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Monoester process of synthesizing trichlorosucrose

A technology of sucralose and monolipid, applied in the field of artificial synthesis of edible products with sweet taste, can solve problems such as increasing the production cost of other products, and achieve the effects of being convenient for wide-scale popularization and use, low production cost, and saving foreign exchange.

Inactive Publication Date: 2004-09-08
李宝才
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there is no manufacturer in my country, and all the required sucralose products rely on imports, while the international market price of sucralose remains at about 110 US dollars / kg, which increases the production cost of other products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0018] 1. Esterification

[0019] 1. Add a certain amount of dimethylformamide (about 30l) into the kettle at room temperature, stir and add 5kg of sucrose, and stir to make it into a suspension.

[0020] 2. Add 3-4 l of trimethyl orthoacetate dropwise, and react for 3-4 hours for about 15 minutes (with gas protection).

[0021] 3. Add a certain amount of water, react for about 1 hour, measure pH 5-6, and cool down to below zero. After reacting for 1-1.5 hours, measure the pH value and adjust the pH to 8-9. Distill under reduced pressure to remove dimethylformamide and side reactants to make the product into a thick substance.

[0022] 2. Chlorination

[0023] 1. Use a certain period of time to raise the temperature in the kettle from normal temperature to 69°C, and keep it for a certain period of time, then use about half an hour to raise the temperature to 100°C, and keep it for a certain period of time to allow it to react, and then use about 2 hours to increase the temp...

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PUM

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Abstract

The present invention relates to the synthesis of sweet food material. Sucrose is esterified to produce sucrose-6-acetate; sucrose-6-acetate is then chlorinated to produce trichlorosucrose-6-acetate; and trichlorosucrose-6-acetate is reduced to produce trichlorosucrose. The produced trichlorosucrose has the features of high sweetness, low heat value, no toxicity and dental caries resistance. With low production cost, the present invention may be used in beverage, pickled vegetable, composite seasoning, wine, ice cream and other food products.

Description

technical field [0001] The invention relates to a method for artificially synthesizing edible products with sweet taste. Background technique [0002] Sucralose (sucralose, molecular formula C 12 h 19 o 8 Cl 3 , molecular weight 397.64) is a kind of chlorinated sucrose. Chlorinated sucrose is a new type of sweetener produced by chlorination of sucrose as raw material. The sweetness varies depending on the substitution position and limit, which can be several times to thousands of times that of sucrose. It is currently known that it can reach up to 750 Times, its excellent features are high sweetness, low calorie value, non-toxic, anti-caries, they are the hot spot of research and development in the field of food and medicine. A variety of strong sweeteners have been developed in foreign countries in recent years, among which sucralose (4,1',6'-trichloro-4,1'6'-trideoxy-galactose-sucrose) because of its high sweetness , good sweetness, high safety, does not participate ...

Claims

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Application Information

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IPC IPC(8): A23L27/30C07H3/04
Inventor 李宝才
Owner 李宝才
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