EP0957178A2 - Verfahren zur Herstellung von Weisszucker mit Handelsqualität aus mikro- oder ultrafiltiriertem rohem Rübensaft - Google Patents

Verfahren zur Herstellung von Weisszucker mit Handelsqualität aus mikro- oder ultrafiltiriertem rohem Rübensaft Download PDF

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Publication number
EP0957178A2
EP0957178A2 EP99108020A EP99108020A EP0957178A2 EP 0957178 A2 EP0957178 A2 EP 0957178A2 EP 99108020 A EP99108020 A EP 99108020A EP 99108020 A EP99108020 A EP 99108020A EP 0957178 A2 EP0957178 A2 EP 0957178A2
Authority
EP
European Patent Office
Prior art keywords
juice
crystallisation
sugar
previous
cooling
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Withdrawn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
EP99108020A
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English (en)
French (fr)
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EP0957178A3 (de
Inventor
Giorgio Mantovani
Giuseppe Vaccari
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.)
ERIDANIA SpA
Tecnimont SpA
Original Assignee
ERIDANIA SpA
Tecnimont SpA
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Publication date
Application filed by ERIDANIA SpA, Tecnimont SpA filed Critical ERIDANIA SpA
Publication of EP0957178A2 publication Critical patent/EP0957178A2/de
Publication of EP0957178A3 publication Critical patent/EP0957178A3/de
Withdrawn legal-status Critical Current

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    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
    • C13B30/00—Crystallisation; Crystallising apparatus; Separating crystals from mother liquors ; Evaporating or boiling sugar juice
    • C13B30/02—Crystallisation; Crystallising apparatus
    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
    • C13B20/00—Purification of sugar juices
    • C13B20/16—Purification of sugar juices by physical means, e.g. osmosis or filtration
    • C13B20/165—Purification of sugar juices by physical means, e.g. osmosis or filtration using membranes, e.g. osmosis, ultrafiltration

Definitions

  • the object of the present invention is an improved method for the production of white sugar of commercial quality from microfiltered or ultrafil-tered raw beet juice.
  • the eduction juice (raw juice) undergoes a purging process with lime and carbon dioxide (lime-carbon purging) before being concentrated and going on to the crystallisation stage, the latter being made under evaporation with relatively high temperatures.
  • the first sugar coming out of this stage normally undergoes a refining process including sugar dissolution, filtration and, if necessary, juice decolorization and recrystallisation so as to obtain white sugar of commercial quality.
  • the lime-carbon purging method involves technologies which have become more and more expensive in recent years because of environmental, plant engineering and energy reasons.
  • the raw sugar thus obtained has to undergo a refining process including the stages of sugar dissolution, decolorization, filtration, concentration and subsequent recrystallisation.
  • the sugar crystals thus formed contain considerable amounts of coloured substances and ashes for which subsequent filtration treatments are needed in order to eliminate such substances.
  • the patent GB 2206293 describes a method of crystallisation of juices obtained by means of lime-carbon purging, in which the juice is brought under saturation in vacuum at temperatures between 75 and 100°C and then, after adding crystallisation seeds, it is crystallised by means of gradual cooling.
  • the European patent application no. 96105418.6 describes a method for the preparation of sugar of commercial quality from raw beet juice in which the juice, without being first purged, is directly concentrated within countercurrent evaporators working under vacuum, and the juice thus obtained is crystallised by using the cooling crystallisation tech-nique. Because of the turbidity and of the thermal instability of the juice it is not possible to ob-tain white sugar as first crop; therefore, the sugar has to undergo refining by means of dissolution, filtration and subsequent recrystallisation.
  • the juice obtained by micro(ultra)filtration of beet juice is highly coloured (it can reach 5000-6000 and even more ICUMSA units) and contains colour precursor componds which, under the temperature condition used during concentration and crystallisation, can generate coloured compounds.
  • colour precursor componds which, under the temperature condition used during concentration and crystallisation, can generate coloured compounds.
  • non-sugar compounds which have a negative influence on crystallisation, both slowing it and/or raising sucrose solubility.
  • the first sugar which can be obtained by means of the process of the present invention has colour in solution below 40 U.I., which means 53 MEC points and normally below 30 U.I., i.e. 4 MEC points. Representative values are around 27 MEC U.I., i.e. 3,6 MEC points. Ashes are below 0,1%, i.e. 5,6 MEC points. Crystal morphology, though being different from that of crystals obtained by means of a tradi-tional working cycle including lime-carbon purging, does not create any problems from the technological point of view.
  • the crystals have a slightly elongated shape on axis c) and show a brighter aspect than the crystals with lime-carbon purging.
  • micro- or ultrafiltered raw beet juice is a highly coloured juice which, ac-cording to the geographical area where the beet is produced, can reach values above 5000-6000 ICUMSA units and which contains a considerable amount of colour precursor compounds forming coloured sub-stances both during the concentration and the crystallisation of the juice.
  • the juice contains compounds which are able to delay crystallisation and /or to increase sugar solubility, thus increasing sugar losses in the treacle.
  • the method of crystallisation by means of cooling can be carried out in various successive step, each of which includes a concentration and a following crystallisation step.
  • the crystals obtained after centrifugation and washing are white sugar of commercial quality.
  • the crystallisation yields depends on the cooling temperature interval and on the Brix value at the beginning of crystallisation.
  • the solution deriving from the first crystallisation is concentrated and undergoes a new stage of cooling crystallisation.
  • the profile of the cooling curve is suitably modified, particularly as far as the total time of crystallisation is con-cerned, so as to consider the decreased growth speed of the crystals due to the increased concentration of the non-sugar.
  • the crystal-lisation yields depends on operative parameters.
  • the second crop sugar having a particular colour shade and a particular morphology, can be used as a "particular" kind of sugar of commercial quality, it can undergo dissolution and it can be recycled in the concentrated juice and then recrystallised as indicated in the diagram in Fig. 1.
  • the treacle obtained with three crystallisation stages generally shows a purity rate below 55% with a Brix near 85.
  • the purity rate can reach values considerably below 55% while carrying out the method on an industrial scale.
  • Table 1 shows the data relating to the fea-tures of first-, second- and third-crop sugar.
  • First-crop white sugar Second-crop sugar
  • the distribution of the crystallisation out-puts in the three stages of cooling crystallisation can be varied according to the Brix and temperature conditions at which the crystallisations themselves are regulated.
  • the output can reach 60% and above.
  • the method of the present invention includes the following three successive operations:
  • the eduction juice of the best is pre-filtered, after being heated at 75-90°C and after pH-stabilisation, in order to eliminate the organic and mineral particles whose size is above 50-100 micron. It may also be settled, with or without using coalescents.
  • the pre-treated compounds is then microfil-tered or ultrafiltered with a membrane whose pore size is between 5000 MWCO and 0.5 micron, prefera-bly between 20000 MWCO and 0.2 micron.
  • the membranes can have a polymeric (both spi-ral and tubular) or an inorganic nature (ceramic membranes).
  • the flow which cannot pass through the membrane pores is fed dur-ing a following stage after the first one, with the possibility, after a certain number of stages, to mix all the possible sucrose during the following stages.
  • the membranes which can be used are X-Flow tubular membranes, CELGRAD spiral ultra-filtration membranes, Membralox (U.S.Filter) ceramic diaphragms or CERAM INSIDE from 15000 MWCO to 0.2 microns.
  • the permeated compound thus obtained is bacte-riologically sterile.
  • the starting colour is reduced of a considerable value depending on the nature of the juice and on the quality of used membranes. Such decreasing can reach average values of 40-50%, even though there can be considerable fluctuations around this limits.
  • the microfiltered juice (it mainly contains Mg 2+ ions and, in a smaller amount, Ca 2+ ions) undergoes a sweetening treatment, for instance by passing on strong or weak cationic resins, so as to prevent scaling on the evaporating battery and the precipitation of magnesium oxalates and phosphates.
  • the total concentration of Mg 2+ and Ca 2+ ions is reduced to values below 5 meq on 100 g of dry product, preferably to 2 meq on 100 g of dry product.
  • the juice After sweetening, the juice is concentrated in a multiple effect evaporating battery.
  • micro- or ultrafiltered juice then concentrated, thanks to its high bacteriologic purity, can be stocked in tanks as an unfinished product without problems.
  • the pH value is kept as constant as possible and between 5.5 and 7.5 and preferably between 6.5 and 7.2.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Biochemistry (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Water Supply & Treatment (AREA)
  • Crystallography & Structural Chemistry (AREA)
  • Separation Using Semi-Permeable Membranes (AREA)
  • Soy Sauces And Products Related Thereto (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
EP99108020A 1998-05-13 1999-04-23 Verfahren zur Herstellung von Weisszucker mit Handelsqualität aus mikro- oder ultrafiltiriertem rohem Rübensaft Withdrawn EP0957178A3 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IT1998GE000039A IT1304373B1 (it) 1998-05-13 1998-05-13 Procedimento per la produzione di zucchero bianco commerciale apartire da sugo greggio di bietola microfiltrato o ultrafiltrato.
ITGE980039 1998-05-13

Publications (2)

Publication Number Publication Date
EP0957178A2 true EP0957178A2 (de) 1999-11-17
EP0957178A3 EP0957178A3 (de) 2000-02-23

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
EP99108020A Withdrawn EP0957178A3 (de) 1998-05-13 1999-04-23 Verfahren zur Herstellung von Weisszucker mit Handelsqualität aus mikro- oder ultrafiltiriertem rohem Rübensaft

Country Status (2)

Country Link
EP (1) EP0957178A3 (de)
IT (1) IT1304373B1 (de)

Cited By (19)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2000060128A1 (en) * 1999-04-07 2000-10-12 Aeci Limited Treatment of sugar juice
EP1046718A1 (de) * 1999-04-21 2000-10-25 ERIDANIA S.p.A. Reinigungsverfahren für rohen Zuckerrübensaft
US6387186B1 (en) 1999-08-19 2002-05-14 Tate & Lyle, Inc. Process for production of purified beet juice for sugar manufacture
US6406547B1 (en) 2000-07-18 2002-06-18 Tate & Lyle Industries, Limited Sugar beet membrane filtration process
US6406548B1 (en) 2000-07-18 2002-06-18 Tate & Lyle Industries, Limited Sugar cane membrane filtration process
US6440222B1 (en) 2000-07-18 2002-08-27 Tate & Lyle Industries, Limited Sugar beet membrane filtration process
WO2003018848A3 (en) * 2001-08-24 2004-03-04 Danisco A process for the preparation of white and brown sugar from sugar beets
CN102648296A (zh) * 2009-11-16 2012-08-22 Cj第一制糖株式会社 使用直接回收法制备白糖、黄砂糖和红糖的方法
WO2014033621A1 (en) * 2012-08-28 2014-03-06 Tongaat Hulett Limited Process for refining impure crystallised sucrose
US20140171520A1 (en) * 2011-09-07 2014-06-19 Avetik Markosyan Highly soluble stevia sweetener
US9771434B2 (en) 2011-06-23 2017-09-26 Purecircle Sdn Bhd Products from stevia rebaudiana
US10602762B2 (en) 2011-02-17 2020-03-31 Purecircle Sdn Bhd Glucosylated steviol glycoside as a flavor modifier
US10696706B2 (en) 2010-03-12 2020-06-30 Purecircle Usa Inc. Methods of preparing steviol glycosides and uses of the same
US10780170B2 (en) 2013-06-07 2020-09-22 Purecircle Sdn Bhd Stevia extract containing selected steviol glycosides as flavor, salty and sweetness profile modifier
US10952458B2 (en) 2013-06-07 2021-03-23 Purecircle Usa Inc Stevia extract containing selected steviol glycosides as flavor, salty and sweetness profile modifier
US11202461B2 (en) 2014-09-02 2021-12-21 Purecircle Sdn Bhd Stevia extracts
US11647771B2 (en) 2015-10-26 2023-05-16 Purecircle Usa Inc. Steviol glycoside compositions
US11653686B2 (en) 2015-12-15 2023-05-23 Purecircle Usa Inc. Steviol glycoside compositions
US11690391B2 (en) 2011-02-17 2023-07-04 Purecircle Sdn Bhd Glucosylated steviol glycoside as a flavor modifier

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5912278B2 (ja) * 1976-04-01 1984-03-22 三井製糖株式会社 甘庶汁から栄養糖を製造する方法
US5554227A (en) * 1993-11-12 1996-09-10 Societe Nouvelle De Recherches Et D'applications Industrielles D'echangeurs D'ions Applexion Process of manufacturing crystal sugar from an aqueous sugar juice such as cane juice or sugar beet juice
US5468300A (en) * 1994-04-07 1995-11-21 International Food Processing Incorporated Process for producing refined sugar directly from sugarcane

Cited By (37)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU781362B2 (en) * 1999-04-07 2005-05-19 Ufion (Proprietary) Limited Treatment of sugar juice
WO2000060128A1 (en) * 1999-04-07 2000-10-12 Aeci Limited Treatment of sugar juice
US6709527B1 (en) 1999-04-07 2004-03-23 Ufion (Pty) Limited Treatment of sugar juice
EP1046718A1 (de) * 1999-04-21 2000-10-25 ERIDANIA S.p.A. Reinigungsverfahren für rohen Zuckerrübensaft
US6387186B1 (en) 1999-08-19 2002-05-14 Tate & Lyle, Inc. Process for production of purified beet juice for sugar manufacture
US6406547B1 (en) 2000-07-18 2002-06-18 Tate & Lyle Industries, Limited Sugar beet membrane filtration process
US6406548B1 (en) 2000-07-18 2002-06-18 Tate & Lyle Industries, Limited Sugar cane membrane filtration process
US6440222B1 (en) 2000-07-18 2002-08-27 Tate & Lyle Industries, Limited Sugar beet membrane filtration process
WO2003018848A3 (en) * 2001-08-24 2004-03-04 Danisco A process for the preparation of white and brown sugar from sugar beets
CN102648296A (zh) * 2009-11-16 2012-08-22 Cj第一制糖株式会社 使用直接回收法制备白糖、黄砂糖和红糖的方法
CN102648296B (zh) * 2009-11-16 2014-11-12 Cj第一制糖株式会社 使用直接回收法制备白糖、黄砂糖和红糖的方法
US11773125B2 (en) 2010-03-12 2023-10-03 Purecircle Usa Inc. Methods of preparing steviol glycosides and uses of the same
US11155570B2 (en) 2010-03-12 2021-10-26 Purecircle Usa Inc. Methods of preparing steviol glycosides and uses of the same
US10696706B2 (en) 2010-03-12 2020-06-30 Purecircle Usa Inc. Methods of preparing steviol glycosides and uses of the same
US10743572B2 (en) 2011-02-17 2020-08-18 Purecircle Sdn Bhd Glucosylated steviol glycoside as a flavor modifier
US11690391B2 (en) 2011-02-17 2023-07-04 Purecircle Sdn Bhd Glucosylated steviol glycoside as a flavor modifier
US10602762B2 (en) 2011-02-17 2020-03-31 Purecircle Sdn Bhd Glucosylated steviol glycoside as a flavor modifier
US12279635B2 (en) 2011-02-17 2025-04-22 PureCirlce Sdn. Bhd. Glucosylated steviol glycoside as a flavor
US11957144B2 (en) 2011-02-17 2024-04-16 Purecircle Sdn Bhd Glucosylated steviol glycoside as a flavor modifier
US9771434B2 (en) 2011-06-23 2017-09-26 Purecircle Sdn Bhd Products from stevia rebaudiana
US11279773B2 (en) 2011-06-23 2022-03-22 Purecircle Sdn Bhd Products from Stevia rabaudiana
US20140171520A1 (en) * 2011-09-07 2014-06-19 Avetik Markosyan Highly soluble stevia sweetener
US11957149B2 (en) 2011-09-07 2024-04-16 Purecircle Sdn Bhd Highly soluble stevia sweetener
US11464246B2 (en) 2011-09-07 2022-10-11 Purecircle Sdn Bhd Highly soluble Stevia sweetener
JP2015532595A (ja) * 2012-08-28 2015-11-12 トンガート・ヒューレット・リミテッド 不純な結晶化スクロースを精製するプロセス
CN104769135A (zh) * 2012-08-28 2015-07-08 托亚特胡立特公司 精炼不纯结晶蔗糖的方法
WO2014033621A1 (en) * 2012-08-28 2014-03-06 Tongaat Hulett Limited Process for refining impure crystallised sucrose
US10952458B2 (en) 2013-06-07 2021-03-23 Purecircle Usa Inc Stevia extract containing selected steviol glycosides as flavor, salty and sweetness profile modifier
US11957756B2 (en) 2013-06-07 2024-04-16 Purecircle Sdn Bhd Stevia extract containing selected steviol glycosides as flavor, salty and sweetness profile modifier
US12011017B2 (en) 2013-06-07 2024-06-18 Purecircle Usa Inc. Stevia extract containing selected steviol glycosides as flavor, salty and sweetness profile modifier
US10780170B2 (en) 2013-06-07 2020-09-22 Purecircle Sdn Bhd Stevia extract containing selected steviol glycosides as flavor, salty and sweetness profile modifier
US11856972B2 (en) 2014-09-02 2024-01-02 Purecircle Sdn Bhd Stevia extracts
US11230567B2 (en) 2014-09-02 2022-01-25 Purecircle Usa Inc. Stevia extracts enriched in rebaudioside D, E, N and/or O and process for the preparation thereof
US11202461B2 (en) 2014-09-02 2021-12-21 Purecircle Sdn Bhd Stevia extracts
US12295391B2 (en) 2014-09-02 2025-05-13 Purecircle Usa Inc. Stevia extracts enriched in rebaudioside D, E, N and/or O and process for the preparation thereof
US11647771B2 (en) 2015-10-26 2023-05-16 Purecircle Usa Inc. Steviol glycoside compositions
US11653686B2 (en) 2015-12-15 2023-05-23 Purecircle Usa Inc. Steviol glycoside compositions

Also Published As

Publication number Publication date
ITGE980039A1 (it) 1999-11-13
ITGE980039A0 (it) 1998-05-13
EP0957178A3 (de) 2000-02-23
IT1304373B1 (it) 2001-03-15

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