Crystalline lactitol monohydrate and a process for the preparati

Details Crystalline lactitol monohydrate and a process for the preparati Crystalline lactitol monohydrate and a process for the preparati

1992-12-23

1996-05-14

Robinson, Douglas W.

Drug, bio-affecting and body treating compositions

Designated organic active ingredient containing

Carbohydrate doai

536 111, 536124, 426658, A61K 31715, C07H 100, A23G 300, A23L 100

Patent

active

055167632

ABSTRACT:
A crystalline lactitol monohydrate having lattice cell constants a =7.815.+-.0.008 .ANG., b=12.682.+-.0.008 .ANG., and c=15.927.+-.0.008 .ANG., and a melting range between 90.degree. and 105.degree. C., and a water content between 4.85 and 5.15%, as well as a process of preparing said crystalline lactitol monohydrate by evaporating the aqueous solution of lactitol to a concentration between 75 and 88% by weight, cooling the resultant mixture at a temperature ranging between 30 and 75.degree. C., subsequently separating the lactitol monohydrate crystals from the mother liquor, and subsequently drying with air having a temperature between 120.degree. C., and a relative humidity between 0 and 40%, for a time period less than 24 hours. The invention also relates to the use of said crystalline lactitol monohydrate as a bulk sweetener for the total or partial replacement of sucrose, in dietetic products, confectionery, bakery products, cereals, desserts, jams, beverages, chocolate, chewing gum and ice-cream, and in pharmaceuticals and cosmetic products, such as tooth paste, as well as a special sweetening agent resembling sucrose, mainly composed of said crystalline lactitol monohydrate.

REFERENCES:
J. A. Kanters, et al., "Structure of Lactitol (4-O-.beta.-D-Galactopyranosyl-D-glucitol) Monohydrate: an Artificial Sweetner", Acta Cryst., (1990), C46, pp. 2408-2411.
M. van Bommel et al, "The Crystal and Molecular Structures of Lactitol Monohydrate and Lactitol Dihydrate", Abstract (1980).
John A. Van Velthuijsen: "Food additives derived from Lactose: Lactitol Palmitate" vol. 27, No. 4, J. Agric. Food Chem., 680-86 (1979).
Cess J. Booy: "Lactitol: A new food ingredient", vol. 212, International Dairy Federation Bulletin, 62-68 (1987).
CH. den Uyl: "Technical and commercial aspects of the use of lactitol in foods as a reduced-calorie bulk sweetener," vol. 3, Developments In Sweetners-3, 65-81 (London and New York 1987).
M. L. Wolfrom, W. J. Burke, K. R. Brown and R. S. Rose, 60, J. Am. Chem. Soc. 571-573 (1938).
M. L. Wolfrom, R. M. Hann and C. S. Hudson, 75, J. Am. Chem. Soc., 1105 (1952).
Comments of George A. Jeffrey dated Apr. 24, 1992.
Comments of G. L. Nanninga dated Mar. 11, 1992.

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