WO2017029244A1 - Composition d'allulose en poudre - Google Patents

Composition d'allulose en poudre Download PDF

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Publication number
WO2017029244A1
WO2017029244A1 PCT/EP2016/069300 EP2016069300W WO2017029244A1 WO 2017029244 A1 WO2017029244 A1 WO 2017029244A1 EP 2016069300 W EP2016069300 W EP 2016069300W WO 2017029244 A1 WO2017029244 A1 WO 2017029244A1
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WO
WIPO (PCT)
Prior art keywords
μηι
powder
powder according
particle size
allulose
Prior art date
Application number
PCT/EP2016/069300
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English (en)
Inventor
Timo Johannes Koch
Ulrich Bongers
Birgit KAUFMANN
Original Assignee
Pfeifer & Langen GmbH & Co. KG
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Filing date
Publication date
Application filed by Pfeifer & Langen GmbH & Co. KG filed Critical Pfeifer & Langen GmbH & Co. KG
Publication of WO2017029244A1 publication Critical patent/WO2017029244A1/fr

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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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • 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
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/231—Pectin; Derivatives thereof
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates

Definitions

  • the invention relates to a powder comprising allulose, wherein the average particle size of the powder is within the range of not more than 5.0 mm, preferably within the range of (i) not more than 900 ⁇ ; (ii) from 900 ⁇ to 2.0 mm; or (iii) from 2.0 mm to 5.0 mm.
  • the invention also relates to the use of the powder comprising allulose in food applications.
  • carbohydrate compositions which are more glossy and thus are more appealing when employed, e.g. for decoration of food, especially pastry, or when presented in a sugar bowl.
  • a carbohydrate composition or products prepared with the carbohydrate composition which have advantageous sensory properties when consumed, e.g. provide a better mouth feeling when chewed or swallowed. Which feeling in the mouth is more pleasant can depend on the product which is consumed. For example, a crunchier texture when chewed or swallowed can be desirable in products such as biscuits, crackers or cereals, whereas a softer texture when chewed or swallowed compared to conventional carbohydrate compositions can be desirable in e.g. dairy products or seasonings.
  • the taste of the carbohydrate composition should not differ from natural caloric sugars such as glucose and fructose as well as disaccharides such as sucrose and lactose, i.e. it should not have a bitter taste, metallic taste, astringent taste, licorice taste, a cooling taste, a lingering sweet aftertaste or show a delayed sweetness onset.
  • the carbohydrate composition should not have a pronounced laxative effect.
  • carbohydrate compositions having advantageous properties with respect to processability in industrial and private preparation processes of foodstuffs, beverages and/or animal feed. It is desirable to have carbohydrate compositions with a low bulk density (mean density; powder density, apparent density) because such carbohydrate compositions are easier to handle during preparation processes, i.e. it is easier to dose, weigh the needed amount or to pour, spray or spread the powder over a foodstuff. Also, carbohydrate compositions with a low bulk density dry faster when applied as decoration products, e.g. on pastry.
  • Carbohydrate compositions having a high solubility in water and/or water containing liquids such as milk, cream, coffee or tea also are desirable, especially for the production of chilled, frozen or deep frozen products, i.e. ice cream, cocoa milks, tea or coffee beverages or drinks which are prepared by mixing a powder with water, milk and the like.
  • chilled, frozen or deep frozen products i.e. ice cream, cocoa milks, tea or coffee beverages or drinks which are prepared by mixing a powder with water, milk and the like.
  • Another property of a carbohydrate composition which is important for its processability and storage is the water activity of the carbohydrate composition.
  • carbohydrate compositions having a low water activity because such products have a longer shelf-life due to lower contamination and/or growth of bacteria and/or fungi, especially mold, and the like.
  • products prepared with carbohydrate compositions with low water activity keep their color and taste better than products prepared with conventional carbohydrate compositions.
  • a carbohydrate composition having a low water activity for the production of marmalade, jelly, fruit spread and jam to obtain a product which keeps its color and taste and is still optically appealing to a costumer and tasty when opened and used after a long period of time.
  • liquid carbohydrate compositions with a low viscosity especially for liquid carbohydrate compositions with a high concentration of the carbohydrate.
  • the production of liquid carbohydrate compositions having a low viscosity is more energy efficient compared to conventional carbohydrate compositions with a high viscosity.
  • the handling of a liquid carbohydrate composition with a low viscosity during production and preparation processes is easier and faster.
  • WO 2015/075473 discloses the use of high levels of allulose in food and beverage products.
  • JP 2008/048685 relates to a method for improving the aroma of a food or pharmaceutical by use of the aroma component generated by aminocarbonyl reaction with D-psicose.
  • the specific surface area of the powdery allulose composition according to the invention is a function of its average particle size.
  • Average particle size, particle size distribution, particle shape and other properties of a powdery allulose composition are parameters that may become important with respect to various aspects:
  • sensory properties e.g. taste, organoleptic properties, mouth feeling, sweetness, dissolution velocity and release (velocity of development of sweetness in the mouth), and the like;
  • optical properties e.g. gloss, color, opacity, coverage, and the like
  • adsorption of other materials e.g. hygroscopicity, water content (a w - value), water activity and the like.
  • allulose may have advantages compared to erythritol, xylitol, sorbit and mannitol.
  • a comparatively low degree of crystallinity i.e. a comparatively high content of amorphous material
  • a comparatively low degree of crystallinity i.e. a comparatively high content of amorphous material
  • T g of allulose -6.5 °C
  • spray drying of allulose in order to achieve a substantially amorphous powder is at least very difficult or even impossible.
  • the content of amorphous material can be increased by means other than spray drying, the properties of the thus obtained powder resemble the properties of a spray dried variant.
  • allulose powder according to the invention has a high solubility, which is advantageous for the preparation of cold or deep frozen foodstuff or beverages. Furthermore, particles of the inventive allulose powder having the same particle size than conventional carbohydrate compositions show these advantageous solubility properties.
  • solutions containing water and allulose powder according to the invention have lower a w -value than solutions containing water and the same amount of sucrose.
  • solutions with a high concentration of allulose powder according to the invention have a considerable lower water content than solutions containing the respective same amount of sucrose.
  • the same applies to mixtures of apple juice with allulose powder according to the invention and with sucrose, respectively.
  • solutions containing water and allulose powder according to the invention have a lower viscosity compared to containing water and the respective same amount of sucrose.
  • solutions with a high concentration of allulose powder according to the invention have a lower viscosity than solutions containing the respective same amount of sucrose.
  • mixtures of apple juice with allulose powder according to the invention compared to mixtures of apple juice with sucrose respectively.
  • cooked mixtures of apple juice with allulose powder according to the invention compared to mixtures of apple juice with sucrose respectively.
  • solutions comprising allulose have a prolonged shelf life due to lower bacterial contamination and do not have a tendency to decolorize.
  • allulose powder according to the invention has a medium bulk density that is considerably lower than the medium bulk density of sucrose. Therefore it seems that allulose powder according to the invention is easier to handle in production processes, especially if a small amount of allulose powder is required during production processes.
  • allulose powder according to the invention in certain applications may not take in odors, e.g. from packaging or other foodstuff stored nearby, whereas in other applications allulose powder according to the invention takes in odors, e.g. aromas.
  • allulose exhibits prebiotic properties and thus can be used inter alia for rendering an edible composition such as a foodstuff or a beverage with prebiotic properties. Further, it has been surprisingly found that allulose has a sweetening capacity that is about 70% of that of sucrose but at the same time has no or nearly no physiological caloric value. Still further, it has been surprisingly found that allulose is not fermented by most microorganisms that are conventionally used in the production of fermented foodstuff, beverages and the like. Thus, in the presence of such microorganisms, allulose remains inert, i.e. storage stable.
  • allulose can be regarded as a sweetener not exhibiting cariogenic properties. Yet further, it has been surprisingly found that allulose does not have a pronounced laxative effect. Furthermore, it has been surprisingly found that the allulose undergoes Maillard reaction with a pronounced browning effect that is comparable to that of fructose. At comparable color, a caramelized allulose has a lower sweetness than a caramelized fructose. Further, in dry caramel products, allulose provides or maintains flowability even under extreme conditions. Thus, allulose is useful as a substitute of fructose, as some people tend to develop fructose intolerance.
  • a first aspect of the invention relates to a powder comprising allulose, wherein the average particle size of the powder is within the range of not more than 5.0 mm.
  • the powder according to the invention has an average particle size
  • Allulose also referred to as psicose, is a ketohexose.
  • allulose is preferably provided in form of the D-enantiomer, i.e. D-allulose (CAS no. 551-68-8), which in open chain Fischer projection has the following structure:
  • D-allulose can be present inform of the two anomers, a-D-allulose and ⁇ -D-allulose.
  • at least 10 wt.-%, at least 20%, at least 30%>, at least 40%, at least 50%, at least 60%, at least 70%, at least 80%, at least 90%, at least 95%, or at least 98%, at least 99%) of the allulose are present in form of ⁇ -D-allulose, relative to the total weight of allulose.
  • the powder according to the invention comprises allulose and may, in addition to allulose, comprise one or more additional ingredients.
  • a powder is a material composed of particles that are preferably not cemented together.
  • the powder according to the invention has an average particle size within the range of not more than 5.0 mm.
  • the average particle size of the powder according to the invention relates to all particles contained in the powder, i.e. particles comprising allulose and optionally, any additional particles. The same applies to all other parameters that are useful to describe the particle size, particle shape and particle size distribution of the powder according to the invention.
  • Suitable methods for determining the average particle size of a powder are known to a skilled person. Suitable methods include but are not limited to sieve analysis (gradation), laser diffraction, and dynamic picture analysis. Preferably, the average particle size and all other parameters that are useful to describe the particle size, shape and distribution of the powder according to the invention are determined by optical methods, preferably by dynamic picture analysis according to ISO 13322-2, particularly preferably as described in the experimental section. In this regard, the average particle size preferably corresponds to the value Mv (also referred to as "mean diameter” and "Mv3(x)", respectively).
  • ISO 13322-2:2006 describes methods for controlling the position of moving particles in a liquid or gas and on a conveyor, as well as the image capture and image analysis of the particles.
  • the powder according to the invention has a particle size distribution that is characterized by a Dm value
  • the powder according to the invention has a particle size distribution that is characterized by a D50 value
  • the powder according to the invention has a particle size distribution that is characterized by a D90 value
  • the average particle size of the powder is within the range of not more than 900 ⁇ , more preferably not more than 850 ⁇ , still more preferably not more than 800 ⁇ , yet more preferably not more than 750 ⁇ , even more preferably not more than 700 ⁇ , and most preferably not more than 650 ⁇ . In a particularly preferred embodiment, the average particle size of the powder is within the range of from 600 ⁇ to 900 ⁇ .
  • the average particle size of the powder is within the range of not more than 900 ⁇ and the powder essentially comprises no particles having a particle size (individual value) of more than 900 ⁇ (grain size class ⁇ 900 ⁇ ).
  • This grain size class encompasses medium size crystals and particles that are particularly useful for sweetening foam/froth-containing beverages wherein allulose is applied to provide sweetness and to form a decor layer, e.g. milk-foam/froth-containing beverages such as cappuccino and other coffee-containing beverages with milk additives, or beverages forming foams/froths due to their nature such as espresso and cafe crema.
  • allulose is applied to provide sweetness and to form a decor layer
  • milk-foam/froth-containing beverages such as cappuccino and other coffee-containing beverages with milk additives
  • beverages forming foams/froths due to their nature such as espresso and cafe crema.
  • the average particle size of the powder is within the range of not more than 600 ⁇ , more preferably not more than 550 ⁇ , still more preferably not more than 500 ⁇ , yet more preferably not more than 450 ⁇ , even more preferably not more than 400 ⁇ , and most preferably not more than 350 ⁇ . In a particularly preferred embodiment, the average particle size of the powder is within the range of from 300 ⁇ to 600 ⁇ .
  • the average particle size of the powder is within the range of not more than 600 ⁇ and the powder essentially comprises no particles having a particle size (individual value) of more than 600 ⁇ (grain size class ⁇ 600 ⁇ ).
  • This grain size class encompasses fine crystals and particles that are particularly useful for cacao, instant drinks, premixes, bakery mixtures, aroma beverages, hot beverages that are e.g. provided by vending machines, dry dessert mixtures, dry milk powders, dairy mixtures, and the like. Dissolution properties like dissolution rate and mouth feeling are optimal for these applications. Due to the particle size a homogenous mixture is obtained having optimal flow properties in order to provide optimal dosability.
  • the average particle size of the powder is within the range of not more than 300 ⁇ , more preferably not more than 275 ⁇ , still more preferably not more than 250 ⁇ , and most preferably not more than 225 ⁇ . In a particularly preferred embodiment, the average particle size of the powder is within the range of from 200 ⁇ to 300 ⁇ . In a particularly preferred embodiment of the powder according to the invention, the average particle size of the powder (statistical value) is within the range of not more than 300 ⁇ and the powder essentially comprises no particles having a particle size (individual value) of more than 300 ⁇ (grain size class ⁇ 300 ⁇ ).
  • This grain size class encompasses extra fine crystals and particles that are also particularly useful for cacao, instant drinks, premixes, bakery mixtures, aroma beverages, dry dessert mixtures, dry milk powders, dairy mixtures, and the like. Dissolution properties like dissolution rate and mouth feeling are optimal for these applications. Due to the particle size a homogenous mixture is obtained having optimal flow properties in order to provide optimal dosability.
  • the average particle size of the powder is within the range of not more than 200 ⁇ , more preferably not more than 175 ⁇ , still more preferably not more than 150 ⁇ , and most preferably not more than 125 ⁇ . In a particularly preferred embodiment, the average particle size of the powder is within the range of from 10 ⁇ to 200 ⁇ . In a particularly preferred embodiment of the powder according to the invention, the average particle size of the powder (statistical value) is within the range of not more than 200 ⁇ and the powder essentially comprises no particles having a particle size (individual value) of more than 200 ⁇ (grain size class ⁇ 200 ⁇ ).
  • This grain size class encompasses extremely fine crystals and particles that are particularly useful for fondant applications. The finer the particles the higher the coverage and the whiter the decor layer.
  • powders with a D50 value of about 10 ⁇ are not recognized as powders by the consumer. Powders with a D50 value of about 20 ⁇ (fine) have an attractive optical appearance. Powders with a D50 value of about 30 ⁇ (coarse) are glossy. Powders with a D50 value of about 40 ⁇ (extra coarse) have good flow properties, are not dusty and are glossy.
  • the powder according to the invention having average particle sizes within the range of not more than 900 ⁇ , or not more than 600 ⁇ , or not more than 300 ⁇ , or not more than 200 ⁇ , has an average particle size
  • the powder according to the invention having average particle sizes within the range of not more than 900 ⁇ , or not more than 600 ⁇ , or not more than 300 ⁇ , or not more than 200 ⁇ , has a particle size distribution that is characterized by a Dm value
  • the powder according to the invention having average particle sizes within the range of not more than 900 ⁇ , or not more than 600 ⁇ , or not more than 300 ⁇ , or not more than 200 ⁇ , has a particle size distribution that is characterized by a D50 value
  • the powder according to the invention having average particle sizes within the range of not more than 900 ⁇ , or not more than 600 ⁇ , or not more than 300 ⁇ , or not more than 200 ⁇ , has a particle size distribution that is characterized by a D90 value
  • the average particle size of the powder is within the range of from 900 ⁇ to 2.0 mm.
  • the average particle size of the powder (statistical value) is within the range of from 900 ⁇ to 2.0 mm and the powder essentially comprises no particles having a particle size (individual value) of less than 900 ⁇ and more than 2.0 mm (grain size class 900 ⁇ ⁇ x ⁇ 2.0 mm).
  • This grain size class encompasses extra coarse crystals and particles that are particularly useful for decorative purposes.
  • the slow dissolution rate allows application and processing under humid atmosphere and on humid bakery products.
  • the crystals have advantageous gloss due to the crystal plains.
  • the material is free of dust, has a low hygroscopicity and attractive optical appearance.
  • Extra coarse crystals and particles are also useful as starting material for milling/grinding.
  • the resultant powder is finer compared to sucrose, thus allowing a higher throughput through the powder mill at the same energy consumption. Further energy is saved in comparison to fructose and sucrose, because no after treatment (subsequent conditioning) is necessary in view of the low glass transition temperature T g of allulose.
  • Extra coarse crystals and particles are also useful for compression and compaction thus yielding a compressed and compacted material having advantageous sensory and optical properties.
  • this preferred powder according to the invention having an average particle size within the range of from 900 ⁇ to 2.0 mm are described hereinafter.
  • the powder according to the invention having an average particle size within the range of from 900 ⁇ to 2.0 mm has an average particle size
  • not more than 2000 ⁇ not more than 1900 ⁇ , not more than 1800 ⁇ , not more than 1700 ⁇ , not more than 1600 ⁇ , not more than 1500 ⁇ , not more than 1400 ⁇ , not more than 1300 ⁇ , not more than 1200 ⁇ , not more than 1100 ⁇ , not more than 1000 ⁇ , or not more than 900 ⁇ ; and/or
  • the powder according to the invention having an average particle size within the range of from 900 ⁇ to 2.0 mm has a particle size distribution that is characterized by a Dm value
  • the powder according to the invention having an average particle size within the range of from 900 ⁇ to 2.0 mm has a particle size distribution that is characterized by a D50 value
  • the powder according to the invention having an average particle size within the range of from 900 ⁇ to 2.0 mm has a particle size distribution that is characterized by a D90 value
  • not more than 2000 ⁇ not more than 1900 ⁇ , not more than 1800 ⁇ , not more than 1700 ⁇ , not more than 1600 ⁇ , not more than 1500 ⁇ , not more than 1400 ⁇ , not more than 1300 ⁇ , not more than 1200 ⁇ , not more than 1100 ⁇ , not more than 1000 ⁇ , or not more than 900 ⁇ ; and/or
  • the average particle size of the powder is within the range of from 2.0 mm to 5.0 mm.
  • the average particle size of the powder (statistical value) is within the range of from 2.0 mm to 5.0 mm and the powder essentially comprises no particles having a particle size (individual value) of less than 2.0 mm and more than 5.0 mm (grain size class 2.0 mm ⁇ x ⁇ 5.0 mm).
  • This grain size class encompasses very coarse crystals and particles that are particularly useful for applications in hot beverages (e.g. tea). Due to their structure, the crystals and particles dissolve very slowly and may assist in the development of aroma. Due to their hardness, the crystals cannot be easily destroyed or comminuted thereby suppressing dust formation. This may be advantageous with respect to storage, transport and shipping, and depending upon the individual food application, also with respect to processing.
  • the powder according to the invention having an average particle size within the range of from 2.0 mm to 5.0 mm has an average particle size of not more than 5000 ⁇ , not more than 4500 ⁇ , not more than 4000 ⁇ , not more than 3500 ⁇ , not more than 3000 ⁇ , not more than 2500 ⁇ , not more than 2400 ⁇ , not more than 2300 ⁇ , not more than 2200 ⁇ , not more than 2100 ⁇ , or not more than 2000 ⁇ ; and/or
  • the powder according to the invention having an average particle size within the range of from 2.0 mm to 5.0 mm has a particle size distribution that is characterized by a Dm value
  • the powder according to the invention having an average particle size within the range of from 2.0 mm to 5.0 mm has a particle size distribution that is characterized by a D50 value
  • the powder according to the invention having an average particle size within the range of from 2.0 mm to 5.0 mm has a particle size distribution that is characterized by a D90 value
  • the average particle size of the powder is within the range of from 300 ⁇ to 1.5 mm.
  • the average particle size of the powder (statistical value) is within the range of from 300 ⁇ to 1.5 mm and the powder essentially comprises no particles having a particle size (individual value) of less than 300 ⁇ and more than 1.5 mm (grain size class 300 ⁇ ⁇ x ⁇ 1.5 mm).
  • This grain size class encompasses coarse crystals and particles that are particularly useful in bakery products, hard and soft caramels, gels, fruit gums and for fruit preparations.
  • the melting properties as well as the flow properties of this grain size class are good and the dust content is low.
  • the dissolution properties are optimal for applications together with gelling agents such as pectin.
  • Pectin is a hydrocolloid that is typically obtained from plants or fruits. Pectin is used as gelling agent for the preparation of marmalade, jelly, fruit spread, jam and the like. In gelling sugar, the content of pectin is typically within the range of 0.4 to 3 wt.-%o.
  • pectin has a lower solubility
  • the pectin is typically provided to the surface of sugar crystals and particles, respectively, to ensure that the pectin dissolves before the sugar.
  • this requires a minimal particle size of the sugar particles. It has been found that allulose powders having a minimal average particle size of 300 ⁇ provide satisfactory results.
  • the upper limit of the particle size is also important for gelling sugars of allulose powders. When the particles become too large the overall crystal surface becomes too small so that the desired amount of pectin cannot be adsorbed thereon. Furthermore, above a particle size of 1.5 mm undesirable segregation phenomena can be observed.
  • the powder according to the invention having an average particle size within the range of from 300 ⁇ to 1.5 mm has an average particle size
  • the powder according to the invention having an average particle size within the range of from 300 ⁇ to 1.5 mm has a particle size distribution that is characterized by a Dm value
  • the powder according to the invention having an average particle size within the range of from 300 ⁇ to 1.5 mm has a particle size distribution that is characterized by a D50 value
  • the powder according to the invention having an average particle size within the range of from 300 ⁇ to 1.5 mm has a particle size distribution that is characterized by a D90 value
  • Preferred average particle sizes as well as ranges for Dm, D50 and D90 have been defined above for the powder according to the invention and for various preferred embodiments thereof.
  • the following preferred embodiments generally apply to the powder according to the invention, i.e. to each of the above described embodiments.
  • the powder according to the invention has a particle size distribution that is characterized by a span value (D9o-Dio)/Dso of not more than 10, or not more than 9, or not more than 8, or not more than 7, or not more than 6, or not more than 5, or not more than 4, or not more than 3.5, or not more than 3, or not more than 2.5, or not more than 2, or not more than 1.5.
  • a span value D9o-Dio/Dso of not more than 10, or not more than 9, or not more than 8, or not more than 7, or not more than 6, or not more than 5, or not more than 4, or not more than 3.5, or not more than 3, or not more than 2.5, or not more than 2, or not more than 1.5.
  • the powder according to the invention has a particle size distribution that is characterized by a span value (D 9 o-Dio)/Dso of at least 1.5, or at least 2, or at least 2.5, or at least 3, or at least 3.5, or at least 4, or at least 5, or at least 6, or at least 7, or at least 8, or at least 9, or at least 10.
  • a span value (D 9 o-Dio)/Dso of at least 1.5, or at least 2, or at least 2.5, or at least 3, or at least 3.5, or at least 4, or at least 5, or at least 6, or at least 7, or at least 8, or at least 9, or at least 10.
  • the powder according to the invention has a particle size distribution that is characterized by a relative breath D90/D10 of not more than 10, or not more than 9, or not more than 8, or not more than 7, or not more than 6, or not more than 5, or not more than 4, or not more than 3.5, or not more than 3, or not more than 2.5, or not more than 2, or not more than 1.5.
  • the powder according to the invention has a particle size distribution that is characterized by a relative breath D90/D 10 of at least 1.5, or at least 2, or at least 2.5, or at least 3, or at least 3.5, or at least 4, or at least 5, or at least 6, or at least 7, or at least 8, or at least 9, or at least 10.
  • the particle size distribution of a powder can be analyzed by sieve analysis.
  • at least 82.5 % of the powder passes a mesh size of 400 ⁇ . More preferably at least 83 %, still more preferably at least 84 %, yet more preferably at least 85 %, even more preferably at least 86 %, most preferably at least 87 %, and in particular at least 88 % of the powder passes a mesh size of 400 ⁇ .
  • At least 46 % of the powder passes a mesh size of 315 ⁇ . More preferably at least 47 %, still more preferably at least 50 %, yet more preferably at least 52 %, even more preferably at least 54 %, most preferably at least 56 %, and in particular at least 58 % of the powder passes a mesh size of 315 ⁇ .
  • At least 15.5 % of the powder passes a mesh size of 250 ⁇ . More preferably at least 16 %, still more preferably at least 19 %, yet more preferably at least 22 %, even more preferably at least 25 %, most preferably at least 28 %, and in particular at least 31 % of the powder passes a mesh size of 250 ⁇ .
  • At least 3.5 % of the powder passes a mesh size of 200 ⁇ . More preferably at least 4 %, still more preferably at least 6 %, yet more preferably at least 8 %, even more preferably at least 10 %, most preferably at least 12 %, and in particular at least 13 % of the powder passes a mesh size of 200 ⁇ .
  • the powder according to the invention has a bulk density, preferably measured by means of a Powtec 500 bulk density analysis device, of not more than 900 kg/m 3 , more preferably not more than 850 kg/m 3 , still more preferably not more than 800 kg/m 3 , yet more preferably not more than 750 kg/m 3 , even more preferably not more than 700 kg/m 3 , most preferably not more than 675 kg/m 3 , and in particular not more than 650 kg/m 3 .
  • a bulk density preferably measured by means of a Powtec 500 bulk density analysis device, of not more than 900 kg/m 3 , more preferably not more than 850 kg/m 3 , still more preferably not more than 800 kg/m 3 , yet more preferably not more than 750 kg/m 3 , even more preferably not more than 700 kg/m 3 , most preferably not more than 675 kg/m 3 , and in particular not more than 650 kg/m 3 .
  • the powder according to the invention has a bulk density, preferably measured by means of a Powtec 500 bulk density analysis device, within the range of 300 ⁇ 100 kg/m 3 , or 350 ⁇ 100 kg/m 3 , or 400 ⁇ 100 kg/m 3 , or 450 ⁇ 100 kg/m 3 , or 500 ⁇ 100 kg/m 3 , or 550 ⁇ 100 kg/m 3 , or 600 ⁇ 100 kg/m 3 , or 650 ⁇ 100 kg/m 3 , or 700 ⁇ 100 kg/m 3 , or 750 ⁇ 100 kg/m 3 .
  • the powder according to the invention has an allulose content of at least 5.0 wt.-%, at least 10 wt.-%, at least 20 wt.-%, at least 30 wt.-%, at least 40 wt.-%, at least 50 wt.-%, at least 60 wt.-%, at least 70 wt.-%, at least 80 wt.-%, at least 90 wt.-%, at least 95 wt.-%, at least 96 wt.-%, at least 97 wt.-%, at least 98 wt- %, at least 99 wt.-%, at least 99.5 wt.-%, relative to the total weight of the powder.
  • the powder according to the invention is a free flowing powder.
  • the powder according to the invention is an essentially dry powder
  • the powder according to the invention has a water content of not more than 5.0 wt.-%, not more than 4.5 wt.-%, not more than 4.0 wt.-%, not more than 3.5 wt.-%, not more than 3.0 wt.-%, not more than 2.5 wt.-%, not more than 2.0 wt.-%, not more than 1.5 wt.-%, not more than 1.0 wt.-%, or not more than 0.5 wt- %, relative to the total weight of the powder.
  • the powder according to the invention has a total content of saccharides other than allulose of
  • the powder according to the invention has a total content of saccharides including allulose of
  • the allulose that is contained in the powder according to the invention has a degree of crystallinity of
  • not more than 99%o not more than 95%o, not more than 90%o, or not more than 85%o, not more than 80%o, not more than 75%o, not more than 70%o, not more than 65%o, not more than 60%o, not more than 55%o, not more than 50%), not more than 45%o, not more than 40%o, not more than 35%o, not more than 30%, not more than 25%), not more than 20%, not more than 15%o, not more than 10%), or not more than 5%o.
  • the powder according to the invention additionally comprises sucrose.
  • sucrose Preferably, the content of sucrose is
  • the sucrose is present in form of particles which essentially contain no allulose and/or wherein the allulose is present in form of particles which essentially contain no sucrose.
  • sucrose and the allulose are co-crystallized.
  • the powder according to the invention additionally comprises fructose.
  • the content of fructose is
  • the fructose is present in form of particles which essentially contain no allulose and/or wherein the allulose is present in form of particles which essentially contain no fructose.
  • the fructose and the allulose are co-crystallized.
  • allulose that has been co- crystallized with sucrose and/or fructose is particularly useful for aroma formation, for compaction and compression, for granulation, for coatings or as anti- sticking agent.
  • the powder according to the invention additionally comprises an anticaking additive.
  • the anticaking additive is present in form of particles which essentially contain no allulose and/or wherein the allulose is present in form of particles which essentially contain no anticaking additive.
  • the anticaking additive comprises a sodium salt, a potassium salt, a calcium salt, a magnesium salt, an aluminium salt, or mixtures thereof.
  • the anticaking additive comprises an inorganic salt; more preferably a phosphate, a silicate, a carbonate, an oxide, or a ferrocyanide.
  • the anticaking additive is selected from the group consisting of tribasic calcium phosphate, calcium silicate, magnesium silicate, calcium aluminum silicate, sodium aluminum silicate, magnesium carbonate, magnesium oxide, silicon dioxide, potassium ferrocyanide trihydrate, and sodium ferrocyanide decahydrate.
  • the anticaking additive comprises an organic salt; more preferably a behenate, laurate, myristate, palmitate or stearate.
  • the anticaking additive is selected from the group consisting of calcium stearate, and magnesium stearate.
  • the anticaking additive comprises an organic compound.
  • the organic compound is selected from the group consisting of cellulose, microcrystalline cellulose, and propylene glycol.
  • the content of the anticaking additive is
  • the powder according to the invention additionally comprises a sweetener and/or sugar substitute.
  • the sweetener and/or sugar substitute is present in form of particles which essentially contain no allulose and/or wherein the allulose is present in form of particles which essentially contain no sweetener and/or sugar substitute.
  • the sweetener and/or sugar substitute is selected from the group consisting of acesulfame, aspartame, aspartame-acesulfame-salt, cyclamate, neohesperidine, neotame, saccharine, sucralose, stevioglycoside, especially stevioside, stevia, mogrosides, monkfruit, thaumatine, alitame, brazzeine, dulcine, hernandulcine, lugduname, monelline, pentadine, curculine, miraculine, osladine, perillartine, sorbitol, xylitol, mannitol, isomaltitol, isomaltulose, maltitol, lactitol, erythritol, and tagatose.
  • acesulfame aspartame, aspartame-acesulfame-s
  • the powder according to the invention additionally comprises a monosaccharide or disaccharide or polysaccharide.
  • the monosaccharide fructose and the disaccharide sucrose have been described above.
  • the monosaccharide is selected from the group consisting of glucose, mannose and galactose.
  • the disaccharide is selected from the group consisting of maltose, lactose and cellobiose.
  • the polysaccharide is a starch, preferably maize starch or potato starch.
  • the content of monosaccharide or disaccharide or polysaccharide is
  • the monosaccharide or disaccharide or polysaccharide is present in form of particles which essentially contain no allulose and/or wherein the allulose is present in form of particles which essentially contain no monosaccharide or disaccharide.
  • the monosaccharide or disaccharide or polysaccharide and the allulose are co-crystallized.
  • the powder according to the invention additionally comprises a gelling agent.
  • the gelling agent is present in form of particles which essentially contain no allulose and/or wherein the allulose is present in form of particles which essentially contain no gelling agent.
  • the gelling agent is selected from the group consisting of corn starch, potato starch, tapioca, arrowroot, rice flour, agar, guar gum, xanthan gum, pectin and gelatin.
  • the content of the gelling agent is
  • the gelling agent comprises or essentially consists of a pectin.
  • the powder according to the invention comprises allulose in combination with a pectin and optionally further ingredients.
  • Commercial products of this type include but are not limited to gelling sugar (gelifying sugar, preservative sugar).
  • Suitable further ingredients of such commercial products in accordance with the present invention include but are not limited to oily substances such as hardened palm oil, acids such as citric acid or tartaric acid, and/or preservatives such as sorbic acid.
  • the pectin has an average molecular weight within the range of from 30,000 to 800,000 g/mol. In preferred embodiments, the pectin has an average molecular weight within the range of 100,000 ⁇ 70,000 g/mol, or 150,000 ⁇ 70,000 g/mol, or 200,000 ⁇ 70,000 g/mol, or 250,000 ⁇ 70,000 g/mol.
  • pectins are esterified with methanol. This proportion is decreased to a varying degree during pectin extraction.
  • the ratio of esterified to non-esterified galacturonic acid determines the behavior of pectin. This is why pectins are classified as highly esterified pectins vs. lowly esterified pectins, with more or less than half of all the galacturonic acid esterified.
  • the non-esterified galacturonic acid units can be either free acids (carboxyl groups) or salts with sodium, potassium, or calcium.
  • the salts of partially esterified pectins are called pectinates, if the degree of esterification is below 5 percent the salts are called pectates, the insoluble acid form, pectic acid.
  • the pectin is a highly esterified pectin.
  • the highly esterified pectin has a degree of esterification of more than 50%.
  • the highly esterified pectin has a degree of esterification within the range of 60 ⁇ 9 %, or 70 ⁇ 20 %, or 70 ⁇ 10 %, or 75 ⁇ 20 %, or 75 ⁇ 10 %, or 80 ⁇ 20 %, or 80 ⁇ 10 %, or 90 ⁇ 10 %.
  • fruit spreads comprising allulose powder according to the invention and a lowly esterified pectin have a slightly lower water activity than conventional fruit spreads.
  • the pectin is a lowly esterified pectin.
  • the lowly esterified pectin has a degree of esterification within the range of from 5 % to 50 %.
  • the lowly esterified pectin has a degree of esterification of not more than 47.5%, more preferably not more than 45%o, still more preferably not more than 42.5%, yet more preferably not more than 40%o, even more preferably not more than 38%>, most preferably not more than 36%>, and in particular not more than 35%o.
  • the lowly esterified pectin has a degree of esterification within the range of 10 ⁇ 9 %>, or 20 ⁇ 20 %>, or 20 ⁇ 15 %>, or 20 ⁇ 10 %>, or 30 ⁇ 20 %, or 30 ⁇ 10 %, or 40 ⁇ 10 %.
  • the pectin is a pectic acid.
  • the pectic acid has a degree of esterification of less than 5 %>.
  • Amidated pectin is a modified form of pectin, where some of the galacturonic acid is converted with ammonia to carboxylic acid amide.
  • pectins are differentiated into the E numbers E440(i) for non- amidated pectins and E440(ii) for amidated pectins.
  • the pectin is an amidated pectin.
  • the pectin is preferably selected from amidated highly esterified pectins, amidated lowly esterified pectins and amidated pectic acids, whereas amidated lowly esterified pectins are particularly preferred.
  • the degree of amidation of the pectin is within the range of 18 ⁇ 15 %>, more preferably 18 ⁇ 13 %>, still more preferably 18 ⁇ 11 %,, yet more preferably 18 ⁇ 9 %>, even more preferably 18 ⁇ 7 %>, most preferably 18 ⁇ 5 %>, and in particular 18 ⁇ 3 %>.
  • the pectin is non-amidated.
  • the content of the pectin is at least 0.001 wt.-%o, more preferably at least 0.005 wt.-%o, still more preferably at least 0.01 wt.-%o, yet more preferably at least 0.05 wt.-%o, even more preferably at least 0.1 wt.-%), most preferably at least 0.25 wt.-%o, and in particular at least 0.5 wt.-%o, in each case relative to the total weight of the powder.
  • the content of pectin is not more than 10 wt.-%o, more preferably not more than 9.0 wt.-%o, still more preferably not more than 8.0 wt.-%o, yet more preferably not more than 7.0 wt.-%o, even more preferably not more than 6.0 wt.-%o, most preferably not more than 5.0 wt.-%o, and in particular not more than 4.0 wt.-%), in each case relative to the total weight of the powder.
  • the weight ratio of the allulose to the pectin is within the range of from 1000: 1 to 1 : 1.
  • the weight ratio of the allulose to the pectin is within the range of (900 ⁇ 100): 1, or (800 ⁇ 100): 1, or (700 ⁇ 100): 1, or (600 ⁇ 100): 1, or (500 ⁇ 100): 1, or (400 ⁇ 100): 1, or (300 ⁇ 100): 1, or (200 ⁇ 100): 1, or (100 ⁇ 90): 1, or (90 ⁇ 30): 1, or (90 ⁇ 30): 1, or (80 ⁇ 30): 1, or (70 ⁇ 30): 1, or (60 ⁇ 30): 1, or (50 ⁇ 30): 1, or (40 ⁇ 30): 1, or (30 ⁇ 10): 1, or (20 ⁇ 10): 1, or (10 ⁇ 9): 1, or (8 ⁇ 7): 1, or (5 ⁇ 4): 1.
  • the weight ratio of the allulose to the pectin is within the range of 100: 1 to 1:100, or 80:1 to 1:80, or 60:1 to 1:60, or 40: 1 to 1:40, or 20:1 to 1:20, or 10:1 to 1: 10, or 5: 1 to 1:5, or 3:1 to 1:3, or 2: 1 to 1:2.
  • the weight ratio of all saccharides including allulose to the pectin is within the range of 1000:1 to 1:1.
  • the weight ratio of all saccharides including allulose to the pectin is within the range of (900 ⁇ 100): 1, or (800 ⁇ 100): 1, or (700 ⁇ 100): 1, or (600 ⁇ 100): 1, or (500 ⁇ 100): 1, or (400 ⁇ 100): 1, or (300 ⁇ 100): 1, or (200 ⁇ 100): 1, or (100 ⁇ 90): 1, or (90 ⁇ 30): 1, or (80 ⁇ 30): 1, or (70 ⁇ 30): 1, or (60 ⁇ 30): 1, or (50 ⁇ 30):1, or (40 ⁇ 30): 1, or (30 ⁇ 10): 1, or (20 ⁇ 10):1, or (10 ⁇ 9): 1, or (8 ⁇ 7): 1, or (5 ⁇ 4):1.
  • Combinations of allulose with pectins are particularly preferred for the manufacture of various foodstuffs and beverages, especially fruit spreads (such as jelly, marmalades, jams and the like).
  • the content of pectin in a foodstuff or beverage, preferably in a fruit spread is not higher than 5 wt.-%, preferably not higher than 4 wt.-%, more preferably not higher than 3 wt.-%, even more preferably not higher than 2 wt.-%, most preferred not higher than 1 wt.-%, in each case relative to the total weight of the foodstuff or beverage, preferably jelly, marmalade, jam.
  • the content of allulose in a foodstuff or beverage, preferably in a fruit spread is at least 30 wt.-%, preferably at least 33 wt.-%, more preferably at least 36 wt.-%, even more preferably at least 39 wt.-%, most preferred at least 42 wt.-%, most preferably at least 45 wt.-% and in particular at least 48 wt.-% in each case relative to the total weight of the foodstuff or beverage, preferably fruit spread.
  • the pectin is present in form of particles which essentially contain no allulose and/or wherein the allulose is present in form of particles which essentially contain no pectin.
  • the pectin is present in form of a coating surrounding cores that contain or essentially consist of the allulose.
  • the pectin is derived from fruits selected from the group consisting of pears, apples, guavas, quince, plums, gooseberries, and oranges and other citrus fruits.
  • the raw material for pectin production are selected from dried citrus peel, apple pomace, and sugar beet pomace.
  • the powder according to the invention additionally comprises an acid.
  • the acid is present in form of particles which essentially contain no allulose and/or wherein the allulose is present in form of particles which essentially contain no acid.
  • the acid is an organic acid.
  • the organic acid is a carboxylic acid.
  • the carboxylic acid is a multicarboxylic acid.
  • the acid is selected from citric acid and tartaric acid.
  • the content of the acid is
  • the powder according to the invention essentially contains
  • the powder according to the invention essentially contains no hydro ym ethyl furfural (HMF).
  • the powder according to the invention essentially consists of allulose.
  • the powder according to the invention can be prepared by conventional means.
  • solid allulose that has been obtained e.g. by precipitation from solution in a suitable solvent, may be grinded and optionally sieved. Grinding can be achieved by conventional mills including but not limited to hammer mills, ball mills, rod mills, autogenous mills, SAG mills, pebble mills, high pressure grinding rolls, Buhrstone mills, vertical shaft impactor mills, tower mills, and the like.
  • the thus obtained milled powder may be classified and divided by means of conventional sieves into fractions having well defined particle sizes.
  • Another aspect of the invention relates to the use of the powder according to the invention as described above as a prebiotic or for rendering a foodstuff, a beverage or a feed for animals with prebiotic properties.
  • Another aspect of the invention relates to the use of the powder according to the invention as described above for preparing a foodstuff, a beverage or a feed for animals.
  • Another aspect of the invention relates to a process for preparing a foodstuff or a beverage comprising the step of adding a powder according to the invention as described above to an intermediate of the foodstuff, a beverage or a feed for animals.
  • All preferred embodiments of the powder according to the invention as described above also analogously apply to the uses according to the invention and to the process according to the invention and are therefore not repeated hereinafter.
  • the foodstuff, a beverage or a feed for animals according to the invention is solid, semi-solid or liquid.
  • the foodstuff or beverage according to the invention is selected from foodstuffs and beverages.
  • the foodstuff is selected from the group consisting of basic foods and prepared foods.
  • Preferred basic foods include but are not limited to breads, dairy products, eggs, legumes, edible plants, edible fungi, meat, edible nuts and seeds, cereals, seafood, and staple foods.
  • Preferred prepared foods include but are not limited to appetizers, condiments, confectionery, convenience foods, desserts, dips, pastes and spreads, dried foods, dumplings, fast food, fermented foods, halal food, kosher food, noodles, pies, salads, sandwiches, sauces, snack foods, soups, and stews.
  • Preferred foodstuffs are selected from the group consisting of basic foods and prepared foods.
  • Preferred basic foods are selected from the group consisting of breads, dairy products, eggs, legumes, edible plants, edible fungi, meat, edible nuts and seeds, cereals, seafood, and staple foods.
  • Preferred prepared foods are selected from the group consisting of appetizers, condiments, confectionery, convenience foods, desserts, dips, pastes and spreads, dried foods, dumplings, fast food, fermented foods, halal food, kosher food, noodles, pies, salads, sandwiches, sauces, snack foods, soups, and stews.
  • the foodstuff is selected from the group consisting of food, functional food, food ingredients, dietary supplements, and feed.
  • Preferred beverages are selected from the group consisting of non-alcoholic drinks and alcoholic drinks.
  • Preferred non-alcoholic drinks are selected from the group consisting of water, milk, tea, coffee, carbonated drinks, juice and juice drinks.
  • Preferred alcoholic drinks are selected from the group consisting of beer, cider, wine, and spirits.
  • Particularly preferred foodstuffs and beverages include but are not limited to
  • foodstuffs and beverages according to the invention include but are not limited to
  • seasonings such as mayonnaises, dressings, sauces, basting sauces, soups, and processed vegetable products
  • - fish paste products such as minced and steamed fish products, fish sausages, fish hams and sausages, and fried minced and steamed fish products;
  • - processed wheat products such as breads, raw noodles, dried noodles, macaronis, spaghettis, Chinese bun pastries, cake mixes, premixes, white sauces, and pastries for jiaozis and spring rolls;
  • - confectioneries such as candies, lozenges, tablet confectioneries, chocolates, biscuits, cookies, rice crackers, Japanese and Western cakes, unbaked cakes, snacks, sugar confectioneries, and cream caramels;
  • - dairy products such as ice creams, whipping creams, confluents, butters, yogurts, cheeses, and white sauces;
  • oils and fats such as margarines, fat spreads, and shortenings
  • - carbonated beverages such as colas, carbonated fruit beverages, alcoholic fruit beverages, fruit beverages mixed with dairy products, fruit juices, fruit- containing beverages;
  • lactic acid beverages or milk beverages such as milk drinks, coffees, cow's milks, soy milks, cocoa milks, fruit milks, and yogurts;
  • - tea beverages such as natural leaf teas, oolong teas, green powdered teas, black teas.
  • Preferred beverages include but are not limited to non-alcoholic drinks and alcoholic drinks.
  • Preferred non-alcoholic drinks are selected from the group consisting of water, milk, cocoa milks, tea, coffee, carbonated drinks, juice and juice drinks.
  • Preferred alcoholic drinks are selected from the group consisting of beer, cider, wine, and spirits.
  • Preferred feeds are animal feeds such as concentrated feed preferably for feeding pets or livestock.
  • Preferred pets include but are not limited to dogs, cats, mice, rats, rabbits, hamster, guinea pigs, birds, fish and the like. Preferred pets are selected from cats, dogs, rabbits, hamster and guinea pigs.
  • the animal feed is dry feed, preferably for pets, or wet feed, preferably for pets.
  • the animal feed is liquid, preferably for pets.
  • Embs 1 to 135 are summarized as Emb-1 to Emb- 135 here below:
  • Emb-1 A powder comprising allulose, wherein the average particle size of the powder is within the range of not more than 5.0 mm.
  • Emb-2 The powder according to Emb-1, wherein the average particle size of the powder is within the range of
  • Emb-3 The powder according to Emb-1 or 2, wherein the powder has an average particle size of not more than 5000 ⁇ , not more than 4500 ⁇ , not more than 4000 ⁇ , not more than 3500 ⁇ , not more than 3000 ⁇ , not more than 2500 ⁇ , not more than 2400 ⁇ , not more than 2300 ⁇ , not more than 2200 ⁇ , not more than 2100 ⁇ , not more than 2000 ⁇ , not more than 1900 ⁇ , not more than 1800 ⁇ , not more than 1700 ⁇ , not more than 1600 ⁇ , not more than 1500 ⁇ , not more than 1400 ⁇ , not more than 1300 ⁇ , not more than 1200 ⁇ , not more than 1100 ⁇ , not more than 1000 ⁇ , not more than 900 ⁇ , not more than 800 ⁇ , not more than 700 ⁇ , not more than 600 ⁇ , not more than 500 ⁇ , not more than 400 ⁇ , not more than 300 ⁇ , not more than 200 ⁇ , not more than 100 ⁇ , not more
  • Emb-4 The powder according to any of the preceding Embs, wherein the powder has an average particle size of at least 10 ⁇ , at least 20 ⁇ , at least 30 ⁇ , at least 40 ⁇ , at least 50 ⁇ , at least 60 ⁇ , at least 70 ⁇ , at least 80 ⁇ , at least 90 ⁇ , at least 100 ⁇ , at least 200 ⁇ , at least 300 ⁇ , at least 400 ⁇ , at least 500 ⁇ , at least 600 ⁇ , at least 700 ⁇ , at least 800 ⁇ , at least 900 ⁇ , at least 1000 ⁇ , at least 1100 ⁇ , at least 1200 ⁇ , at least 1300 ⁇ , at least 1400 ⁇ , at least 1500 ⁇ , at least 1600 ⁇ , at least 1700 ⁇ , at least 1800 ⁇ , at least 1900 ⁇ , at least 2000 ⁇ , at least 2100 ⁇ , at least 2200 ⁇ , at least 2300 ⁇ , at least 2400 ⁇ , at least 2500 ⁇ , at least 3000 ⁇ , at least
  • Emb-5 The powder according to any of the preceding Embs, wherein the powder has an average particle size within the range of 10 ⁇ ( ⁇ 50%), 20 ⁇ ( ⁇ 50%), 30 ⁇ ( ⁇ 50%), 40 ⁇ ( ⁇ 50%), 50 ⁇ ( ⁇ 50%), 60 ⁇ ( ⁇ 50%), 70 ⁇ ( ⁇ 50%), 80 ⁇ ( ⁇ 50%), 90 ⁇ ( ⁇ 50%), 100 ⁇ ( ⁇ 50%), 150 ⁇ ( ⁇ 50%), 200 ⁇ ( ⁇ 50%), 250 ⁇ ( ⁇ 50%), 300 ⁇ ( ⁇ 50%), 350 ⁇ ( ⁇ 50%), 400 ⁇ ( ⁇ 50%), 450 ⁇ ( ⁇ 50%), 500 ⁇ ( ⁇ 50%), 600 ⁇ ( ⁇ 50%), 700 ⁇ ( ⁇ 50%), 800 ⁇ ( ⁇ 50%), 900 ⁇ ( ⁇ 50%), 1000 ⁇ ( ⁇ 50%), 1100 ⁇ ( ⁇ 50%), 1200 ⁇ ( ⁇ 50%), 1300 ⁇ ( ⁇ 50%), 1400 ⁇ ( ⁇ 50%)
  • Emb-6 The powder according to any of the preceding Embs, wherein the powder has a particle size distribution that is characterized by a Dm value of not more than 5000 ⁇ , not more than 4500 ⁇ , not more than 4000 ⁇ , not more than 3500 ⁇ , not more than 3000 ⁇ , not more than 2500 ⁇ , not more than 2400 ⁇ , not more than 2300 ⁇ , not more than 2200 ⁇ , not more than 2100 ⁇ , not more than 2000 ⁇ , not more than 1900 ⁇ , not more than 1800 ⁇ , not more than 1700 ⁇ , not more than 1600 ⁇ , not more than 1500 ⁇ , not more than 1400 ⁇ , not more than 1300 ⁇ , not more than 1200 ⁇ , not more than 1100 ⁇ , not more than 1000 ⁇ , not more than 900 ⁇ , not more than 800 ⁇ , not more than 700 ⁇ , not more than 600 ⁇ , not more than 500 ⁇ , not more than 400 ⁇ , not more than 300 ⁇ , not
  • Emb-7 The powder according to any of the preceding Embs, wherein the powder has a particle size distribution that is characterized by a Dm value of at least 10 ⁇ , at least 20 ⁇ , at least 30 ⁇ , at least 40 ⁇ , at least 50 ⁇ , at least 60 ⁇ , at least 70 ⁇ , at least 80 ⁇ , at least 90 ⁇ , at least 100 ⁇ , at least 200 ⁇ , at least 300 ⁇ , at least 400 ⁇ , at least 500 ⁇ , at least 600 ⁇ , at least 700 ⁇ , at least 800 ⁇ , at least 900 ⁇ , at least 1000 ⁇ , at least 1100 ⁇ , at least 1200 ⁇ , at least 1300 ⁇ , at least 1400 ⁇ , at least 1500 ⁇ , at least 1600 ⁇ , at least 1700 ⁇ , at least 1800 ⁇ , at least 1900 ⁇ , at least 2000 ⁇ , at least 2100 ⁇ , at least 2200 ⁇ , at least 2300 ⁇ , at least 2400 ⁇ , at least 2500 ⁇ , at least
  • Emb-8 The powder according to any of the preceding Embs, wherein the powder has a particle size distribution that is characterized by a Dm value within the range of 10 ⁇ ( ⁇ 50%), 20 ⁇ ( ⁇ 50%), 30 ⁇ ( ⁇ 50%), 40 ⁇ ( ⁇ 50%), 50 ⁇ ( ⁇ 50%), 60 ⁇ ( ⁇ 50%), 70 ⁇ ( ⁇ 50%), 80 ⁇ ( ⁇ 50%), 90 ⁇ ( ⁇ 50%), 100 ⁇ ( ⁇ 50%), 150 ⁇ ( ⁇ 50%), 200 ⁇ ( ⁇ 50%), 250 ⁇ ( ⁇ 50%), 300 ⁇ ( ⁇ 50%), 350 ⁇ ( ⁇ 50%), 400 ⁇ ( ⁇ 50%), 450 ⁇ ( ⁇ 50%), 500 ⁇ ( ⁇ 50%), 600 ⁇ ( ⁇ 50%), 700 ⁇ ( ⁇ 50%), 800 ⁇ ( ⁇ 50%), 900 ⁇ ( ⁇ 50%), 1000 ⁇ ( ⁇ 50%), 1100 ⁇ ( ⁇ 50%), 1200 ⁇ ( ⁇ 50%), 1300 ⁇ ( ⁇ ( ⁇ ( ⁇
  • Emb-9 The powder according to any of the preceding Embs, wherein the powder has a particle size distribution that is characterized by a D50 value of not more than 5000 ⁇ , not more than 4500 ⁇ , not more than 4000 ⁇ , not more than 3500 ⁇ , not more than 3000 ⁇ , not more than 2500 ⁇ , not more than 2400 ⁇ , not more than 2300 ⁇ , not more than 2200 ⁇ , not more than 2100 ⁇ , not more than 2000 ⁇ , not more than 1900 ⁇ , not more than 1800 ⁇ , not more than 1700 ⁇ , not more than 1600 ⁇ , not more than 1500 ⁇ , not more than 1400 ⁇ , not more than 1300 ⁇ , not more than 1200 ⁇ , not more than 1100 ⁇ , not more than 1000 ⁇ , not more than 900 ⁇ , not more than 800 ⁇ , not more than 700 ⁇ , not more than 600 ⁇ , not more than 500 ⁇ , not more than 400 ⁇ , not more than 300 ⁇ , not
  • Emb-10 The powder according to any of the preceding Embs, wherein the powder has a particle size distribution that is characterized by a D50 value of at least 10 ⁇ , at least 20 ⁇ , at least 30 ⁇ , at least 40 ⁇ , at least 50 ⁇ , at least 60 ⁇ , at least 70 ⁇ , at least 80 ⁇ , at least 90 ⁇ , at least 100 ⁇ , at least 200 ⁇ , at least 300 ⁇ , at least 400 ⁇ , at least 500 ⁇ , at least 600 ⁇ , at least 700 ⁇ , at least 800 ⁇ , at least 900 ⁇ , at least 1000 ⁇ , at least 1100 ⁇ , at least 1200 ⁇ , at least 1300 ⁇ , at least 1400 ⁇ , at least 1500 ⁇ , at least 1600 ⁇ , at least 1700 ⁇ , at least 1800 ⁇ , at least 1900 ⁇ , at least 2000 ⁇ m, at least 2100 ⁇ , at least 2200 ⁇ , at least 2300 ⁇ , at least 2400 ⁇ , at least 2500
  • Emb-l l The powder according to any of the preceding Embs, wherein the powder has a particle size distribution that is characterized by a D50 value within the range of 10 ⁇ ( ⁇ 50%), 20 ⁇ ( ⁇ 50%), 30 ⁇ ( ⁇ 50%), 40 ⁇ ( ⁇ 50%), 50 ⁇ ( ⁇ 50%), 60 ⁇ ( ⁇ 50%), 70 ⁇ ( ⁇ 50%), 80 ⁇ ( ⁇ 50%), 90 ⁇ ( ⁇ 50%), 100 ⁇ ( ⁇ 50%), 150 ⁇ ( ⁇ 50%), 200 ⁇ ( ⁇ 50%), 250 ⁇ ( ⁇ 50%), 300 ⁇ ( ⁇ 50%), 350 ⁇ ( ⁇ 50%), 400 ⁇ ( ⁇ 50%), 450 ⁇ ( ⁇ 50%), 500 ⁇ ( ⁇ 50%), 600 ⁇ ( ⁇ 50%), 700 ⁇ ( ⁇ 50%), 800 ⁇ ( ⁇ 50%), 900 ⁇ ( ⁇ 50%), 1000 ⁇ ( ⁇ 50%), 1100 ⁇ ( ⁇ 50%), 1200 ⁇ ( ⁇ 50%), 1300 ⁇ ( ⁇ 50
  • Emb-12 The powder according to any of the preceding Embs, wherein the powder has a particle size distribution that is characterized by a D90 value of not more than 5000 ⁇ , not more than 4500 ⁇ , not more than 4000 ⁇ , not more than 3500 ⁇ , not more than 3000 ⁇ , not more than 2500 ⁇ , not more than 2400 ⁇ , not more than 2300 ⁇ , not more than 2200 ⁇ , not more than 2100 ⁇ , not more than 2000 ⁇ , not more than 1900 ⁇ , not more than 1800 ⁇ , not more than 1700 ⁇ , not more than 1600 ⁇ , not more than 1500 ⁇ , not more than 1400 ⁇ , not more than 1300 ⁇ , not more than 1200 ⁇ , not more than 1100 ⁇ , not more than 1000 ⁇ , not more than 900 ⁇ , not more than 800 ⁇ , not more than 700 ⁇ , not more than 600 ⁇ , not more than 500 ⁇ , not more than 400 ⁇ , not more than 300 ⁇ , not
  • Emb-13 The powder according to any of the preceding Embs, wherein the powder has a particle size distribution that is characterized by a D90 value of at least 10 ⁇ , at least 20 ⁇ , at least 30 ⁇ , at least 40 ⁇ , at least 50 ⁇ , at least 60 ⁇ , at least 70 ⁇ , at least 80 ⁇ , at least 90 ⁇ , at least 100 ⁇ , at least 200 ⁇ , at least 300 ⁇ , at least 400 ⁇ , at least 500 ⁇ , at least 600 ⁇ , at least 700 ⁇ , at least 800 ⁇ , at least 900 ⁇ , at least 1000 ⁇ , at least 1100 ⁇ , at least 1200 ⁇ , at least 1300 ⁇ , at least 1400 ⁇ , at least 1500 ⁇ , at least 1600 ⁇ , at least 1700 ⁇ , at least 1800 ⁇ , at least 1900 ⁇ , at least 2000 ⁇ , at least 2100 ⁇ , at least 2200 ⁇ , at least 2300 ⁇ , at least 2400 ⁇ , at least 2500 ⁇ , at least
  • Emb-14 The powder according to any of the preceding Embs, wherein the powder has a particle size distribution that is characterized by a D90 value within the range of 10 ⁇ ( ⁇ 50%), 20 ⁇ ( ⁇ 50%), 30 ⁇ ( ⁇ 50%), 40 ⁇ ( ⁇ 50%), 50 ⁇ ( ⁇ 50%), 60 ⁇ ( ⁇ 50%), 70 ⁇ ( ⁇ 50%), 80 ⁇ ( ⁇ 50%), 90 ⁇ ( ⁇ 50%), 100 ⁇ ( ⁇ 50%), 150 ⁇ ( ⁇ 50%), 200 ⁇ ( ⁇ 50%), 250 ⁇ ( ⁇ 50%), 300 ⁇ ( ⁇ 50%), 350 ⁇ ( ⁇ 50%), 400 ⁇ ( ⁇ 50%), 450 ⁇ ( ⁇ 50%), 500 ⁇ ( ⁇ 50%), 600 ⁇ ( ⁇ 50%), 700 ⁇ ( ⁇ 50%), 800 ⁇ ( ⁇ 50%), 900 ⁇ ( ⁇ 50%), 1000 ⁇ ( ⁇ 50%), 1100 ⁇ ( ⁇ 50%), 1200 ⁇ ( ⁇ 50%), 1300 ⁇ ( ⁇ ( ⁇ ( ⁇
  • Emb-15 The powder according to Embs-1 or 2, wherein the average particle size of the powder is within the range of not more than 900 ⁇ .
  • Emb-16 The powder according to Emb-15, wherein the average particle size of the powder is within the range of not more than 600 ⁇ .
  • Emb-17 The powder according to Emb-16, wherein the average particle size of the powder is within the range of not more than 300 ⁇ .
  • Emb-18 The powder according to Emb-17, wherein the average particle size of the powder is within the range of not more than 200 ⁇ .
  • Emb-19 The powder according to any of Embs-15 to 18, wherein the powder has an average particle size within the range of not more than 900 ⁇ , not more than 800 ⁇ , not more than 700 ⁇ , not more than 600 ⁇ , not more than 500 ⁇ , not more than 400 ⁇ , not more than 300 ⁇ , not more than 200 ⁇ , not more than 100 ⁇ , not more than 90 ⁇ , not more than 80 ⁇ , not more than 70 ⁇ , not more than 60 ⁇ , not more than 50 ⁇ , not more than 40 ⁇ , not more than 30 ⁇ , not more than 20 ⁇ , or not more than 10 ⁇ .
  • Emb-20 The powder according to any of Embs-15 to 19, wherein the powder has an average particle size within the range of at least 10 ⁇ , at least 20 ⁇ , at least 30 ⁇ , at least 40 ⁇ , at least 50 ⁇ , at least 60 ⁇ , at least 70 ⁇ , at least 80 ⁇ , at least 90 ⁇ , at least 100 ⁇ , at least 200 ⁇ , at least 300 ⁇ , at least 400 ⁇ , at least 500 ⁇ , at least 600 ⁇ , at least 700 ⁇ , at least 800 ⁇ , at least 900 ⁇ .
  • Emb-21 The powder according to any of Embs-15 to 20, wherein the powder has an average particle size within the range of 10 ⁇ ( ⁇ 50%), 20 ⁇ ( ⁇ 50%), 30 ⁇ ( ⁇ 50%), 40 ⁇ ( ⁇ 50%), 50 ⁇ ( ⁇ 50%), 60 ⁇ ( ⁇ 50%), 70 ⁇ ( ⁇ 50%), 80 ⁇ ( ⁇ 50%), 90 ⁇ ( ⁇ 50%), 100 ⁇ ( ⁇ 50%), 150 ⁇ ( ⁇ 50%), 200 ⁇ ( ⁇ 50%), 250 ⁇ ( ⁇ 50%), 300 ⁇ ( ⁇ 50%), 350 ⁇ ( ⁇ 50%), 400 ⁇ ( ⁇ 50%), 450 ⁇ ( ⁇ 50%), 500 ⁇ ( ⁇ 50%), 600 ⁇ ( ⁇ 50%), 700 ⁇ ( ⁇ 50%), 800 ⁇ ( ⁇ 50%), or 900 ⁇ ( ⁇ 50%).
  • Emb-22 The powder according to any of Emb-15 to 21, wherein the powder has a particle size distribution that is characterized by a Dm value of not more than 1800 ⁇ , not more than 1700 ⁇ , not more than 1600 ⁇ , not more than 1500 ⁇ , not more than 1400 ⁇ , not more than 1300 ⁇ , not more than 1200 ⁇ , not more than 1100 ⁇ , not more than 1000 ⁇ , not more than 900 ⁇ , not more than 800 ⁇ , not more than 700 ⁇ , not more than 600 ⁇ , not more than 500 ⁇ , not more than 400 ⁇ , not more than 300 ⁇ , not more than 200 ⁇ , not more than 100 ⁇ , not more than 90 ⁇ , not more than 80 ⁇ , not more than 70 ⁇ , not more than 60 ⁇ , not more than 50 ⁇ , not more than 40 ⁇ , not more than 30 ⁇ , not more than 20 ⁇ , or not more than 10 ⁇ .
  • Emb-23 The powder according to any of Emb-15 to 22, wherein the powder has a particle size distribution that is characterized by a Dm value of at least 10 ⁇ , at least 20 ⁇ , at least 30 ⁇ , at least 40 ⁇ , at least 50 ⁇ , at least 60 ⁇ , at least 70 ⁇ , at least 80 ⁇ , at least 90 ⁇ , at least 100 ⁇ , at least 200 ⁇ , at least 300 ⁇ , at least 400 ⁇ , at least 500 ⁇ , at least 600 ⁇ , at least 700 ⁇ , at least 800 ⁇ , at least 900 ⁇ , at least 1000 ⁇ , at least 1100 ⁇ , at least 1200 ⁇ , at least 1300 ⁇ , at least 1400 ⁇ , at least 1500 ⁇ , at least 1600 ⁇ , at least 1700 ⁇ , or at least 1800 ⁇ .
  • Emb-24 The powder according to any of Emb-15 to 23, wherein the powder has a particle size distribution that is characterized by a Dm value within the range of 10 ⁇ ( ⁇ 50%), 20 ⁇ ( ⁇ 50%), 30 ⁇ ( ⁇ 50%), 40 ⁇ ( ⁇ 50%), 50 ⁇ ( ⁇ 50%), 60 ⁇ ( ⁇ 50%), 70 ⁇ ( ⁇ 50%), 80 ⁇ ( ⁇ 50%), 90 ⁇ ( ⁇ 50%), 100 ⁇ ( ⁇ 50%), 150 ⁇ ( ⁇ 50%), 200 ⁇ ( ⁇ 50%), 250 ⁇ ( ⁇ 50%), 300 ⁇ ( ⁇ 50%), 350 ⁇ ( ⁇ 50%), 400 ⁇ ( ⁇ 50%), 450 ⁇ ( ⁇ 50%), 500 ⁇ ( ⁇ 50%), 600 ⁇ ( ⁇ 50%), 700 ⁇ ( ⁇ 50%), 800 ⁇ ( ⁇ 50%), 900 ⁇ ( ⁇ 50%), 1000 ⁇ ( ⁇ 50%), 1100 ⁇ ( ⁇ 50%), 1200 ⁇ ( ⁇ 50%), 1300 ⁇ ( ⁇ 50%)
  • Emb-25 The powder according to any of Emb-15 to 24, wherein the powder has a particle size distribution that is characterized by a D50 value of not more than 1300 ⁇ , not more than 1200 ⁇ , not more than 1100 ⁇ , not more than 1000 ⁇ , not more than 900 ⁇ , not more than 800 ⁇ , not more than 700 ⁇ , not more than 600 ⁇ , not more than 500 ⁇ , not more than 400 ⁇ , not more than 300 ⁇ , not more than 200 ⁇ , not more than 100 ⁇ , not more than 90 ⁇ , not more than 80 ⁇ , not more than 70 ⁇ , not more than 60 ⁇ , not more than 50 ⁇ , not more than 40 ⁇ , not more than 30 ⁇ , not more than 20 ⁇ , or not more than 10 ⁇ .
  • Emb-26 The powder according to any of Emb-15 to 25, wherein the powder has a particle size distribution that is characterized by a D50 value of at least 10 ⁇ , at least 20 ⁇ , at least 30 ⁇ , at least 40 ⁇ , at least 50 ⁇ , at least 60 ⁇ , at least 70 ⁇ , at least 80 ⁇ , at least 90 ⁇ , at least 100 ⁇ , at least 200 ⁇ , at least 300 ⁇ , at least 400 ⁇ , at least 500 ⁇ , at least 600 ⁇ , at least 700 ⁇ , at least 800 ⁇ , at least 900 ⁇ , at least 1000 ⁇ , at least 1100 ⁇ , at least 1200 ⁇ , or at least 1300 ⁇ .
  • Emb-27 The powder according to any of Emb-15 to 26, wherein the powder has a particle size distribution that is characterized by a D50 value within the range of 10 ⁇ ( ⁇ 50%), 20 ⁇ ( ⁇ 50%), 30 ⁇ ( ⁇ 50%), 40 ⁇ ( ⁇ 50%), 50 ⁇ ( ⁇ 50%), 60 ⁇ ( ⁇ 50%), 70 ⁇ ( ⁇ 50%), 80 ⁇ ( ⁇ 50%), 90 ⁇ ( ⁇ 50%), 100 ⁇ ( ⁇ 50%), 150 ⁇ ( ⁇ 50%), 200 ⁇ ( ⁇ 50%), 250 ⁇ ( ⁇ 50%), 300 ⁇ ( ⁇ 50%), 350 ⁇ ( ⁇ 50%), 400 ⁇ ( ⁇ 50%), 450 ⁇ ( ⁇ 50%), 500 ⁇ ( ⁇ 50%), 600 ⁇ ( ⁇ 50%), 700 ⁇ ( ⁇ 50%), 800 ⁇ ( ⁇ 50%), 900 ⁇ ( ⁇ 50%), 1000 ⁇ ( ⁇ 50%), 1100 ⁇ ( ⁇ 50%), 1200 ⁇ ( ⁇ 50%), or 1300 ⁇ ( ⁇ ( ⁇ ( ⁇
  • Emb-28 The powder according to any of Emb-15 to 27, wherein the powder has a particle size distribution that is characterized by a D90 value of not more than 900 ⁇ , not more than 800 ⁇ , not more than 700 ⁇ , not more than 600 ⁇ , not more than 500 ⁇ , not more than 400 ⁇ , not more than 300 ⁇ , not more than 200 ⁇ , not more than 100 ⁇ , not more than 90 ⁇ , not more than 80 ⁇ , not more than 70 ⁇ , not more than 60 ⁇ , not more than 50 ⁇ , not more than 40 ⁇ , not more than 30 ⁇ , not more than 20 ⁇ , or not more than 10 ⁇ .
  • Emb-29 The powder according to any of Emb-15 to 28, wherein the powder has a particle size distribution that is characterized by a D90 value of at least 10 ⁇ , at least 20 ⁇ , at least 30 ⁇ , at least 40 ⁇ , at least 50 ⁇ , at least 60 ⁇ , at least 70 ⁇ , at least 80 ⁇ , at least 90 ⁇ , at least 100 ⁇ , at least 200 ⁇ , at least 300 ⁇ , at least 400 ⁇ , at least 500 ⁇ , at least 600 ⁇ , at least 700 ⁇ , at least 800 ⁇ , or at least 900 ⁇ .
  • Emb-30 The powder according to any of Emb-15 to 29, wherein the powder has a particle size distribution that is characterized by a D90 value within the range of 10 ⁇ ( ⁇ 50%), 20 ⁇ ( ⁇ 50%), 30 ⁇ ( ⁇ 50%), 40 ⁇ ( ⁇ 50%), 50 ⁇ ( ⁇ 50%), 60 ⁇ ( ⁇ 50%), 70 ⁇ ( ⁇ 50%), 80 ⁇ ( ⁇ 50%), 90 ⁇ ( ⁇ 50%), 100 ⁇ ( ⁇ 50%), 150 ⁇ ( ⁇ 50%), 200 ⁇ ( ⁇ 50%), 250 ⁇ ( ⁇ 50%), 300 ⁇ ( ⁇ 50%), 350 ⁇ ( ⁇ 50%), 400 ⁇ ( ⁇ 50%), 450 ⁇ ( ⁇ 50%), 500 ⁇ ( ⁇ 50%), 600 ⁇ ( ⁇ 50%), 700 ⁇ ( ⁇ 50%), 800 ⁇ ( ⁇ 50%), or 900 ⁇ ( ⁇ 50%).
  • Emb-31 The powder according to Emb-1 or 2, wherein the average particle size of the powder is within the range of from 900 ⁇ to 2.0 mm.
  • Emb-32 The powder according to Emb-31 , wherein the average particle size of the powder is within the range of not more than 2000 ⁇ , not more than 1900 ⁇ , not more than 1800 ⁇ , not more than 1700 ⁇ , not more than 1600 ⁇ , not more than 1500 ⁇ , not more than 1400 ⁇ , not more than 1300 ⁇ , not more than 1200 ⁇ , not more than 1100 ⁇ , not more than 1000 ⁇ , or not more than 900 ⁇ .
  • Emb-33 The powder according to Emb-31 or 32, wherein the average particle size of the powder is within the range of at least 900 ⁇ , at least 1000 ⁇ , at least 1100 ⁇ , at least 1200 ⁇ , at least 1300 ⁇ , at least 1400 ⁇ , at least 1500 ⁇ , at least 1600 ⁇ , at least 1700 ⁇ , at least 1800 ⁇ , at least 1900 ⁇ , or at least 2000 ⁇ .
  • Emb-34 The powder according to any of Embs-31 to 33, wherein the average particle size of the powder is within the range of 900 ⁇ ( ⁇ 50%), 1000 ⁇ ( ⁇ 50%), 1100 ⁇ ( ⁇ 50%), 1200 ⁇ ( ⁇ 50%), 1300 ⁇ ( ⁇ 50%), 1400 ⁇ ( ⁇ 50%), 1500 ⁇ ( ⁇ 50%), 1600 ⁇ ( ⁇ 50%), 1700 ⁇ ( ⁇ 50%), 1800 ⁇ ( ⁇ 50%), 1900 ⁇ ( ⁇ 50%), or 2000 ⁇ ( ⁇ 50%).
  • Emb-35 The powder according to any of Embs-31 to 34, wherein the powder has a particle size distribution that is characterized by a Dm value of not more than 4000 ⁇ , not more than 3500 ⁇ , not more than 3000 ⁇ , not more than 2500 ⁇ , not more than 2400 ⁇ , not more than 2300 ⁇ , not more than 2200 ⁇ , not more than 2100 ⁇ , not more than 2000 ⁇ , not more than 1900 ⁇ , not more than 1800 ⁇ , not more than 1700 ⁇ , not more than 1600 ⁇ , not more than 1500 ⁇ , not more than 1400 ⁇ , not more than 1300 ⁇ , not more than 1200 ⁇ , not more than 1100 ⁇ , not more than 1000 ⁇ , not more than 900 ⁇ , not more than 800 ⁇ , not more than 700 ⁇ , not more than 600 ⁇ , or not more than 500 ⁇ .
  • Emb-36 The powder according to any of Embs-31 to 35, wherein the powder has a particle size distribution that is characterized by a Dm value of at least 500 ⁇ , at least 600 ⁇ , at least 700 ⁇ , at least 800 ⁇ , at least 900 ⁇ , at least 1000 ⁇ , at least 1100 ⁇ , at least 1200 ⁇ , at least 1300 ⁇ , at least 1400 ⁇ , at least 1500 ⁇ , at least 1600 ⁇ , at least 1700 ⁇ , at least 1800 ⁇ , at least 1900 ⁇ , at least 2000 ⁇ , at least 2100 ⁇ , at least 2200 ⁇ , at least 2300 ⁇ , at least 2400 ⁇ , at least 2500 ⁇ , at least 3000 ⁇ , at least 3500 ⁇ , or at least 4000 ⁇ .
  • Emb-37 The powder according to any of Embs-31 to 36, wherein the powder has a particle size distribution that is characterized by a Dm value within the range of 500 ⁇ ( ⁇ 50%), 600 ⁇ ( ⁇ 50%), 700 ⁇ ( ⁇ 50%), 800 ⁇ ( ⁇ 50%), 900 ⁇ ( ⁇ 50%), 1000 ⁇ ( ⁇ 50%), 1100 ⁇ ( ⁇ 50%), 1200 ⁇ ( ⁇ 50%), 1300 ⁇ ( ⁇ 50%), 1400 ⁇ ( ⁇ 50%), 1500 ⁇ ( ⁇ 50%), 1600 ⁇ ( ⁇ 50%), 1700 ⁇ ( ⁇ 50%), 1800 ⁇ ( ⁇ 50%), 1900 ⁇ ( ⁇ 50%), 2000 ⁇ ( ⁇ 50%), 2100 ⁇ ( ⁇ 50%), 2200 ⁇ ( ⁇ 50%), 2300 ⁇ ( ⁇ 50%), 2400 ⁇ ( ⁇ 50%), 2500 ⁇ ( ⁇ 50%), 3000 ⁇ ( ⁇ 50%), 3500 ⁇ ( ⁇ 50%), or 4000 ⁇ ( ⁇ 50%).
  • Emb-38 The powder according to any of Embs-31 to 37, wherein the powder has a particle size distribution that is characterized by a D50 value of not more than 3000 ⁇ , not more than 2500 ⁇ , not more than 2400 ⁇ , not more than 2300 ⁇ , not more than 2200 ⁇ , not more than 2100 ⁇ , not more than 2000 ⁇ , not more than 1900 ⁇ , not more than 1800 ⁇ , not more than 1700 ⁇ , not more than 1600 ⁇ , not more than 1500 ⁇ , not more than 1400 ⁇ , not more than 1300 ⁇ , not more than 1200 ⁇ , not more than 1100 ⁇ , not more than 1000 ⁇ , not more than 900 ⁇ , not more than 800 ⁇ , or not more than 700 ⁇ .
  • Emb-39 The powder according to any of Embs-31 to 38, wherein the powder has a particle size distribution that is characterized by a D50 value of at least 700 ⁇ , at least 800 ⁇ , at least 900 ⁇ , at least 1000 ⁇ , at least 1100 ⁇ , at least 1200 ⁇ , at least 1300 ⁇ , at least 1400 ⁇ , at least 1500 ⁇ , at least 1600 ⁇ , at least 1700 ⁇ , at least 1800 ⁇ , at least 1900 ⁇ , at least 2000 ⁇ , at least 2100 ⁇ , at least 2200 ⁇ , at least 2300 ⁇ , at least 2400 ⁇ , at least 2500 ⁇ , or at least 3000 ⁇ .
  • Emb-40 The powder according to any of Embs-31 to 39, wherein the powder has a particle size distribution that is characterized by a D50 value within the range of 700 ⁇ ( ⁇ 50%), 800 ⁇ ( ⁇ 50%), 900 ⁇ ( ⁇ 50%), 1000 ⁇ ( ⁇ 50%), 1100 ⁇ ( ⁇ 50%), 1200 ⁇ ( ⁇ 50%), 1300 ⁇ ( ⁇ 50%), 1400 ⁇ ( ⁇ 50%), 1500 ⁇ ( ⁇ 50%), 1600 ⁇ ( ⁇ 50%), 1700 ⁇ ( ⁇ 50%), 1800 ⁇ ( ⁇ 50%), 1900 ⁇ ( ⁇ 50%), 2000 ⁇ ( ⁇ 50%), 2100 ⁇ ( ⁇ 50%), 2200 ⁇ ( ⁇ 50%), 2300 ⁇ ( ⁇ 50%), 2400 ⁇ ( ⁇ 50%), 2500 ⁇ ( ⁇ 50%), or 3000 ⁇ ( ⁇ 50%).
  • Emb-41 The powder according to any of Embs-31 to 40, wherein the powder has a particle size distribution that is characterized by a D90 value of not more than 2000 ⁇ , not more than 1900 ⁇ , not more than 1800 ⁇ , not more than 1700 ⁇ , not more than 1600 ⁇ , not more than 1500 ⁇ , not more than 1400 ⁇ , not more than 1300 ⁇ , not more than 1200 ⁇ , not more than 1100 ⁇ , not more than 1000 ⁇ , or not more than 900 ⁇ .
  • Emb-42 The powder according to any of Embs-31 to 41, wherein the powder has a particle size distribution that is characterized by a D90 value of at least 900 ⁇ , at least 1000 ⁇ , at least 1100 ⁇ , at least 1200 ⁇ , at least 1300 ⁇ , at least 1400 ⁇ , at least 1500 ⁇ , at least 1600 ⁇ , at least 1700 ⁇ , at least 1800 ⁇ , at least 1900 ⁇ , or at least 2000 ⁇ .
  • Emb-43 The powder according to any of Embs-31 to 42, wherein the powder has a particle size distribution that is characterized by a D90 value within the range of 900 ⁇ ( ⁇ 50%), 1000 ⁇ ( ⁇ 50%), 1100 ⁇ ( ⁇ 50%), 1200 ⁇ ( ⁇ 50%), 1300 ⁇ ( ⁇ 50%), 1400 ⁇ ( ⁇ 50%), 1500 ⁇ ( ⁇ 50%), 1600 ⁇ ( ⁇ 50%), 1700 ⁇ ( ⁇ 50%), 1800 ⁇ ( ⁇ 50%), 1900 ⁇ ( ⁇ 50%), or 2000 ⁇ ( ⁇ 50%).
  • Emb-44 The powder according to Emb-1 or 2, wherein the average particle size of the powder is within the range of from 2.0 mm to 5.0 mm.
  • Emb-45 The powder according to Emb-44, wherein the powder has an average particle size of not more than 5000 ⁇ , not more than 4500 ⁇ , not more than 4000 ⁇ , not more than 3500 ⁇ , not more than 3000 ⁇ , not more than 2500 ⁇ , not more than 2400 ⁇ , not more than 2300 ⁇ , not more than 2200 ⁇ , not more than 2100 ⁇ , or not more than 2000 ⁇ .
  • Emb-46 The powder according to Emb-44 or 45, wherein the powder has an average particle size of at least 2000 ⁇ , at least 2100 ⁇ , at least 2200 ⁇ , at least 2300 ⁇ , at least 2400 ⁇ , at least 2500 ⁇ , at least 3000 ⁇ , at least 3500 ⁇ , at least 4000 ⁇ , at least 4500 ⁇ , or at least 5000 ⁇ .
  • Emb-47 The powder according to any of Embs-44 to 46, wherein the powder has an average particle size within the range of 2000 ⁇ ( ⁇ 50%), 2100 ⁇ ( ⁇ 50%), 2200 ⁇ ( ⁇ 50%), 2300 ⁇ ( ⁇ 50%), 2400 ⁇ ( ⁇ 50%), 2500 ⁇ ( ⁇ 50%), 3000 ⁇ ( ⁇ 50%), 3500 ⁇ ( ⁇ 50%), 4000 ⁇ ( ⁇ 50%), 4500 ⁇ ( ⁇ 50%), or 5000 ⁇ ( ⁇ 50%).
  • Emb-48 The powder according to any of Embs-44 to 47, wherein the powder has a particle size distribution that is characterized by a D10 value of not more than 5000 ⁇ , not more than 4500 ⁇ , not more than 4000 ⁇ , not more than 3500 ⁇ , not more than 3000 ⁇ , not more than 2500 ⁇ , not more than 2400 ⁇ , not more than 2300 ⁇ , not more than 2200 ⁇ , not more than 2100 ⁇ , not more than 2000 ⁇ , not more than 1900 ⁇ , not more than 1800 ⁇ , not more than 1700 ⁇ , not more than 1600 ⁇ , not more than 1500 ⁇ , not more than 1400 ⁇ , not more than 1300 ⁇ , not more than 1200 ⁇ , not more than 1100 ⁇ , or not more than 1000 ⁇ .
  • Emb-49 The powder according to any of Embs-44 to 48, wherein the powder has a particle size distribution that is characterized by a Dm value of at least 1000 ⁇ , at least 1100 ⁇ , at least 1200 ⁇ , at least 1300 ⁇ , at least 1400 ⁇ , at least 1500 ⁇ , at least 1600 ⁇ , at least 1700 ⁇ , at least 1800 ⁇ , at least 1900 ⁇ , at least 2000 ⁇ , at least 2100 ⁇ , at least 2200 ⁇ , at least 2300 ⁇ , at least 2400 ⁇ , at least 2500 ⁇ , at least 3000 ⁇ , at least 3500 ⁇ , at least 4000 ⁇ , at least 4500 ⁇ , or at least 5000 ⁇ .
  • Emb-50 The powder according to any of Embs-44 to 49, wherein the powder has a particle size distribution that is characterized by a Dm value within the range of 1000 ⁇ ( ⁇ 50%), 1100 ⁇ ( ⁇ 50%), 1200 ⁇ ( ⁇ 50%), 1300 ⁇ ( ⁇ 50%), 1400 ⁇ ( ⁇ 50%), 1500 ⁇ ( ⁇ 50%), 1600 ⁇ ( ⁇ 50%), 1700 ⁇ ( ⁇ 50%), 1800 ⁇ ( ⁇ 50%), 1900 ⁇ ( ⁇ 50%), 2000 ⁇ ( ⁇ 50%), 2100 ⁇ ( ⁇ 50%), 2200 ⁇ ( ⁇ 50%), 2300 ⁇ ( ⁇ 50%), 2400 ⁇ ( ⁇ 50%), 2500 ⁇ ( ⁇ 50%), 3000 ⁇ ( ⁇ 50%), 3500 ⁇ ( ⁇ 50%), 4000 ⁇ ( ⁇ 50%), 4500 ⁇ ( ⁇ 50%), or 5000 ⁇ ( ⁇ 50%).
  • Emb-51 The powder according to any of Embs-44 to 50, wherein the powder has a particle size distribution that is characterized by a D50 value of not more than 5000 ⁇ , not more than 4500 ⁇ , not more than 4000 ⁇ , not more than 3500 ⁇ , not more than 3000 ⁇ , not more than 2500 ⁇ , not more than 2400 ⁇ , not more than 2300 ⁇ , not more than 2200 ⁇ , not more than 2100 ⁇ , not more than 2000 ⁇ , not more than 1900 ⁇ , not more than 1800 ⁇ , not more than 1700 ⁇ , not more than 1600 ⁇ , or not more than 1500 ⁇ .
  • Emb-52 The powder according to any of Embs-44 to 51, wherein the powder has a particle size distribution that is characterized by a D50 value of at least 1500 ⁇ , at least 1600 ⁇ , at least 1700 ⁇ , at least 1800 ⁇ , at least 1900 ⁇ , at least 2000 ⁇ , at least 2100 ⁇ , at least 2200 ⁇ , at least 2300 ⁇ , at least 2400 ⁇ , at least 2500 ⁇ , at least 3000 ⁇ , at least 3500 ⁇ , at least 4000 ⁇ , at least 4500 ⁇ , or at least 5000 ⁇ .
  • Emb-53 The powder according to any of Embs-44 to 52, wherein the powder has a particle size distribution that is characterized by a D50 value within the range of 1500 ⁇ ( ⁇ 50%), 1600 ⁇ ( ⁇ 50%), 1700 ⁇ ( ⁇ 50%), 1800 ⁇ ( ⁇ 50%), 1900 ⁇ ( ⁇ 50%), 2000 ⁇ ( ⁇ 50%), 2100 ⁇ ( ⁇ 50%), 2200 ⁇ ( ⁇ 50%), 2300 ⁇ ( ⁇ 50%), 2400 ⁇ ( ⁇ 50%), 2500 ⁇ ( ⁇ 50%), 3000 ⁇ ( ⁇ 50%), 3500 ⁇ ( ⁇ 50%), 4000 ⁇ ( ⁇ 50%), 4500 ⁇ ( ⁇ 50%), or 5000 ⁇ ( ⁇ 50%).
  • Emb-54 The powder according to any of Embs-44 to 53, wherein the powder has a particle size distribution that is characterized by a D90 value of not more than 5000 ⁇ , not more than 4500 ⁇ , not more than 4000 ⁇ , not more than 3500 ⁇ , not more than 3000 ⁇ , not more than 2500 ⁇ , not more than 2400 ⁇ , not more than 2300 ⁇ , not more than 2200 ⁇ , not more than 2100 ⁇ , or not more than 2000 ⁇ .
  • Emb-55 The powder according to any of Embs-44 to 54, wherein the powder has a particle size distribution that is characterized by a D90 value of at least 2000 ⁇ , at least 2100 ⁇ , at least 2200 ⁇ , at least 2300 ⁇ , at least 2400 ⁇ , at least 2500 ⁇ , at least 3000 ⁇ , at least 3500 ⁇ , at least 4000 ⁇ , at least 4500 ⁇ , or at least 5000 ⁇ .
  • Emb-56 The powder according to any of Embs-44 to 57, wherein the powder has a particle size distribution that is characterized by a D90 value within the range of 2000 ⁇ ( ⁇ 50%), 2100 ⁇ ( ⁇ 50%), 2200 ⁇ ( ⁇ 50%), 2300 ⁇ ( ⁇ 50%), 2400 ⁇ ( ⁇ 50%), 2500 ⁇ ( ⁇ 50%), 3000 ⁇ ( ⁇ 50%), 3500 ⁇ ( ⁇ 50%), 4000 ⁇ ( ⁇ 50%), 4500 ⁇ ( ⁇ 50%), or 5000 ⁇ ( ⁇ 50%).
  • Emb-57 The powder according to Emb-1 or 2, wherein the average particle size of the powder is within the range of from 300 ⁇ to 1.5 mm.
  • Emb-58 The powder according to Emb-57, wherein the powder has an average particle size of not more than 1500 ⁇ , not more than 1400 ⁇ , not more than 1300 ⁇ , not more than 1200 ⁇ , not more than 1100 ⁇ , not more than 1000 ⁇ , not more than 900 ⁇ , not more than 800 ⁇ , not more than 700 ⁇ , not more than 600 ⁇ , not more than 500 ⁇ , not more than 400 ⁇ , or not more than 300 ⁇ .
  • Emb-59 The powder according to Emb-57 or 58, wherein the powder has an average particle size of at least 300 ⁇ , at least 400 ⁇ , at least 500 ⁇ , at least 600 ⁇ , at least 700 ⁇ , at least 800 ⁇ , at least 900 ⁇ , at least 1000 ⁇ , at least 1100 ⁇ , at least 1200 ⁇ , at least 1300 ⁇ , at least 1400 ⁇ , or at least 1500 ⁇ .
  • Emb-60 The powder according to any of Embs-57 to 59, wherein the powder has an average particle size within the range of 300 ⁇ ( ⁇ 50%), 350 ⁇ ( ⁇ 50%), 400 ⁇ ( ⁇ 50%), 450 ⁇ ( ⁇ 50%), 500 ⁇ ( ⁇ 50%), 600 ⁇ ( ⁇ 50%), 700 ⁇ ( ⁇ 50%), 800 ⁇ ( ⁇ 50%), 900 ⁇ ( ⁇ 50%), 1000 ⁇ ( ⁇ 50%), 1100 ⁇ ( ⁇ 50%), 1200 ⁇ ( ⁇ 50%), 1300 ⁇ ( ⁇ 50%), 1400 ⁇ ( ⁇ 50%), or 1500 ⁇ ( ⁇ 50%).
  • Emb-61 The powder according to any of Embs-57 to 60, wherein the powder has a particle size distribution that is characterized by a D 10 value of not more than 3000 ⁇ , not more than 2500 ⁇ , not more than 2400 ⁇ , not more than 2300 ⁇ , not more than 2200 ⁇ , not more than 2100 ⁇ , not more than 2000 ⁇ , not more than 1900 ⁇ , not more than 1800 ⁇ , not more than 1700 ⁇ , not more than 1600 ⁇ , not more than 1500 ⁇ , not more than 1400 ⁇ , not more than 1300 ⁇ , not more than 1200 ⁇ , not more than 1100 ⁇ , not more than 1000 ⁇ , not more than 900 ⁇ , not more than 800 ⁇ , not more than 700 ⁇ , not more than 600 ⁇ , not more than 500 ⁇ , not more than 400 ⁇ , not more than 300 ⁇ , not more than 200 ⁇ , or not more than 100 ⁇ .
  • Emb-62 The powder according to any of Embs-57 to 61, wherein the powder has a particle size distribution that is characterized by a D 10 value of at least 100 ⁇ , at least 200 ⁇ , at least 300 ⁇ , at least 400 ⁇ , at least 500 ⁇ , at least 600 ⁇ , at least 700 ⁇ , at least 800 ⁇ , at least 900 ⁇ , at least 1000 ⁇ , at least 1100 ⁇ , at least 1200 ⁇ , at least 1300 ⁇ , at least 1400 ⁇ , at least 1500 ⁇ , at least 1600 ⁇ , at least 1700 ⁇ , at least 1800 ⁇ , at least 1900 ⁇ , at least 2000 ⁇ , at least 2100 ⁇ , at least 2200 ⁇ , at least 2300 ⁇ , at least 2400 ⁇ , at least 2500 ⁇ , or at least 3000 ⁇ .
  • Emb-63 The powder according to any of Embs-57 to 62, wherein the powder has a particle size distribution that is characterized by a Dm value within the range of 100 ⁇ ( ⁇ 50%), 150 ⁇ ( ⁇ 50%), 200 ⁇ ( ⁇ 50%), 250 ⁇ ( ⁇ 50%), 300 ⁇ ( ⁇ 50%), 350 ⁇ ( ⁇ 50%), 400 ⁇ ( ⁇ 50%), 450 ⁇ ( ⁇ 50%), 500 ⁇ ( ⁇ 50%), 600 ⁇ ( ⁇ 50%), 700 ⁇ ( ⁇ 50%), 800 ⁇ ( ⁇ 50%), 900 ⁇ ( ⁇ 50%), 1000 ⁇ ( ⁇ 50%), 1100 ⁇ ( ⁇ 50%), 1200 ⁇ ( ⁇ 50%), 1300 ⁇ ( ⁇ 50%), 1400 ⁇ ( ⁇ 50%), 1500 ⁇ ( ⁇ 50%), 1600 ⁇ ( ⁇ 50%), 1700 ⁇ ( ⁇ 50%), 1800 ⁇ ( ⁇ 50%), 1900 ⁇ ( ⁇ 50%), 2000 ⁇ ( ⁇ 50%), 2100 ⁇ ( ⁇ 50%), 2000 ⁇
  • Emb-64 The powder according to any of Embs-57 to 63, wherein the powder has a particle size distribution that is characterized by a D50 value of not more than 1800 ⁇ , not more than 1700 ⁇ , not more than 1600 ⁇ , not more than 1500 ⁇ , not more than 1400 ⁇ , not more than 1300 ⁇ , not more than 1200 ⁇ , not more than 1100 ⁇ , not more than 1000 ⁇ , not more than 900 ⁇ , not more than 800 ⁇ , not more than 700 ⁇ , not more than 600 ⁇ , not more than 500 ⁇ , not more than 400 ⁇ , not more than 300 ⁇ , or not more than 200 ⁇ .
  • Emb-65 The powder according to any of Embs-57 to 64, wherein the powder has a particle size distribution that is characterized by a D50 value of at least 200 ⁇ , at least 300 ⁇ , at least 400 ⁇ , at least 500 ⁇ , at least 600 ⁇ , at least 700 ⁇ , at least 800 ⁇ , at least 900 ⁇ , at least 1000 ⁇ , at least 1100 ⁇ , at least 1200 ⁇ , at least 1300 ⁇ , at least 1400 ⁇ , at least 1500 ⁇ , at least 1600 ⁇ , at least 1700 ⁇ , or at least 1800 ⁇ .
  • Emb-66 The powder according to any of Embs-57 to 65, wherein the powder has a particle size distribution that is characterized by a D50 value within the range of 200 ⁇ ( ⁇ 50%o), 250 ⁇ ( ⁇ 50%o), 300 ⁇ ( ⁇ 50%), 350 ⁇ ( ⁇ 50%), 400 ⁇ ( ⁇ 50%), 450 ⁇ ( ⁇ 50%), 500 ⁇ ( ⁇ 50%), 600 ⁇ ( ⁇ 50%), 700 ⁇ ( ⁇ 50%), 800 ⁇ ( ⁇ 50%), 900 ⁇ ( ⁇ 50%), 1000 ⁇ ( ⁇ 50%), 1100 ⁇ ( ⁇ 50%), 1200 ⁇ ( ⁇ 50%), 1300 ⁇ ( ⁇ 50%), 1400 ⁇ ( ⁇ 50%), 1500 ⁇ ( ⁇ 50%), 1600 ⁇ ( ⁇ 50%), 1700 ⁇ ( ⁇ 50%), or 1800 ⁇ ( ⁇ 50%).
  • Emb-67 The powder according to any of Embs-57 to 66, wherein the powder has a particle size distribution that is characterized by a D90 value of not more than 1500 ⁇ , not more than 1400 ⁇ , not more than 1300 ⁇ , not more than 1200 ⁇ , not more than 1100 ⁇ , not more than 1000 ⁇ , not more than 900 ⁇ , not more than 800 ⁇ , not more than 700 ⁇ , not more than 600 ⁇ , not more than 500 ⁇ , not more than 400 ⁇ , or not more than 300 ⁇ .
  • Emb-68 The powder according to any of Embs-57 to 67, wherein the powder has a particle size distribution that is characterized by a D90 value of at least 300 ⁇ , at least 400 ⁇ , at least 500 ⁇ , at least 600 ⁇ , at least 700 ⁇ , at least 800 ⁇ , at least 900 ⁇ , at least 1000 ⁇ , at least 1100 ⁇ , at least 1200 ⁇ , at least 1300 ⁇ , at least 1400 ⁇ , or at least 1500 ⁇ .
  • Emb-69 The powder according to any of Embs-57 to 68, wherein the powder has a particle size distribution that is characterized by a D90 value within the range of 300 ⁇ ( ⁇ 50%o), 350 ⁇ ( ⁇ 50%o), 400 ⁇ ( ⁇ 50%), 450 ⁇ ( ⁇ 50%), 500 ⁇ ( ⁇ 50%), 600 ⁇ ( ⁇ 50%), 700 ⁇ ( ⁇ 50%), 800 ⁇ ( ⁇ 50%), 900 ⁇ ( ⁇ 50%), 1000 ⁇ ( ⁇ 50%), 1100 ⁇ ( ⁇ 50%), 1200 ⁇ ( ⁇ 50%), 1300 ⁇ ( ⁇ 50%), 1400 ⁇ ( ⁇ 50%), or 1500 ⁇ ( ⁇ 50%).
  • Emb-70 The powder according to any of the preceding Embs, wherein the powder has a particle size distribution that is characterized by a span value (D9o-Dio)/Dso of not more than 10, or not more than 9, or not more than 8, or not more than 7, or not more than 6, or not more than 5, or not more than 4, or not more than 3.5, or not more than 3, or not more than 2.5, or not more than 2, or not more than 1.5.
  • a span value (D9o-Dio)/Dso of not more than 10, or not more than 9, or not more than 8, or not more than 7, or not more than 6, or not more than 5, or not more than 4, or not more than 3.5, or not more than 3, or not more than 2.5, or not more than 2, or not more than 1.5.
  • Emb-71 The powder according to any of the preceding Embs, wherein the powder has a particle size distribution that is characterized by a span value (D9o-Dio)/Dso of at least 1.5, or at least 2, or at least 2.5, or at least 3, or at least 3.5, or at least 4, or at least 5, or at least 6, or at least 7, or at least 8, or at least 9, or at least 10.
  • a span value D9o-Dio
  • Dso the powder according to any of the preceding Embs, wherein the powder has a particle size distribution that is characterized by a span value (D9o-Dio)/Dso of at least 1.5, or at least 2, or at least 2.5, or at least 3, or at least 3.5, or at least 4, or at least 5, or at least 6, or at least 7, or at least 8, or at least 9, or at least 10.
  • Emb-72 The powder according to any of the preceding Embs, wherein the powder has a particle size distribution that is characterized by a relative breath D90/D10 of not more than 10, or not more than 9, or not more than 8, or not more than 7, or not more than 6, or not more than 5, or not more than 4, or not more than 3.5, or not more than 3, or not more than 2.5, or not more than 2, or not more than 1.5.
  • Emb-73 The powder according to any of the preceding Embs, wherein the powder has a particle size distribution that is characterized by a relative breath D90/D 10 of at least 1.5, or at least 2, or at least 2.5, or at least 3, or at least 3.5, or at least 4, or at least 5, or at least 6, or at least 7, or at least 8, or at least 9, or at least 10.
  • Emb-74 The powder according to any of the preceding Embs, which has an allulose content of at least 5.0 wt.-%), at least 10 wt.-%, at least 20 wt.-%, at least 30 wt.-%, at least 40 wt.-%, at least 50 wt.-%, at least 60 wt.-%), at least 70 wt.-%, at least 80 wt.-%, at least 90 wt.-%, at least 95 wt.-%, at least 96 wt.-%, at least 97 wt- %, at least 98 wt.-%, at least 99 wt.-%, at least 99.5 wt.-%, relative to the total weight of the powder.
  • Emb-75 The powder according to any of the preceding Embs, which is a free flowing powder.
  • Emb-76 The powder according to any of the preceding Embs, which is an essentially dry powder
  • Emb-77 The powder according to any of the preceding Embs, which has a water content of not more than 5.0 wt.-%, not more than 4.5 wt.-%, not more than 4.0 wt.-%, not more than 3.5 wt.-%, not more than 3.0 wt.-%), not more than 2.5 wt.-%, not more than 2.0 wt.-%, not more than 1.5 wt.-%, not more than 1.0 wt.-%, or not more than 0.5 wt.-%, relative to the total weight of the powder.
  • Emb-78 The powder according to any of the preceding Embs, which has a total content of saccharides other than allulose of not more than 90 wt.-%, not more than 80 wt.-%, not more than 70 wt.-%, not more than 60 wt.-%), not more than 50 wt.-%, not more than 40 wt.-%, not more than 30 wt.-%, not more than 20 wt.-%, not more than 10 wt.-%, not more than 5.0 wt.-%, not more than 4.5 wt.-%, not more than 4.0 wt.-%, not more than 3.5 wt.-%), not more than 3.0 wt.-%, not more than 2.5 wt.-%, not more than 2.0 wt.-%, not more than 1.5 wt.-%, not more than 1.0 wt.-%, or not more than 0.5 wt.-%,
  • Emb-79 The powder according to any of the preceding Embs, which has a total content of saccharides other than allulose of at least 5.0 wt.-%, at least 10 wt.-%, at least 20 wt.-%, at least 30 wt.-%, at least 40 wt.-%, at least 50 wt.-%, at least 60 wt.-%, at least 70 wt.-%, at least 80 wt.-%, at least 90 wt.-%, at least 95 wt.-%, at least 96 wt.-%, at least 97 wt.-%, at least 98 wt.-%, at least 99 wt.-%, at least 99.5 wt.-%, relative to the total weight of the powder.
  • Emb-80 The powder according to any of the preceding Embs, which has a total content of saccharides including allulose of not more than 90 wt.-%, not more than 80 wt.-%, not more than 70 wt.-%, not more than 60 wt.-%, not more than 50 wt.-%, not more than 40 wt.-%, not more than 30 wt.-%, not more than 20 wt.-%, not more than 10 wt.-%, not more than 5.0 wt.-%, not more than 4.5 wt.-%, not more than 4.0 wt.-%, not more than 3.5 wt.-%, not more than 3.0 wt.-%, not more than 2.5 wt.-%, not more than 2.0 wt.-%, not more than 1.5 wt.-%, not more than 1.0 wt.-%, or not more than 0.5 wt.-%, relative
  • Emb-81 The powder according to any of the preceding Embs, which has a total content of saccharides including allulose of at least 5.0 wt.-%, at least 10 wt.-%, at least 20 wt.-%, at least 30 wt.-%, at least 40 wt.-%, at least 50 wt.-%, at least 60 wt.-%, at least 70 wt.-%, at least 80 wt.-%, at least 90 wt.-%, at least 95 wt.-%, at least 96 wt.-%, at least 97 wt.-%, at least 98 wt.-%, at least 99 wt.-%, at least 99.5 wt.-%, relative to the total weight of the powder.
  • Emb-82 The powder according to any of the preceding Embs, wherein the allulose has a degree of crystallinity of at least 10%, at least 20%, at least 30%o, at least 40%o, at least 50%o, at least 60%o, at least 70%o, at least 80%, at least 90%, at least 95%, or at least 98%, at least 99%.
  • Emb-83 The powder according to any of the preceding Embs, wherein the allulose has a degree of crystallinity of not more than 99%o, not more than 95%o, not more than 90%o, or not more than 85%o, not more than 80%), not more than 75%o, not more than 70%o, not more than 65%o, not more than 60%o, not more than 55%o, not more than 50%o, not more than 45%o, not more than 40%o, not more than 35%o, not more than 30%o, not more than 25%o, not more than 20%o, not more than 15 o, not more than 10%o, or not more than 5%o.
  • Emb-84 The powder according to any of the preceding Embs, which comprises sucrose.
  • Emb-85 The powder according to Emb-84, wherein the content of sucrose is at least 0.001 wt.-%o, at least 0.005 wt.-%, at least 0.01 wt.-%, at least 0.05 wt.-%, at least 0.1 wt.-%, at least 0.2 wt.-%, at least 0.3 wt- %, at least 0.4 wt.-%, or at least 0.5 wt.-%, at least 1.0 wt.-%, at least 5.0 wt.-%, at least 10 wt.-%, at least 20 wt.-%), at least 30 wt.-%, at least 40 wt.-%, at least 50 wt.-%, at least 60 wt.-%, at least 70 wt.-%, at least 80 wt- %, or at least 90 wt.-%, relative to the total weight of the powder.
  • Emb-86 The powder according to Emb-84 or 85, wherein the content of sucrose is not more than 90 wt.-%), not more than 80 wt.-%, not more than 70 wt.-%, not more than 60 wt.-%, not more than 50 wt.-%, not more than 40 wt.-%, not more than 30 wt.-%, not more than 20 wt.-%, not more than 10 wt.-%, not more than 5.0 wt.-%, not more than 4.5 wt.-%, not more than 4.0 wt.-%, not more than 3.5 wt.-%, not more than 3.0 wt.-%, not more than 2.5 wt.-%, not more than 2.0 wt.-%, not more than 1.5 wt.-%, not more than 1.0 wt.-%, or not more than 0.5 wt.-%, relative to the total weight of the powder.
  • Emb-87 The powder according to any of Emb-84 to 86, wherein the sucrose is present in form of particles which essentially contain no allulose and/or wherein the allulose is present in form of particles which essentially contain no sucrose.
  • Emb-88 The powder according to any of Emb-84 to 86, wherein the sucrose and the allulose are co- crystallized.
  • Emb-89 The powder according to any of the preceding Embs, which comprises fructose.
  • Emb-90 The powder according to Emb-89, wherein the content of fructose is at least 0.001 wt.-%, at least 0.005 wt.-%, at least 0.01 wt.-%, at least 0.05 wt.-%, at least 0.1 wt.-%, at least 0.2 wt.-%, at least 0.3 wt- %, at least 0.4 wt.-%, at least 0.5 wt.-%, at least 1.0 wt.-%, at least 5.0 wt.-%, at least 10 wt.-%, at least 20 wt- %, at least 30 wt.-%, at least 40 wt.-%, at least 50 wt.-%, at least 60 wt.-%, at least 70 wt.-%, at least 80 wt.-%, or at least 90 wt.-%, relative to the total weight of the powder.
  • Emb-91 The powder according to Emb-89 or 90, wherein the content of fructose is not more than 90 wt.-%, not more than 80 wt.-%, not more than 70 wt.-%, not more than 60 wt.-%, not more than 50 wt.-%, not more than 40 wt.-%, not more than 30 wt.-%, not more than 20 wt.-%, not more than 10 wt.-%, not more than 5.0 wt.-%, not more than 4.5 wt.-%, not more than 4.0 wt.-%, not more than 3.5 wt.-%, not more than 3.0 wt.-%, not more than 2.5 wt.-%, not more than 2.0 wt.-%, not more than 1.5 wt.-%, not more than 1.0 wt.-%, or not more than 0.5 wt.-%, relative to the total weight of the powder
  • Emb-92 The powder according to any of Emb-89 to 91, wherein the fructose is present in form of particles which essentially contain no allulose and/or wherein the allulose is present in form of particles which essentially contain no fructose.
  • Emb-93 The powder according to any of Emb-89 to 91, wherein the fructose and the allulose are co- crystallized.
  • Emb-94 The powder according to any of the preceding Embs, which contains an anticaking additive.
  • Emb-95 The powder according to Emb-94, wherein the anticaking additive is present in form of particles which essentially contain no allulose and/or wherein the allulose is present in form of particles which essentially contain no anticaking additive.
  • Emb-96 The powder according to Emb-94 or 95, wherein the anticaking additive comprises a sodium salt, a potassium salt, a calcium salt, a magnesium salt, an aluminium salt, or mixtures thereof.
  • Emb-97 The powder according to any of Emb-94 to 96, wherein the anticaking additive comprises an inorganic salt.
  • Emb-98 The powder according to Emb-97, wherein the inorganic salt is a phosphate, a silicate, a carbonate, an oxide, or a ferrocyanide.
  • Emb-99 The powder according to any of Emb-94 to 98, wherein the anticaking additive is selected from the group consisting of tribasic calcium phosphate, calcium silicate, magnesium silicate, calcium aluminum silicate, sodium aluminum silicate, magnesium carbonate, magnesium oxide, silicon dioxide, potassium ferrocyanide trihydrate, and sodium ferrocyanide decahydrate.
  • the anticaking additive is selected from the group consisting of tribasic calcium phosphate, calcium silicate, magnesium silicate, calcium aluminum silicate, sodium aluminum silicate, magnesium carbonate, magnesium oxide, silicon dioxide, potassium ferrocyanide trihydrate, and sodium ferrocyanide decahydrate.
  • Emb-100 The powder according to any of Emb-94 to 99, wherein the anticaking additive comprises an organic salt.
  • Emb-101 The powder according to Emb-100, wherein the organic salt is a behenate, laurate, myristate, palmitate or stearate.
  • Emb-102 The powder according to any of Emb-94 to 101, wherein the anticaking additive is selected from the group consisting of calcium stearate, and magnesium stearate.
  • Emb-103 The powder according to any of Emb-94 to 102, wherein the anticaking additive comprises an organic compound.
  • Emb-104 The powder according to Emb-103, wherein the organic compound is selected from the group consisting of cellulose, microcrystalline cellulose, and propylene glycol.
  • Emb-105 The powder according to any of Emb-94 to 104, wherein the content of the anticaking additive is at least 0.001 wt.-%, at least 0.005 wt.-%, at least 0.01 wt.-%, at least 0.05 wt.-%, at least 0.1 wt.-%, at least 0.2 wt.-%, at least 0.3 wt.-%, at least 0.4 wt.-%, or at least 0.5 wt.-%, relative to the total weight of the powder.
  • Emb-106 The powder according to any of Emb-94 to 105, wherein the content of the anticaking additive is not more than 5.0 wt.-%, not more than 4.5 wt.-%, not more than 4.0 wt.-%, not more than 3.5 wt.-%, not more than 3.0 wt.-%, not more than 2.5 wt.-%, not more than 2.0 wt.-%, not more than 1.5 wt.-%, not more than 1.0 wt.-%, or not more than 0.5 wt.-%, relative to the total weight of the powder.
  • Emb-107 The powder according to any of the preceding Embs, which comprises a sweetener and/or sugar substitute.
  • Emb-108 The powder according to Emb-107, wherein the sweetener and/or sugar substitute is present in form of particles which essentially contain no allulose and/or wherein the allulose is present in form of particles which essentially contain no sweetener and/or sugar substitute.
  • Emb-109 The powder according to Emb-107 or 108, wherein the sweetener and/or sugar substitute is selected from the group consisting of acesulfame, aspartame, aspartame-acesulfame-salt, cyclamate, neohesperidine, neotame, saccharine, sucralose, stevioglycoside, especially stevioside, stevia, mogrosides, monkruit, thaumatine, alitame, brazzeine, dulcine, hernandulcine, lugduname, monelline, pentadine, curculine, miraculine, osladine, perillartine, sorbitol, xylitol, mannitol, isomaltitol, isomaltulose, maltitol, lactitol, erythritol, and tagatose.
  • Emb-110 The powder according to any of the preceding Embs, which additionally comprises a monosaccharide or disaccharide or polysaccharide.
  • Emb-l l l The powder according to Emb-110, wherein the disaccharide is selected from the group consisting of maltose, lactose and cellobiose.
  • Emb-112 The powder according to Emb-110 or 111, wherein the content of disaccharide is at least 0.001 wt.-%, at least 0.005 wt.-%, at least 0.01 wt.-%, at least 0.05 wt.-%, at least 0.1 wt.-%, at least 0.2 wt.-%, at least 0.3 wt.-%, at least 0.4 wt.-%, or at least 0.5 wt.-%, at least 1.0 wt.-%, at least 5.0 wt.-%, at least 10 wt- %, at least 20 wt.-%, at least 30 wt.-%, at least 40 wt.-%, at least 50 wt.-%, at least 60 wt.-%, at least 70 wt.-%, at least 80 wt.-%, or at least 90 wt.-%, relative to the total weight of the powder.
  • Emb-113 The powder according to any of Emb-110 to 112, wherein the content of disaccharide is not more than 90 wt.-%, not more than 80 wt.-%, not more than 70 wt.-%, not more than 60 wt.-%, not more than 50 wt.-%, not more than 40 wt.-%, not more than 30 wt.-%, not more than 20 wt.-%, not more than 10 wt.-%, not more than 5.0 wt.-%, not more than 4.5 wt.-%, not more than 4.0 wt.-%, not more than 3.5 wt.-%, not more than 3.0 wt.-%, not more than 2.5 wt.-%, not more than 2.0 wt.-%, not more than 1.5 wt.-%, not more than 1.0 wt.-%, or not more than 0.5 wt.-%, relative to the total weight of
  • Emb-114 The powder according to nay of Emb-110 to 113, wherein the disaccharide is present in form of particles which essentially contain no allulose and/or wherein the allulose is present in form of particles which essentially contain no disaccharide.
  • Emb-115 The powder according to any of Emb-110 to 113, wherein the disaccharide and the allulose are co-crystallized.
  • Emb-116 The powder according to any of the preceding Embs, which comprises a gelling agent.
  • Emb-117 The powder according to Emb-116, wherein the gelling agent is present in form of particles which essentially contain no allulose and/or wherein the allulose is present in form of particles which essentially contain no gelling agent.
  • Emb-118 The powder according to Emb-116 or 117, wherein the gelling agent is selected from the group consisting of corn starch, potato starch, tapioca, arrowroot, rice flour, agar, guar gum, xanthan gum, pectin and gelatin.
  • Emb-119 The powder according to any of Emb-116 to 118, wherein the content of the gelling agent is at least 0.001 wt.-%, at least 0.005 wt.-%, at least 0.01 wt.-%, at least 0.05 wt.-%, at least 0.1 wt.-%, at least 0.2 wt.-%, at least 0.3 wt.-%, at least 0.4 wt.-% , at least 0.5 wt.-% , at least 0.75 wt.-% , at least 1.0 wt.-% , at least 1.5 wt.-% , at least 2.0 wt.-% , at least 2.5 wt.-% , or at least 3.0 wt.-%, relative to the total weight of the powder.
  • Emb-120 The powder according to any of Emb-116 to 119, wherein the content of the gelling agent is not more than 10 wt.-%, not more than 5.0 wt.-%, not more than 4.5 wt.-%, not more than 4.0 wt.-%, not more than 3.5 wt.-%, not more than 3.0 wt.-%, not more than 2.5 wt.-%, not more than 2.0 wt.-%, not more than 1.5 wt.-%, not more than 1.0 wt.-%, or not more than 0.5 wt.-%, relative to the total weight of the powder.
  • Emb-121 The powder according to any of the preceding Embs, which comprises an acid.
  • Emb-122 The powder according to Emb-121, wherein the acid is present in form of particles which essentially contain no allulose and/or wherein the allulose is present in form of particles which essentially contain no acid.
  • Emb-123 The powder according to Emb-121 or 122, wherein the acid is an organic acid.
  • Emb-124 The powder according to Emb-123, wherein the organic acid is a carboxylic acid.
  • Emb-125 The powder according to Emb-123 or 124, wherein the carboxylic acid is a multicarboxylic acid.
  • Emb-126 The powder according to any of Emb-121 to 125, wherein the acid is selected from citric acid and tartaric acid.
  • Emb-127 The powder according to any of Emb-121 to 126, wherein the content of the acid is at least 0.001 wt.-%, at least 0.005 wt.-%, at least 0.01 wt.-%, at least 0.05 wt.-%, at least 0.1 wt.-%, at least 0.2 wt.-%, at least 0.3 wt.-%, at least 0.4 wt.-%, or at least 0.5 wt.-%, relative to the total weight of the powder.
  • Emb-128 The powder according to any of Emb-121 to 127, wherein the content of the acid is not more than 10 wt.-%, not more than 5.0 wt.-%, not more than 4.5 wt.-%, not more than 4.0 wt.-%, not more than 3.5 wt.-%, not more than 3.0 wt.-%, not more than 2.5 wt.-%, not more than 2.0 wt.-%, not more than 1.5 wt.-%, not more than 1.0 wt.-%, or not more than 0.5 wt.-%, relative to the total weight of the powder.
  • Emb-129 The powder according to any of the preceding Embs, which besides allulose essentially contains
  • Emb-130 The powder according to any of the preceding Embs, which essentially contains no hydro ym ethyl furfural (HMF).
  • Emb- 131 The powder according to any of the preceding Embs, which essentially consists of allulose.
  • Emb-132 The powder according to any of the preceding Embs, wherein at least 10 wt.-%, at least 20%, at least 30%, at least 40%, at least 50%, at least 60%, at least 70%, at least 80%, at least 90%, at least 95%, or at least 98%o, at least 99%o of the allulose are present in form of ⁇ -D-allulose, relative to the total weight of allulose.
  • Emb- 133 Use of a powder according to any of Emb- 1 to 132 as a prebiotic or for rendering a foodstuff or a beverage with prebiotic properties.
  • Emb- 134 Use of a powder according to any of Emb- 1 to 132 for preparing a foodstuff or a beverage.
  • Emb-135 A process for preparing a foodstuff or a beverage comprising the step of adding a powder according to any of Emb- 1 to 132 to an intermediate of the foodstuff or beverage.
  • Figure 1 shows the particle size distribution of the analysis.
  • Figure 2 shows the powder diffraction diagram and the qualitative phase analysis. The sample did not contain significant content of amorphous material. Allulose was very well crystallized, single phase ⁇ ⁇ , ⁇ - D-allulose.
  • Allulose powder according to the invention has a lower bulk density than sucrose.
  • Allulose powder according to the invention has a medium bulk density that is about 250 kg/m 3 lower than the medium bulk density of sucrose.
  • Example 5 [0340] The particle size distribution of an allulose powder according to the invention and a sucrose powder was analyzed by sieve analysis with a Retsch (AS 200). The samples were analyzed for 7 minutes with an amplitude of 1.07.
  • Figure 3 shows the results of the cumulative passing of the sieve analysis.
  • the pectins had the following chemical parameters:
  • pectin C When employed in the preparation of fruit spreads, the ratio of fruit to sucrose + pectin A conventionally is 2: 1 , whereas the ratio of fruit to sucrose + pectin C conventionally is 1: 1.
  • Figure 4 shows the results of the jelly strength analyses of examples 6.2 to 6.4 as a function of the content of pectin A.
  • the experimental data shows that a fruit spread comprising allulose powder according to the invention and a lowly esterified pectin had a lower a w value than conventional fruit spreads (jam a w -value 0.85).
  • a fruit spread containing pectin C was prepared according to the above examples with the following ingredients:
  • sucrose [g] wTSr aW viscosity [mPa-s] % RPM
  • solutions containing water and allulose powder according to the invention had a lower viscosity compared to solutions containing water and the same amount of sucrose.
  • solutions with a high concentration of more than 45 g of allulose powder according to the invention have a much lower viscosity than solutions containing the respective same amount of sucrose.
  • a lower viscosity at the same weight concentration is often advantageous and thus desirable, as it facilitates processing of liquid compositions.
  • the experimental data shows that solutions containing apple juice and allulose powder according to the invention have a lower viscosity compared to containing water and the respective same amount of sucrose. Especially solutions with a high carbohydrate concentration of allulose powder according to the invention have a much lower viscosity than solutions containing apple juice and sucrose.
  • the cooked solutions containing apple juice and allulose powder according to the invention had lower a w - value than solutions containing apple juice and the same amount of sucrose. Also the wTSr-value was lower in the solutions containing allulose compared to the solutions containing the respective same amount of sucrose.
  • the experimental data shows that also the cooked solutions containing apple juice and allulose powder according to the invention had a lower viscosity compared to solutions containing water and the respective same amount of sucrose. Especially solutions with a high carbohydrate concentration of allulose powder according to the invention had a much lower viscosity than solutions containing apple juice and sucrose.

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Abstract

L'invention concerne une poudre comprenant de l'allulose, la taille moyenne de particule de la poudre se trouvant dans la plage n'excédant pas 5,0 mm, de préférence dans la plage (i) n'excédant pas 900 μm ; (ii) de 900 µm à 2,0 mm; ou (iii) de 2,0 mm à 5,0 mm. L'invention concerne également l'utilisation de la poudre comprenant de l'allulose dans des applications alimentaires.
PCT/EP2016/069300 2015-08-14 2016-08-12 Composition d'allulose en poudre WO2017029244A1 (fr)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
EP15181084 2015-08-14
EP15181084.3 2015-08-14
EP15183371.2 2015-09-01
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JP2021500051A (ja) * 2017-10-27 2021-01-07 サムヤン コーポレイション アルロースシロップおよびその製造方法
CN112384078A (zh) * 2018-06-28 2021-02-19 株式会社三养社 甜味剂粉末组合物及其制备方法
CN112533489A (zh) * 2018-07-24 2021-03-19 帝斯曼知识产权资产管理有限公司 具有特定粒径分布的甜菊糖苷聚集体
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WO2018029351A1 (fr) * 2016-08-12 2018-02-15 Pfeifer & Langen GmbH & Co. KG Composition d'allulose liquide
EP4233562A2 (fr) 2016-10-28 2023-08-30 Tate & Lyle Solutions USA LLC Procédé de production de cristaux d'allulose
AU2021221893B2 (en) * 2016-10-28 2023-06-08 Tate & Lyle Solutions Usa Llc Method for producing allulose crystals
US11771120B2 (en) 2017-06-30 2023-10-03 Samyang Corporation Functional crystalline sweetener
JP2020523377A (ja) * 2017-06-30 2020-08-06 サムヤン コーポレイション 結晶形機能性甘味料
EP3701808A4 (fr) * 2017-10-27 2021-06-02 Samyang Corporation Sirop d'allulose et son procédé de fabrication
JP6992175B2 (ja) 2017-10-27 2022-01-13 サムヤン コーポレイション アルロースシロップおよびその製造方法
JP2021500051A (ja) * 2017-10-27 2021-01-07 サムヤン コーポレイション アルロースシロップおよびその製造方法
EP3815540A4 (fr) * 2018-06-28 2022-04-20 Samyang Corporation Composition de poudre d'édulcorant et son procédé de préparation
CN112384078A (zh) * 2018-06-28 2021-02-19 株式会社三养社 甜味剂粉末组合物及其制备方法
CN112384078B (zh) * 2018-06-28 2024-03-22 株式会社三养社 甜味剂粉末组合物及其制备方法
CN112533489A (zh) * 2018-07-24 2021-03-19 帝斯曼知识产权资产管理有限公司 具有特定粒径分布的甜菊糖苷聚集体
CN109874992A (zh) * 2019-03-19 2019-06-14 湖南文理学院 一种制备低氟虾粉的方法
WO2021160701A1 (fr) * 2020-02-12 2021-08-19 Savanna Ingredients Gmbh Allulose sous forme cristalline
EP3865500A1 (fr) * 2020-02-12 2021-08-18 Savanna Ingredients GmbH Allulose sous forme cristalline
WO2021160564A1 (fr) * 2020-02-12 2021-08-19 Savanna Ingredients Gmbh Concentrés d'allulose sous forme amorphe solide
EP3865499A1 (fr) * 2020-02-12 2021-08-18 Savanna Ingredients GmbH Concentrés d'allulose sous forme solide amorphe
CN115460932A (zh) * 2020-04-30 2022-12-09 弗门尼舍有限公司 风味剂颗粒、其制备方法以及稳定风味剂的用途
WO2022049307A1 (fr) 2020-09-07 2022-03-10 Savanna Ingredients Gmbh Procédé d'extrusion pour la préparation d'une composition d'allulose solide
US11746392B2 (en) 2020-11-23 2023-09-05 Savanna Ingredients Gmbh Drying of allulose crystals
CN114163488B (zh) * 2021-12-13 2023-03-28 山东福洋生物科技股份有限公司 一种海藻糖-d-阿洛酮糖共结晶的方法
CN114163488A (zh) * 2021-12-13 2022-03-11 山东福洋生物科技股份有限公司 一种海藻糖-d-阿洛酮糖共结晶的方法
WO2024047121A1 (fr) 2022-09-01 2024-03-07 Savanna Ingredients Gmbh Procédé de préparation d'une composition d'allulose particulaire
WO2024047122A1 (fr) 2022-09-01 2024-03-07 Savanna Ingredients Gmbh Procédé de préparation d'une composition d'allulose particulaire

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