Aminopolyols from sugars
AssigneeTexaco Inc.
InventorsJohn M. Larkin, Ernest L. Yeakey, Lewis W. Watts, Jr.
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Abstract
A process for the manufacture of aminopolyols and polyaminopolyols by continuous reductive amination of sugars in aqueous solution is described. Syrups such as corn syrups may be used directly for this process. It has been found that the lower the mol ratio of NH.sub.3 to the sugar, with a ratio of 1 as the lower limit, the higher is the degree of nitrogen incorporation into the sugar. It is essential that the streams of ammonia and aqueous sugar solution be pumped to the reaction zone separately.
Claims3
A method for controlling the degree of amination in the continuous production of a mixture of aminopolyols containing primarily polyamino polyols comprising
- (a) pumping an aqueous solution of sugars and ammonia to a reaction zone in separate streams,
- (b) continously reacting the aqueous solution of sugars with ammonia in the presence of hydrogen and a hydrogenation-dehydrogenation catalyst and
- (c) controlling the degree of amination of the resulting aminopolyols by
- (1) increasing or decreasing the reaction temperature between 150.degree. and 250.degree. C. to increase or decrease the degree of amination respectively,
- (2) decreasing or increasing the space velocity of the reaction mass to increase or decrease the degree of amination respectively, and
- (3) decreasing or increasing the mole ratio of ammonia to sugars between 30 and 1 to increase or decrease the degree of amination respectively.
Dependencies are inferred from the claim text.