Rectangular parallelepipedal maltitol

Abstract

The invention concerns maltitol crystals, characterized in that they have a rectangular parallelepipedal shape and have a length to width dimensional ratio in the range 1.8 to 5.3, preferably 3±0.7, and a process for producing them.

1 . Maltitol crystals, characterized in that they have a rectangular parallelepipedal shape and in that the ratio of the length to width dimensions is in the range 1.8 to 5.3, preferably in the range 2.3 to 3.7. 
     
     
         2 . Maltitol crystals according to  claim 1 , characterized in that the two smallest faces of the rectangular parallelepiped are parallelograms with equal sides. 
     
     
         3 . Maltitol crystals according to  claim 1 , characterized in that the two smallest faces of the rectangular parallelepiped are parallelograms with paired equal sides. 
     
     
         4 . Maltitol crystals according to  claim 1 , characterized in that the two smallest faces of the rectangular parallelepiped are parallelograms whereof at least one angle comprises a truncation. 
     
     
         5 . Maltitol crystals according to  claim 1 , characterized in that the length dimension of the rectangular parallelepiped is in the range 50 to 750 μm, preferably in the range 97 to 280 μm. 
     
     
         6 . Maltitol crystals according to  claim 1 , characterized in that their X-ray diffraction profile, determined using a test A, has an intensity of 100% for the peak at 26.51° and an intensity of 0% for the peak at 16.07°. 
     
     
         7 . Crystalline maltitol composition, characterized in that the crystalline fraction of the maltitol is constituted by at least 50% by weight of crystals with a rectangular parallelepipedal shape in accordance with  claim 1 , preferably 70% to 100% by weight, more preferably 95% to 100% by weight. 
     
     
         8 . Process for preparing the maltitol crystals of  claim 1 , characterized in that a maltitol syrup is crystallized in water in the presence of impurities constituted by aldehydes and condensed dicarbonyl compounds. 
     
     
         9 . Process according to  claim 8 , characterized in that the quantity of impurities is less than 5%, preferably in the range 1.5% to 4.5%, and more preferably in the range 2.5% to 3.5%. 
     
     
         10 . Process according to  claim 8 , characterized in that the aldehydes and the condensed dicarbonyl compounds are obtained by a heat treatment at more than 100° C. of glucidic solutions selected from the group constituting of saccharose, fructose, invert sugars and glucose syrups. 
     
     
         11 . Process according to  claim 8 , characterized in that it comprises:
 a) preparing a first maltitol syrup with a dry matter content of at least 60% by weight and with a maltitol content of at least 85% by weight;   b) introducing into said maltitol syrup a sugar selected from the group constituting of saccharose, fructose, invert sugars, and glucose syrups, used alone or as a mixture;   c) heating said first maltitol syrup in order to generate impurities constituted by aldehydes and condensed dicarbonyl compounds;   d) preparing a second maltitol syrup with a dry matter content of at least 65% by weight and with a maltitol content of at least 90% by weight;   e) incorporating said second maltitol syrup into the first maltitol syrup in order to obtain a maltitol syrup with a dry matter content of at least 70% by weight and with a maltitol content of at least 80% by weight;   f) concentrating the maltitol syrup obtained to a dry matter content of at least 80%;   g) crystallizing the concentrated maltitol syrup by evaporation and/or cooling;   h) recovering the crystals thereby obtained.