Anhydrosugar Alcohol Stabilization with Amine Additives
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Solution Overview
Problem
Anhydrosugar alcohols experience instability in storage, particularly with pH lowering and UV transmittance degradation, especially at high temperatures, which existing methods such as using reducing agents or antioxidants fail to adequately address.
Innovation Solution
An anhydrosugar alcohol composition is developed with an amine-based additive, specifically piperidine, 1,8-diazabicycloundec-7-ene, or 1,5-diazabicyclo[4.3.0]non-5-ene, added to stabilize the anhydrosugar alcohol through a process involving dehydration, crystallization, decolorization, and ion exchange resin treatments, ensuring improved storage stability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If anhydrosugar alcohol is purified and concentrated, then purity is improved, but pH lowers and UV transmittance decreases particularly at high temperature
Solution Approach 1:
The patent applies preliminary action by adding the amine-based additive during the purification and concentration process before storage. This preventive measure ensures that the additive is already present to neutralize any acidic byproducts that may form during concentration, thereby maintaining both high purity and stable pH/UV transmittance characteristics even after long-term storage at elevated temperatures.
Solution Approach 2:
The amine-based additive acts as an intermediary substance that mediates between the anhydrosugar alcohol and any acidic impurities or degradation products. The additive neutralizes acidic byproducts formed during concentration and storage, protecting the anhydrosugar alcohol from pH lowering and UV transmittance degradation while maintaining the high purity achieved through purification.
2Stability of the object's composition
If reducing agents or antioxidants are added to improve storage stability, then some stability improvement is achieved, but the effect is insufficient and pH/UV transmittance still degrade over time
Solution Approach 1:
The patent applies parameter changes by selecting amine-based additives with specific chemical properties (basicity, molecular structure) that differ from conventional reducing agents and antioxidants. The amine-based additives have superior neutralization capacity for acidic byproducts and form stable complexes with degradation products, providing reliable long-term maintenance of pH and UV transmittance without the insufficient effectiveness observed with traditional additives.
3Stability of the object's composition
If morpholine is used as additive, then storage stability is improved, but bad smell affects workability and product quality
Solution Approach 1:
The patent applies local quality by selecting amine-based additives with specific molecular structures and physical properties that differ from morpholine. The chosen additives (such as cyclic amines or aromatic amines) possess favorable olfactory characteristics and compatibility with anhydrosugar alcohol applications, providing localized improvement in both storage stability and sensory qualities without the bad smell that plagues morpholine.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The composition maintains high UV transmittance (90% or higher at 275 nm) and stable pH (6-8) even after long-term storage at high temperatures, enhancing the storage stability of anhydrosugar alcohol.
Implementation Method 1
anhydrosugar alcohol composition comprising anhydrosugar alcohol and amine-based additive... the amine compound is selected from piperidine, 1,8-diazabicycloundec-7-ene, 1,5-diazabicyclo[4.3.0]non-5-ene and combinations thereof
Implementation Method 2
distillation of a dehydration reaction product liquid resulting from dehydration reaction of hydrogenated sugar by using a thin-film evaporator
Implementation Method 3
distillation of a dehydration reaction product liquid resulting from dehydration reaction of hydrogenated sugar by using a thin-film evaporator
Implementation Method 4
decolorization of the crystallization product by passing the crystallization product through a column packed with active carbon
Implementation Method 5
cation exchange resin treatment followed by anion exchange resin treatment of the decolorization product subsequently
Data Source
AI summary
The present invention relates to an anhydrosugar alcohol composition having enhanced storage stability, and an anhydrosugar alcohol storage method, and more specifically, to an anhydrosugar alcohol composition having enhanced storage stability by comprising anhydrosugar alcohol and an amine-based additive; and to a method by which anhydrosugar alcohol having excellent quality may be provided by having the storing of the anhydrosugar alcohol performed under the existence of the amine-based additive, thereby remarkably enhancing the storage stability of the anhydrosugar alcohol.