Effect of Initial Temperature and Slurry Density on Stable Crystallization Process of Xylitol Melt Containing Sorbitol

抄録

There are many sugar products in foods, and it is desirable to satisfy both product quality and process operability. One example of a sugar product is fondant with crystalline material containing xylitol, and it is difficult to formulate products with desired qualities such as crystallinity. The production process of crystalline material can be regarded as melt crystallization. The objective of this study was to investigate the relationship between the condition of melt before depositing process and the crystallization phenomena for xylitol-sorbitol system. The results showed that the crystallization process after depositing was affected by the initial slurry density. The Avrami equation was applied to this system to analyze the mechanism of melt crystallization. It was confirmed that the crystallization process can be analyzed and crystallinity can be predicted by the Avrami equation. Melt with high slurry density and high temperature is preferable for formulation of desired crystal qualities.