Dextrose Monohydrate

Abstract:在本文中,我们investigate the potential of ultrasonic energy in assisting the crystallization of dextrose monohydrate, which is primarily manufactured via slow cool batch, lasting 48 h (0.5 °C/h), seeded crystallization; this cooling curve is designed to optimize the crystal growth and give rise to relatively large dextrose crystals. This study was interested in the impact of ultrasound on the nucleation, crystal breakage/size distribution, and rate of growth of the dextrose, while producing a product of the desired crystal size distribution. Experimental results show that ultrasonic energy can be used to induce nucleation and increase the overall mass rate of crystal growth while producing product with the desired crystal size distribution.

Abstract:Low-fat or reduced-fat chocolate products containing sucrose fatty acid polyesters and dextrose are provided which have texture and mouthfeel properties similar to conventional chocolate products. The sweetener used is dextrose or blends of dextrose and sucrose. These chocolate products are prepared using a sucrose fatty acid polyester or a blend of sucrose fatty acid polyesters in place of the conventional cocoa butter constituent and dextrose or blends of dextrose and sucrose in place of the conventional sucrose sweetener. The preferred form of dextrose is dextrose monohydrate. The sucrose fatty acid polyesters used do not necessarily mimic the rheological and thermal properties of cocoa butter. The improved chocolate products have similar texture and mouthfeel properties of conventional chocolate with significantly fewer calories and lower fat content. Moreover, the texture and mouthfeel properties can be varied for various uses by varying the relative proportions of the sucrose fatty acid polyesters and the relative proportions of the dextrose and sucrose in the sweetener. The use of dextrose results in chocolate compositions having improved mouthfeel and significantly reduced levels of waxiness.