EP0013014A1 - Verfahren zum Gewinnen rieselfähiger Fruktose - Google Patents

Verfahren zum Gewinnen rieselfähiger Fruktose Download PDF

Info

Publication number
EP0013014A1
EP0013014A1 EP79105309A EP79105309A EP0013014A1 EP 0013014 A1 EP0013014 A1 EP 0013014A1 EP 79105309 A EP79105309 A EP 79105309A EP 79105309 A EP79105309 A EP 79105309A EP 0013014 A1 EP0013014 A1 EP 0013014A1
Authority
EP
European Patent Office
Prior art keywords
syrup
fructose
weight
alcohol
inoculated
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.)
Withdrawn
Application number
EP79105309A
Other languages
German (de)
English (en)
French (fr)
Inventor
Basant K. Dwivedi
Subodh Kumar Raniwala
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.)
Chimicasa GmbH
Original Assignee
Chimicasa 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 Chimicasa GmbH filed Critical Chimicasa GmbH
Publication of EP0013014A1 publication Critical patent/EP0013014A1/de
Withdrawn legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13K—SACCHARIDES OBTAINED FROM NATURAL SOURCES OR BY HYDROLYSIS OF NATURALLY OCCURRING DISACCHARIDES, OLIGOSACCHARIDES OR POLYSACCHARIDES
    • C13K11/00—Fructose

Definitions

  • the invention relates to a process for obtaining free-flowing, fine-grained fructose by crystallization from syrup mass with a high fructose content.
  • fructose is a natural sugar
  • fructose in crystalline form is often used as a sweetener for foods and the like.
  • the object of the invention is to obtain free-flowing fructose from readily available syrup mass in a simple manner and with a high degree of purity.
  • the syrup-alcohol solution is inoculated by adding fine-grain saccharide, monosaccharide or polysaccharide, preferably fructose and / or glucose, that fructose is crystallized while the inoculated syrup-alcohol solution is left standing, and that the crystallized fructose has a free-flowing, fine-grain quality is obtained by separating.
  • fructose can be obtained with a fine grain size less than 400 mesh and with a purity of 99% and better.
  • Grain syrup with a high fructose concentration is obtained from cereal starch by the action of enzymes and / or microbes. Such cereal syrups are cheap and available in large quantities in the food industry. Therefore, a further development of the invention is based on cereal syrup with a fructose content of 90%.
  • the mixing of the S irupmasse with the alcohol should be a clear, homogeneous solution yield.
  • This solution is then inoculated with a fine particle size food grade material, preferably using a sweetener , for example monosaccharide, polysaccharide and preferably fine crystalline fructose, glucose or the like. After the inoculation, it is advisable to stir the solution, preferably for 5 to 10 hours, because stirring can improve the yield.
  • the inoculated solution is then left to stand for a few hours, preferably 3 to 12 hours, so that the fructose crystals can form, which are then obtained by harvesting them by filtration, centrifugation or other separation measures.
  • the crystals can then be washed, preferably in alcohol, for example in ethanol, and dried in vacuo.
  • the crystals obtained in this way are free-flowing and have a particle size of less than 400 mesh, in most cases even less than 200 to 300 mesh.
  • the crystals used for seeding in pure crystalline fructose as the crystalline product which is obtained with the method according to the invention so that preferably the F obtained by the method according to the invention may employ ruktosekristalle for seeding. It is harmless if the syrup mass used, as in commercial syrup masses with a high fructose concentration, contains other saccharides, for example 3 to 8% (percent) dextrose and smaller amounts of other polysaccharides.
  • Crystalline saccharide is preferably used for inoculation with a grain size of preferably 0.05 to 0.5 mm and in an amount of preferably 0.5 to 5 percent by weight of saccharide based on the weight of the syrup-alcohol solution to be inoculated.
  • the moisture content of the fructose syrup can be reduced accordingly by concentrating the syrup in a vacuum, but preferably temperatures in Range from 30 to 90 ° Celsius, better temperatures in the range from 35 to 55 ° Celsius. Concentration in a vacuum should always take place at a temperature at which the concentrate does not change color, in particular does not change color to yellow. It was found that at Cereal syrup mass under vacuum. concentrated, formations of yellow color inhibited or delayed the crystallization and recovery of the free-flowing fructose. For this reason, one should avoid the formation of such formations from the outset by avoiding the temperatures at which these formations form.
  • Any volatile alcohol suitable for food can be used, which can be easily removed and which forms a clear homogeneous solution with the fructose-containing syrup and whose moisture content corresponds to the determination for Q.
  • Ethanol is preferred as the alcohol, although other alcohols, such as propanol, butanol and similar aliphatic alcohols or even low molecular weight, polyhydric alcohols can also be used.
  • free-flowing, fine fructose crystals are obtained which can be used directly in edible foods, for example in sweets, chocolate products, cakes and other foods, alone or in conjunction with other natural or artificial sweeteners.
  • the size of the crystals obtained can vary and can also be influenced by the process conditions, for example the temperature of the syrup-alcohol solution, the lowering of this temperature as the process progresses, the amount and type of crystals used for the vaccination and so on .
  • Syrup and ethanol with a different moisture content can be used, provided 0.05 ⁇ Q ⁇ 0.25.
  • Grain syrup with a fructose content of 90 dry weight percent, a dextrose content of 7 dry weight percent, a content of other saccharides of 3 dry weight percent and a water content of 20% was assumed. 1000 grams of this cereal syrup were mixed with 710 milliliters of anhydrous ethanol at room temperature. This mixture was then inoculated with 16 grams of fine grain, crystalline fructose. The mixture was then left to stand for 12 hours and the resulting crystals were separated, washed with ethanol and dried under vacuum. Fine-grained, free-flowing fructose with a particle size smaller than 300 mesh, a yield of 36 percent and a purity of 99% was obtained.
  • Example 3 As example with the only difference that the inoculated mixture was stirred for an additional 5 hours. The stirring increased the yield from 36% from Example 1 to 45%. Parti- and purity were the same as in Example 1.
  • Example 3
  • Cereal syrup with the same composition as in Example 1 was concentrated in vacuo at 40 ° Celsius to a moisture content of 10%. 1000 grams of this concentrated syrup were heated to 50 0 C and mixed with 558 milliliters of ethanol at room temperature. The ethanol used had a water content of 5%. The mixture was then inoculated with 1 8 grams of fine grain crystalline fructose, stirred and allowed to cool. After 15 hours, the fructose crystals formed in the meantime were filtered off, washed in ethanol and dried under vacuum. Fine-grained, free-flowing fructose with a particle size of 200 to 400 med with a yield of 50% and a purity of 99% was obtained.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Biochemistry (AREA)
  • Organic Chemistry (AREA)
  • Jellies, Jams, And Syrups (AREA)
EP79105309A 1978-12-22 1979-12-21 Verfahren zum Gewinnen rieselfähiger Fruktose Withdrawn EP0013014A1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US972454 1978-12-22
US05/972,454 US4199374A (en) 1978-12-22 1978-12-22 Process of preparing crystalline fructose from high fructose corn syrup

Publications (1)

Publication Number Publication Date
EP0013014A1 true EP0013014A1 (de) 1980-07-09

Family

ID=25519676

Family Applications (1)

Application Number Title Priority Date Filing Date
EP79105309A Withdrawn EP0013014A1 (de) 1978-12-22 1979-12-21 Verfahren zum Gewinnen rieselfähiger Fruktose

Country Status (5)

Country Link
US (1) US4199374A (da)
EP (1) EP0013014A1 (da)
CA (1) CA1113462A (da)
DK (1) DK537479A (da)
PT (1) PT70625A (da)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0116389A1 (en) * 1983-01-07 1984-08-22 TATE & LYLE PUBLIC LIMITED COMPANY Solid fructose
EP0156571A3 (en) * 1984-03-09 1986-05-28 A.E. Staley Manufacturing Company Improvements in or relating to fructose crystallization
EP0155803A3 (en) * 1984-03-09 1986-05-28 A.E. Staley Manufacturing Company Crystalline fructose preparation
GB2168352A (en) * 1984-10-24 1986-06-18 Hayashibara Biochem Lab Crystalline erlose
GB2172288A (en) * 1985-03-13 1986-09-17 Tate & Lyle Plc Crystallization of fructose
FR2640282A1 (fr) * 1988-12-12 1990-06-15 Archer Daniels Midland Co Cristallisation d'un melange aqueux de fructose et d'alcool

Families Citing this family (30)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5731440B2 (da) * 1980-08-11 1982-07-05
US4643773A (en) * 1984-03-09 1987-02-17 A. E. Staley Manufacturing Company Crystallization of fructose utilizing a mixture of alcohols
WO1986006746A1 (en) * 1985-05-09 1986-11-20 Drytech Corporation Method and apparatus for removing volatiles from or dehydrating liquid products
US4634472A (en) * 1985-08-23 1987-01-06 A. E. Staley Manufacturing Company Enrichment of fructose syrups
US5350456A (en) * 1987-02-02 1994-09-27 A. E. Staley Manufacturing Company Integrated process for producing crystalline fructose and a high fructose, liquid-phase sweetener
US5656094A (en) * 1987-02-02 1997-08-12 A.E. Staley Manufacturing Company Integrated process for producing crystalline fructose and a high-fructose, liquid phase sweetener
US5234503A (en) * 1987-02-02 1993-08-10 A.E. Saley Manufacturing Co. Integrated process for producing crystalline fructose and a high-fructose, liquid-phase sweetener
FI77693C (fi) * 1987-06-03 1989-04-10 Suomen Sokeri Oy Foerfarande foer kristallisering av fruktos.
US4816268A (en) * 1987-08-14 1989-03-28 Nutrasweet Co Process for preparing a comestible containing stirrer straw and product thereof
USH621H (en) 1988-03-25 1989-04-04 A. E. Staley Manufacturing Company Flavor modification of distilled spirits
USH1014H (en) 1988-04-28 1992-01-07 A. E. Staley Manufacturing Company Method of making cherries of maraschino type
US5047088A (en) * 1989-06-30 1991-09-10 A. E. Staley Manufacturing Company Method for crystallization of fructose
US4988531A (en) * 1989-11-07 1991-01-29 A. E. Staley Manufacturing Company Method for manufacturing gel pieces
US5395640A (en) * 1990-02-20 1995-03-07 A.E. Staley Manufacturing Company Method of preparing reduced fat foods
US5409726A (en) * 1990-02-20 1995-04-25 A. E. Staley Manufacturing Co. Method of preparing reduced fat foods
US5387426A (en) * 1990-02-20 1995-02-07 A.E. Staley Manufacturing Company Method of preparing reduced fat foods
US5372835A (en) * 1990-02-20 1994-12-13 A. E. Staley Manufacturing Company Method of preparing reduced fat foods
US5368878A (en) * 1990-02-20 1994-11-29 A. E. Staley Manufacturing Company Reduced fat meat products
US5374442A (en) * 1990-02-20 1994-12-20 A. E. Staley Manufacturing Company Method of preparing reduced fat foods
US5436019A (en) * 1990-02-20 1995-07-25 A. E. Staley Manufacturing Co. Method of preparing reduced fat foods
WO1991012728A1 (en) * 1990-02-20 1991-09-05 A.E. Staley Manufacturing Company Method of preparing reduced fat foods
US5378491A (en) * 1990-02-20 1995-01-03 A. E. Staley Manufacturing Co. Method of preparing a starch hydrolysate, an aqueous starch hydrolysate dispersion, method of preparing a food containing a starch hydrolysate, and a food formulation containing a starch hydrolysate
US5258199A (en) * 1991-08-30 1993-11-02 A. E. Staley Manufacturing Co. Chocolate-flavored confections and method for manufacturing
US5376399A (en) * 1992-05-15 1994-12-27 A.E. Staley Manufacturing Co. Reduced fat cremes
USH1394H (en) * 1992-05-22 1995-01-03 A. E. Staley Manufacturing Company Method of preparing reduced fat spreads
USH1395H (en) * 1992-05-22 1995-01-03 A. E. Staley Manufacturing Company Composition and method of preparing reduced fat spreads
KR100287306B1 (ko) * 1993-03-29 2001-04-16 에이.이. 스테일리 매니팩츄어링 컴파니 결정성 프럭토즈의 통합된 제조방법
CN1042237C (zh) * 1993-04-01 1999-02-24 A.E.施塔利制造公司 生产液体甜味剂和结晶果糖的联合方法
BR0103406A (pt) * 2001-08-15 2004-05-04 Getec Guanabara Quimica Ind S Processo de produção de frutose cristalina de elevada pureza utilizando xarope com baixo teor de frutose originária de sacarose, e produto obtido
US11078548B2 (en) 2015-01-07 2021-08-03 Virdia, Llc Method for producing xylitol by fermentation

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1206040A (en) * 1967-12-21 1970-09-23 Boehringer Mannheim Gmbh Process and device for the recovery of crystalline fructose from methanolic solution
DE2015591A1 (en) * 1970-04-01 1972-01-05 Maizena Gesellschaft Mbh, 2000 Hamburg Fructose crystallisation - from alcoholic solutions by adding aqueous syrup to alcoholic solution containing seed crystals

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2588449A (en) * 1950-03-03 1952-03-11 Us Agriculture Levulose dihydrate
US3513023A (en) * 1966-04-29 1970-05-19 Boehringer Mannheim Gmbh Process for the production of crystalline fructose
DE1909316A1 (de) * 1969-02-25 1971-06-24 Boehringer Mannheim Gmbh Agglomerierte Fructose und Verfahren zur Herstellung derselben
US3718484A (en) * 1970-08-20 1973-02-27 Food Technology Solidified product from high fructose corn syrup and process for the preparation thereof
US3883365A (en) * 1972-01-04 1975-05-13 Suomen Sokeri Oy PH adjustment in fructose crystallization for increased yield
DE2229064A1 (de) * 1972-06-15 1973-12-20 Boehringer Mannheim Gmbh Verfahren zur herstellung von fruktose
JPS5239901B2 (da) * 1973-02-12 1977-10-07
JPS5012245A (da) * 1973-06-04 1975-02-07

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1206040A (en) * 1967-12-21 1970-09-23 Boehringer Mannheim Gmbh Process and device for the recovery of crystalline fructose from methanolic solution
DE2015591A1 (en) * 1970-04-01 1972-01-05 Maizena Gesellschaft Mbh, 2000 Hamburg Fructose crystallisation - from alcoholic solutions by adding aqueous syrup to alcoholic solution containing seed crystals

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
CHEMICAL ABSTRACTS, Band 43, Nr. 9, 10. Mai 1949, Zusammenfassung Nr. 3639f, Columbus, Ohio, US,; & JP-C- 161 985 (SHIGETARO UEKI) 22.02.1944 * Zusammenfassung * *

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0116389A1 (en) * 1983-01-07 1984-08-22 TATE & LYLE PUBLIC LIMITED COMPANY Solid fructose
EP0156571A3 (en) * 1984-03-09 1986-05-28 A.E. Staley Manufacturing Company Improvements in or relating to fructose crystallization
EP0155803A3 (en) * 1984-03-09 1986-05-28 A.E. Staley Manufacturing Company Crystalline fructose preparation
GB2168352A (en) * 1984-10-24 1986-06-18 Hayashibara Biochem Lab Crystalline erlose
GB2172288A (en) * 1985-03-13 1986-09-17 Tate & Lyle Plc Crystallization of fructose
GB2172288B (en) * 1985-03-13 1989-06-21 Tate & Lyle Plc Sugar process
FR2640282A1 (fr) * 1988-12-12 1990-06-15 Archer Daniels Midland Co Cristallisation d'un melange aqueux de fructose et d'alcool
BE1002717A5 (fr) * 1988-12-12 1991-05-14 Archer Daniels Midland Co Cristallisation d'un melange aqueux de fructose et d'alcool.

Also Published As

Publication number Publication date
CA1113462A (en) 1981-12-01
DK537479A (da) 1980-06-23
US4199374A (en) 1980-04-22
PT70625A (de) 1980-01-01

Similar Documents

Publication Publication Date Title
EP0013014A1 (de) Verfahren zum Gewinnen rieselfähiger Fruktose
EP0017778B1 (de) Verfahren zur Herstellung eines wasserfreien, rieselfähigen, kristallinen, Fruktose enthaltenden Materials
DE2406663B2 (de) Verfahren zur Herstellung wasserfreier Fructosekristalle
DE69618674T2 (de) Verfahren zur rueckgewinnung einer organischen verbindung aus loesungen
DE69617088T2 (de) Verfahren zur Herstellung von kristallisiertem Maltit und diesen enthaltenden Kristallinen.
DE69117231T2 (de) 1-Kestose und Verfahren zu dessen Herstellung
DE2429872A1 (de) Zusammengesetztes maltitpulver und verfahren zur herstellung desselben
DE69321456T2 (de) Kristallisation von Fruktose
DE2750841A1 (de) Verfahren zum herstellen eines proteinpraeparates aus saflorsamen und danach hergestelltes proteinpraeparat
DE69108989T2 (de) Verfahren zur Herstellung von Geleebonbons aus Stärke.
DE1543977B2 (de) Verfahren zur Gewinnung von Apfelsäure
CH634109A5 (de) Verfahren zur herstellung von dextrosepulver mit einem wesentlichen gehalt an beta-dextroseanhydrid.
DE3529228C2 (de) Kristalline Maltopentose und Verfahren zum Herstellen derselben
EP2757162B1 (de) Verfahren zur Steigerung der Ausbeute bei der Lactoseherstellung (II)
DE513570C (de) Verfahren zur Erzeugung wasserfreier Dextrose
EP2767596B1 (de) Verfahren zur Steigerung der Ausbeute bei der Lactoseherstellung (III)
DE2044681A1 (de) Verfahren zur Herstellung von Kristallen von Dextrosehydrat
DE69018049T2 (de) Verfahren zur Herstellung einer heissdispergierbaren Stärke.
EP0349712A1 (de) Nahrungsmittel oder Getränk
DE837834C (de) Verfahren zur Herstellung eines Karamelzuckers
DE68904556T2 (de) Verfahren zur herstellung einer mischung von sacchariden.
DE1190310B (de) Verfahren zur Herstellung von kristallinen Zuckerprodukten
US1825603A (en) Method of making dextrose and dextrose compounds
DE537827C (de) Verfahren zur Herstellung von Dextrose
DE688659C (de) Verfahren zur Herstellung von Wuerzen, Naehr- und Futtermitteln aus Kartoffelfruchtwasser

Legal Events

Date Code Title Description
PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

AK Designated contracting states

Designated state(s): BE CH DE FR GB NL SE

17P Request for examination filed
STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: THE APPLICATION IS DEEMED TO BE WITHDRAWN

18D Application deemed to be withdrawn

Effective date: 19810606

RIN1 Information on inventor provided before grant (corrected)

Inventor name: RANIWALA, SUBODH KUMAR

Inventor name: DWIVEDI, BASANT K.