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Question

what r the organoleptic properties of SORBITOL
with sources plz
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Answer 1

In a second preferred embodiment of the process for the preparation of a pulverulent sorbitol in accordance with the invention, the choice is made to carry out the granulation of the sorbitol powder by the wet route in an atomization tower. Crystalline sorbitol is then introduced into the said atomization tower and water or a sorbitol syrup with a solids content at most equal to 100%, preferably of between 10 and 80% by weight, is added as binder.

The choice is made to feed an MSD (Multi-Stage Dryer) atomization tower, with a water evaporation capacity of the order of 350 kg/h, with sorbitol powder at a throughput of between 400 and 600 kg/h, the granulation taking place with water as binder, as will be exemplified below.

In the light of the melting points of the various crystalline forms of sorbitol, the Applicant Company has found that it is necessary to carefully monitor the operating temperatures of the atomization tower.

The choice is therefore advantageously made to adjust the temperature of the feed air to a value of between 140 and 145oC., the temperature of the mists to a value of between 70 and 75oC. and the temperature of the static bed to a value of between 70 and 80oC.

The pulverulent sorbitol in accordance with the invention can advantageously be employed, because of the quality of its functional properties mentioned above, in the <> application.

This is because the tablets prepared from the said sorbitol exhibit, in addition to a high compressibility which is reflected by high hardness for a low relative density, a <> texture. The latter organoleptic property is particularly appreciated in the manufacture of lozenges or tablets, as a <> characteristic for tablets is regarded as a non-pleasurable feature by experts in this field.

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Potassium sorbate diffusion coefficients through the films were significantly affected by the film composition. Increasing the amounts of protein and beeswax in the films decreased potassium sorbate diffusivity. Sorbitol increased the diffusion of potassium sorbate in the films. A rise in the initial potassium sorbate concentration in the films resulted in films with higher diffusion coefficients. Strong interactions were observed between protein and beeswax and potassium sorbate and beeswax.

The optimum combination of constituents of whey protein films that provide good mechanical and optical properties was determined using a D-optimal mixture design. Protein, sorbitol and potassium sorbate were important factors influencing film's mechanical properties, while beeswax was the primary factor affecting the transparency of the films.

The optimum combination of constituents of whey protein films that provide good water vapor permeability, water solubility and sensory properties was also determined using a D-optimal mixture design. All film constituents had significant impacts on water vapor permeability and water solubility. Beeswax was the most important factor affecting the organoleptic properties of the films. Protein had no effect on stickiness and appearance of the films, while sorbitol had no influence on appearance.

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(WO/1998/034487) POLYDEXTROSE AS ANTI-STALING AGENT
Latest published bibliographic data
Publication No.: WO/1998/034487
Publication Date: 13.08.1998

International Application No. PCT/US1998/002113
International Filing Date: 05.02.1998
Int. Class.8:A21D 2/18.
Applicant:CULTOR FOOD SCIENCE, INC. [--/US]; 430 Saw Mill River Road, Ardsley, NY 10502 (US).
Inventor:KILIBWA, Margaret; 430 Sawmill River Road, Ardsley, NY 10502 (US).
Agent:DUNLEAVY, Kevin, J.; Hunton & Williams, Suite 1200, 1900 K Street, NW, Washington, DC 20006 (US).
Priority Data:
08/796,305 07.02.1997 US
Title:(EN) POLYDEXTROSE AS ANTI-STALING AGENT

Abstract:
(EN) A method used for retarding the staling of bread and other baked products and for extending their shelf is disclosed. The method uses polydextrose, a randomly bonded condensation polymer of D-glucose having some bound sorbitol and a suitable acid (e.g. citric acid), as an ingredient in baked products. The use of polydextrose in combination with flour, alone or in combination with certain emulsifiers and enzymes in accordance with the present invention provides improved anti-staling properties, improvement in bread crumb structure for breads and other baked products. These improved properties are generally achieved without adverse effect upon organoleptic characteristics of the baked goods. Also disclosed is a dough made with the present invention which demonstrates good handling properties and the final baked product is equal in quality or better than control breads baked without polydextrose. Moreover, gumminess that is normally associated with the use of enzymatic anti-staling compositions is also eliminated or minimized by the dosages of enzyme used according to the invention.

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Answer 2

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