Vitamin distillates

The most widely available yeast biomass is a by-product of the brewing industry, where the multiplication of yeast during brewing results in a surplus of ceUs. Eor every barrel (117 L) of beer brewed, 0.2—0.3 kg of yeast soHds may be recovered. In the U.S., a substantial fraction is recovered and made available about 40 x 10 kg of brewers yeast aimually. The yeast is recovered from beer by centrifuging and dried on roUer dmms or spray dryers and sold as animal feed or a pet-food supplement. It can be debittered by alkaline extraction to remove the bitter hop residues, and is then sold mainly by the health-food industry. It is available as tablets, powder, or flakes and is often fortified with additional vitamins. Distillers yeast caimot be readily separated from the fermented mash and the mixture is sold as an animal feed supplement. 

NUTRITIONAL AND MEDICINAL EFFECTS OF SPIRITS. Food Composition Table F-21 lists a variety of alcoholic beverages—beers, wines, and liquors. In contrast to beers and wines, which contain certain minerals and vitamins, distilled liquors are so highly refined that they supply mainly empty calories. For example, the caloric content of 1 oz (29.6 ml of gin, rum, vodka, or whiskey ranges from 65 Calories (kcal) for 80-proof spirits to 83 Calories (kcal) for 100-proof spirits. Furthermore, other beverage spirits such as brandies, cordials, liqueurs, and mixed drinks may contain sufficient added sugar to make their caloric values much higher than the unsweetened spirits. (Most of the liqueurs sold in the United States contain from 100 to 120 Calories [kcal] per ounce.) Hence, heavy drinkers may obtain too much of their caloric requirement from liquor, and too little from the foods which furnish essential nutrients. It is well documented that chronic alcoholics often suffer from various types of malnutrition. 

Molecular distillation is used in the separation and purification of vitamins and other natural products, and for the distillation of high-boiling synthetic organic compounds. 

In addition, a patent has appeared which describes the concentration and purification of natural vitamin from deodorizer distillates (42). The... 

Molecular distillation occurs where the vapor path is unobstmcted and the condenser is separated from the evaporator by a distance less than the mean-free path of the evaporating molecules (86). This specialized branch of distillation is carried out at extremely low pressures ranging from 13—130 mPa (0.1—1.0 p.m Hg) (see Vacuum technology). Molecular distillation is confined to appHcations where it is necessary to minimize component degradation by distilling at the lowest possible temperatures. Commercial usage includes the distillation of vitamins (qv) and fatty acid dimers (see Dimeracids). 

Natural products, such as enzymes and vitamins, are almost invariably extracted from mixtures. To analyze the composition of any sample that we suspect is a mixture, we first separate its components by physical means and then identify each individual substance present (Fig. G.5). Common physical separation techniques include decanting, filtration, chromatography, and distillation. 

We may encounter problems in the purification of substances with a high normal boiling point. If purification only requires a small number of theoretical stages. Short Path Distillation (SPD), in which pressures can be as low as 0.001 bar, can prove useful. Many vitamins and pharmaceuticals can be processed without deterioration of quality. It is now common to use mechanical vacuum pumps with proper condensers preceding the pump. 

Thus, synthetic vitamin E is purified by short-path distillation under high vacuum or by extraction with SC CO2 (Baldenius et al., 1996). 

A TLC method was developed for the estimation of nieotinie aeid and nicotinamide (Fignre 10.7) in phatmacentical preparations containing other vitamins, enzymes, herbs, and drugs, etc. [16]. The percentage recoveries for nicotinic acid and nicotinamide were 100.1 + 1.9 and 100.2 1.5, respectively, with this system. Each alcohol extract of samples or standard was pnt on sihca gel TLC plates, which were developed with distilled water. Each silica gel spot visualized under UV lamp was collected and extracted with 0.1 mol/1 HCl. The optical density of each clear extract was measured at 262 run. 

The examination was performed with the apple variety Jonagold. Apple pieces weighting 0.3-0.5 g without skin were homogenized in a Potter-type glass homogenizer and then centrifuged. Before examination, the supernatant was diluted 1 10 with double distilled water. PCL measurements were performed with 2 pL of the diluted supernatant. Apple juice contains mainly vitamin C and caroti-noids as principal ACW components. 

Distillers Spent Grains. Distillers spent grain is the solid residue left after the grain has been fermented to make spirits, typically whisky. This residue is the unfermentable parts of the grain and is high in fibre. Traditionally, the only outlet for this material was as cattle food or as an effluent. In addition to the fibre, protein, fat and the insoluble vitamins and minerals are present. 

One-half gram of troro-aconitic acid per 100 ml of distilled water, to which KOH had been added to reach pH 4.5. Fifty milligrams of sodium metabisulfite had also been added to 100 ml of buffer for stabilization of vitamin B12 analogs. 

Coupling of P-ionone with BrMgOCCH CfCHjjCH HOCHj in THF under conditions similar to those described above, give the carbinol in an excellent yield (distillation is not possible). This carbinol can be convened into Vitamine A aldehyde via reduction with L1AIH4 and subsequent treatment with dilute acid. 

TAs one might predict, mutations in the genes for the subunits of the PDH complex, or a dietaiy thiamine deficiency, can have severe consequences. Thiamine-deficient animals are unable to oxidize pyruvate normally. This is of particular importance to the brain, which usually obtains all its energy from the aerobic oxidation of glucose in a pathway that necessarily includes the oxidation of pyruvate. Beriberi, a disease that results from thiamine deficiency, is characterized by loss of neural function. This disease occurs primarily in populations that rely on a diet consisting mainly of white (polished) rice, which lacks the hulls in which most of the thiamine of rice is found. People who habitually consume large amounts of alcohol can also develop thiamine deficiency, because much of their dietaiy intake consists of the vitamin-free empty calories of distilled spirits. An elevated level of pyruvate in the blood is often an indicator of defects in pyruvate oxidation due to one of these causes. ... 

By-Products. After the removal of alcohol, the fermentation residues are processed to produce distillers grains. These residues consist of proteins, fats, minerals, vitamins, and fiber that are concentrated threefold by removal of the starch. Distillers grains are usually divided into one of four groups including distillers dry grains (DDG), distillers dry solubles (DDS), distillers dry grains with solubles (DDG/S), and condensed distillers solubles (CDS). 

Pharmaceuticals. Pharmaceuticals account for 6% of the liquid-phase activated carbon consumption (74). Many antibiotics, vitamins, and steroids are isolated from fermentation broths by adsorption onto carbon followed by solvent extraction and distillation (82). Other uses in pharmaceutical production include process water purification and removal of impurities from intravenous solutions prior to packaging (83). 

Pharmaceutical Processes. The pharmaceutical industry1 is a principal user of extraction because many pharmaceutical intermediates and products arc heat-sensitive and cannot be processed by methods such as distillation. A useful broad review can be found in Ihe literature. Extraction is used in the production of antibiotics, vitamins, sulfa drugs, meihaqualune. phenobarbital. antihistamines, cortisone, estrogens and other hormones (qv). and reserpine and alkaloids. 

VACUUM DISTILLATION. Distillation at pressure below atmospheric but not so low that it would be classed as molecular distillation. Since lowering the pressure also lowers the boiling point, vacuum distillation is useful for distilling high-boiling and heat-sensitive materials such as heavy distillates in petroleum, fatty acids, vitamins, etc. 

Commercial production of vitamin E tocopherols is by way of molecular distillation from vegetable oils. 

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