COCRYSTALLIZED SUGAR CONTAINING INHIBITOR OF SWEET FLAVOR AND ITS PREPARATION METHOD

摘要

PURPOSE: Method for preparing cocrystallized sugar containing an inhibitor of a sweet flavor using a process of cocrystallization is provided, that has high safety and preservation property and has no nasty smell. CONSTITUTION: The preparation method of cocrystallized sugar comprises the following steps: (i) heating sugar syrup including 60-80% of sugar solution and 0.9-1.1% of maltodextrin(DE 10) at 96-100°C with decompressing to concentrate; (ii) getting supersaturated sugar solution having 88-92% of solid; (iii) adding 0.09-0.11% of sodium 2-(4-methoxy phenoxy) propionate and 0.9-1.1% of sugar having a size of 300micrometers or less; (iv) stirring at 1400-1600 of high rpm to make crystallized sugar; and then (v) drying, grinding and assorting the sugar.