IMPROVEMENTS IN THE MANUFACTURE of Invert SugaR FROM SACCHAROSE
Year: 1884

page_text: I, FREDERICK WILLIAM TOMPSON, F.C.S. Brewer's chemist 70 Spring Terrace,
Stapenhill, Burton on-Trent do hereby declare the nature of my invention for
IMPROVEMENTS IN THE MANUFACTURE of Invert SugaR FROM SACCHAROSE to be
as follows:-
Any commercial saccharose is dissolved in water in a suitable vessel, one part
saccharose to four parts water is the best proportion but any other will do, and the
solution is heated to any temperature between 95° and 140° Farhrenheit, preferably
to 130°. To it yeast, ordinary pressed brewer's yeast by preference, or an extract
thereof, is added in about the proportion of one part pressed yeast to every hundred
parts siccharose dissolved, and the mixture allowed to stand for about 5 hours. At
the end of that time the saccharose is completely inverted. If only partial inversion
is desired the process may bo stopped at any carlier timo by heating to above
140° Fahrenheit.
The inversion being finished the solution is filtered, any ordinary filter-press
being employed, and evaporated in suitable vessels to the required concentration.-
What is claimed as new and an improvement in this process is the employment of
yeast at such a temperature, or which has been submitted to such a temperature,
that it no longer acts as a ferment to convert the sugar into alcohol and carbonic
acid, although it still retains the power of inverting saccharose.
D
1001

page_text: I, FREDERICK WILLIAM TOMPSON, F.C.S. Brewer's Chemist 70 Spring Terrace,
Stapenhill Burton-on-Trent do hereby declare the nature of my invention for
IMPROVEMENTS IN THE MANUFACTURE OF INVERT SUGAR FROM SACCHAROSE, and
in what manner the same is to be performed, to be particularly described and
ascertained in and by the following statement :—
Any commercial Saccharoso is dissolved in water in a suitable vessel (one part
Saccharose to four parts water is the best proportion, but any other will do), and
the solution is heated to any temperature between 95° and 160° Fahrenheit, preferably
to 130°. Whilst the solution is at that temperature, yeast, ordinary pressed Brewer's
yeast by preference, is added in about the proportion of one part yeast to every
hundred parts saccharose to be inverted. The mixture is allowed to stand at a
temperature between the above-mentiored ones until the desired inversion has
taken place. Or instead of the above process the yeast itself is first heated for a
few minutes to a temperature of 120° Fahrenheit or higher, in order to permanently
cripple or destroy its fermenting power, then it is added to the above describeu
solution of saccharose at any temperature, and the mixture is allowed to stand until
the required inversion has taken place.
The inversion having been effected by either of the above processes the solution
is filtered, any ordinary filterpress being employed, and evaporated in suitablo
vessels to the required concentration.-Having now particularly described and
ascertained the nature of my said invention and in what manner the same is to
be performed I declare that what I claim is:-The employment, for the inversion
of Saccharose, of Yeast at such a temperature, (or which has previously been sub-
mmitted to such a temperature) that it no longer acts as a ferment to convert the
sugar into alcohol and carbonic acid, although it still retains the power of inverting
Saccharose.
Tandhi ish day of January 1885