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Crystallizing method of aspartame

A technology of aspartame and aspartame mother, which is applied in the preparation methods of peptides, chemical instruments and methods, organic chemistry and other directions, can solve the problems of low product quality, clogging, poor crystal crystal form, etc., and improve the product quality. Quality and yield, increasing economic efficiency, avoiding the effect of polymorphism

Active Publication Date: 2014-02-19
MENGZHOU CITY HUAXING BIOCHEM ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the crystal form obtained by this crystallization method is poor, polymorphism is prone to occur, the product quality is low, and clogging will occur in the subsequent centrifugal filtration, which affects the filtration effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] A method for crystallizing aspartame, comprising cooling the aspartame mother liquor, reducing the temperature of the aspartame mother liquor to 40°C and maintaining the temperature for 0.5h, continuing to cool down to 20°C and maintaining the temperature for 20min, Continue to cool down to 10°C until the aspartame crystals reach the designed precipitation amount.

Embodiment 2

[0011] A method for crystallizing aspartame, comprising cooling the mother liquor of aspartame, reducing the temperature of the mother liquor of aspartame to 45°C and maintaining the temperature for 1.5 hours, continuing to cool down to 30°C and then maintaining the temperature for 30 minutes, Continue to cool down to 10°C until the aspartame crystals reach the designed precipitation amount.

Embodiment 3

[0013] A method for crystallizing aspartame, comprising cooling the aspartame mother liquor, reducing the temperature of the aspartame mother liquor to 42°C and maintaining the temperature for 1 hour, continuing to cool down to 25°C and maintaining the temperature for 25 minutes, continuing Lower the temperature to 10°C, and wait until the aspartame crystals reach the designed precipitation amount.

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PUM

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Abstract

The invention relates to a crystallizing method of aspartame. The crystallizing method comprises the following steps of: cooling an aspartame mother solution to lower the temperature of the aspartame mother solution to 40-45 DEG C, and preserving heat for 0.5-1.5 hours; continually lowering the temperature to 20-30 DEG C, and preserving heat for 20-30 minutes; and continually lowering the temperature to 10 DEG C till an aspartame crystal reaches a designed separation amount. According to a new process provided by the invention, the quality of an aspartame crystal form can be improved effectively, the phenomenon of multiple crystal forms is avoided, a subsequent centrifugal operating procedure is facilitated, the product quality is improved, the product yield is increased, and the economic benefit of a plant is further increased.

Description

technical field [0001] The invention relates to a crystallization method of aspartame. Background technique [0002] Aspartame, chemically known as aspartame, is a non-carbohydrate artificial sweetener. It is produced by condensation and amidation of L-phenylalanine with methanol first and then with L-aspartic acid. At room temperature, it is white crystalline powder. Because of its high sweetness and low calorie, aspartame is mainly added to drinks, vitamin lozenges or chewing gum instead of sugar. Many diabetics and dieters use aspartame as a sugar substitute. [0003] The crystallization process of aspartame is an important process in the production of aspartame, which has an important impact on the output and quality of aspartame and the economic benefits of the factory. The commonly used crystallization method of this production process is cooling crystallization, that is, the temperature of the aspartame mother liquor is lowered from about 65°C to 10°C, and the cry...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C07K5/075C07K1/14
Inventor 周延红文铁军马秋红
Owner MENGZHOU CITY HUAXING BIOCHEM ENG
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