功能性共结晶糖品性质的研究

Study on the Properties of the Functional Cocrystallization Sugar

蔗糖共结晶技术为食品、医药配料的夹带提供了新的方向。本文简要地介绍了共结晶工艺过程的原理、工艺过程和用途，重点研究了共结晶精品的微细外观结构及精品的有关性质。研究结果表明，共结晶精品是一种由蔗糖微小品体组成的聚集体，精品具有添加配料在产品中分布的均匀性和产品溶解速度加快的特性，并且夹带乳化剂的共结晶糖品增强了乳化剂的乳化作用。作者从工艺过程、产品结构等方面解释了精品具有这些功能特性的原因。

The cocrystallization technique provides a new direction for trapping food & medicine ingredients within sugar. In this paper, the principli, processing, and usage of cocrystallization have been introduced briefly, the appearance and characters of cocrystallization sugar have been studied emphatical ly. The results of experiments show that the product have high-homogeneity and fast-solubility, and the product which is trapped with emulsifier improves the emulsification. The cause of these functional properties is explained from the cocrystallization processing and the peoduct's structure.