DE953780C - Process for the production of invert sugar syrup from cane or beet molasses - Google Patents

Description

Process for the production of invert sugar syrup from cane or beet molasses It is known that aqueous solutions containing sugar, especially molasses, the contained therein. Sugar can thereby be won in pure form, since, B one can get the molasses treated with methanol with the addition of acid, in particular sulphurous acid, whereby sugar is precipitated together with non-sugar components.

However, this method is known to have considerable disadvantages, which consist in particular in the fact that sugar with some of the non-sugar substances is precipitated. In addition, this is particularly useful when using invert sugar Molasses lost part of the total sugar during precipitation with methanol, since the Invert sugar remains in solution.

It is known to invert molasses with S 02 under pressure.

A process has also become known, the molasses with hydrogen chloride to invert and drive off volatile impurities by evaporation, whereby the volume of the liquid is kept constant by adding water. That Inversion agent was not recovered in this procedure, and the inverted one molasses was not completely evaporated to dryness again.

There was also already fermented molasses with alkaline earth oxide and hydroxides and alcohol treats.

A further known procedure for. Precipitation of sugar from Molasses could not be used for inverted molasses, since invert sugar was used according to this process remains resolved. After this procedure, the non-sugar ingredients were mixed with alcohol failed.

In contrast, the method according to the invention consists of the following Steps: a) Inversion of the water in the ratio of z. B. i :: 2 diluted Molasses below S 02 atinosphere with about 7% S 02, based on the weight of the solution, at 2 to 10 atmospheres pressure and sun to sun C temperature.

b) Evaporation of the inverted solution to dryness in a high vacuum at 4o to 5o ° C temperature.

c) Dissolving out the sugar with a sufficient amount of a lower one Alcohol, such as methanol, at a px of preferably 7, with stirring for several hours and possibly gentle heating to 3o to 40 ° C and filtering off the undissolved remaining non-sugars.

d) Purification of the .Filtrats in a known manner, especially under Use of cation and anion exchangers or decolorization exchangers.

By using sulphurous acid for inversion of the dilute Molasses has the further advantage that it has the sulphurous acid is removed with the subsequent evaporation of the] solution to dryness. It it is then no longer necessary to remove the acid used for inversion a special precipitation reaction and filtration to bring about separation.

There is a further advantageous embodiment of the new method nor in the fact that the methanol, which serves to precipitate the nonsugar, a such an additive is added that adversely affects the solubility of the nonsugar. These additives are, for example, formaldehyde, butanol or hexamethylenetetramine. The methanolic solution for removing the non-sugars is preferred brought to p $ values from 5 to 7.

It is. furthermore advantageous when evaporating the totally inverted To recover molasses and sulphurous acid as an aqueous solution Dilution and re-use for re-inversion of the molasses.

The final cleaning of the sugar-enriched filtrate in the last Stage of the process is carried out in a particularly economical manner, in particular with ion exchangers Way, since most of the foreign matter to be exchanged is already through the pretreatment has been removed.

The process gives about 80% of the z. B. in cane sugar molasses contained total sugar in the form of a colorless and pure sweet tasting sugar syrup. The application and feasibility of the process is not based on molasses as a starting product limited, but also in the same progressive way in general for Sugar juices can be used.

Example 100 kg of cane molasses with 78 Brix and a total sugar content of 49 kg (calculated on invert sugar) are diluted with water in the ratio i :: 2 and S 02 is introduced until about 7 kg are absorbed. The solution is then heated to 60 ° C for about 7 hours in a closed vessel until all the sugar is inverted. The solution is then evaporated to dryness in a vacuum of about 15 Torr at 40 to 50 ° C., zoo kg of methanol are added and the mixture is stirred. The addition of NH ensures that a constant pH of 7 is established. Stirring is continued for 6 to 8 hours until the viscous molasses residue has turned into a homogeneous suspension of salt which has precipitated in the methanolic solution. The salt is filtered through a suitable filter and washed with methanol. About 20 to 25 kg of non-sugar components are obtained.

The methanolic filtrate including the washing methanol is then Purified further in the usual way via ion exchangers or decolorization exchangers and leaves Process themselves into a sugar syrup of high purity, around 40 kg of invert sugar contains.

Claims (3)

PATENT CLAIMS: i. Process for the production of invert sugar syrup from cane or beet molasses, characterized by the combination of the following process steps: a) Inversion of the with water in the ratio of z. B. i: 2 diluted molasses under an S 02 atmosphere with about 7 ° / o S 02, based on the weight of the solution, at 2 to 10 atmospheres pressure and so to 80 ° C temperature. b) Evaporation of the inverted solution to dryness in a high vacuum at 40 to 50 ° C temperature. c) Dissolving out the sugar with a sufficient amount of a lower alcohol, such as methanol, at a p $ of preferably 7, with stirring for several hours and possibly gentle heating - to 30 to 40 ° C, as well as filtering off the undissolved non-sugars, d) cleaning of the Fälbrates in a known manner, in particular using cation and anion or discoloration replacers. 2. Procedure according to claim i, characterized in that the methanol which is used for precipitation of non-sugar, an additive is added, which increases the solubility of nonsugar impaired, e.g. B. formaldehyde, butanol or hexamethylenetetramine. 3. The method according to claim 1 and 2, characterized in that the methanolic solution is brought to pH values of 5 to 7 to remove the non-sugar substances, depending on their composition. q .. Process according to Claims 1 to 3, characterized in that the S 02 is recovered after the inversion in the evaporation process and is reused as an aqueous S 02 solution for dilution and renewed inversion. Documents considered: German Patent No. 93 007; French Patent No. 527: 246; British Patent Nos. 701366, 416 483, 661 19o.