A study on the crystallization process and technique of the functional sweetener D-psicose
As an important functional sweetener,D-psicose is of great concern due to its low calorie,intense sweetness,and various pharmacological activities.It has been certified by American Food Systems Network as the most promising and"ideal substitute"of sucrose.In 2011,it passed the safety certification of FDA,meaning it can be used as an additive in food and diet.However,being highly inclined to dissolve under 50℃,D-psicose is hard to be crystallized.Traditional crystallization technique is problematic in low yield and purity.The objective of this study is to explore the possibility of combining ultimate vacuum e-vaporation crystallization with cooling crystallization and optimizing crystallization process parameters to improve the crystal yield and purity of D-psicose.
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