GB232160A - Method of making hydrated or anhydrous dextrose - Google Patents

Method of making hydrated or anhydrous dextrose

Info

Publication number
GB232160A
GB232160A GB22350/24A GB2235024A GB232160A GB 232160 A GB232160 A GB 232160A GB 22350/24 A GB22350/24 A GB 22350/24A GB 2235024 A GB2235024 A GB 2235024A GB 232160 A GB232160 A GB 232160A
Authority
GB
United Kingdom
Prior art keywords
foots
crystals
temperature
liquor
crystallization
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
GB22350/24A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Corn Products Refining Co
Original Assignee
Corn Products Refining Co
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Corn Products Refining Co filed Critical Corn Products Refining Co
Publication of GB232160A publication Critical patent/GB232160A/en
Expired legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13K—SACCHARIDES OBTAINED FROM NATURAL SOURCES OR BY HYDROLYSIS OF NATURALLY OCCURRING DISACCHARIDES, OLIGOSACCHARIDES OR POLYSACCHARIDES
    • C13K1/00—Glucose; Glucose-containing syrups
    • C13K1/10—Crystallisation

Landscapes

  • Chemical & Material Sciences (AREA)
  • Crystallography & Structural Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Emergency Medicine (AREA)
  • General Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Biochemistry (AREA)
  • Organic Chemistry (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)

Abstract

232,160. Corn Products Refining Co., (Assignees of Newkirk, W. B.). April 11, 1924, [Convention date]. Drawings to Specification. Crystallizing.-In producing crystallized glucose from starch conversion liquors the crystallization is started by the addition of a considerable quantity of crystals of the type desired in the form of " foots " or crystallized liquor from a previous operation. The mixtures mav consist of about 40 per cent of " foots " and 60 per cent of fresh liquor, and if the liquid is very pure and a longer time is available the production of foots may be reduced somewhat. It is stated that in this way the operation can be carried on through a much greater range of temperature than is possible with a smaller amount of seed crystals. The liquor after concentration is cooled to a suitable temperature and then mixed with the " foots " in a vessel separate from the cooler. In preparing hydrated crystals the crystallization can begin at 105‹ F. and the temperature be gradually reduced to 80‹ F.; for anhydrous crystals the initial temperature may be 130-145‹ F. and the final 100- 120‹ F. Specification 227,140 is referred to.
GB22350/24A 1924-04-11 1924-09-22 Method of making hydrated or anhydrous dextrose Expired GB232160A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US232160XA 1924-04-11 1924-04-11

Publications (1)

Publication Number Publication Date
GB232160A true GB232160A (en) 1925-12-22

Family

ID=21813742

Family Applications (1)

Application Number Title Priority Date Filing Date
GB22350/24A Expired GB232160A (en) 1924-04-11 1924-09-22 Method of making hydrated or anhydrous dextrose

Country Status (1)

Country Link
GB (1) GB232160A (en)

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