反应详情

The particles of releasing agents for use in the production and preservation of shaped edible and chewing materials according to the present invention may be produced by emulsifying a compound selected from a group consisting of α-lactose, β-lactose, calcium carbonate and mixtures thereof together with a compound selected from a group of consisting saturated fatty acid monoglycerides, derivatives thereof and mixtures thereof in water and atomizing the emulsion at an appropriate temperature to produce dried coated particles. The atomizing temperature depends upon thermal stabilities of α- or β-lactose, calcium carbonate, saturated fatty acid monoglycerides or derivatives thereof which are used. Hydrated α-lactose has a melting (decomposition) point of about 203° C. and a property of gradually losing crystal water at a temperature of 120° to 130° C. to produce hygroscopic α-lactose anhydride which is undesirable for use as a releasing agent. β-lactose is usually of anhydride and has a melting point of about 252° C. and a property of absorbing water at room temperature to produce α-lactose hydrate. Therefore, the present invention encompasses such transformation from β-lactose to α-lactose hydride which may occur during preparation of the emulsion in water and atomization thereof. The present invention also encompasses the transformation of α-lactose hydride to α-lactose anhydride during atomization of the emulsion if the latter is produced only in such a small amount as not giving deleterious effect on the releasing and preservation properties of the resulting particles. However, the atomizing temperature should be preferably lower enough to minimize the production of α-lactose anhydride. Therefore, the atomizing temperature should be lower than 120° C., preferably 50° C. to 120° C., and more preferably 80° to 100° C. However, if only a short time period is required for atomizing the emulsion, temperatures higher than 120° C. may be used during the period, provided that produced α-lactose anhydride is negligible or not so much as deleteriously affecting the properties of the product particles. An amount of water to be used for preparing the emulsion may vary in a wide range depending upon the drying effect exhibited by the atomizing device. However, it should be as little as possible to facilitate the drying of coated particles, provided that the core particles of a compound selected from a group consisting of α-, β-lactoses, calcium carbonate and mixtures thereof are coated with a compound selected from a group consisting of saturated fatty acid monoglycerides and derivatives thereof.