Title:
HIGH-PURITY CRYSTALLINE D-TAGATOSE, COMPOSITION COMPRISING SAME, METHOD FOR PREPARING SAME, AND USE THEREOF
Document Type and Number:
WIPO Patent Application WO/2023/174422
Kind Code:
A1
Abstract:
The present invention belongs to the technical field of crystal products, and relates to high-purity crystalline D-tagatose, a composition comprising same, a method for preparing same, and use thereof. Specifically, the crystalline D-tagatose of the present invention has a purity of 98% or greater, a particle size of 150 μm or greater, an aspect ratio of 1.0-4.0, an angle of repose of 40° or less, and a bulk density of 0.7 g/mL or greater. Compared with commercially available products, the crystalline D-tagatose has more excellent product morphology, better fluidity, and insusceptibility to agglomeration, which is conducive to reducing storage and transportation costs. In addition, the method for preparing the crystalline D-tagatose of the present invention can freely regulate the particle size of the product, eliminating the need for costly devices and facilitating the industrial production of the crystalline D-tagatose.
Inventors:
MA YANHE (CN)
GONG JUNBO (CN)
SHI TING (CN)
HAN DANDAN (CN)
LI YUAN (CN)
CHEN MINGYANG (CN)
WANG DONGBO (CN)
WANG YING (CN)
GONG JUNBO (CN)
SHI TING (CN)
HAN DANDAN (CN)
LI YUAN (CN)
CHEN MINGYANG (CN)
WANG DONGBO (CN)
WANG YING (CN)
Application Number:
PCT/CN2023/082252
Publication Date:
September 21, 2023
Filing Date:
March 17, 2023
Export Citation:
Assignee:
TIANJIN INST IND BIOTECHNOLOGY CAS (CN)
UNIV TIANJIN (CN)
UNIV TIANJIN (CN)
International Classes:
C07H1/06; C07H3/02
Foreign References:
| CN112592378A | 2021-04-02 | |||
| CN112778358A | 2021-05-11 | |||
| CN112708702A | 2021-04-27 | |||
| CN102876752A | 2013-01-16 | |||
| CN102296129A | 2011-12-28 | |||
| JP2002053588A | 2002-02-19 |
Other References:
"Key technologies and typical examples of new oligosaccharide production", 30 September 2006, SCIENCE AND TECHNOLOGY LITERATURE PRESS, CN, ISBN: 7-5023-5402-6, article ZHENG, JIANXIAN: "Key Technology of Tagatose Production", pages: 239 - 240, XP009549364
XIN, CHENGFU ET AL.: "The Optimization of Tagatose's Crystallization Conditions", CHINA FOOD ADDITIVES, no. 1, 15 February 2013 (2013-02-15), XP009548598
HUANG WENXIA, MU WANMENG, JIANG BO : "Study on Separation and Purification of D-tagatose", FOOD AND FERMENTATION INDUSTRIES, vol. 34, no. 6, 1 January 2008 (2008-01-01), pages 168 - 171, XP093089913
DANG, JIANZHANG: "FERMENTATION PROCESS TUTORIAL 2ND EDITION", 31 July 2016, CHINA LIGHT INDUSTRY PRESS, CN, ISBN: 978-7-5184-0892-4, article DANG, JIANZHANG: "3. Crystal growth", pages: 238, XP009549368
WANG DONGBO, WANG YING, LI YUAN, SHI TING, HAN DANDAN, GONG JUNBO: "Uncovering the role of impurity sugars on the crystallization of d-tagatose crystal: Experiments and molecular dynamics simulations", FOOD CHEMISTRY, ELSEVIER LTD., NL, vol. 397, 1 December 2022 (2022-12-01), NL , pages 133762, XP093089934, ISSN: 0308-8146, DOI: 10.1016/j.foodchem.2022.133762
XIN, CHENGFU ET AL.: "The Optimization of Tagatose's Crystallization Conditions", CHINA FOOD ADDITIVES, no. 1, 15 February 2013 (2013-02-15), XP009548598
HUANG WENXIA, MU WANMENG, JIANG BO : "Study on Separation and Purification of D-tagatose", FOOD AND FERMENTATION INDUSTRIES, vol. 34, no. 6, 1 January 2008 (2008-01-01), pages 168 - 171, XP093089913
DANG, JIANZHANG: "FERMENTATION PROCESS TUTORIAL 2ND EDITION", 31 July 2016, CHINA LIGHT INDUSTRY PRESS, CN, ISBN: 978-7-5184-0892-4, article DANG, JIANZHANG: "3. Crystal growth", pages: 238, XP009549368
WANG DONGBO, WANG YING, LI YUAN, SHI TING, HAN DANDAN, GONG JUNBO: "Uncovering the role of impurity sugars on the crystallization of d-tagatose crystal: Experiments and molecular dynamics simulations", FOOD CHEMISTRY, ELSEVIER LTD., NL, vol. 397, 1 December 2022 (2022-12-01), NL , pages 133762, XP093089934, ISSN: 0308-8146, DOI: 10.1016/j.foodchem.2022.133762
Attorney, Agent or Firm:
CHENG & PENG INTELLECTUAL PROPERTY LAW OFFICE (CN)
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