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Crystallization method for sucralose

A sucralose and crystallization technology, which is applied in the field of food additive production and processing, can solve the problems of large crystal particles, small particles, and short crystallization time, and achieve the effect of large crystal particles and simple operation steps

Inactive Publication Date: 2015-11-11
CHANGZHOU CHANGYU PRACTICAL GAS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem mainly solved by the present invention: Aiming at the problems of the existing sucralose crystallization method, the crystallization time is long, the moisture content in the crystal is low, the obtained crystal is dull, and the particles are small, a crystallization method of sucralose is provided, The method crystallizes sucralose by first removing impurities, ultrasonic crystallization, and water removal. This method has a short crystallization time, low water content in the product, and large crystal particles.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0017] First weigh 200g of sucralose with a purity of 95% and place it in a 500mL beaker, and add 250mL of distilled water to dissolve at 75°C. The sucrose solution was stirred and cooled for 3 hours until the temperature was 55°C, and then, the temperature was lowered and stirred at a speed of 5°C / h, and the temperature was stopped when the temperature dropped to 18°C, and the temperature was set aside. When the temperature was lowered to 55°C, the stirring speed was 50rpm; Take 100mL of the above solution, distill 50mL of water under reduced pressure, prepare a 0.8g / mL sucralose solution with deionized water, keep stirring at a temperature of 18°C ​​and a stirring speed of 36rpm for 6h, and finish stirring Finally, increase the stirring speed to 45rpm, keep stirring for 3 hours, and at the same time place the above-mentioned sucralose solution in a 40kHz ultrasonic field for crystallization; turn on the stirring device until the appearance of crystal nuclei can be observed wi...

example 2

[0019] First weigh 200g of sucralose with a purity of 95% and place it in a 500mL beaker, and add 250mL of distilled water to dissolve at 70°C. Stir the sucrose solution to cool down for 2 hours until the temperature is 55°C, then cool down and stir at a speed of 5°C / h, stop cooling when the temperature drops to 18°C, and set aside, when the temperature is down to 30°C, the stirring speed is 40rpm; Take 100mL of the above solution, distill 50mL of water under reduced pressure, prepare a 0.8g / mL sucralose solution with deionized water, and keep stirring for 6 hours at a temperature of 18°C ​​and a stirring speed of 33rpm. After the completion, increase the stirring speed to 40rpm and keep stirring for 3 hours. At the same time, place the above-mentioned sucralose solution in a 40kHz ultrasonic field for crystallization; turn on the stirring device until the appearance of crystal nuclei can be observed with the naked eye, and then slowly decrease at a rate of 2rpm / min. Stirring ...

example 3

[0021] First weigh 200g of sucralose with a purity of 95% and place it in a 500mL beaker, and add 250mL of distilled water to dissolve at 72°C. Stir the sucrose solution to cool down for 2 hours to a temperature of 55°C, then cool down and stir at a rate of 5°C / h, stop cooling when the temperature drops to 18°C, and set aside. When the temperature is lowered to 18°C, the stirring speed is 30 rpm; 100mL of the above solution, after 50mL of water was evaporated under reduced pressure, prepared with deionized water to form a 0.8g / mL sucralose solution, kept stirring at a temperature of 18°C ​​and a stirring speed of 34rpm for 6h, after the stirring was completed Increase the stirring speed to 42rpm, keep stirring for 3 hours, and at the same time place the above sucralose solution in a 40kHz ultrasonic field for crystallization; turn on the stirring device until the appearance of crystal nuclei can be observed with the naked eye, then slowly reduce the stirring at a rate of 2rpm / m...

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Abstract

The invention relates to a crystallization method for sucralose and belongs to the technical field of production and processing of food additives. The method includes the steps that firstly, sucralose is dissolved and subjected to impurity removal, then, stir cooling is conducted, after an obtained solution is subjected to pressure reduction and water is steamed out, a 0.8 g / mL sucralose solution is prepared through deionized water, stir heat preservation is conducted, crystallization is conducted through ultrasound, and finally water is removed and sucralose crystals are obtained. The crystallization method has the advantages that the crystallization time is shortened by one time, the water content of the crystals is reduced by 3-4%, the obtained crystals are large in particle and glossy, and the operation steps are simple.

Description

technical field [0001] The invention relates to a crystallization method of sucralose, belonging to the technical field of production and processing of food additives. Background technique [0002] Sucralose is a kind of chlorinated sucrose. It is a new type of sweetener and the only functional sweetener using sucrose as raw material. Its sweetness is 600 times that of sucrose, and it does not participate in human metabolism. High safety and strong anti-acid hydrolysis ability make it the preferred product in the market. [0003] At present, the crystallization method of sucralose mainly uses water as a solvent for crystallization, but there are many problems in this method, the crystallization time is too long, usually takes several days, the crystallization is incomplete, and the crystallization mother liquor often contains a large amount of products, and the recovery of the mother liquor is comparatively It is cumbersome, the moisture content in the product is high, and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07H5/02C07H1/06
Inventor 雷思宇薛红娟高力群
Owner CHANGZHOU CHANGYU PRACTICAL GAS
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