Sucralose composition and process for its preparation
AssigneeMcNeil-PPC, Inc.
InventorsFiesal El Kabbani, Amal Brohmi, Christian Heiss, Juan Navia, Steven J. Catani
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Abstract
The present invention provides an improved form of sucralose and a process for making it.
Claims30
A process for the crystallization of sucralose from an aqueous solution comprising controlling the pH of said aqueous solution so as to maintain the pH in the range of from about 5.5 to about 8.5 during the formation of sucralose crystals.
A process for the crystallizing sucralose comprising
- (a) adjusting the pH of a sucralose containing solution to a pH of from about 5.5 pH to about 8.5 pH;
- then
- (b) crystallizing sucralose crystals from the sucralose containing solution thereby providing sucralose crystals and a mother liquor;
- (c) separating the sucralose crystals from the mother liquor;
- and
- (d) drying the sucralose crystals.
Crystalline sucralose crystallized from an aqueous sucralose solution having a pH in the range of from about pH 5.5 to about pH 8.5.
Crystalline sucralose crystallized from an aqueous sucralose solution having a pH in the range of from about pH 6.5 to about pH 7.8.
Crystalline sucralose crystallized from an aqueous sucralose solution having a pH in the range of from about pH 7 to about pH 7.8.
Crystalline sucralose crystallized from an aqueous solution containing less than 100 ppm sodium acetate.
A nonhydrous crystalline sucralose having a residual moisture content of from about 0.5 to about 10 percent by weight.
A product comprising crystalline sucralose in a container that will have a moisture vapor transfer rate (MVTR) of not more than 0.25 gram of water per 100 square inches of surface area in 24 hours, when tested at 38° C. at 92 percent relative humidity.
Dependencies are inferred from the claim text.