JPH0838200A - Preventing method for aggregate of powdered cane sugar - Google Patents

Abstract

PURPOSE:To obtain easily handleable powdered cane sugar effectively preventing aggregation of the powder without badly affecting on the taste and palatability of the cane sugar and imparting dry character in preserving for a long time by adding a water-soluble polymeric compound to the powdered cane sugar. CONSTITUTION:This easily handleable powdered cane sugar having an average particle diameter of 100mum capable of effectively preventing aggregation of the powdered cane sugar without badly affecting on the taste and palatabiity of the cane sugar and imparting dry character in preserving for a long time is obtained by adding l-20wt.% of a compound such as a polyvinyl alcohol, a polyvinyl pyrrolidone, a pullulan, a carboxyvinyl, polymer, a carboxymethylcellulose and its salt, a methylcellulose, a hydroxypropylcellulose or a hydroxymethylcellulose to sucrose, optionally adding mannitol as an excipient and pulverizing the mixture by a speed mill, etc.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for preventing the solidification of powdered sucrose, and more particularly to a method for producing powdered sucrose which does not solidify even after long-term storage.

[0002]

BACKGROUND OF THE INVENTION Sucrose is widely used as a sweetener in general household and confectionery industries. However, sucrose has a property that it is very easily solidified and has a drawback that it is troublesome to handle.

Therefore, many studies have been made so far to prevent the solidification of powdered sucrose, and for example, a method of adding an inorganic salt such as tricalcium phosphate, starch such as corn starch or maltose has been proposed. However, these have drawbacks such as poor texture and browning during storage. As a method of solving these drawbacks, a method of adding reduced isomaltulose or reduced maltose to powdered sucrose has recently been reported (Japanese Patent Publication No. 5-12812).
No. 0), however, did not provide a satisfactory anti-caking effect by this method.

[0004]

Therefore, the present invention is intended to provide a method for effectively preventing the solidification of powdered sucrose without adversely affecting the taste and texture of sucrose.

[0005]

Under these circumstances, the present inventor has conducted diligent research, and as a result, found that the water-soluble polymer compound has an excellent anti-caking effect of powdered sucrose, and the present invention was realized. completed.

That is, the present invention provides a method for preventing solidification of powdered sucrose, which comprises adding a water-soluble polymer compound to powdered sucrose.

Examples of the water-soluble polymer compound include polyvinyl alcohol, polyvinylpyrrolidone, pullulan,
Examples thereof include carboxyvinyl polymer, carboxymethyl cellulose and salts thereof, methyl cellulose, hydroxypropyl cellulose, hydroxypropyl methyl cellulose and the like.

In the present invention, in order to produce powdered sucrose which does not cause caking, a water-soluble polymer compound is generally added to a powder containing 100% sucrose as a filler or an excipient. Mannitol, maltitol, xylitol,
It may be added to a mixture of sugar alcohols such as sorbitol. The amount of water-soluble polymer compound added is 1 of the total composition.
-20% by weight (hereinafter referred to simply as%), especially 5-10%
Is preferred. If the addition amount is less than 1%, the anti-caking effect is insufficient, and if the addition amount exceeds 20%, the effect is not improved, and the sweetness of sucrose decreases, which is not preferable.

[0009]

Industrial Applicability According to the present invention, it is possible to effectively prevent the solidification of powdered sucrose without adversely affecting the taste and texture of sucrose. An easy-to-use powdered sucrose can be provided as shown.

[0010]

EXAMPLES Next, examples will be described. Examples 1 to 4 The composition components shown in Table 1 were mixed with a mixer and then pulverized with a speed mill to obtain powdered sucrose having an average particle size of 100 μm. This was filled in a 60 μm-thick plastic bag, degassed, stored at 50 ° C. for 1 month, and then opened, and the properties of sucrose were visually observed. The results are shown in Table 1, and no solidification was observed in the product of the present invention to which the water-soluble polymer compound was added.

[0011]

[Table 1]

Claims (2)

[Claims] 1. A method for preventing solidification of powdered sucrose, which comprises adding a water-soluble polymer compound to powdered sucrose. 2. The method for preventing solidification of powdered sucrose according to claim 1, wherein the amount of the water-soluble polymer compound added is 1 to 20% by weight of the total composition.