Saccharose production

The function of 7 ice = f (pc) depends on the design of the plant, quality of the product, type and number of vials, filling height and shelf temperature. With these data, constant, Tice has been found very reproducible during four different runs each with 400 vials filled with 2000 cm3 10 % saccharose solution, operation pressure (pc) controlled at 0.15 mbar ... 

The development of surfactants based on carbohydrates and oils is the result of a product concept based on the exclusive use of renewable resources. In industry, saccharose (sucrose), glucose and sorbitol, which are available in large amounts and at attractive prices, are used as the preferred carbohydrate raw materials. 

The selective functionalization of saccharose and sorbitol with fatty acids for the construction of a perfect amphiphilic structure cannot be realized in simple technical processes because of the polyfunctionality of the molecule. This is why the products offered on the market contain different amounts of mono-, di- and... 

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. 

Practical application has been achieved only in the U.S.A. where a mixture of nitrated saccharose with nitroglycerine has found some use. In order to produce such an explosive, a mixture containing 20-25% of saccharose and 75-80% of glycerine is nitrated to produce an oily nitration product [24]. This material was used for the manufacture of dynamite instead of pure nitroglycerine. A mixture of this kind was commercially produced in U.S.A. on economic grounds, namely saccharose was cheaper than glycerine [25]. 

CARBOHYDRATES. These are compounds of carbon, hydrogen, and oxygen dm contain the saccharose grouping (below), or its first reaction product, and in which the ratio of hydrogen to oxygen is the same as in water. 

With products prepared with addition of sugar, determinations of the saccharose and other sugars, i.e. of the lactose and of the invert sugar which may be formed by the inversion of the saccharose, are carried out by the following methods. 

The sugars occurring in commercial products arc principally saccharose, invert sugar, glucose, levulose and, less frequently, maltose, lactose and raffinose. 

This is the procedure employed in the analysis of many products containing sugar (see later in this chapter) and of spirituous liquors, in the determination of saccharose and lactose in condensed milk (q.v.), etc. 

A procedure of this kind, with slight variations, is applied to the analysis of winee containing saccharose and also of condensed milk in which invert sugar as well as saccharose is present this is described in dealing with these products. 

Determination of Saccharose, Raffinose and a Reducing Sugar together.—If the same notation as before is used and a represent the rotation due to 1 gram of the inversion products of raffinose, the following three equations hold ... 

This consists of fruit immersed in a sugar syrup prepared with saccharose, with or without glucose. Analysis of such products usually comprises the determinations made with crystallised fruit (q.v.), and a few hints may be given with reference to the determination of the sugars. 

Jams or fruit preserves result from the boiling of fruit pulp with saccharose and often with glucose as well. Similar products are fruit jellies obtained from fruit juice instead of pulp and fruit syrups, made by mixing fruit juice with sugar syrup without boiling. With such materials the following determinations and tests are made. 

Colour Reactions.—These are used for the detection of commercial invert sugar and are based on the colorations given by certain substances with methylfurfural and hydroxymethylfurfural, which occur in commercial invert sugar as decomposition products formed from the levulose during the inversion of saccharose by acids. Invert sugar prepared with invertase or by other special methods does not contain these decomposition products and consequently does not give the colour reactions. The most reliable of the latter are as follows ... 

Good bgwood extract usually contains 40-45% of water if liquid or 9-12% if solid it should not contain added extraneous substances, especially sugar or low products in the dry extracts or molasses in the liquid extracts. In genuine extracts there is no saccharose and the alkalinity of the ash varies from 0 4 to 0 5 gram (expressed as potassium carbonate) per 100 grams of dry matter. 

Sugars. According to The Condensed Chemical Dictionary (Ref 7), .. . a carbohydrate. . . product of photosynthesis comprised of one, two, or more saccharose groups. .. (see below)... 

Among the renewable raw materials, cellulose is among the most abundant ones. In contrast to other carbohydrates, such as saccharose or starch cellulose, processing does not compete with food production. In the context of examples of the conversion of carbohydrates, the term cellulose may also include oligosaccharides and monosaccharides, such as sucrose or glucose. This is because cellulose conversion almost always includes a depolymerization to soluble fragments, which are further converted. 

Powerful groups like American Corn Products and France s Roquette Freres produce starchy matters in this way. The former is also the leading producer of isoglucose (a blend of glucose and fructose) in the United States, while the latter is the largest producer of sorbitol. Starch can, therefore, compete directly with saccharose both for foodstuffs and for industrial uses as a fermentation or enzyme-reaction base. 

In the case of starch, dextrin and probably glycogen, the di-saccharose, maltose is an intermediate product of the hydrolysis. When hydrolyzed by enzymes two or more distinct enzymes are necessary to complete the hydrolysis of the poly-saccharoses to mono-saccharoses. With acids the hydrolysis goes through to the final product though the intermediate products are probably formed. 

Amyloid.—When treated with concentrated sulphuric acid cellulose dissolves and undergoes hydrolysis. If the solution is diluted with water a gelatinous product is obtained which gives the blue color with iodine characteristic of starch. This product is known as amyloid. When boiled in the dilute acid the amyloid is hydrolyzed and dextrin and finally glucose are obtained. Concentrated hydrofluoric acid and phosphoric acid also dissolve cellulose. With glacial acetic acid in the presence of acetic anhydride and sulphuric acid cellulose yields acetyl derivatives indicating its alcoholic character. From the products of this reaction the acetate of a di-saccharose is obtained. 

Constitution.—A study of the hydrolytic products obtained from cellulose indicates that it is a polysaccharose carbohydrate made up of hexose mono-saccharose units and in the hemi-celluloses and probably the ligno-celluloses the units may also be pentose mono-saccharoses. Normal cellulose is probably composed of glucose units only while the hemi-cellulose may contain mannose or galactose units. In regard to... 

Tannic Acids.—Closely related to gallic acid and to protocatechuic acid is a group of acids known as tannic acids. While the exact constitution of these is not known it is probable that they are anhydrides of different hydroxy benzoic acids, similar to the di-saccharoses as anhydrides of mono-saccharoses. This is indicated by the fact that on hydrolysis the tannic acids yield hydroxy benzoic acids. The different tannic acids are given names that indicate the hydrolytic products or the natural source. 

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. 

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