JPS58140015A - L-ascorbic acid administered in powdery form - Google Patents

Abstract

PURPOSE:L-Ascorbic acid, obtained by incorporating fine powdery sugar prepared from stevioside with L-ascorbic acid, and administrable with a nice taste and reduced sourness without solidifying even on storing under bad conditions for a long term due to the suppressed deliquescence. CONSTITUTION:L-Ascorbic acid obtained by incorporating 0.05wt% or more, preferably 0.1-0.5wt%, fine powdery sugar prepared from stevioside with L- ascorbic acid. The L-ascorbic acid of high purity near 100% can be administered without giving an adverse effect to the human body because an additional chemical other than the sweetening agent need not be mixed and the amount of the sugar is very small.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to L-ascorbic acid which is in powder form and is dissolved in water for drinking, and particularly relates to L-ascorbic acid which is easily dissolved in water and is delicious.

■ Prior art L-ascorbic acid is an essential vitamin for the human body, and a deficiency of this vitamin results in scurvy.

Ascorbic acid is a powdered crystal that easily dissolves in water.
Males can be easily taken by dissolving this in water. However, since the water vapor [→-] of a saturated aqueous solution of L-ascorbic acid is significantly lower than the water vapor pressure in the atmosphere, the crystals absorb moisture from the atmosphere and gradually dissolve (deliquescent). have For this reason, the powder tends to absorb moisture in the air and partially clump, and if it clumps into a lump, it dissolves in water and becomes flaky.

The deliquescent nature of L-ascorbic acid causes a number of problems in the manufacturing process. For example, even in the process of dividing this into 0.3 to several grams and sealing it, it is easy to absorb moisture in the air and solidify until it is sealed, and once it solidifies, it must be accurately weighed and divided. It is difficult to do this, causing measurement errors, and
Product value has decreased significantly.

Furthermore, ascorbic acid is an extremely sour powder, and if it is simply dissolved in water, it will be so sour that it cannot be taken deliciously.

For this reason, it has traditionally been mixed with saccharose to give it a sweet taste.

As sucrose added to L-ascorbic acid,
Cane sugar and beet sugar were used. However, these sucrose-added and 17-scorbic acids
It has a deliquescent property unique to L-ascorbic acid, and has the disadvantage that it is difficult to maintain it in powder form for a long period of time.

■Purpose The present invention suppresses the deliquescent property peculiar to L-ascorbic acid so that it does not solidify even when stored under adverse conditions for a long period of time. Because it also serves as an additive to reduce the amount of alcohol and make it more delicious to take,
There is no need to mix both additives and sweeteners to prevent deliquescence, and sugar made from steviasite is extremely sweet compared to cane sugar or beet sugar, making it possible to minimize the amount of sugar mixed. Steviasite can be taken with almost 100% pure L-ascorbic acid, and the sweetness of steviasite is similar to that of high-purity cane sugar or beet sugar. It can be taken in powder form and provides ascorbic acid.

■ Configuration Below, examples of the present invention will be exsanguinated.

L-ascorbic acid is a powdered crystal to which finely powdered sugar made from steviasite is mixed.

The amount of sugar mixed is determined to prevent solidification due to deliquescent property f1-. The optimal value is determined by taking into consideration the sweetness and sweetness at the time of administration.

If the amount of sugar mixed is too small, the sourness characteristic of L-ascorbic acid will not be strong, sweet and delicious, and
The deliquescent nature of L-ascorbic acid makes it easy to solidify.

On the other hand, if too much sugar is mixed, it will prevent solidification due to moisture in the air, but the sweetness will be too strong and it will not be delicious to take.

The minimum amount of sugar added to L-ascorbic acid is preferably 0.05% or more by weight, in order to suppress the sour taste and make it available for administration, and to prevent assimilation due to deliquescent properties. It is 0.1% or more.

The maximum amount of sugar mixed is limited by the sweetness of the sugar, but is usually determined to be 5% or less, preferably 0.5% or less by weight.

In order to mix L-ascorbic acid with sugar made from steviasite, it is sufficient to mix, for example, 1 to 3 g of sugar with 1000 g of L-ascorbic acid and stir the mixture.

The sugar mixed with L-ascorbic acid has particles that are sufficiently small compared to crystallized L-ascorbic acid,
Ascorbic acid is attached to the surface.

(2) Effects It is worthwhile to numerically demonstrate how the L-ascorbic acid of the present invention achieves excellent properties. For this reason, the present inventor held constant external conditions, especially humidity and temperature, and compared how the solidification state of L-ascorbic acid changes with that of a conventional product mixed with sucrose. I actually measured it. The results are shown in the table.

In this table, 0 indicates that no solidification occurred at all, △ indicates that some solidification occurred, but when the container was placed in a container and shaken, most of the solids were dispersed, and × many solids occurred. , Moreover, this lump could not be sufficiently dispersed even if it was placed in a container and shaken. This table shows that after opening the package L-asfulvic acid and mixing the specified amount of sugar, the temperature and humidity are limited to a certain range. The specimen was stored in an airtight room, and the condition was visually observed 36 hours later.

The total amount of sugar-mixed L-ascorbic acid stored in an airtight room is 1 g, and about 3 g of this is placed on a synthetic resin sheet.
It was spread uniformly over an area of 0 cd and stored.

The temperature was controlled within a range of 10.5°C from the set temperature in the airtight room, and the humidity was the value immediately after storage on the L-ascorbine floor, and no means to maintain a constant humidity was used after that. Perhaps because the volume of the closed room is relatively large at approximately 502, 36
The value hardly changed after the passage of time.

In addition, as a typical example of a conventional product, L-ascorbic acid mixed with cane sugar has a sugar content of 59 wt% so that it can be taken deliciously.

As is clear from this table, the drinking product of the present invention, Ascorbine I! ! By adding a significantly smaller amount of sugar than cane sugar, ascorbic acid's unique deliquescent properties prevent it from clumping, allowing it to remain stable for long periods of time even under adverse external conditions during storage and manufacturing processes. Achieves the characteristic of maintaining a smooth powder form.

In addition, since the solidification of L-ascorbic acid is prevented by the highly sweet steviasite sugar, the sugar acts both as an anti-caking agent and a sweetener, eliminating the need to mix in any extra chemicals other than the sweetener. The drug that prevents solidification is sugar, and since it is in a very small amount, it does not have any negative effects on the human body.Furthermore, it is possible to take almost 100% pure asfulvic acid with only a very small amount of sugar mixed in. achieve effectiveness.

Further, the following experiment also revealed that the powdered monoascorbic acid of the present invention has little adhesion and is always smooth and powdery.

The L-ascorbic acid of the present invention is mixed with Q, 3 wt% of sugar made from steviasite, and 59 w of cane sugar.
When we scooped up 1 g of conventional silica-ascorbic acid mixed with 1 g of ascorbic acid and measured the maximum amount that could be scooped out with the teaspoon, it was 10% less. The reason why there are so few products of the present invention is because they cannot be scooped up high on a spoon, and more of them slide down smoothly.

This also proves how the ascorbic acid of the present invention can maintain a smooth state.

After mixing the ascorbic acid scooped out with a spoon, the ascorbic acid was stored in a container with an opening area of 49°C for 12 hours in an environment with a humidity of 75% and a temperature of 25°C. The nearby L-ascorbic acid was scooped out with a spoon and the weight was measured.

Claims (2)

[Claims] (1) L-ascorbic acid taken in powder form, characterized by being mixed with finely powdered sugar produced from steviasite. (2) L-ascorbic acid to be taken in powder form according to claim (1), wherein the amount of sugar mixed is 0.1 to 5% by weight.