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Neutralization and crystallization method for aspartame

A technology for aspartame and aspartame hydrochloride, applied in the field of food additives, can solve the problems of high solubility of hydrochloride, poor thermal stability, and too fast alkali addition, and achieve fine crystal particles, low relative density, and prevent The effect of cross contamination

Active Publication Date: 2014-03-12
CHANGMAO BIOCHEMICAL ENG CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Aspartame, whose chemical name is L-aspartame-L-phenylalanine methyl ester, is a non-carbohydrate artificial sweetener with poor thermal stability and relatively stable below 55°C , is relatively stable between pH 2~4, and its hydrochloride has a large solubility. In the current aspartame neutralization and crystallization process, it is generally above 60°C to quickly neutralize it with soda ash or ammonia water. In this method, due to the high temperature, aspartame is decomposed, and the neutralization process must be shortened, which leads to too fast addition of alkali, resulting in local pH exceeding the standard, resulting in the generation of new impurities, resulting in the decomposition of aspartame

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A. Slowly add ammonia solution with a mass fraction of 10% in an aspartame hydrochloric acid solution (4wt%) at 25°C while stirring, and neutralize until the pH of the solution reaches 2.5~3.0, and crystallization begins , stop adding the ammonia solution, stir the crystals evenly, and then continue to add the ammonia solution until the pH reaches 4.5~5.5; stop adding the ammonia solution every time aspartame crystals are precipitated, and stir the aspartame crystals evenly Continue to add ammonia solution;

[0020] B. Cool down the precipitated aspartame crystals in step A to 5° C., and keep the temperature for 0.5 h;

[0021] C, pump the aspartame crystallization after insulation in the B step into the diaphragm filter press and squeeze for 1 ~ 2h;

[0022] D. Grinding the aspartame crystals filtered by pressure in step C, beating and washing with pure water and cooling to 5-10°C;

[0023] E, pump the aspartame crystals washed in step D into a diaphragm filter press...

Embodiment 2

[0026] A. Slowly add ammonia solution with a mass fraction of 15% dropwise in aspartame hydrochloric acid solution (5wt%) at 30°C while stirring, and neutralize until the pH of the solution reaches 2.5~3.0, crystallization begins , stop adding the ammonia solution, stir the crystals evenly, and then continue to add the ammonia solution until the pH reaches 4.5~5.5; stop adding the ammonia solution every time aspartame crystals are precipitated, and stir the aspartame crystals evenly Continue to add ammonia solution;

[0027] B. Cool down the precipitated aspartame crystals in step A to 10° C., and keep the temperature for 1 hour;

[0028] C, pump the aspartame crystallization after insulation in the B step into the diaphragm filter press and squeeze for 1 ~ 2h;

[0029] D. Grinding the aspartame crystals filtered by pressure in step C, beating and washing with pure water and cooling to 5-10°C;

[0030] E, pump the aspartame crystals washed in step D into a diaphragm filter p...

Embodiment 3

[0033] A. In the aspartame hydrochloric acid solution (6wt%) at 30°C, slowly add ammonia solution with a mass fraction of 12% dropwise while stirring, and neutralize until the pH of the solution reaches 2.5~3.0, and crystallization begins , stop adding the ammonia solution, stir the crystals evenly, and then continue to add the ammonia solution until the pH reaches 4.5~5.5; stop adding the ammonia solution every time aspartame crystals are precipitated, and stir the aspartame crystals evenly Continue to add ammonia solution;

[0034] B. Cool down the precipitated aspartame crystals in step A to 8° C., and keep the temperature for 1 hour;

[0035] C, pump the aspartame crystallization after insulation in the B step into the diaphragm filter press and squeeze for 1 ~ 2h;

[0036] D. Grinding the aspartame crystals filtered by pressure in step C, beating and washing with pure water and cooling to 5-10°C;

[0037] E, pump the aspartame crystals washed in step D into a diaphragm ...

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Abstract

The invention discloses a neutralization and crystallization method for aspartame, which belongs to the technical field of food additives. The method comprises the following steps: A, slowly adding alkali lye into an aspartame hydrochloric acid solution with a temperature of 25 to 50 DEG C with stirring so as to neutralize the solution to a pH value is 2.5 to 3.0, stopping addition of the alkali lye when crystals are precipitated, uniformly stirring the crystals and then continuing adding the alkali lye until the pH value is 4.5 to 5.5; B, cooling the aspartame crystals precipitated in the step A to a temperature of 5 to 10 DEG C and maintaining the temperature for 0.5 to 1.5 h; C, pouring the aspartame crystals insulated in the step B into a filter press for press filtration for 1 to 2 h; and D, subjecting the aspartame crystals having undergone press filtration in the step C to vacuum drying; wherein, in the step A, addition of the alkali lye is stopped at first each time aspartame crystals are precipitated and the aspartame crystals are uniformly stirred before continuous addition of the alkali lye. The method has the following advantages: in the process of crystallization, aspartame is not decomposed, and impurities are not generated.

Description

technical field [0001] The invention relates to a method for neutralizing and crystallizing aspartame, belonging to the technical field of food additives. Background technique [0002] Aspartame, whose chemical name is L-aspartame-L-phenylalanine methyl ester, is a non-carbohydrate artificial sweetener with poor thermal stability and relatively stable below 55°C , is relatively stable between pH 2~4, and its hydrochloride has a large solubility. In the current aspartame neutralization and crystallization process, it is generally above 60°C to quickly neutralize it with soda ash or ammonia water. Due to the high temperature, this method causes aspartame to decompose, requiring the neutralization process to shorten the time, which leads to too fast addition of alkali, causing local pH to exceed the standard, resulting in the generation of new impurities, resulting in the decomposition of aspartame. Contents of the invention [0003] The object of the present invention is to...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07K5/075C07K1/14
Inventor 姚洪齐徐晨
Owner CHANGMAO BIOCHEMICAL ENG CO LTD
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