 .So mixture

we Jem! round ■ Viiclomeneren \ agglomerate

'Ii water 46 527
41.3 Average
Mass density. kg in ¹ . .
DE (dextrose equi
valentine) S23
40.3
100.0 HMlO Sieve analysis "« Through
passage through sieve
meshes
10 100.0 99.7 14th 99.9 01.S ■> o 99.7 67 ..-> " ¹ p 9.00 31.0 35 ⁷ 6 i 1p.4 4 " ¹ 6 \ < 10.5 4S 54.2
49.5 5.1 60 45. ^Λ 2.0 65 3 K.9
25.1 0.6 SO 15.2 0.3 100 0.1 1 ^ 0 O.o 2 (K)

The agglomerated product was excellent Mass density c. Sieving behavior and Lliei-Uermögen and was easily converted into tablets. The above values illustrate that the hydrolyzate has both Binder between the Suct> se and DeMrose like also acts as an agglomerating fluid for the crystals.

Example

11.3 kg of sicrose were mixed dry with 11.3 kg of dextrose using a Llobart mixer with a stirrer. 0.91 kg of the glycolysate used as an agglomerating agent in Examples 6 and 7 were then added to this mixture, and the mixture was mixed for a further 10 minutes. Then, with further mixing, ¹ kg of white powder were added over the course of 2 minutes. This mixture was placed in a steam-jacketed hot-shift rotary dryer at 132 ° C. for 15 minutes. The agglomerated product was then screened on a No. 10 machine and the throughput in percent, considered as product yield, was 75% The product formed in this way had the following characteristics:

Table XlI

^Λ Sieve connection ¹ O Durchüana (mesh size)

"10 ~ 100.0 100.0

14 90.S, 00.6

20 99.2 06.2

28 OS.O SO.S.

3S S0.6 56.6

42 72.2 35 pp

4S 55.0 20.0

60 44.2 I0.S

65 36.4 5.6

SO 32.0 2.6

100 2S.6 1.2

150 21.4 0.6

2 (X) ls.fi 0.4

The product had excellent bulk density.

Sieve behavior and IT edibility and was easily in

Tablets transferred. As with the previous one

For example, the hydrolyzate acted as both a binder

as well as the crystals agglomerating agent.

Example 9

Typical candies were made as follows: 97. (K) percent by weight of a dextrose- «Hler Sucrose.-

: s product (containing a starch droplet of low D. L.I. selected from any of the acceptable products of the preceding examples was made with 1 .SX "., citric acid. 0.12'n artificial (»Raniiengeschmacksstotf and i.oo" ,, MagneMumsiea-

council mixed. The mixture was then made into a piece of candy in a standard 1 'ablating machine presses. The tableted product had good starch. good breaking strength and a taste like others B ^ nbonstueke.

sample

s (i siiAhsthuni! 50 50-M is hunt:

\ nr the n.i the

Aüülomiercn agglomerate

% Water

Average
Mass density, kg m '

Dl

4.4 861

3.7 652 Example 10

Lactose in an amount of 10 (1 lcilen agglomerated by mixing crystalline illmei <κ1 'ι pul-

si \ jrforniiLcr Lactose with 3 parts of a Sturkehvdroks.it \ on metal I) L. ranging from 10 to 13 and 3 parts of water. The mixture was passed through a granulator ^; nd dried to \ gglome-! Litc but a particle size essentially g; iißei

ss ü! s that of the initial gap .

The agglomerated lactose is particularly useful in food cakes. which rapid dispensing in liquid or the formation of Tablets require.

Claims (2)

Patent claims: I. Derive agglomerated sugar product for the production of edible 1, gekc η η / e i ch - ⁽ 's η etdurc Ii a crystalline sugar, optionally an addition of citric acid. lysate as an agglomerating agent, which is andthe acid treatment of a starch source has been made and a dextrose equivalent from 5 to 25 and a descriptive ratio of 2.0, where the descriptive ratio the sum of the percentages of sugars : I divided by 6th with the degree of polymerisation by the dextrose equivalent. means. 2 Aiiulomerized sugar product according to claim ^ characterized in that the crystalline sugar is dextrose. Sucrose. Lactose or em Mixture of the same.