Crystallization method for improving stability of trichlorosucrose

A technology for sucralose and stability, applied in the field of crystallization for improving the stability of sucralose, can solve the problems of low yield, not taking into account the problem of crystallization mother liquor recovery, product waste, etc., and achieves simple equipment, easy operation, improved Yield effect

Inactive Publication Date: 2012-07-18
GUANGDONG FOOD IND INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this method can significantly improve the stability of sucralose crystals, it still has the disadvantage of low yield, and the abov...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Using 50g of sucralose-6-ethyl ester with a content of 98.2% as a raw material, a methanol solution of sucralose was obtained after deacetylation reaction, and the filtrate was concentrated to dryness to obtain 41g of sucralose concentrate, which was added to 95% Add 40g of ethanol, and add the previous batch of mother liquor that is 5% by weight of the sucralose concentrate after concentration, then add 0.005g of sodium acetate, heat to 75°C, stir until completely dissolved, add 1g of activated carbon, stir for 20 minutes, filter, The filtrate was cooled to 0° C., stirred at 0° C. for 2 hours, filtered, and vacuum-dried to obtain 40.8 g of sucralose finished product. The content detected by HPLC was 99.2%. The filtered mother liquor is recovered for the next batch of crystallization.

Embodiment 2

[0021] Using 50 g of sucralose-6-ethyl ester with a content of 98.2% as a raw material, a methanol solution of sucralose was obtained after deacetylation reaction, and the filtrate was concentrated to dryness to obtain 41.5 g of sucralose concentrate, and 95 % ethanol: water = 40g of the solution of 1:0.1, and add the previous batch of mother liquor which is concentrated and accounts for 5% of the weight of the sucralose concentrate, then add 0.01g of sodium acetate, heat to 70°C, stir until completely dissolved, add Activated carbon 1g, stirred for 20 minutes, filtered, the filtrate was cooled to 0°C, stirred at 0°C for 2 hours, filtered, and vacuum-dried to obtain 40.4g of sucralose finished product. The content detected by HPLC was 98.8%. The filtered mother liquor is recovered for the next batch of crystallization.

Embodiment 3

[0023] Using 50 g of sucralose-6-ethyl ester with a content of 98.2% as a raw material, a methanol solution of sucralose was obtained after deacetylation reaction, and the filtrate was concentrated to dryness to obtain 40.9 g of sucralose concentrate, and 95 % ethanol: water = 20g of the solution of 1:0.4, and add the previous batch of mother liquor which is 10% by weight of the sucralose concentrate after concentration, then add 0.02g of sodium acetate, heat to 75°C, stir until completely dissolved, add Activated carbon 1g, stirred for 20 minutes, filtered, the filtrate was cooled to -5°C, stirred at -5°C for 2 hours, filtered, and vacuum-dried to obtain 40.1g of sucralose finished product. The content detected by HPLC was 98.6%. The filtered mother liquor is recovered for the next batch of crystallization.

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Abstract

The invention discloses a crystallization method for improving the stability of trichlorosucrose. The method comprises the steps of adding a concentrate or solid containing the trichlorosucrose into a mixed solvent of alcohol solvent or alcohol and water, adding mother liquor which is obtained by decompression and concentration and accounts for a certain proportion of the weight of the concentrate or solid containing the trichlorosucrose after the crystallization of a former batch of product, then adding a buffering agent, heating until the mixture is dissolved completely, decoloring, filtering, then reducing the temperature gradually, crystallizing, filtering and drying to obtain trichlorosucrose crystals. The method has the advantage that the equipment is simple, the operation is easy, the product can be stored for a long time without generating the smell of acetic acid and the like, and the due to the recycling of the mother liquor, the waste of the product in the mother liquor is reduced, and the product yield is improved greatly.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a crystallization method for improving the stability of sucralose. Background technique [0002] Sucralose is a new type of high-intensity non-nutritive sweetener. It is a white powder product with stable properties and no peculiar smell. It has great safety in toxicology. Because of its pure sweetness, it is very similar to sucrose, which is 600 times sweeter than sucrose. There is no other sweetener The unpleasant aftertaste brought, the calorie value is zero. It is precisely because of its excellent characteristics that it has a broad application prospect in chemical, food and pharmaceutical industries. It has been approved as a food sweetener by many countries. [0003] Generally speaking, because sucralose has good stability during food processing or its aqueous solution concentration is low, but the thermal stability of dried sucralose crystals is relatively poor, and it wi...

Claims

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Application Information

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IPC IPC(8): C07H5/02C07H1/06
Inventor 蔡基智廖金华
Owner GUANGDONG FOOD IND INST
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