Production technology of sucralose

A technology for sucralose and a production process, which is applied in the field of production technology of sucralose, can solve the problems of low safety factor, inability to meet use requirements, and high energy consumption in the production process

Active Publication Date: 2012-12-12
NANTONG CHANGHAI FOOD ADDITIVE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing sucralose production process has high energy consumption, low safety factor, low product quality and stability, and cannot meet the needs of use

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] The production process of sucralose comprises the following steps: esterification step, hydrolysis, transposition step, chlorination step, extraction step, sucralose-6-acetate refining step and deprotection step,

[0009] The esterification step includes: adding DMF solvent and sucrose into the dissolution kettle, starting the stirring, slowly raising the temperature to 75°C, transferring to the esterification kettle after all the sucrose is dissolved, adding p-toluenesulfonic acid, cooling to 0°C, and dropping Add trimethyl orthoacetate, after the dropwise addition, control the temperature to 0°C, keep it warm for 2.5 hours, and transfer to the hydrolysis kettle after the heat preservation is over; the hydrolysis and transposition steps include: adding water and tert-butylamine to the hydrolysis kettle, Insulation reaction for 6 hours, after the end of the insulation reaction, the reactant was transferred to the concentrated kettle, and the DMF solvent was evaporated un...

Embodiment 2

[0011] The production process of sucralose comprises the following steps: esterification step, hydrolysis, transposition step, chlorination step, extraction step, sucralose-6-acetate refining step and deprotection step,

[0012]The esterification step includes: adding DMF solvent and sucrose into the dissolution kettle, starting the stirring, slowly raising the temperature to 80°C, transferring to the esterification kettle after all the sucrose is dissolved, adding p-toluenesulfonic acid, cooling to 0°C, and dropping Add trimethyl orthoacetate, after the dropwise addition, control the temperature at 5°C, keep the temperature for 3 hours, and transfer to the hydrolysis kettle after the heat preservation is over; the hydrolysis and transposition steps include: adding water and tert-butylamine to the hydrolysis kettle, Insulation reaction for 7 hours, after the end of the insulation reaction, the reactant was transferred to the concentrated kettle, and the DMF solvent was evaporat...

Embodiment 3

[0014] The production process of sucralose comprises the following steps: esterification step, hydrolysis, transposition step, chlorination step, extraction step, sucralose-6-acetate refining step and deprotection step,

[0015] The esterification step includes: adding DMF solvent and sucrose into the dissolution kettle, starting the stirring, slowly raising the temperature to 85°C, transferring to the esterification kettle after all the sucrose is dissolved, adding p-toluenesulfonic acid, cooling to 0°C, and dropping Add trimethyl orthoacetate, after the dropwise addition, control the temperature to 10°C, keep it warm for 3.5 hours, and transfer to the hydrolysis kettle after the heat preservation is over; the hydrolysis and transposition steps include: adding water and tert-butylamine to the hydrolysis kettle, Insulation reaction for 8 hours, after the end of the insulation reaction, the reactant was transferred to the concentration kettle, and the DMF solvent was evaporated ...

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PUM

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Abstract

The invention discloses a production technology of sucralose. The technology is characterized in that the technology comprises the steps of: an esterification step, a hydrolysis step, a translocation step, a chlorination step, an extraction step, a sucralose-6-acetate refining step, and a de-protection step. The technology has the advantages that: the production technology of sucralose is easy to realize, the product energy consumption is low, and the yield is high. With the technology, the prepared sucralose can be used for improving the life qualities of people, especially the life qualities of people required to avoid sugar. The sweet characteristic of sucralose is similar to that of cane sugar, and sucralose has no bitter after-taste. Sucralose has no calories, causes no dental caries, and has good stability. Sucralose is especially stable in water solutions. Currently, sucralose is already widely applied in industries such as beverages, foods, medicines, and cosmetics. Sucralose is a novel non-nutritional sweetening agent, and is an ideal food additive for patients of obesity, cardiovascular diseases and diabetes, such that the applications of sucralose in health-care foods and medicines are continuously improved.

Description

technical field [0001] The invention relates to a production process of sucralose. Background technique [0002] Sucralose is currently the only functional sweetener produced from sucrose. Its sweetness is 600 times that of sucrose, and its sweetness is pure. The sweetness characteristics are very similar to sucrose. Low-calorie, no dental caries, good stability, long-term toxicological experiments have proved that it is extremely safe, and is currently one of the best functional sweeteners. The existing sucralose production process has high energy consumption, low safety factor, low product quality and stability, and cannot meet the use requirements. Therefore, a new technical solution should be provided to solve the above problems. Contents of the invention [0003] The purpose of the present invention is: aim at above-mentioned deficiency, provide a kind of product energy consumption low, the production technology of the sucralose of high yield. [0004] In ord...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07H5/02C07H1/00
Inventor 王立平王波
Owner NANTONG CHANGHAI FOOD ADDITIVE
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