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Method for removing acetate in sucralose

A technology of sucralose and acetate, applied in the field of sweeteners, can solve the problems of affecting the taste of sucralose, undisclosed removal of acetate in sucralose, and peculiar smell in products, and achieves improved product smell and easy operation. , the effect of low cost

Pending Publication Date: 2020-03-31
NANTONG CHANGHAI FOOD ADDITIVE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Esterification is to generate acetate at the 6-position of sucrose. The chlorination process is to chlorinate the three hydroxyl groups of sucrose-6-ethyl ester formed during the esterification process to form sucralose-6-acetate, and finally carry out The transesterification reaction removes sucralose-6-acetate to form sucralose. Most of the removed acetate ions form methyl acetate in methanol, and a small amount will remain in the product. Due to the Presence can cause off-flavors to the product and can affect the taste of sucralose
To the best of the inventor's knowledge, there is currently no disclosure of how to remove acetate in sucralose

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] 300g of the deacetylated reaction solution, (sugar content 26%, acetate content 800ppm), enters the deacidification column after treatment, passes through the HA-13 resin layer at a flow rate of 0.5BV, collects, and passes through the HA-13 resin layer at a flow rate of 1BV. 33 resin layer; the dosage ratio of HA-13 resin and HA-33 resin is 3:2. Finally, the effluent was concentrated, crystallized and dried to obtain the product sucralose, and the acetate content was detected to be 30 ppm, and the product had no peculiar smell.

Embodiment 2

[0022] 300g of deacetylated reaction liquid, (sugar content 28%, acetate content 650ppm), enters the treated deacidification column, passes through the HA-13 resin layer at a flow rate of 1BV, collects, and passes through HA-33 at a flow rate of 2BV Resin layer; the dosage ratio of HA-13 resin and HA-33 resin is 1:1. Finally, the effluent was concentrated, crystallized and dried to obtain the product sucralose. The acetate content was detected to be 25 ppm, and the product had no peculiar smell.

Embodiment 3

[0024] 300g of deacetylated reaction liquid, (sugar content 28%, acetate content 700ppm), enters the treated deacidification column, passes through the HA-13 resin layer at a flow rate of 1BV, collects, and passes through HA-33 at a flow rate of 2BV Resin layer; the dosage ratio of HA-13 resin and HA-33 resin is 3:1. Finally, the effluent was concentrated, crystallized and dried to obtain the product sucralose. The content of acetate was 20 ppm, and the product had no peculiar smell.

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PUM

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Abstract

The invention relates to the technical field of sweetening agents, in particular to a method for removing acetate in sucralose. The method comprises the following steps: sequentially enabling a reaction solution from which acetyl is removed in sucralose production to flow through HA-13 type resin and HA-33 type resin under the condition of setting the flow rate of the reaction solution through resin bed layer to be 0.5 to 6BV / h. According to the invention, the provided method is operated simply and conveniently with low cost; and the residual acetate in the sucralose product can be removed rapidly to improve the product quality and the product smell.

Description

technical field [0001] The invention relates to the technical field of sweeteners, in particular to a method for removing acetate in sucralose. Background technique [0002] The production process of sucralose goes through three steps: esterification, chlorination, and deprotection. Esterification is to generate acetate at the 6-position of sucrose. The chlorination process is to chlorinate the three hydroxyl groups of sucrose-6-ethyl ester formed during the esterification process to form sucralose-6-acetate, and finally carry out The transesterification reaction removes sucralose-6-acetate to form sucralose. Most of the removed acetate ions form methyl acetate in methanol, and a small amount will remain in the product. Due to the Presence can cause an off-flavor to the product and can affect the taste of sucralose. To the extent known by the inventors, there is no method disclosed how to remove acetate in sucralose. Contents of the invention [0003] The technical prob...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07H5/02C07H1/06
CPCC07H5/02C07H1/06
Inventor 王波王立平程蕃根鞠雨果徐浩亮
Owner NANTONG CHANGHAI FOOD ADDITIVE