Grape Juice Sugar Purification via Ion Exchange and Chromatography
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Solution Overview
Problem
Current methods for producing free glucose and fructose in industrial quantities are costly and result in low purity, failing to meet the demand for 'natural' sugar products, as they often require chemical processes, chromatography, or high-fructose corn syrup, which are not considered natural or OGM-free, and involve expensive ethanol extraction leading to gelatinous products with poor stability and taste.
Innovation Solution
A process using decolorized and demineralized fruit juice treated in ion exchange resin columns, followed by chromatography to separate glucose and fructose, achieving high purity through concentration, crystallization, and drying, eliminating the need for ethanol and producing stable, high-quality crystalline or powder sugar products.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If chemical processes or chromatography are used to obtain free glucose and fructose, then the purity of the sugar products is improved, but the manufacturing cost increases and the natural labeling is compromised
Solution Approach 1:
The patent extracts free glucose and fructose directly from grape must through physical processes (filtration, concentration, crystallization) without using chemical reagents or chromatographic separation. This extraction approach achieves high purity while maintaining natural labeling and reducing manufacturing costs compared to chemical or enzymatic methods.
Solution Approach 2:
The patent uses inexpensive, readily available materials such as grape must, water, and basic filtration media instead of expensive chromatographic columns or chemical catalysts. The process relies on simple, disposable-like materials that can be easily replaced or regenerated, reducing overall manufacturing costs while achieving the desired purity.
2Quantity of substance
If ethanol extraction is used to produce sugar products, then the concentration of sugars is improved, but the product stability and taste quality deteriorate due to gelatinous mass formation
Solution Approach 1:
The patent employs phase transition through controlled crystallization of sugars from concentrated must. By carefully controlling temperature and concentration, the sugars transition from dissolved state to crystalline form, achieving high concentration without forming gelatinous masses. This phase transition approach maintains product stability and natural taste characteristics.
Solution Approach 2:
The patent performs preliminary filtration and decolorization of the grape must before concentration and crystallization. This preliminary action removes impurities that would otherwise interfere with crystallization and cause gelatinous mass formation, ensuring both high concentration and product stability in the final product.
3Productivity
If industrial quantities of free glucose and fructose are produced through current methods, then the productivity is improved, but the purity decreases and natural labeling is compromised
Solution Approach 1:
The patent segments the production process into distinct stages: filtration, decolorization, concentration, and crystallization. Each stage is optimized for industrial scale while maintaining purity. The segmentation allows for efficient large-scale production without compromising the quality of the final product, as each stage can be independently controlled and optimized.
Solution Approach 2:
The patent utilizes the natural properties of grape must and the sugars within it to achieve separation and purification. The sugars crystallize naturally when conditions are controlled, without requiring external chemical agents or complex separation systems. This self-service approach enables industrial-scale production while maintaining high purity and natural labeling.
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 process achieves high-yield, high-purity glucose and fructose production, reducing costs and industrializing the process, resulting in stable, naturally labeled sugar products suitable for various food and beverage applications.
Implementation Method 1
treating a solution of liquid rectified concentrated must by chromatography
Implementation Method 2
separating by chromatography the demineralized and decolorized fruit juice so as to obtain at least a glucose-enriched fraction or a fructose-enriched fraction
Implementation Method 3
concentration, crystallization, and drying, eliminating the need for ethanol and producing stable, high-quality crystalline or powder sugar products
Implementation Method 4
concentration, crystallization, and drying
Data Source
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AI summary
The process according to the invention, for producing sugar products from fruits, comprising the steps of: i) demineralizing and decolorizing a fruit juice so as to bring its solid content to comprise from 99% wt to 99,99 % wt of a mixture of saccharides, alcohols and flavonoids; iii) separating by chromatography the demineralized and decolorized fruit juice so as to obtain a glucose-enriched fraction or a fructose-enriched fraction from the fruit juice. The solid content of the glucose-enriched fraction comprises at least from 70% wt to 99.99% wt of glucose; the solid content of the fructose-enriched fraction comprises from 70% wt to 99.99% wt of fructose. The low content of anions and cations of the fruit juice to be treated by chromatography greatly increase the yield of the chromatographic treatment and the purity of the glucose- and fructose-enriched fractions obtained through it.