IMPROVEMENTS IN THE MANUFACTURE OF GLUCOSE SYRUP AND GRAPE SUGAR
Year: 1882

page_text: LETTERS PATENT to Herbert John Haddan, of Kensington, Middlesex for an
Invention of IMPROVEMENTS IN THE MANUFACTURE OF GLUCOSE SYRUP
AND GRAPE SUGAR a communication to him from abroad by Doctor
Hermann Endemann of New York United States Chemist
37
PROVISIONAL SPECIFICATION left by the said Herbert John Haddan at
the Office of the Commissioners of Patents on the 27th December 1882.
HERBERT JOHN HADDAN, of Kensington, Middlesex, "IMPROVEMENTS IN THE
MANUFACTURE OF GLUCOSE SYRUP AND GRAPE SUGAR," a communication to me
from abroad by Doctor Hermann Endemann of New York United States Chemist,
It is a well known fact that the glucose syrups and the artificial grape sugars
of commerce contain by reason of the mode of their manufacture with the aid of
sulphuric acid, sulphate of lime, a substance which is universally considered as
deleterious to the health of the consumers of such glucose or grape sugar or of food
substances prepared therefrom.
I have used therefore for the conversion of starch into sugar the so called Ortho-
phosphoric acid or tribasic phosphoric acid, either already prepared or formed
during the process, or another phosphoric acid which during the process will yield
tribasic phosphoric acid.
In order to carry out the invention I bring the starch, water and phosphoric acid
into a so called converter, wherein they are heated together under pressure to 140°
Centigrade, until the conversion is completed, which may be tested in the ordinary
manner known to chemists.
For the manufacture of grape I use the phosphoric acid in the proportion of
50 Kilogrammes to each 1000 Kilogrammes of air dry starch or a correspondingly
greater quantity of green or wet starch and 2000 Kilogrammes of water or corre-
spondingly less if wet starch is used. The manipulation is the same as in the
manufacture of grape sugar by means of sulphuric acid.
If it is desired to manufacture a glucose syrup, less acid may be taken or the
heating may be discontinued at an earlier period.
When the conversion has become complete to the desired degroe, the liquor is

page_text: treated with a base which forms with phosphoric acid insoluble salts, by preference
lime, in order to neutralize the free acid.
It is then filtered and decolorized with bone black and for the purpose of pre-
paring a marketable article, evaporated to the desired consistency and in the case
of grape sugar allowed to crystallize.
The conversion of the starch can be facilitated by using with the ortho-phosphoric
acid a small quantity of nitric acid.
The bone black is not injured by the phosphoric acid as it is by the sulphuric
acid; hence a great saving is effected by the invention and furthermore an article
is obtained which contains nothing deleterious to the health of the consumer.
SPECIFICATION in pursuance of the conditions of the Letters Patent filed
by the said Herbert John Haddan in the Great Seal Patent Office on the
21st June 1883.
HERBERT JOHN HADDAN, of Kensington, Middlesex "IMPROVEMENTS IN THE
MANUFACTURE OF GLUCOSE SYRUP AND GRAPE SUGAR," a communication to me
from abroad by Doctor Hermann Endemann of New York United States, Chemist
It is a well known fact that the glucose syrups and the artificial grape sugars
of commerce contain by reason of the mode of their manufacture with the aid of
sulphuric acid, sulphate of lime, a substance which is universally considered as
deleterious to the health of the consumers of such glucose or grape sugar or of food
substances prepared therefrom.
I have used therefore for the conversion of starch into sugar the so called Ortho-
phosphoric acid or tribasic phosphoric acid, either already prepared or formed
during the process, or another phosphoric acid which during the process will yield
tribasic phosphoric acid.
In order to carry out the invention I-bring the starch, water and phosphoric acid
into a so called converter, wherein they are heated together under pressure to 140°
Centigrade, until the conversion is completed, which may be tested in the ordinary
manner known to chemists.
corre-
For the manufacture of grape sugar I use the phosphoric acid in the proportion
of 50 kilogrammes to each 1000 kilogrammes of air dry starch or a
spondingly greater quantity of green or wet starch and 2000 kilogrammes of
water or correspondingly less if wet starch is used. The manipulation is the same
as in the manufacture of grape sugar by means of sulphuric acid.
If it is desired to manufacture a glucose syrup, less acid may be taken or the
heating may be discontinued at an earlier period.
When the conversion has become complete to the desired degree, the liquor is
treated with a base which forms with phosphoric acid insoluble salts, by preference
lime, in order to neutralize the free acid.
It is then filtered and decolorized with bone black and for the purpose of