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

Definitions

• maltitol is a sugar alcohol having a sweet taste similar to that of sucrose. Recently, it has been found that maltitol is not absorbed by the digestive organs, and hence is important as a low calorie sweetening material. However, maltitol is difficult to crystallize and is highly hygroscopic, and therefore is difficult to use in powdered form. When maltitol or a maltitol-containing powder is exposed to the air, the powder immediately absorbs moisture, cakes and then forms a solution by dissolving in the water absorbed. Accordingly, the applications of maltitol have been quite limited even though maltitol has ideal characteristics as a lowcalorie sweetening material.
• Another object of the invention is to provide a process for imparting low caking properties to maltitol powder.
• the caking tendency of maltitol powder is reduced by coating the surface of the maltitol particles with fine low hygroscopic sugar alcohol particles.
• the low caking maltitol powder of the invention is composed of core particles containing mainly maltitol and fine low caking sugar alcohol particles, which fine particles are bonded to the surface of the molten core particles.
• the core particles may be pure maltitol, but usually contain more than 50 wt 7a, preferably more than 70 wt 7c maltitol, and another ingredient, such as sorbitol, hydrogenated oligosaccharides, hydrogenated dextrin, which lower the cost of the particles.
• sorbitol hydrogenated oligosaccharides
• hydrogenated dextrin hydrogenated dextrin
• Suitable low hygroscopic sugar alcohols include sorbitol, mannitol, xylitol and hydrogenated dry starch syrup solids.
• Other sweetening materials e.g., saccharin or the like, may be combined with the maltitol core particles or the fine sugar alcohol particles.
• Core particles of l50 mesh that is l004000p. diameter, may be used, however, core particles having a diameter of 4001 700p. are preferable because of ease of preparation and use of the particles.
• the diameter of the fine low hygroscopic sugar alcohol particles is preferably less than one-third, most preferably less than one-fifth, that of the core particles. Accordingly, 100 mesh low hygroscopic sugar alcohol particles are preferable, and those having a diameter of 10-170;!- are most preferable. When the ratio of the fine low hygroscopic sugar alcohol particles to the core particles is too high, the low calorie characteristic of the product will be lost.
• a suitable ratio of fine sugar alcohol particles is usually l0l00 wt parts, preferably 15-55 wt parts, to 100 wt. parts of core particles.
• the low caking composite maltitol powder of the invention is composed of l00 wt. parts of core particles containing more than 50%, preferably more than maltitol and having a diameter of l004000p., preferably 400-1 700;.:., and 10-100 wt. parts of fine low hygroscopic sugar alcohol particles having a diameter less than 170a, preferably 40-170u, coated onto the surface of the molten core particles.
• the low caking composite maltitol powder may be prepared by mixing the core particles with the fine sugar alcohol particles in a mixer with heating, coating the fine sugar alcohol particles onto the surface of the molten core particles, and cooling the mixture to bond the fine sugar alcohol particles to the core particles. More particularly, a solution of maltitol containing more than 50%, preferably more than 70% total solid components is heated and condensed to give a molten product containing substantially no water. The molten product is cooled to form a block, is crushed in a dry atmosphere and is sifted to give core particles having a diameter of -4000,11, preferably 400l700p..
• the low hygroscopic sugar alcohol such as sorbitol, mannitol or the like, is crushed, sifted and dried to give fine sugar alcohol particles having a diameter less than l70/.L, preferably 40170,u..
• a suitable amount of the maltitol core particles and the fine sugar alcohol particles are placed in a mixer, and are gradually heated with stirring.
• the ratio of the fine sugar alcohol particles is in the range of 30-100 wt parts, preferably 40-100 wt parts, to 100 wt parts of the maltitol core particles.
• the temperature used for the heating is dependent upon the type of low hygroscopic sugar alcohol, and is preferably lower than the softening temperatures of the sugar alcohol. In order to increase the amount of fine sugar alcohol particles coated onto the core particles, a relatively high temperature should be selected. Conversely, to decrease the amount of fine sugar alcohol particles coated onto the core particles, a relatively low temperature should be selected.
• the temperature is usually 4095 C, preferably 6080C.
• the mixture of particles is heated to the predetermined temperature and is continuously stirred at that temperature until the fine sugar alcohol particles are uniformly coated onto the surface of the molten core particles.
• the time required for the coating is dependent upon the temperature of the mixture of particles. and is usually in the range of 30-120 minutes.
• the stirring velocity is selected so as to give uniform and suffi cient contact of the fine sugar alcohol particles with the maltitol core particles.
• the heating is stopped at this stage, and the mixture is cooled and sifted to separate excess of fine sugar alcohol particles and give the composite maltitol powder. Excess fine sugar alcohol particles can be separated by sifting and can be recycled.
• Suitable mixers used in the process of the invention include conventional fixed vessel mixers, rotary vessel mixers, and other mixers used for mixing and blending solid particles.
• a mixer whose inner temperature can be controlled is preferable.
• Suitable mixers include rotary cylindrical mixers, jacket cylindrical mixers, and the like.
• the low caking composite maltitol powder will not cake when kept in air having a relative humidity of 59% and temperature of 37C for 2 hours. On the other hand, conventional powders containing maltitol will cake within several minutes.
• EXAMPLE 1 A 750 kg portion of an aqueous solution containing 75% solid component composed mainly of maltitol (75% maltitol, 57r sorbitol and 20% of a hydrogenated oligosaccharide higher than a trisaccharide alcohol) was condensed in a vacuum of 740750 mm Hg at a maximum temperature of l l5C, to form a concentrate containing substantially no water. The concentrate was cooled, crushed with a hammer crusher and was sifted in air having a relative humidity of 40%, to obtain -30 mesh particles (SOD-1700a). A 200 kg amount of the resulting core particles containing maltitol and 40 kg of fine sorbitol particles of diameter less than 100p.
• EXAMPLE 2 A 200 kg portion of the maltitol core particles of Example and 100 kg of fine particles of hydrogenated starch syrup solids (passed through a 150 mesh sieve; less than 100p. diameter) were placed in a I000 liter horizontal cylindrical mixer equipped with a jacket. The mixture was heated at 75C with stirring at a rate of 10 rpm. for 60 minutes. and then was cooled and sifted to give 240 kg of the composite maltitol powder.
• the composite powder had an angle of repose of 36, and contained 20 wt parts of hydrogenated starch syrup solids per wt parts of core particles. Even though the composite powder was kept for more than 2 hours in an atmosphere with a relative humidity of 59%, at 37C, the fluidity of the composite powder did not decrease, and the composite powder did not cake.
• a low caking composite maltitol powder which comprises:
• core particles containing more than 50% by weight of maltitol and a coating of fine low hygroscopic sugar alcohol particles having a diameter less than onethird of the diameter of the core particles.
• a process for preparing a low caking composite maltitol which comprises: mixing 100 wt parts of core particles containing more than 50% by weight of maltitol and having a diameter of 100-4000p., with 10-200 wt. parts of fine sugar alcohol particles with a diameter less than one-third that of the core particles, heating the mixture with stirring at a temperature of 4095C to coat the fine sugar alcohol particles onto the surface of the core particles, and cooling the product mixture.
• sugar alcohol is selected from the group consisting of sorbitol, mannitol, xylitol and hydrogenated starch syrup solids.

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)
• Saccharide Compounds (AREA)
• Medicinal Preparation (AREA)
• Coloring Foods And Improving Nutritive Qualities (AREA)

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Cited By (20)

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Citations (2)

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• 1973
  • 1973-07-07 JP JP48076786A patent/JPS5025514A/ja active Pending
• 1974
  • 1974-07-01 FR FR7422899A patent/FR2236005B1/fr not_active Expired
  • 1974-07-02 US US485237A patent/US3915736A/en not_active Expired - Lifetime
  • 1974-07-05 IT IT24839/74A patent/IT1015695B/it active
  • 1974-07-05 GB GB2996774A patent/GB1419360A/en not_active Expired
  • 1974-07-06 DE DE2432562A patent/DE2432562A1/de not_active Withdrawn

Patent Citations (2)

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