WO1992004398A1 - Agglomere granule et son procede de production - Google Patents

Agglomere granule et son procede de production Download PDF

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Publication number
WO1992004398A1
WO1992004398A1 PCT/EP1991/001574 EP9101574W WO9204398A1 WO 1992004398 A1 WO1992004398 A1 WO 1992004398A1 EP 9101574 W EP9101574 W EP 9101574W WO 9204398 A1 WO9204398 A1 WO 9204398A1
Authority
WO
WIPO (PCT)
Prior art keywords
gelatin
extruder
agglomerate
particles
gelatine
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/EP1991/001574
Other languages
German (de)
English (en)
Inventor
Peter Koepff
Helmuth Stahl
Eberhard Dick
Brigitte Uhe
Klaus BRÄUMER
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Gelita AG
Original Assignee
Deutsche Gelatine Fabriken Stoess and Co GmbH
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Deutsche Gelatine Fabriken Stoess and Co GmbH filed Critical Deutsche Gelatine Fabriken Stoess and Co GmbH
Publication of WO1992004398A1 publication Critical patent/WO1992004398A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/20—Agglomerating; Granulating; Tabletting
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/20—Agglomerating; Granulating; Tabletting
    • A23P10/25—Agglomeration or granulation by extrusion or by pressing, e.g. through small holes, through sieves or between surfaces
    • C—CHEMISTRY; METALLURGY
    • C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
    • C09B—ORGANIC DYES OR CLOSELY-RELATED COMPOUNDS FOR PRODUCING DYES, e.g. PIGMENTS; MORDANTS; LAKES
    • C09B67/00—Influencing the physical, e.g. the dyeing or printing properties of dyestuffs without chemical reactions, e.g. by treating with solvents grinding or grinding assistants, coating of pigments or dyes; Process features in the making of dyestuff preparations; Dyestuff preparations of a special physical nature, e.g. tablets, films
    • C09B67/0071—Process features in the making of dyestuff preparations; Dehydrating agents; Dispersing agents; Dustfree compositions
    • C09B67/0092—Dyes in solid form
    • C09B67/0095—Process features in the making of granulates
    • C—CHEMISTRY; METALLURGY
    • C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
    • C09B—ORGANIC DYES OR CLOSELY-RELATED COMPOUNDS FOR PRODUCING DYES, e.g. PIGMENTS; MORDANTS; LAKES
    • C09B67/00—Influencing the physical, e.g. the dyeing or printing properties of dyestuffs without chemical reactions, e.g. by treating with solvents grinding or grinding assistants, coating of pigments or dyes; Process features in the making of dyestuff preparations; Dyestuff preparations of a special physical nature, e.g. tablets, films
    • C09B67/0097—Dye preparations of special physical nature; Tablets, films, extrusion, microcapsules, sheets, pads, bags with dyes
    • C—CHEMISTRY; METALLURGY
    • C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
    • C09H—PREPARATION OF GLUE OR GELATINE
    • C09H9/00—Drying of glue or gelatine
    • C09H9/04—Drying of glue or gelatine in the form of granules, e.g. beads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/10—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing amino-acids, proteins, e.g. gelatine, peptides, polypeptides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2220/00—Products with special structure
    • A23G2220/20—Products with special structure with a composite structure, e.g. laminated products, coated products, microstructures, e.g. with encapsulated ingredients

Definitions

  • the invention relates to a method according to the preamble of patent claim 1.
  • FIG. 1 schematically examples of the inner
  • the agglomerate according to the invention is not thermoplastic and contains water-containing gelatin as a binder, which firmly binds the individual solid particles to one another. It is important to use the smallest possible amount of gelatin so that the properties of the gelatin do not adversely affect the properties of the solid particles which are in the foreground.
  • the binding capacity is still sufficient if the vol .-% of gelatin is smaller than the vol .-% of pores in the agglomerate grains, so that the gelatin does not completely fill the pores.
  • the amount of water attributable to the gelatin contained in the granular agglomerate should correspond to the natural water content of gelatin. This depends on the prevailing air humidity ("equilibrium moisture"). It is usually between about 10 and 12% by weight, but can be up to about 16% by weight at high atmospheric humidity.
  • the rheological properties of the agglomerates correspond to those of the starting materials. This means that in the case of non-thermoplastic solid starting materials, the agglomerates produced therefrom also have these properties to have .
  • agglomerate according to the invention allows rapid dispersion and dissolution, for example in the case of so-called “instant products”, that separation processes, for example in the case of agglomerated medicines and animal feed, can be avoided and that appropriate additives can also be used in the Agglomera ⁇ tion can achieve a depot effect, especially with fertilizers and pesticides.
  • the granular agglomerates according to the invention are particularly advantageously produced with the aid of extruders, in particular screw extruders, in a single work cycle.
  • the ability of the gelatin to dissolve in water is used. Any viscosity can be set by means of temperature and amount of solvent. Solvents other than water are also suitable, for example glycerol or mixtures of glycerol and water.
  • the extruders used to produce the agglomerate according to the invention are preferably co-rotating twin-screw extruders with a relatively long process length.
  • the long process length of the twin-screw extruder is necessary because all of the work processes essential for the production of the agglomerate take place in the extruder: the binder (gelatin, gelatin hydrolyzate or a mixture of gelatin and gelatin hydrolyzate) is dissolved in the solvent, heated, Additives are added that become agglomerating substances added and incorporated homogeneously.
  • a twin screw extruder is advantageous because it can be used to achieve particularly good homogenization. Homogenization is achieved on the one hand by kneading in the gap between the two screws and the use of special mixing parts, on the other hand, with the double screws rotating in the same direction, no complete chamber shut-off is achieved, so that the mass can flow back around the two screws . Both effects guarantee a sufficient mixing of the binder with the solvent and incorporation of the solid particles and homogenization of the highly viscous pseudoplastic mass to be extruded.
  • the binder e.g. B. gelatin
  • the liquid solvent e.g. B. water.
  • D is the inside diameter of the screw extruder.
  • the dusty solids to be compacted are added.
  • the addition can take place, for example, via a stuffing screw known per se.
  • the viscosity of the mass is greatly increased by adding the substances. Depending on the particle size and amount, the viscosity can increase to a multiple of the low-viscosity gelatin solution.
  • FIG. 1 shows schematically a first typical form of the internal or microscopic structure of an agglomerate according to the invention.
  • Individual particles 1 of a solid for example a dust-like pigment, are (due to the processing described in the extruder, in particular screw extruder) essentially completely surrounded by a thin gelatin skin, which binds the individual particles firmly to one another or agglomerates due to their adhesive force. Here remain between the individual Particles 1 gelatin-free pores 3.
  • the agglomerate shown schematically in FIG. 2 differs from that according to FIG. 1 essentially in that the gelatin 3 contains the particles 1 - z. B. because of poor wettability - is not completely encased, but is only present in some areas on the circumference of the particles and there is an "adhesion" of the individual particles.
  • the relative amount of gelatin is so small that the pores between the particles 1 are not completely filled with gelatin 2.
  • 300 g / h gelatin with a water content of about 11% by weight corresponding to the equilibrium moisture content are metered continuously into a first area (feed zone) of a twin-screw extruder of 48 D.
  • 300 g / h of water are continuously added at another metering point via a valve. The temperature in this area rises steadily from 25 to 80 ° C. over its length.
  • the temperature is increased to 95 ° C.
  • the gelatin is completely and homogeneously dissolved in this area with the help of the double screw.
  • the granular agglomerate obtained in this way is very strong and the individual grains have a smooth surface.
  • Example 2 The procedure is as in Example 1. However, 500 g / h of gelatin are metered in and 250 g / h of water are added via a valve. 2 kg / h of sugar are fed in via a stuffing screw. The pseudoplastic mass obtained in this way is extruded at a pressure of 20 bar. The extruded strands are dried and granulated into a granular agglomerate.
  • the agglomerate is suitable, for example, as a compound for use in the confectionery industry.
  • Example 4 The procedure is as in Example 1. However, 250 g / h of gelatin hydrolyzate are used when the same amount of water is added. 2 kg / h of a mixture of sugar, citric acid, yellow and red color and orange aroma are added via the stuffing screw. There is no separation of the individual components, but rather a granular agglomerate of these components results, which can be fed to further processing in the confectionery industry.
  • Example 4
  • Example 2 The procedure is as in Example 2. However, 125 g / h gelatin hydrolyzate and 125 g / h gelatin are used. The water addition is unchanged. 250 g / h of herbicides are then continuously mixed into the solution thus obtained.
  • Additives in particular plasticizers, emulsifiers, wetting agents and / or non-stick agents, can be added to the gelatin fed into the screw extruder in a known manner.
  • Suitable plasticizers are, for example, glycerol or sorbitol, for example amine oxide or Na lauryl sulfate are suitable as wetting agents.
  • Mg stearate or montan waxes have proven to be useful as anti-adhesive agents.
  • the amount of water in which the gelatin is dissolved can be between 50 and 300% by weight based on the weight of the gelatin.
  • the screw extruder is operated at temperatures between 30 and 140 ° C., preferably at temperatures between 30 and 100 ° C.
  • the increased pressure prevailing in the extruder can be between 5 and 100 bar.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Organic Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Processes Of Treating Macromolecular Substances (AREA)
  • Compositions Of Macromolecular Compounds (AREA)

Abstract

Un aggloméré granulé se compose de particules disperses d'au moins une matière solide et d'un liant qui agglomère ces particules, des pores restant libres entre les particules. L'aggloméré a les caractéristiques suivantes: le liant est une gélantine hydratée; le pourcentage en volume de gélatine est inférieur au pourcentage en volume de pores, de sorte que la gélatine ne remplit pas entièrement les pores, et la quantité d'eau contenue dans l'aggloméré, due à la teneur en eau de la gélatine, est inférieure à 2 % en poids, par rapport au poids total de l'aggloméré. On produit cet aggloméré dans une extrudeuse, notamment une extrudeuse à vis, dans laquelle on introduit les quantités requises de gélatine et de matières solides. On extrude une masse à viscosité élevée sous forme d'un boudin, on sèche celui-ci jusqu'à la faible teneur en eau requise et on granule le boudin jusqu'à obtenir l'aggloméré granulé.
PCT/EP1991/001574 1990-09-03 1991-08-20 Agglomere granule et son procede de production Ceased WO1992004398A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DEP4027887.5 1990-09-03
DE4027887A DE4027887A1 (de) 1990-09-03 1990-09-03 Koerniges agglomerat und verfahren zu seiner herstellung

Publications (1)

Publication Number Publication Date
WO1992004398A1 true WO1992004398A1 (fr) 1992-03-19

Family

ID=6413487

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP1991/001574 Ceased WO1992004398A1 (fr) 1990-09-03 1991-08-20 Agglomere granule et son procede de production

Country Status (2)

Country Link
DE (1) DE4027887A1 (fr)
WO (1) WO1992004398A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1993025378A1 (fr) * 1992-06-15 1993-12-23 The Procter & Gamble Company Procede de preparation de compositions detersives compactes

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2707191B1 (fr) * 1993-07-06 1995-09-01 Valinox Poudre métallique pour la réalisation de pièces par compression et frittage et procédé d'obtention de cette poudre.
SE511834C2 (sv) 1998-01-13 1999-12-06 Valtubes Sa Heltäta produkter framställda genom enaxlig höghastighetspressning av metallpulver
WO2001066159A1 (fr) * 2000-03-09 2001-09-13 Syntacoll Ag Nouveau materiau a base de polymere naturel, qui presente des proprietes ameliorees et est destine a un usage en medecine humaine et veterinaire, et son procede de production

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4571346A (en) * 1984-08-01 1986-02-18 General Foods Corporation Method for producing cold-water soluble gelatin dessert mixes and products therefrom
EP0354345A2 (fr) * 1988-08-10 1990-02-14 Deutsche Gelatine-Fabriken Stoess AG Granules de gélatine, procédé et dispositif de préparation

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH421158A (de) * 1963-12-03 1966-09-30 Duengemittel Technik Ag Verfahren zur Körnung von Thomasmehl und seinen Mischungen
DE3729831A1 (de) * 1987-09-05 1989-03-23 Merck Patent Gmbh Zuckerfreie bindemittel
CA1337025C (fr) * 1988-06-21 1995-09-19 Kenji Ikeda Methode pour le traitement des modificateurs de saveurs

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4571346A (en) * 1984-08-01 1986-02-18 General Foods Corporation Method for producing cold-water soluble gelatin dessert mixes and products therefrom
EP0354345A2 (fr) * 1988-08-10 1990-02-14 Deutsche Gelatine-Fabriken Stoess AG Granules de gélatine, procédé et dispositif de préparation

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
DIALOG INFORMATION SERVICES, File 351, WORLD PATENT INDEX 81-91, Dialog Accession No. 003952074, KATO K., "Porous Instant Tea Prodn. Includes Spraying of Tea Leaf Extract Onto Fine Tea Leat Powder in Fluidised State"; & JP,A,59 042 846, (09-03-84), 8416 (Basic). *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1993025378A1 (fr) * 1992-06-15 1993-12-23 The Procter & Gamble Company Procede de preparation de compositions detersives compactes

Also Published As

Publication number Publication date
DE4027887C2 (fr) 1992-07-16
DE4027887A1 (de) 1992-03-05

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