Fermented and esterified molasses
AssigneeLesaffre Et Compagnie
InventorXavier Lebrun
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Abstract
A method for preparing a fermented molasses including at least one glycine betaine ester, the method includes the steps of (1) providing a fermented beet molasses, (2) adding, into this fermented beet molasses, at least one acid in an acid: glycine betaine molar ratio between 1 and 2.2 and (3) esterifying the acidified fermented molasses obtained in the preceding step by mixing with at least one alcohol. Also, a fermented and esterified molasses including betaine esters and the use thereof for improving the surfactant and/or emulsifying properties of a composition.
Claims5
A process for the preparation of fermented molasses comprising at least one glycine betaine ester, said process comprising the following stages of:
- 1) provision of a fermented beet molasses,
- 2) addition, to said fermented beet molasses, of at least one acid according to an acid/glycine betaine molar ratio of between 1 and 2.2,
- 3) esterification of the acidified fermented molasses obtained in the preceding stage by mixing with at least one alcohol, and wherein, after the esterification stage 3), a stage of centrifugation and concentration of the supernatant to a dry matter content of from 50% to 80%, and
- wherein the fermented beet molasses supplied according to the first stage is a fermented and demineralized molasses.
Dependencies are inferred from the claim text.