The Solidification Process Of Sugar Alcohols And The Development Of New Products

Sugar alcohols are polyols which carbonyl of the aldose and the ketose become hydroxyl group after hydrogenation deoxidation. Based on the molecular structures, sugar alcohols can be classified into Mono sugar alcohol (such as erythritol, xylitol, sorbitol and mannitol) and Disaccharide alcohol (such as maltitol,lactitol and isomaltitol).The main purpose of this research is to find a novel solidification process forsugar alcohols. The goal is to have the quality of crystal sugar alcohol produced by this process reach, or even exceed that of branded product in the world.The solidification process and associated evaluation index of several sugar alcohols and cocrystallized sugar alcohols were studied.The main contents of the research are as following:1. The optimal decolorization process which include temperature, amount of thedecoloring agent, decolorization time and concentration of sorbitol. Optimalexperimental condition was investigated by orthogonal experiment as guided by theefficiency of decolorization, recovery and the total efficiency. The optimaldecoloriztion condition was obtained at the following condition: amount of thedecoloring agent 2％, decolorization temperature 50℃, decolorization time 29 min,concentration of sorbitol 43％.2. The solidification process of liquid xylitol, sorbitol, maltitol by extruding methodwith surface area of solidification powder as index. The results showed that theextruding temperature, speed, feed had remarkable effect on product quality. Thebiggest area of sorbitol in optimal conditions is 0.79m~2/g, the quality of sorbitolalready reach the same kinds of foreign product by comparing the two product'sproperties. There is not got the final product of xylitol and maltitol, because badeffect of the pretreatment.3. The indexes of varies proportion solidification powder of sorbitol/xylitol,sorbitol/malitol, sorbitol/mannitol made by extruding process. The result showed the sorbitol/xylitol powder when the content of xylitol is less than 35 percent is goodquality. And this process is also not fit to process the sorbitol/maltitol powder. Thesorbitol/mannitol can be mixed in any proportion and reach excellent quality. It oughtto extend to industrialization product.4. The selection of lubricant and the size of sorbitol as well as combination of sugaralcohol in the direct compression of tablet without granulation. The indexes of thetablet of vitamin C with sorbitol, sorbitol mixed other three sugar alcohol as Filleralso was studied. The result showed thai: sorbitol is fit for pressing when the size isduring 150μm～180μm, amount of the talcum powder as lubricant is 1.5％, the rigidityof the troche is hardest when the content of vitamin C is 25 percent, thexylitol/sorbitol, maltitol/sorbitol is not suitable to compress for troche. The proportionof mannitol is more, the rigidity is more harder when added mannitol/sorbitol as filler.5. The process of chewing gum on orthogonal experiment. The result showed that theproduct with the following composition: 40％chewing gum base, 20％sorbitol and100μg/mL hexahydrocolupulone had a good taste, mouth-feel and antibacterialactivity. The surface area.of sorbitol is increase, the taste is more better when addedsorbitol with different surface area.