• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    Procedure for the preparation of a syrup and product obtained. The procedure consists of obtaining in parallel two syrups, one based on xylitol and another based on erythritol, which are finally mixed together to obtain the syrup of the invention. In the first of the syrups is obtained from xylitol and water, where the water participates between 24 and 34% by weight and xylitol between 66 and 76%, while the second of the syrups is obtained from of erythritol and water, wherein water participates between 29 and 39% by weight and erythritol between 61 and 71% by weight. Both syrups are left to rest until perfectly stabilized, at which time they are mixed to obtain the final product. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2640578A1
    申请号:ES201730878
    申请日:2017-07-03
    公开日:2017-11-03
    发明作者:Sabahattin GUENES；Stefan Schwarz
    申请人:Sabahattin GUENES；Stefan Schwarz；
    IPC主号:
    专利说明:

    OBJECT OF THE INVENTION
    The present invention relates to a process for the preparation of syrup, especially designed for health, low in calories and suitable for diabetics.
    The object of the invention is therefore to provide a much healthier syrup than traditional syrups and which is also ideal for deepening dental hygiene, for example after brushing the teeth, in order to protect and mineralize the teeth. BACKGROUND OF THE INVENTION
    Xylitol is a 5-carbon polyalcohol, obtained by the reduction of xylose sugar, ideal for dental hygiene, it consists of a crystalline powder that although it has been used in the formulation of some products in a minimal participation, to date It has not been produced in syrup format, with the benefits that it entails when it comes to increasing the pH of the mouth (alkaline) and eliminating the harmful bacteria that are in the mouth producing lactic acid spoiling the teeth. DESCRIPTION OF THE INVENTION
    The procedure for the preparation of syrup that is recommended comes to fill the vacuum described above, providing a healthy and sweet syrup based on xylitol and erythritol, ideal for deepening dental hygiene, protecting and mineralizing teeth, in addition to being a product Low in calories and suitable for diabetics.


    For this, and more specifically, the process of the invention consists of the following operational phases:
    • A first xylitol-based syrup is produced, in which water and xylitol are mixed, in
    5 where water participates between 24 and 34% by weight and xylitol between 66 and 76% by weight, progressively heating the mixture until it reaches a temperature of the order of 65 ° C with removal during a period of the order of 5 minutes until the total dissolution of xylitol in the water.
    • The temperature of the mixture is increased until reaching an order temperature
    10 of 80 ° C for a time of the order of 10 minutes with constant stirring of the mixture.
    • Let the mixture stand until it reaches room temperature in a closed container without air contact.
    • Produce a second syrup, based on erythritol, in which water and erythritol are mixed,
    15 where water participates between 29 and 39% by weight and erythritol between 61 and 71% by weight, progressively heating the mixture until it reaches a temperature of the order of 75 ° C with removal during a period of the order of 25 minutes until the total dissolution of erythritol in the water.
    • Increase the temperature of this second mixture slowly until reaching a
    20 temperature of the order of 85 ° C for a period of time of the order of 10 minutes with constant stirring of the mixture.
    • Pour said second mixture into a hot container at a temperature of the order of 30-40 ° C and cover said container with a plastic film.
    • Allow the second mixture to cool to 20-25 ° C and stand the mixture at that temperature for at least 72 hours.
    • Mix the two mixtures or syrups previously obtained to finally obtain the syrup that constitutes the product of the invention.
    Since in the process of obtaining the two mixtures or syrups that are mixed to your
    30 times to obtain the final syrup there is a decrease in mass of the products due to the heating and evaporation of the water, the product finally obtained will have the following composition by weight:


    • Xylitol, between 15 and 25%.
    • Erythritol, between 42 and 52%.
    • Water, between 28 and 38%.
    A sweet and healthy syrup is thus obtained, with the beneficial properties that contribute in xylitol and erythritol, sweet and at the same time low in calories, suitable for diabetics. EXAMPLE OF EMBODIMENT OF THE INVENTION
    By way of example, to obtain a syrup such as that of the object of the invention, the following components were used:
    • 250 grams of xylitol
    • 100 grams of water
    • 190 grams of erythritol
    • 100 grams of water
    Initially, 250 grams of xylitol were mixed with 100 ml of water, heating the mixture progressively until reaching a temperature of 65 ° C, stirring it for 5 minutes until the total dissolution of the xylitol in the water.
    25 The mixture was then heated to a temperature of 80 ° C for 10 minutes, also with constant stirring.
    The mixture was then allowed to stand until room temperature was reached in a closed container without air contact (oxygen).


    In parallel, a second syrup was obtained, mixing 190 grams of erythritol with 100 ml of water, progressively heating the mixture to 75 ° C with removal for a period of 25 minutes until the total dissolution of erythritol in the water.
    5 The mixture was then heated to 85 ° C for 10 minutes with constant stirring of the mixture.
    The obtained mixture was poured into a hot container at a temperature of the order of 3040 ° C, being closed with a plastic film and allowed to cool to 20-25 ° C, standing at that temperature for at least 72 hours.
    Once both syrups were stabilized, they mixed together, finally obtaining the syrup that constitutes the product of the invention.

    权利要求:
    Claims (1)
    [1]
    1ª.-Procedure for the preparation of a syrup, characterized in that it establishes the following operational phases:
    • A first syrup based on xylitol is produced, in which water and xylitol are mixed, where water participates between 24 and 34% by weight and xylitol between 66 and 76% by weight, heating the mixture progressively until reaching a temperature of the order of 65ºC with removal during a period of the order of 5
    10 minutes until total dissolution of xylitol in water.
    • The temperature of the mixture is increased to a temperature of the order of 80 ° C for a time of the order of 10 minutes with constant stirring of the mixture.
    • Let the mixture stand until it reaches room temperature in a closed container without air contact.
    • Produce a second syrup, based on erythritol, in which water and erythritol are mixed, where water participates between 29 and 39% by weight and erythritol between 61 and 71% by weight, heating the mixture progressively until reaching a temperature of the order of 75ºC with removal during a period of the order of 25
    20 minutes until the total dissolution of erythritol in the water.
    • Increase the temperature of this second mixture slowly until reaching a temperature of the order of 85 ° C for a period of time of the order of 10 minutes with constant removal of the mixture.
    • Pour said second mixture into a hot container at a temperature of the order of 30-40 ° C and cover said container.
    • Allow the second mixture to cool to 20-25 ° C and stand the mixture at that temperature for at least 72 hours.
    • Mix the two mixtures or syrups previously obtained to obtain a syrup based on xylitol, erythritol and water low in calories and suitable for diabetics.
    30 2nd.- Syrup, characterized in that the following composition participates in% by weight:

    • Xylitol, between 15 and 25%.
    • Erythritol, between 42 and 52%.
    • Water, between 28 and 38%.
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    同族专利:
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    ES2640578B2|2018-06-04|
    引用文献:
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    WO2011082050A1|2009-12-30|2011-07-07|Wm. Wrigley Jr. Company|Hard and crunchy confectionary coating|
    CN106798310A|2015-11-26|2017-06-06|江苏恒惠食品有限公司|A kind of preparation method of cake syrup|
    法律状态:
    2018-06-04| FG2A| Definitive protection|Ref document number: 2640578 Country of ref document: ES Kind code of ref document: B2 Effective date: 20180604 |
    优先权:
    申请号 | 申请日 | 专利标题
    ES201730878A|ES2640578B2|2017-07-03|2017-07-03|PROCEDURE FOR THE ELABORATION OF A SYROPE AND PRODUCT OBTAINED|ES201730878A| ES2640578B2|2017-07-03|2017-07-03|PROCEDURE FOR THE ELABORATION OF A SYROPE AND PRODUCT OBTAINED|
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