JPH0339100A - Production of sugar powder and method for utilizing same powder - Google Patents
Production of sugar powder and method for utilizing same powderInfo
- Publication number
- JPH0339100A JPH0339100A JP1174093A JP17409389A JPH0339100A JP H0339100 A JPH0339100 A JP H0339100A JP 1174093 A JP1174093 A JP 1174093A JP 17409389 A JP17409389 A JP 17409389A JP H0339100 A JPH0339100 A JP H0339100A
- Authority
- JP
- Japan
- Prior art keywords
- isomaltulose
- fructose
- powdered sugar
- powder
- sugar
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000000346 sugar Nutrition 0.000 title claims abstract description 30
- 238000004519 manufacturing process Methods 0.000 title claims description 5
- 238000000034 method Methods 0.000 title claims description 5
- 239000000843 powder Substances 0.000 title abstract description 5
- PVXPPJIGRGXGCY-TZLCEDOOSA-N 6-O-alpha-D-glucopyranosyl-D-fructofuranose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)C(O)(CO)O1 PVXPPJIGRGXGCY-TZLCEDOOSA-N 0.000 claims abstract description 34
- 239000005715 Fructose Substances 0.000 claims abstract description 22
- 229930091371 Fructose Natural products 0.000 claims abstract description 22
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 22
- 239000000203 mixture Substances 0.000 claims abstract description 9
- 235000013305 food Nutrition 0.000 claims abstract description 6
- 238000010298 pulverizing process Methods 0.000 claims abstract description 5
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 4
- 239000003765 sweetening agent Substances 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 8
- 239000002245 particle Substances 0.000 abstract description 6
- 235000019219 chocolate Nutrition 0.000 abstract description 4
- 229940112822 chewing gum Drugs 0.000 abstract description 3
- 235000015218 chewing gum Nutrition 0.000 abstract description 3
- 238000007711 solidification Methods 0.000 abstract description 2
- 230000008023 solidification Effects 0.000 abstract description 2
- 235000014510 cooky Nutrition 0.000 abstract 1
- 235000013336 milk Nutrition 0.000 abstract 1
- 239000008267 milk Substances 0.000 abstract 1
- 210000004080 milk Anatomy 0.000 abstract 1
- 239000011369 resultant mixture Substances 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 description 7
- 238000007596 consolidation process Methods 0.000 description 7
- 229930006000 Sucrose Natural products 0.000 description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 6
- 239000005720 sucrose Substances 0.000 description 6
- 244000299461 Theobroma cacao Species 0.000 description 5
- 238000009472 formulation Methods 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- 235000009470 Theobroma cacao Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 206010067482 No adverse event Diseases 0.000 description 1
- 239000004743 Polypropylene Substances 0.000 description 1
- 239000007868 Raney catalyst Substances 0.000 description 1
- NPXOKRUENSOPAO-UHFFFAOYSA-N Raney nickel Chemical compound [Al].[Ni] NPXOKRUENSOPAO-UHFFFAOYSA-N 0.000 description 1
- 229910000564 Raney nickel Inorganic materials 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000010724 Wisteria floribunda Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 239000003054 catalyst Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 229940110456 cocoa butter Drugs 0.000 description 1
- 235000019868 cocoa butter Nutrition 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 239000013256 coordination polymer Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- -1 polypropylene Polymers 0.000 description 1
- 229920001155 polypropylene Polymers 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
- 235000019220 whole milk chocolate Nutrition 0.000 description 1
Abstract
Description
【発明の詳細な説明】 （産業上の利用分野〉 本発明は粉糖の製造法および利用法に関する。[Detailed description of the invention] (Industrial application field) The present invention relates to a method for producing and using powdered sugar.
更に詳しくは吸湿性の強いフラクトースにイソマルチュ
ロースおよび／または還元イソマルチュロースを添加し
そして粉砕することを特徴とする粉糖の製造法に関し、
また上記製造法によって得られた粉糖を食品および／ま
たは甘味料に利用する方法に関するものである。More specifically, it relates to a method for producing powdered sugar characterized by adding isomaltulose and/or reduced isomaltulose to highly hygroscopic fructose and pulverizing it.
The present invention also relates to a method of using the powdered sugar obtained by the above production method for foods and/or sweeteners.
（従来技術および発明が解決しようとする問題点）蔗糖
の粉糖は主に製菓原料として製菓業界で大量に使用され
ているが、その他にも一般家庭用として市場で販売され
ている。しかしながら蔗糖の粉糖は固結しやすい性質を
有し取扱いが難しいという欠点があり、この問題を解決
するために特公昭５６−４６７６０号、特開昭６０−９
２０００号、特開昭６２−７４２７６号が開示されてい
る。これらはいずれも特に蔗糖の固結を防止するもので
ある。(Prior Art and Problems to be Solved by the Invention) Powdered sucrose is mainly used in large quantities in the confectionery industry as a raw material for confectionery, but it is also sold in the market for general household use. However, powdered sugar made from sucrose has the disadvantage that it tends to clump and is difficult to handle.
No. 2000 and Japanese Unexamined Patent Application Publication No. 62-74276. All of these specifically prevent caking of sucrose.
フラクトースは上述の蔗糖に比較して水溶性が高く 温
度が高くなるほど溶解度が高くなり、８０℃では蔗糖の
５倍にも達する。また吸湿性も強く、相対湿度６５％以
上になると急速に吸湿し始める。Fructose has higher water solubility than the above-mentioned sucrose, and the higher the temperature, the higher the solubility, reaching five times that of sucrose at 80°C. It also has strong hygroscopicity, and begins to absorb moisture rapidly when the relative humidity reaches 65% or higher.
したがってフラクトース単独で粉糖を得ることは極めて
困難であるとされ、フラクトースの有する優雅な甘味、
Ｉｉ類中一番強い甘味、低温で甘味が増す、比較的緩や
かな吸収代謝といった特性を活用できず実用化されるに
至っていない。Therefore, it is said that it is extremely difficult to obtain powdered sugar from fructose alone, and the elegant sweetness of fructose,
It has not been put into practical use because it cannot take advantage of its characteristics such as the strongest sweetness among Class Ii, sweetness increases at low temperatures, and relatively slow absorption and metabolism.
（問題点を解決するための手段）
本発明者等は、フラクトースがフラクトースの有する強
い吸湿性のために実用的に粉糖の製造が困難であること
に着目して鋭意研究を重ねた結果、フラクトースにイソ
マルチュロースおよび／または還元イソマルチュロース
を添加しそして粉砕することにより実用的に粉糖を製造
し効果的経済的に粉糖の固結を防止できることを見出だ
し、更にこの粉糖が食品及び製菓原料として極めて有用
であることを見出だし本発明を完成するに至った。(Means for solving the problem) The present inventors focused on the fact that it is difficult to practically produce powdered sugar due to the strong hygroscopicity of fructose, and as a result of intensive research, It has been discovered that powdered sugar can be practically produced by adding isomaltulose and/or reduced isomaltulose to fructose and pulverized, and that caking of powdered sugar can be effectively and economically prevented. The present inventors have discovered that sugar is extremely useful as a raw material for foods and confectionery, and have completed the present invention.
イソマルチュロースは、例えば特公昭５８−３６９５９
号により開示された方法によって製造される非う練性甘
味料である。また還元イソマルチュロースはイソマルチ
ュロースの中性水溶液にラネーニッケルを触媒として水
素添加することによって得られるα−Ｄ−グルコピラノ
シドー１．６−ソルビトール（ＧＰＳ）とα−Ｄ−グル
コピラノシドー１．６−マンニトール（ＧＰＭ）との混
合物である。しかしながら本発明ではＧＰＳまたはＧＰ
Ｍのいずれでもよくまた混合物でもよい、いずれも蔗糖
に比較して溶解度は低く、吸湿性が弱い。Isomaltulose is, for example, published in Japanese Patent Publication No. 58-36959.
It is a non-mildew sweetener produced by the method disclosed in No. In addition, reduced isomaltulose is obtained by hydrogenating a neutral aqueous solution of isomaltulose using Raney nickel as a catalyst. It is a mixture with 6-mannitol (GPM). However, in the present invention, GPS or GP
Either M may be used or a mixture thereof, but both have lower solubility and weaker hygroscopicity than sucrose.
本発明者等は、フラクトースにイソマルチェロースおよ
び／または還元イソマルチュロースを添加しそして粉砕
したところフラクトース単独では見られないような物理
的にサラサラした粉糖を得ることができ、かつ一定条件
による保存試験の結果は固化せず極めて良好なることを
見出だした。The present inventors have discovered that by adding isomacellose and/or reduced isomaltulose to fructose and pulverizing it, it is possible to obtain physically smooth powdered sugar that cannot be seen with fructose alone. It was found that the results of storage tests under different conditions were very good without solidification.
フラクトースに対するイソマルチュロースおよび／また
は還元イソマルチュロースの割合は、１０％であっても
効果は認められるが３０％から７０％の間で急激に顕著
となりそれ以上であってもよい。Although the effect is recognized even when the ratio of isomaltulose and/or reduced isomaltulose to fructose is 10%, it becomes rapidly noticeable between 30% and 70%, and may be higher than that.
吸湿性の強いフラクトースを粉砕するため相当量のイソ
マルチュロースまたは還元イソマルチュロースを加える
が過量による弊害は一切生じない。A considerable amount of isomaltulose or reduced isomaltulose is added to crush fructose, which is highly hygroscopic, but there are no adverse effects caused by an excessive amount.
粉糖の粒子の大きさは特に規定されないが通常のグラニ
ユー糖の粒子より更に細かい粒子である。Although the size of powdered sugar particles is not particularly limited, they are finer particles than ordinary granulated sugar particles.
実施例による粒子の平均粒径は３０Ｊクロン程度である
が特に規制されない。The average particle size of the particles according to the examples is about 30 J croms, but is not particularly limited.
（本発明の効果）
従来フラクトースは、吸湿性が強いため実用的に粉糖と
して使用出来ず止むを得ず溶解してのみ製菓原料として
使用しているが、本発明によりフラクトースの粉糖化が
可能となり、粉糖でなければまたは水分が存在しては使
用できないような製菓原料に用いられる。また甘味度が
Ｒｍの約１７２と低いイソマルチェロースまたは還元イ
ソマルチュロースを甘味度の高いフラクトースにより補
完することが可能となり食品への利用性は一層深まる。(Effects of the present invention) Conventionally, fructose cannot be practically used as powdered sugar due to its strong hygroscopicity, and has no choice but to be used as a raw material for confectionery only after being dissolved. However, the present invention makes it possible to convert fructose into powdered sugar. It is used as a raw material for confectionery that cannot be used without powdered sugar or in the presence of water. In addition, it is possible to supplement isomacellose or reduced isomaltulose, which has a low sweetness of Rm of about 172, with fructose, which has a high sweetness, and its applicability to foods is further enhanced.
更に、フラクトースの有する優雅な甘味とイソマルチュ
ロースおよび／または還元イソマルチュロースの有する
非う練性の両特性をもつ製菓原料にも使用することが可
能となる。具体的にはチョコレート、チューインガム、
クツキー等の製菓原料に使用される。Furthermore, it can be used as a raw material for confectionery, which has both the elegant sweetness of fructose and the non-mildability properties of isomaltulose and/or reduced isomaltulose. Specifically, chocolate, chewing gum,
Used as raw material for confectionery such as kutsky.
以下に実施例を挙げ本発明を具体的に説明する。The present invention will be specifically explained below with reference to Examples.
実施例１
結晶果ＩＩ ＣＰ）と結晶イソマルチュロース（■・Ｍ
）を種々の比率で混合した後、粉砕装置により粉砕して
粉糖を得た。ここで粉砕に用いた装置は不二パウダル（
株）製エソクサンプルξルＫ ｌｌ−１型（スイング・
ハンマ一方式、ハンマ一方式 ６ 個、スクリーン穴径
： ０．５ｍｍ 、ハンマーライニング間隔： ０，５
ｍｍ）であり、原料供給速度を２５ｋｇ／ｈｒとした。Example 1 Crystalline fruit II CP) and crystalline isomaltulose (■・M
) were mixed in various ratios and then ground using a grinding device to obtain powdered sugar. The equipment used for crushing here was Fuji Paudal (
ESOKU SAMPLE ξLEK ll-1 type (swing/
Hammer one-side type, hammer one-side type 6 pieces, screen hole diameter: 0.5mm, hammer lining interval: 0.5
mm), and the raw material supply rate was 25 kg/hr.
これらの粉糖を用いて次に述べる条件により固結試験を
行なった。約７ｃｍ Ｘ ９ｃｍのポリプロピレン袋に
上記の試料を８０ｇづつ詰めて熱シールし、各々の袋を
木製板上に並べた。その上から２０ｋｇ／袋（０，３ｋ
ｇ／ｃｍ”）相当の荷重を掛け、室温で１週間放置した
０期間終了後袋から取出した固結試料を約２ｃ＋ｗ角の
立方体に切断し、本屋式硬度計により固結物を押し崩す
に要する力（固結度、ｋｇ）を測定した。その結果を表
１に示す。A caking test was conducted using these powdered sugars under the conditions described below. Approximately 7 cm x 9 cm polypropylene bags were filled with 80 g each of the above samples and heat sealed, and each bag was placed on a wooden board. 20kg/bag (0.3k)
g/cm") and left at room temperature for one week. After the zero period, the solidified sample was removed from the bag and cut into cubes of approximately 2c+w squares. The required force (degree of consolidation, kg) was measured.The results are shown in Table 1.
表１
混合比
Ｆ：１．Ｆｌ
０００
０１０
０２０
０３０
０４０
０５０
４０ ６０
０７０
０８０
固結度、ｋｇ
１３．６
１１．１
８．８
６．９
６．０
５．５
５．２
４．６
４．０
１０ ９０ ２．４実施例２
実施例１のイソマルチュロース（１，Ｍ）に代えて還元
イソマルチュロース（Ｒ，１，Ｍ）を使用し、以下実施
例１と同様にして固結度を測定した。その結果を表２に
示す。Table 1 Mixing ratio F:1. Fl 000 010 020 030 040 050 40 60 070 080 Consolidation degree, kg 13.6 11.1 8.8 6.9 6.0 5.5 5.2 4.6 4.0 10 90 2.4 Example 2 The degree of caking was measured in the same manner as in Example 1, using reduced isomaltulose (R, 1, M) in place of isomaltulose (1, M) in Example 1. The results are shown in Table 2.
表２
混合比 固結度、ｋｇ
Ｐ：Ｒ，１，Ｍ
１００ ０ １３．６
９０ １０ １１．４
８０ ２０ ９．０
７０ ３０ ７．３
６０ ４０ ６．６
５０ ５０ ６．１
４０ ６０ ５．３
３０ ７０ ４．５
２０ ８０ ３．９
１０ ９０ ２．２
実施例３
実施例１のイソマルチュロースに代えてイソマルチュロ
ースにＩＯＸの還元イソマルチュロースを添加した混合
物を使用し、以下実施例１と同様にして固結度を測定し
た。その結果を表３に示す。Table 2 Mixing ratio Consolidation degree, kg P:R,1,M 100 0 13.6 90 10 11.4 80 20 9.0 70 30 7.3 60 40 6.6 50 50 6.1 40 60 5. 3 30 70 4.5 20 80 3.9 10 90 2.2 Example 3 Instead of the isomaltulose of Example 1, a mixture of isomaltulose and IOX reduced isomaltulose was used, Thereafter, the degree of consolidation was measured in the same manner as in Example 1. The results are shown in Table 3.
表３
混合比 固結度、ｋｇ
Ｆ ： １．Ｍ＋１０ｒ Ｒ，夏、 Ｍｌｏｏ
０ １３．６７０
３０ ７．２６０ ４０
６．６５０ ５０ ５．
４４０ ６０ ５．３３０
７０ ５．０２０ ８０
４ 、２比較例
実施例１のイソマルチュロースに代えてグラニュー１１
（Ｇ、 Ｓ”）を使用し、以下実施例１と同様にして固
結度を測定した。その結果を表４に示す。Table 3 Mixing ratio Consolidation degree, kg F: 1. M+10r R, Summer, Mloo
0 13.670
30 7.260 40
6.650 50 5.
440 60 5.330
70 5.020 80
4, 2 Comparative Example Granule 11 was used instead of isomaltulose in Example 1.
(G, S''), the degree of consolidation was measured in the same manner as in Example 1. The results are shown in Table 4.
表４
混合比 固結度ｋｇ
Ｐ：Ｇ、Ｓ
７０ ３０ １６．０６０
４０ １３．２５０ ５０
９．７４０ ６０
８．８３０ ７０ ７
．９２０ ８０ ７．２実施
例４
結晶果糖と結晶イソマルチュロースを３０：７０の比率
で混合し、実施例１で使用した同じ粉砕機を用いて粉糖
にした。この粉糖を使用して表５に示す配合により常法
でミルクチョコレートを試作した。このチョコレートを
試食したところイソマルチュロースの甘味を補った口あ
たりのよい美味しいチョコレートが得られた。Table 4 Mixing ratio Consolidation degree kg P:G, S 70 30 16.060
40 13.250 50
9.740 60
8.830 70 7
．． 920 80 7.2 Example 4 Crystalline fructose and crystalline isomaltulose were mixed in a ratio of 30:70 and ground into powdered sugar using the same grinder used in Example 1. Using this powdered sugar, milk chocolate was experimentally produced according to the formulation shown in Table 5 in a conventional manner. When I sampled this chocolate, I found that it was a delicious chocolate with a good texture that complemented the sweetness of the isomaltulose.
表５
イソマルチュロース ２１０ ｇ
果Ｗ９０
ココアバター １２４
全脂肪乳 １００
カカオマス ９２
植物性油脂 ８０
脱脂粉乳 ８０
ココア ２０
香料 若干量
実施例５
結晶果糖と結晶イソマルチュロースを６０：４０の比率
で混合し、実施例１で使用した粉砕機により粉糖を作っ
た。この粉糖を使い表６の配合により常法で板ガムを試
作した。官能検査の結果、このチューインガムはザラツ
キ感がなく、香料とよく調和のとれた味質であることが
わかった。Table 5 Isomaltulose 210 g Fruit W90 Cocoa butter 124 Full fat milk 100 Cocoa mass 92 Vegetable oil 80 Skimmed milk powder 80 Cocoa 20 Flavoring Some amount Example 5 Crystalline fructose and crystalline isomaltulose mixed at a ratio of 60:40 Then, powdered sugar was made using the pulverizer used in Example 1. Using this powdered sugar, a sheet of gum was experimentally produced according to the formulation shown in Table 6 in a conventional manner. As a result of the sensory test, it was found that this chewing gum did not have a grainy feel and had a taste that was well-balanced with the fragrance.
表６
イソマルチユロース ９６ ｇ
果１ｉ １４４
混合ガムベース ８８
水あめ ６０
炭酸カルシウム ８
香料 若干量
実施例６
結晶果糖と結晶還元イソマルチュロースを５０：５０の
比率で混合し、実施例１で使用した粉砕機で粉糖を調製
した。この粉糖を使用し表７の配合により常法でクツキ
ーを試作した。クツキーのように通常水を使用しない配
合に対して結晶性の糖類を使用すると生地中に結晶が溶
解しない状態で残り、その糖が果糖のように熱に弱い場
合培焼時に着色して斑点になる。更に、果糖のように還
元性の糖であればメーラード反応を伴い着色の傾向はま
すます強いが、本実施例によるクツキーは斑点が生ずる
ことなく外観がきれいで、かつ美味しいクツキーが得ら
れた。Table 6 Isomaltulose 96 g Fruit 1i 144 Mixed gum base 88 Starch syrup 60 Calcium carbonate 8 Flavor Some amount Example 6 Crystalline fructose and crystalline reduced isomaltulose were mixed at a ratio of 50:50 and ground as used in Example 1. Powdered sugar was prepared in a machine. Using this powdered sugar, kutsky was experimentally produced according to the formulation shown in Table 7 in a conventional manner. If crystalline sugar is used in a formulation that does not normally use water, such as kutsky, the crystals will remain in the dough without dissolving, and if the sugar is sensitive to heat, such as fructose, it will become colored and cause spots during baking. Become. Furthermore, reducing sugars such as fructose tend to undergo a Maillard reaction and become discolored, but the kutsky produced in this example had a clean appearance and was delicious without any spots.
表７
小麦粉 １５０ｇバター
１００還元イソマルチュロース
５０
果ＩＪ！ ５０卵黄
３０Table 7 Flour 150g butter
100 reduced isomaltulose
50 Ka IJ! 50 egg yolks
30
Claims (1)
還元イソマルチュロースを添加しそして粉砕することを
特徴とする粉糖の製造法。 ２、請求項１記載の方法によって得られた粉糖を食品お
よび／または甘味料に利用する方法。[Claims] 1. A method for producing powdered sugar, which comprises adding isomaltulose and/or reduced isomaltulose to fructose and pulverizing the mixture. 2. A method of using powdered sugar obtained by the method according to claim 1 in foods and/or sweeteners.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1174093A JP2834478B2 (en) | 1989-07-07 | 1989-07-07 | Method for producing powdered sugar and method for using the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1174093A JP2834478B2 (en) | 1989-07-07 | 1989-07-07 | Method for producing powdered sugar and method for using the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0339100A true JPH0339100A (en) | 1991-02-20 |
| JP2834478B2 JP2834478B2 (en) | 1998-12-09 |
Family
ID=15972532
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1174093A Expired - Lifetime JP2834478B2 (en) | 1989-07-07 | 1989-07-07 | Method for producing powdered sugar and method for using the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2834478B2 (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5296244A (en) * | 1991-06-19 | 1994-03-22 | Wm. Wrigley Jr. Company | Chewing gum containing aspartame and palatinose oligosaccharide |
| US5298263A (en) * | 1991-06-19 | 1994-03-29 | Wm. Wrigley Jr. Company | Chewing gum coated with palatinose or palatinose oligosaccharide |
| US5399365A (en) * | 1991-06-19 | 1995-03-21 | Wm. Wrigley Jr. Company | Chewing gum containing palatinose and/or palatinose oligosaccharide |
| JP2006527988A (en) * | 2003-07-23 | 2006-12-14 | セレスタール・ホルデイング・ベー・フアウ | Food and drink containing isomaltulose or trehalose for sustained carbohydrate energy release and enhanced fatty acidization |
| US8080585B2 (en) | 2006-05-08 | 2011-12-20 | Sudzucker Aktiengesellschaft Mannheim-Ochsenfurt | Isomaltulose with improved flowability |
| US8282976B2 (en) | 2004-07-21 | 2012-10-09 | Sudzucker Aktiengesellschaft Mannheim/Ochsenfurt | Mixtures containing cocoa |
| CN103561588A (en) * | 2011-05-19 | 2014-02-05 | Cj第一制糖株式会社 | Agglomeration-preventable sweetenersweetener composition in which agglomeration is prevented, and method for preparing same |
-
1989
- 1989-07-07 JP JP1174093A patent/JP2834478B2/en not_active Expired - Lifetime
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5296244A (en) * | 1991-06-19 | 1994-03-22 | Wm. Wrigley Jr. Company | Chewing gum containing aspartame and palatinose oligosaccharide |
| US5298263A (en) * | 1991-06-19 | 1994-03-29 | Wm. Wrigley Jr. Company | Chewing gum coated with palatinose or palatinose oligosaccharide |
| US5399365A (en) * | 1991-06-19 | 1995-03-21 | Wm. Wrigley Jr. Company | Chewing gum containing palatinose and/or palatinose oligosaccharide |
| JP2006527988A (en) * | 2003-07-23 | 2006-12-14 | セレスタール・ホルデイング・ベー・フアウ | Food and drink containing isomaltulose or trehalose for sustained carbohydrate energy release and enhanced fatty acidization |
| US8282976B2 (en) | 2004-07-21 | 2012-10-09 | Sudzucker Aktiengesellschaft Mannheim/Ochsenfurt | Mixtures containing cocoa |
| US8080585B2 (en) | 2006-05-08 | 2011-12-20 | Sudzucker Aktiengesellschaft Mannheim-Ochsenfurt | Isomaltulose with improved flowability |
| CN103561588A (en) * | 2011-05-19 | 2014-02-05 | Cj第一制糖株式会社 | Agglomeration-preventable sweetenersweetener composition in which agglomeration is prevented, and method for preparing same |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2834478B2 (en) | 1998-12-09 |
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