Amorphous sugar composition

An amorphous, carbohydrate technology, applied in the preparation of the composition, the field of alternative sweetener compositions, can solve the problems of low glass transition temperature, reduced powder fluidity and yield, stickiness, etc.

Pending Publication Date: 2020-09-15
NUTRITION SCI DESIGN PTE LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Unfortunately, spray-drying sugar products is difficult due to stickiness and clumping problems that occur when drying sugar-rich liquids that contain large amounts of low molecular weight carbohydrates (LMWCs) such as Compound has a low glass transition temperature, making the product tacky at ambient or elevated temperatures
Viscosity reduces powder flow and productivity while also causing equipment clogging
There can also be problems when the product is heated above its glass transition temperature during drying

Method used

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  • Amorphous sugar composition
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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0306] Example 1 - Spray-dried sugar cane juice and molasses with various low GI HMWCs

[0307] Solutions were prepared according to Table 1. A spray-dried solution was produced at a ratio of 1 g of HMWC to 1 g of sucrose in the form of molasses or sugar cane juice. These solutions were then made to a concentration of 20% total solids and sprayed in 400 or 500 ml quantities.

[0308] Table 1 - Spray Dried Solutions

[0309]

[0310]

[0311] *These solutions dissolve completely but form suspensions after overnight refrigeration.

[0312] The dextrins used were digesta-resistant dextrin derivatives.

[0313] Table 2 - Spray Drying of Solutions of Table 1

[0314] Each solution was filtered prior to spray drying. The preferred method is stocking filtration.

[0315] Numbering Gun temperature top temperature bottom temperature Feed pressure powder 1 260 193 80 1.1psi 50% liquid 2 260 200 93 1.5psi 75% liquid 3 158 80 n...

example 2

[0322] Example 2 - Analysis of polyphenol content in amorphous sugar, cane juice or molasses

[0323] Accurately weigh 40g of sample into a 100ml volumetric flask. About 40 ml of distilled water was added and the flask was stirred until the sample was completely dissolved, after which time the solution was made up to the final volume with distilled water. Polyphenol analysis is based on the Folin-Ciocalteu method. Briefly, 50 μL aliquots of appropriately diluted raw sugar solutions were added to test tubes, followed by 650 μL of distilled water. A 50 μL aliquot of Folin-Ciocalteu reagent was added to the mixture and shaken. After 5 min, add 500 μL of 7% Na with mixing 2 CO 3 solution. Absorbance at 750 nm was recorded after 90 min at room temperature. A standard curve was drawn using standard solutions of catechins (0-250 mg / L). Sample results are expressed as mg of catechin equivalent (CE) per 100 g of original sample. The absorbance of each sample sugar was determine...

example 3

[0326] Example 3 - Analysis of reducing sugar content in amorphous sugar, sugar cane juice or molasses

[0327] There are several qualitative tests that can be used to determine the amount of reducing sugars in a sample. Copper(II) ions in aqueous sodium citrate or aqueous sodium tartrate can react with the sample. Reducing sugars convert copper(II) to copper(I), which forms quantifiable precipitates of copper(I) oxide.

[0328] An alternative is to react 3,5-dinitrosalicylic acid with the sample. A reducing sugar will react with this reagent to form 3-amino-5-nitrosalicylic acid. The amount of 3-amino-5-nitrosalicylic acid can be measured spectrophotometrically and the results used to quantify the amount of reducing sugars present in the sample.

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Abstract

The present invention provides an amorphous sugar comprising sucrose, at least about 20mg CE polyphenols /100g carbohydrate and a drying agent with a low glycaemic index. The invention further provides an amorphous sugar comprising one or more sugars and a drying agent with a low glycaemic index. The amorphous sugar of the invention may optionally further comprise prebiotics, alternative sweeteners, proteins and lipids. The amorphous sugar of the invention may optionally be aerated. The invention further provides methods of making the amorphous sugar including by rapidly drying, such as spraydrying. The invention further provides methods of preparing aerated amorphous sugar. The invention further provides methods of food and beverage preparation using the amorphous sugar.

Description

technical field [0001] The present invention relates to saccharide compositions, saccharide-derived compositions, and methods for preparing the same. The present invention further relates to compositions comprising alternative sweeteners and methods for preparing said compositions. In some embodiments, the present invention relates to saccharide compositions, saccharide-derived compositions, and alternative sweeteners having a hypoglycemic response (GR), hypoglycemic index (GI), and / or hypoglycemic load (GL) Compositions and methods of making the same. In some embodiments, the present invention relates to sugar compositions, sugar-derived compositions, and alternative sweetener compositions having reduced caloric content and / or reduced bulk density, and methods of making the same. The present invention further relates to foods and beverages containing and / or prepared using the sugars, sugar-derived and / or alternative sweetener compositions of the present invention, preferabl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C13B40/00C13B50/00
CPCC13B35/08C13B50/00C13B50/002C13K1/00C13K11/00C13K13/00C13K13/002A23L33/105A23L33/21C13B30/005A23L33/125A23L33/185A23L33/19A23L2/102A23P10/43C13B40/005A23V2002/00A23V2200/328A23V2250/2132A23V2300/10A23V2250/548A23V2250/54252A23V2250/5114A23V2250/612A23V2250/5062A23V2250/1842A23V2250/5116C13B50/008C13B40/002A23L33/20A61P3/10A21D13/04A21D2/181A23G1/40
Inventor D·康纳胡明威孙永梅
Owner NUTRITION SCI DESIGN PTE LTD
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