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Crystallization of alpha-L-aspartyl-L-phenylalanine methyl ester from aqueous solution

A technology of phenylalanine methyl ester and aspartyl, applied in food science, peptides, etc., can solve the problem of unsatisfactory dehydration and achieve the effect of improving solid-liquid separation

Inactive Publication Date: 2004-01-21
HOLLAND SWEETENER V O F
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  • Summary
  • Abstract
  • Description
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Problems solved by technology

Furthermore, the dehydration of the crystals thus obtained is still believed to be unsatisfactory; for example, only about 30-35% can be achieved by centrifugation at 800G

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 24

[0093] Put two solvent mixtures consisting of 752g soft water and 8g MIBK at 65°C into two 1.0-liter beakers (9.0cm in diameter, glass), dissolve 40g of APM with gentle stirring, and cover the beakers with a plastic plate to reduce solvent evaporation Impact. Crystallization was carried out by placing the beaker overnight in a room set at 22° C. without agitation. These obtained "open drainable network" crystals were broken up to form a slurry by gentle stirring with a spoon for 5 minutes at 22°C. The slurry from the first beaker was used to determine the specific caking resistance of the obtained crystals by the leaf-test method at ΔP = 0.1 bar and 22° C. The value was 4.27×10 7 m / kg. The slurry in the second beaker was further cooled in a vessel to 10°C in about one hour with stirring, after said further cooling step, at ΔP = 0.1 bar and 10°C, the specific resistance of the crystals obtained was Clumping is 7.0×10 7 m / kg. In this way, through the actual anti-caking prop...

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Abstract

The invention relates to a method for crystallization of alpha-L-aspartyl-L-phenylalanine methyl ester (aspartame) from an aqueous solution by conductive cooling while avoiding turbulence in the crystallizing system wherein crystallization is carried out with cooling to a temperature level not lower than 10 DEG C. in the presence of at least 0.1% by weight of a C3-8 ketone, the amount of ketone and the temperature level being chosen for each individual ketone so that a homogeneous solvent system is present at the start of crystallization and an open drainable network of aspartame crystals is obtained.

Description

technical field [0001] The present invention relates to the crystallization of alpha-L-aspartyl-L-phenylalanine methyl ester (hereinafter also referred to as saccharin or "APM) from aqueous solutions by conduction cooling while avoiding turbulence in the crystallization system method. Background technique [0002] Saccharin, the alpha-dipeptide ester L-aspartyl-L-phenylalanine methyl ester ("APM"), is a major synthetic low-calorie sweetener that is approximately 200 times sweeter than sucrose . In addition it has a good taste profile such as no bitter aftertaste. This sweetener is used in numerous products such as soft drinks, candies, countertop sweeteners, pharmaceuticals, etc. [0003] Saccharin can be prepared by various known routes. APM is obtained eg by esterification by chemical coupling of (N-protected) L-aspartic acid or its anhydride and phenylalanine or its methyl ester followed by optional removal of the protecting group if still required. Examples of such ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/30C07K5/072C07K5/075
CPCC07K5/0613
Inventor M·P·W·M·里卡斯A·P·M·弗林津
Owner HOLLAND SWEETENER V O F
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