Saccharose crystallization

Monasterski [13] has carried out experiments on nitration of saccharose by means of a mixture of anhydrous nitric acid and oleum 17%, in the presence of urea nitrate, at a temperature not above +2°C. After washing in water, in sodium carbonate solution, and in water again, the product was crystallized from ether-alcohol. Maltose was also nitrated in the same way. 

The second important di-saccharose is the sugar which is present in milk and on that account is known as lactose and also as milk sugar. The amount of lactose present in milk is about 3-6 per cent. It crystallizes in large white crystals containing one molecule of water, which it loses at 130°. The anhydrous sugar melts at about 200°. It... 

Maltose reduces Fehling s solution and therefore probably contains an aldehyde group. The constitutional formula is probably the same as that given for lactose. It yields an osazone which crystallizes in tufts of needles which are more blunt than the crystals of glucosazone. Maltose, like the other di-saccharoses does not ferment with yeast zymase. 

Only one tri-saccharose is important. It is known as raffinose and has the composition Ci8H320]6. It is found in beets and is present in the molasses after the sucrose sugar is crystallized out. It is also found in barley and in cotton seeds. When this tri-saccharose hydrolyzes it yields first a di-saccharose known as melibiose and a monosaccharose fructose. The di-saccharose is then further hydrolyzed and yields two molecules of mono-saccharose, viz., glucose and galactose. The complete hydrolysis of the tri-saccharose, therefore, is as follows. 

The fondant mass is more or less a plastic suspension having saccharose crystals of very small size (about 0.01 mm) in a saturated saccharose, com-syrup or saccharose-invert sugar solution [1],... 

The fondant products must be coated with a thin layer of saccharose crystals or with chocolate in order to prevent drying out. The form can be created by crystallization and drying of the coating solution onto the surface of the fondant. The latter is achieved by coating the fondant with chocolate. 

Saccharose crystallizes in small, white, monoclinic prisms or, ns sugar-candy, in large, yellowish, transparent crystals sp. gr. l.COO. It is very soluble in water, dissolving in about one-third its weight of cold water, and more abundantly in hot water. It is insoluble in absolute alcohol or ether, and its solubility in water is progressively diminished by the addition of alcohol. Aqueous solutions of cane-sugar are dextrogyrous, [a]o=- -73 .8. 

Preparing salt Purging salt Quinol Quartz Racemic acid Red precipitate Rochelle salt Rock crystal Rock salt Saccharose Sal-ammoniac Salol Salt... 

Fig. 19.8. White sugar evaporation and crystallization. Quotient Q % saccharose in dry matter...

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