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    • 67. 发明申请
    • Method for the Production of Effervescent Granules in a Vacuum
    • 在真空中生产泡腾颗粒的方法
    • US20080003289A1
    • 2008-01-03
    • US10568712
    • 2004-08-07
    • Irmgard GergelyThomas GergelyStefan Gergely
    • Irmgard GergelyThomas GergelyStefan Gergely
    • A61K9/14B32B5/16
    • A61K9/0007A61K47/02A61K47/12Y10S514/951Y10T428/2982
    • The invention relates to a method for producing effervescent granules, in which the reaction partners edible, organic acid components and alkaline effervescent components separating carbon dioxide are reacted with each other in a vacuum under the effect of gas in a container that can be evacuated. The container is evacuated to a first vacuum value within a vacuum range of 200-900 mbar, whereupon the pressure inside the container is increased to a second vacuum value as a result of the gases produced during the reaction. The steps are cyclically repeated while the reaction continues. A maximum number of cycles, a maximum reaction time, and optionally, a maximum load for the stirring apparatus are defined before the reaction begins, and the reaction is terminated after reaching the first of the maximums. In an alternative embodiment, the invention also relates to a method for improving the shelf life of effervescent granules by a treatment with carbon dioxide during and/or following the production of the effervescent granules, and effervescent particles treated in this manner.
    • 本发明涉及一种生产泡腾颗粒的方法,其中反应配对物可食用,有机酸组分和分离二氧化碳的碱性泡腾成分在气体作用下在真空中彼此反应,在可抽出的容器中。 容器在200-900mbar的真空范围内抽真空至第一真空值,由此在反应期间产生的气体,容器内的压力增加到第二真空度。 反应继续时,循环重复步骤。 在反应开始之前定义最大循环次数,最大反应时间和任选的搅拌装置的最大负荷,并且在达到第一个最大值后终止反应。 在另一个实施方案中,本发明还涉及通过在生产泡腾颗粒期间和/或之后用二氧化碳处理来改善泡腾颗粒的保质期的方法,以及以这种方式处理的泡腾颗粒。