IMPROVEMENTS IN THE SACCHARIFICATION OF RAW GRAIN AND OTHER STARCHY AND FARINACEOUS
Year: 1881

page_text: LETTERS PATENT to Alexandre Manbró, of No. 4, South Street, Finsbury, in
the County of Middlesex, for an Invention of "IMPROVEMENTS IN THE
SACCHARIFICATION OF RAW GRAIN AND OTHER STARCHY AND FARINACEOUS
PROVISIONAL SPECIFICATION left by the said Alexandre Manbré at the
Office of the Commissioners of Patents on the 15th October 1881.
ALEXANDRE MANBRÉ, of No. 4, South Street, Finsbury, in the County of
Middlesex. " IMPROVEMENTS IN THE SACCHARIFICATION OF RAW GRAIN AND
OTHER STARCHY AND FARINACEOUS SUBSTANCES."
Hitherto it has been the practice to effect the saccharification of raw grain and
other starchy and farinaceous substances by two different processes, known as tho
diastastic and acid processes. The former is effected by the action of diastase on
starch, and for that purpose malt is used; but as the dissolving action of diastase
ceases at a lower temperature than that of boiling point, and as a portion of the
starch requires a higher temperature than that of two hundred and twelve degrees
Fahrenheit in order to be converted, it results that the saccharification is incomplete,
and as a consequence the saccharine solution produced is contaminated by a portion
of unconverted starch and a portion of unfermentable saccharine. The acid process
is effected by the action of acids, and for that purpose sulphuric acid is chiefly
used; but as the dissolving action of sulphuric acid takes place on all the
constituents of the starch at the same time, including the empyreumatic fatty
matters, it results that the saccharine solution produced is saturated with an acrid
empyreumatic flavour which limits its use.
Now according to my Invention I use no malt and no sulphuric acid, tho
saccharifying agent 1 use being a compound of phosphoric acid and sulphate of
lime, the joint action of which is such as to operate on the constituents of the
starch separately, the phosphoric acid dissolving the albumen and starch, and the
sulphate of lime eliminating the empyreumatic fatty matter therefrom, so that a
complete conversion of the starch into saccharine solution is obtained, the product
being entirely pure and free from any raw or other objectionable flavour.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed by
the said Alexandre Manbré in the Great Seal Patent Office on the 14th April
1882.
ALEXANDRE MANBRÉ, of No. 4, South Street, Finsbury, in the County of
Middlesex. "IMPROVEMENTS IN THE SACCHARIFICATION OF RAW GRAIN AND
OTHER STARCHY AND FARINACEOUS SUBSTANCES."
Hitherto it has been the practice to effect the saccharification or conversion into
sugar of the starchy parts of raw grain and other starchy and farinaceous sub-
stances by two different processes, known as the diastastic and acid processes.
The former is effected by the action of diastase on starch, and for that purpose
malt is used; but as the dissolving action of diastase ceases at a lower temperature
than that of boiling point, and as a portion of the starch (especially that which has
not attained the proper degree of maturity) requires a higher degree of temperature
than that of two hundred and twelve degrees Fahrenheit in order to be properly
converted, it results that the saccharification is incomplete, and as a consequence
the saccharine solution produced is contaminated by a portion of unconverted starch
and a portion of unfermentable saccharine.
The acid process is effected by the action of acids, and for that purpose sulphuric
acid is chiefly used; but as the dissolving action of sulphuric acid, which is
of a caustic character, takes place on all the constituents of the starch at the
same time, including the empyreumatic fatty matters, it results that the saccharine
solution produced is saturated with an acrid empyreumatic flavour, whilst
a portion of saccharine is caramelized or charred which renders it unfit for
fermentation.
Now according to my present Invention I use for the purpose of effecting the
required saccharitication a compound of phosphoric acid and sulphate of lime, the
joint action of which is such as to operate on the constituents of the starch
separately. The phosphoric acid dissolves the albumen and starch, and the sulphate
of lime eliminates by assimilation the empyreumatic fatty matter therefrom, so that
a complete conversion of the starch into saccharine solution is obtained, the
product being entirely fermentable and free from any raw or other objectionable
Hlavour.
"
The compound I use is ordinarily manufactured and sold under the name of
'calcium-phospho-sulphato or phospho-sulphate of lime, and contains about one
part of phosphoric acid and two parts of sulphate of lime. The proportions of the
compound required will vary, being from one to five per cent. of the amount of
starch contained in the substance used, and according to the nature of the different
kinds of materials used, as will be well understood by persons conversant with
these operations and processes.
Having thus described the nature of my Invention, and the manner of performing
the same, what I claim and intend to be protected by the herein-in part recited
Letters Patent is,―
The employment for the saccharification of the starchy matters contained in
raw grain and other starchy and farinaceous substances of a compound of

page_text: phosphoric acid and sulphate of lime, substantially in the manner and for the
purposes herein described.
In witness whereof, I, the said Alexandre Manbré, have hereunto set my
hand and seal, this Fourteenth day of April, in the year of our Lord One
thousand eight hundred and eighty two.
Witness,
G. F. REDFERN,
Patent Agent,
4, South Street,
Finsbury.
ALEXANDRE MANBRE.
(L.S.)