Roquette Files Maltitol Patent Infringement Action in US
The ROQUETTE patent protects new forms of maltitol crystals, e.g. the bipyramidal maltitol form, that maximize performance in, for instance, the production of chocolate; of chewing-gums and of pharmaceutical dry forms.
08/11/06 In what it says is its continuing effort to protect its product innovation and investment in Research and Development, Roquette Frères has filed suit in New Jersey District Court, USA, for patent infringement against Yucheng Lujian Biological Co and Fass Food Ingredients, LLC.
The complaint identifies maltitol crystal products that infringe upon Roquette’s patented technology.
The Roquette patent protects new forms of maltitol crystals, e.g. the bipyramidal maltitol form, that maximize performance in, for instance, the production of chocolate (obtaining low viscosity with minimal fat absorption); of chewing-gums (making it possible to retain a flexible texture; and of pharmaceutical dry forms (delivering greater flow consistency).
Roquette write that Maltisorb maltitol is an hydrogenated disaccharide, consisting of glucose and sorbitol; it is made by the hydrogenation of D-maltose, a sugar obtained from starch. Maltisorb maltitol is an anhydrous crystalline white powder. A unique Roquette process guarantees a purity higher than 99%.
A bulk sweetener, maltitol tastes as sweet as sugar (sucrose). In its food applications it offers the same useful functionalities as sugar – bulk, texture, mouth-feel and shelf-stability – but with fewer calories and a decreased risk of triggering cavities. All these characteristics can make Maltisorb maltitol an invaluable complement to intense sweeteners.
As its sweetening characteristics and functionalities imply, Maltisorb maltitol used alone allows the production of foods with a sweetness comparable to that of sugar-based products. However, it also works very well with intense sweeteners whenever especially high levels of sweetness are demanded. In such cases the quantity of intense sweetener added is less critical than it is for other, less sweet polyols.
