[DESCRIPTION]
[Invention Title]
AGGLOMERATION-PREVENTABLE SWEETENER COMPOSITION
IN WHICH AGGLOMERATION IS PREVENTED, AND METHOD FOR
PREPARING SAME
[Technical Field]
The present invention relates to a solidification-prevented sweetener
material composition in which agglomeration is prevented, and a method for
preparing the same.
[Background Art]
Sugar contains sucrose as a main component, and is one of the
representative sweeteners that are added to foods and taste sweet. Depending on its
raw materials, examples of sugar can include cane sugar obtained from sugar cane,
and beet sugar obtained from sugar beet. In addition, sugar can include maple sugar
obtained from sap extracted from sugar maple, and the like.
Sugar products are generally produced in powdery form similar to other
sweeteners and flavor enhancers. Thus, sugar also suffers from a solidification
phenomenon, which generally occurs during distribution of powdery products.
The solidification phenomenon refers to agglomeration of particles of
powdery products by absorbing atmospheric moisture during distribution of the
powdery products. As the size of particles is smaller, the area of absorbing moisture
becomes wide, thereby intensifying the solidification phenomenon. Such a
solidification phenomenon can deteriorate quality of products, causing
inconvenience to consumers. In order to prevent such a solidification phenomenon, a
method of adding and mixing silicon dioxide, pectin, starch, and the like (as a

solidification preventing agent) with a sweetener material has been suggested.
However, such a solidification preventing agent is only added in a small amount
when the sweetener material composition is prepared, which makes it difficult for
the solidification preventing agent to be uniformly distributed throughout the
sweetener material composition by a simple mixing method known in the art. For
this reason, there is a problem in that the solidification phenomenon of powder is not
effectively inhibited.
Dietary fiber refers to high molecular carbohydrates which are known as
fibroid materials or cellulose mostly contained in vegetables, fruits, seaweeds, and
the like among the foods and which is not digested by human digestive enzymes and
excreted from the body.
Fibroid materials are mostly contained in tough parts (cellulose) of
vegetables, pectin in fruits, sticky ingredients (alginic acid) of sea mustard or kelp,
and the like. Among various dietary fibers, indigestible maltodextrin (resistant
maltodextrin) is difficult for persons to digest, and has a high molecular
carbohydrate structure having a high degree of polymerization of carbohydrate as
compared to general maltodextrin.
On the other hand, sugar is the best sweetener material for sweetness, and
can be used in various foods, processed foods, and the like for improving the taste of
foods and stimulating appetite. However, researches has frequently reported the
harmfulness of sugar that excessive consumption of sugar can cause adult diseases
such as obesity, diabetes and the like, which become a serious problem. In order to
overcome this problem, various sweetener materials replacing sugar are being
studied, and further studies capable of inhibiting the absorption into the body even
when sugar is taken have been actively performed.
Xylose is a natural sweetener found in birch, corn and the like, and has
about 40% the sweetness of sugar. Xylose is known as one of diverse sweetener
materials that can supplement the harmfulness of sugar by replacing sugar.
When xylose is taken together with sugar, xylose can inhibit the activity of
sucrase which is a sugar digestion enzyme, thereby inhibiting digestion of sugar. As
a result, sugar's absorption into the body is inhibited and sugar is discharged from

the body. It is also recognized that xylose has effects of inhibiting rapid increase of
blood glucose level and preventing adult diseases, such as diabetes, obesity, and the
like.
Further, arabinoxylan, which is a complex polysaccharide consisting of
arabinose and xylose, is a physiological active substance related to antiallergic,
immune activity and anticancer action, and various study results concerning
arabinoxylan have been released in recent years.
[Disclosure]
[Technical Problem]
The present invention is aimed at providing a solidification-prevented
sweetener material composition and a method of preparing the same.
In addition, the present invention is aimed at providing a solidification-
prevented sweetener material composition including sugar and xylose as
constitutional components to inhibit excessive sugar absorption into the human body.
[Technical Solution]
The present invention provides a solidification-prevented sweetener material
composition wherein particles of sweetener material powder are coated with dietary
fiber, and a method of preparing the same.
The sweetener material may include all sorts of materials that taste sweet.
Preferably, sugar is utilizable as the sweetener material, more preferably sugar and
xylose are utilizable in combination.
Sugar is not particularly limited in view of sorts according to raw materials.
One or two or more selected from white sugar, brown sugar or black sugar which is
in crystalline powder form may be utilized in combination.
Although the particle size of sucrose is not particularly limited, sugar
preferably has a particle size from 0 urn to 600 urn, more preferably from 0 um to

500 μm. Still more preferably, sugar has an average particle size from 150 μm to
300 μm.
Although the particle size of xylose is not particularly limited, xylose
preferably has a particle size from 0 μm to 600 μm, more preferably from 0 μm to
500 μm. Still more preferably, xylose has an average particle size from 150 μm to
350 μm.
Examples of the dietary fiber may include insoluble dietary fibers, for
example, cellulose, hemicelluloses, lignin, and the like, water soluble dietary fibers,
for example, pectin of fruits, vegetable gums, polysaccharides of seaweeds, and the
like, or polydextrose produced by bioengineering methods, low molecular weight
alginic acid, or a indigestible maltodextrin, and the like.
Among various dietary fibers, the indigestible maltodextrin has
characteristic properties in that the indigestible maltodextrin is water soluble; the
indigestible maltodextrin does not increase viscosity of foods when used in foods;
the indigestible maltodextrin has a higher carbohydrate structure with high
polymerization degree of carbohydrates as compared to general maltodextrin,
thereby having a high quality stability; and the indigestible maltodextrin is a
functional material having an effect of inhibiting rapid increase of blood glucose
level in the human body. Therefore, the indigestible maltodextrin is appropriate for
being used in foods. As the dietary fiber which is a constitutional component of the
present invention, the indigestible maltodextrin is still more preferably used.
The method for coating particles of the sweetener material powders with
dietary fiber may include: mixing sweetener material powders in a mixer for food
preparation capable of liquid phase spray; coating the mixed powder with a dietary
fiber by scattering and mixing the dietary fiber with the mixed powder; and drying
the coated sweetener material powder mixture composition in a dryer.
The 3) drying operation is performed such that the water content is about
0.2 wt% or less based on the total weight of the composition.
The solidification-prevented sweetener material composition preferably
includes 95 wt% to 99.9 wt% of sweetener material and 0.1 to 5.0 wt% of dietary
fiber, based on the total weight of the composition.

As the sweetener material, it is preferable to use a mixture of sugar and
xylose.
The formulation ratio of sugar and xylose used as the sweetener material is
not particularly limited. However, excessive introduction of xylose can affect the
functionality of the sweetener material composition. In order to achieve effective
inhibition of sugar absorption into the human body without affecting the
functionality, the weight ratio of sugar to xylose is preferably about 1: 0.05 to 1: 0.5,
more preferably about 1: 0.07 to 1: 0.2, still more preferably about 1: 0.1.
The solidification-prevented sweetener material composition according to
the present invention may be used as a material for sweetener alone or in
combination with one or more other food materials.
[Advantageous Effects]
The solidification-prevented sweetener material composition according to
the invention can prevent a solidification phenomenon during distribution and
storage thereof.
Further, in case that the composition of the present invention includes sugar
and xylose, xylose may inhibit sugar's absorption into the human body. As a result,
the composition according to the present invention has effects of preventing rapid
increase in blood glucose and adult onset diseases such as diabetes and obesity.
[Mode for Invention]
Terms used herein are defined below.
The term "sweetener" as used herein refers to a generic term for seasonings
to add sweetness and food additives.
The term "sweetener material" as used herein refers to a constitutional
component constituting the sweetener.
The term "dietary fiber" as used herein is a component known as fibroid
materials or cellulose contained mainly in vegetables, fruits, seaweeds and the like

among the foods. The dietary fiber is a high molecular carbohydrate which is not
digested by human digestive enzymes and discharged from the body.
The term "solidification" as used herein refers to an agglomeration
phenomenon generated by moisture absorption by small particles. Such
solidification can be frequently noticed in powdered products.
Hereinafter, the present invention will be described in more detail with
reference to the following examples, comparative examples and comparative test
examples. However, it should be understood that these examples, comparative
examples and comparative test examples are provided for illustration only and are
not to be in any way construed as limiting the present invention.
Example 1
Preparation of solidification-prevented sweetener material composition
(includes sugar and xylose)
890 g of fine sugar commercially available from CJ Cheiljedang Co., Ltd.
(average particle size: about 220 μm) and 95 g of xylose were added to a mixer,
followed by uniformly mixing. Subsequently, 15 g of liquid indigestible
maltodextrin (65 brix) was scattered into the mixed powder, thereby uniformly
coating the powder. Next, the mixed sweetener material composition was transferred
to a dryer. The mixed sweetener material composition was dried through a hot air
drying method so that the water content was not more than 0.2 wt% based on the
total weight of the mixed sweetener material composition, thereby obtaining 1 kg of
the solidification-prevented sweetener material composition containing sugar and
xylose.
Comparative Example 1
Preparation of sweetener material composition by simply mixing sugar and
xylose
900 g of fine sugar commercially available from CJ Cheiljedang Co., Ltd.
(average particle size: about 220 urn) and 100 g of xylose (average particle size:
about 260 urn) were added to a mixer, followed by uniformly mixing. A sweetener
material composition in which sugar and xylose are simply mixed was obtained so

that the step of coating powder particles with dietary fiber such as a liquid
indigestible maltodextrin as in Example 1 was omitted.
Comparative Test Example 1
Comparison analysis for each sweetener material composition using Particle
Size Analyzer
The sweetener material compositions prepared in Example 1 and
Comparative Example 1, commercially available general sugar (CJ Cheiljedang Co.,
Ltd., average particle size: about 455 μm) and commercially available fine sugar (CJ
Cheiljedang Co., Ltd., average particle size: about 220 μm) were obtained, and
compared the particle size of the four sweetener material compositions using a
particle size analyzer "Standard Particle Size Analyzer" (Chunggye Corporation).
As the particle size of powders is smaller, the surface area of powders
absorbing moisture becomes wider, thereby enhancing powder agglomeration.
Accordingly, the solidification phenomenon which is frequently noticed in powder
products such as sweeteners becomes severer. In view of this point, measuring the
particle size of powders could provide meaningful comparison data. The comparison
results for the particle size of each sweetener material composition are shown in
Table 1.

Comparative Test Example 2
Comparison analysis of solidification phenomenon of sweetener material
composition depending on particle size

The sweetener material compositions prepared in accordance with Example
1 and Comparative Example 1, a commercially available general sugar (CJ
Cheiljedang Co., Ltd., average particle size: about 455 urn) and a commercially
available fine sugar (CJ Cheiljedang Co., Ltd., average particle size: about 220 urn)
were obtained. A test for comparing the degree of solidification phenomenon
generated in the four different sweetener material compositions was performed.
Testing was performed as follows. 1 kg of each of four sweetener material
compositions was put into a package bag, followed by providing humidity while the
package bag was open at 50°C for 24 hours (0~24 hours from the start of the test).
Subsequently, the compositions were dried 96 hours (24-120 hours from the start of
the test) while the degree of solidification of each sweetener material composition
was observed for 24 hours. The comparison results of the degree of solidification are
summarized in Table 2.


In Table 2, the term "good" represents that the powder state directly after
opening of the package bag was maintained (the degree of solidification based on
the total powder is approximately 0%). The term "solidification initiated" represents
the powder state that the surface of powder exposed by opening the package bag
started to solidify (within about 10% of degree of solidification). The term "weak
solidification" represents the powder state that powder about 2 cm below the
exposed surface of powder was solidified (about 20% degree of solidification). The
term "solidification expansion" represents the powder state that weak solidification
has been conducted throughout the powder (about 40% of degree of solidification).
The term "solidified" represents the powder state that strong solidification occurred
throughout the powder (about 80% of degree of solidification).
As the result of comparison analysis for degree of solidification, it was
found that all the sweetener material compositions initiated solidification 48 hours
after start of testing. The solidification phenomenon that could be problematic in
powder products was noticed first in the fine sugar having the smallest particle size.
On the basis of particle size, it can be expected that general sugar (average
particle size: about 455 urn) having the largest particle size would begin to solidify
the latest. However, from results of testing, it was observed that the sweetener
material composition (average particle size: about 296 μm) prepared in Example 1
having a particle size smaller than that of the general sugar solidified the latest. It
was determined that this was because particles were coated with indigestible
maltodextrin, which prevented agglomeration of sweetener material particles due to
water absorption and temperature increase.
Example 2
Preparation of solidification-prevented sweetener material composition
(including sugar and xylose) according to preferable compositional ratio
In mixing sugar with xylose, sugar and xylose were mixed in a weight ratio
of about 10:1 as shown in Table 3 as a desirable formulation ratio in order to achieve
effective inhibition of sugar's absorption into the human body without affecting the
functionality of the sweetener material composition (Fine sugar - CJ Cheiljedang

Co., Ltd., average particle size: about 220 urn, Xylose - average particle size: about
260 μm).
Subsequently, in order to determine the content of suitable indigestible
maltodextrin such that sugar and xylose in a unit wherein sugar and xylose were
uniformly mixed could be coated when coating the sweetener material composition
mixed in the aforementioned formulation ratio, five samples in which the content of
sugar, xylose and indigestible maltodextrin was adjusted as shown in Table 3 were
prepared, followed by testing to measure time required to dry each sample and the
content of xylose per 100 g of dried sweetener material composition.

As the results of testing, it was found that the preferred sample in which
coating was conducted so that the composition powder had uniform quality and
which was excellent in view of process efficiency due to short drying time had the
formulation ratio including 89.0 wt% of sugar, 9.5 wt% of xylose and 1.5 wt% of
indigestible maltodextrin based on the total weight of the sweetener material
composition.

[CLAIMS]
[Claim 1]
A method of preparing a solidification-prevented sweetener material
composition, comprising:
Coating a sweetener material with dietary fiber by adding the dietary fiber
to sweetener material and mixing the sweetener material with dietary fiber.
[Claim 2]
The method of preparing a solidification-prevented sweetener material
composition according to claim 1, wherein the dietary fiber is indigestible
maltodextrin.
[Claim 3]
A solidification-prevented sweetener material composition prepared by the
method according to claim 1 or 2.
[Claim 4]
The solidification-prevented sweetener material composition according to
claim 3, comprising: 95 wt% to 99.9 wt% of the sweetener material and 0.1 wt% to
5.0 wt% of the dietary fiber based on a total weight of the sweetener material
composition.
[Claim 5]

The solidification-prevented sweetener material composition according to
claim 4, wherein the sweetener material is a mixture of sugar and xylose.
[Claim 6]
The solidification-prevented sweetener material composition according to
claim 5, wherein sugar and xylose are mixed in a weight ratio of 1:0.05 to 1: 0.5.