Method for reducing color impurities in sugar-containing syrups
AssigneeHolly Sugar Corporation
InventorsJames C. Melville, Joseph M. Beatty, II, Joe H. Satcher, Jr.
Life of this patent
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Abstract
A method for reducing color impurities in sugar-containing syrups. First, hydrogen peroxide is added to the syrup and mixed with it. Following that, a suitable cationic surfactant is added, ahd there is further mixing. After that, a suitable defecant is added, such as a mixture of calcium chloride and sodium carbonate, which react with each other to form calcium carbonate in the sugar solution. Activated vegetable carbon and diatomaceous earth are added and mixed. Then the solids are filtered out to obtain a purified sugar solution which may be used directly or may be inverted, as by conventional acid treatment, and then used.
Claims15
A method for reducing color impurities in sugar-containing syrups comprising the steps of
- (1) adding to the syrup at about 80.degree. C. an oxidizing bleach at 5-1000 ppm by weight per sugar content of the syrup,
- (2) mixing for about 2 to 5 minutes,
- (3) then adding thereto a cationic surfactant at 50 to 750 ppm by weight of said sugar content,
- (4) mixing for about 5 to 10 minutes,
- (5) then adding thereto a defecant and mixing thoroughly, and
- (6) then filtering the solids out to obtain a purified sugar solution.
A method for reducing color impurities in sugar-containing syrups comprising the steps of
- (1) adding to the syrup at about 80.degree. C. hydrogen peroxide at 5-1000 ppm by weight per sugar content of the syrup,
- (2) mixing for about 2 to 5 minutes,
- (3) then adding thereto a cationic surfactant at 50 to 750 ppm by weight of the sugar content,
- (4) mixing for about 5 to 10 minutes,
- (5) then adding thereto and mixing well therewith calcium chloride and sodium carbonate at 50 to 1000 ppm by weight of the sugar content each, and
- (6) then filtering the solids out to obtain a purified sugar solution.
A method for reducing color impurities in sugar-containing syrups comprising the steps of
- (1) dissolving sucrose containing impurities in water at 80.degree. C. to obtain a 50% to 80% by weight solution,
- (2) adding to the syrup at about 80.degree. C., hydrogen peroxide at 20 to 50 ppm by weight per sugar content of the syrup,
- (3) mixing for about 2 to 5 minutes,
- (4) then adding thereto a cationic surfactant at 100 to 500 ppm by weight of said sugar content,
- (5) mixing for about 5 to 10 minutes,
- (6) then adding thereto calcium chloride and sodium carbonate at 100 to 300 ppm by weight of the sugar content each, and in a ratio of 138 parts of sodium carbonate per 150 parts of calcium chloride,
- (7) adding thereto activated vegetable carbon at 100 to 300 ppm by weight of the sugar content, and diatomaceous earth at about 21/2 times the amount of carbon,
- (8) mixing for about 20 minutes, and
- (9) then filtering the solids out through a filter preventing passage of particles greater than 1/2 micron, to obtain a purified sugar solution.
A method for reducing color impurities in sugar-containing syrups comprising the steps of
- (1) adding to the syrup at about 80.degree. C., ozone at 5-1000 ppm by weight per sugar content of the syrup,
- (2) mixing for about 2 to 5 minutes,
- (3) then adding thereto a cationic surfactant at 50 to 750 ppm by weight of the sugar content,
- (4) mixing for about 5 to 10 minutes,
- (5) then adding thereto calcium chloride and sodium carbonate at 50 to 1000 ppm by weight of the sugar content each,
- (6) adding thereto activated vegetable carbon at 50 to 1000 ppm by weight of the sugar content and diatomaceous earth at about 21/2 times the amount of carbon,
- (7) mixing thoroughly, and
- (8) then filtering the solids out to obtain a purified sugar solution.
A method for reducing color impurities in sugar-containing syrups comprising the steps of
- (1) adding to the syrup at about 80.degree. C., sodium hypochlorite at 10-1000 ppm by weight per sugar content of the syrup,
- (2) mixing for about 2 to 5 minutes,
- (3) then adding thereto a cationic surfactant at 50 to 750 ppm by weight of said sugar content,
- (4) mixing for about 5 to 10 minutes,
- (5) then adding thereto calcium chloride and sodium carbonate at 50 to 1000 ppm by weight of said sugar content each,
- (6) adding thereto activated vegetable carbon at 50 to 1000 ppm by weight of said sugar content each and diatomaceous earth at about 21/2 times the amount of carbon,
- (7) mixing thoroughly, and
- (8) then filtering the solids out to obtain a purified sugar solution.
Dependencies are inferred from the claim text.