Abstract:Co-crystallization technologies have been known as the leading edge in the fine chemicals and pharmaceuticals industries. The melt co-crystallization process was adopted to produce the solid recombination product of meso-Erythritol and sucralose, the structure and properties of which had been characterized and analyzed by using TG-DSC, XRD, and SEM. The results indicated that the solid recombination product of meso-Erythritol and sucralose is a co-crystal. The endothermic peak temperatures of the thermal decomposition of the co-crystals and pristine sucralose were found to be 156.2 ℃ and 134.4 ℃, respectively，indicating co-crystallization enhanced the thermal stability of sucralose . Seeding load and crystal size distribution (CSD) of the seeds were found to have significant effects on the CSD and bulk density of the co-crystal products of meso-Erythritol and sucralose. When the process parameter of the co-crystallization of meso-Erythritol and sucralose was a seeding load of 10 wt% with CSD of 120~200#, the co-crystal products with 30~60# accounted for 91.8% of the whole product crystals, and its bulk density was 0.82 g/cm3.
