IMPROVEMENTS IN MA "AL
Year: 1875

page_text: LETTERS PATENT to Alexander Manbré, junior, of Cleveland Villas,
Penge, in the County of Surrey, and of Vauxhall Distillery, Liver-
.pool, Sugar Manufacturer, for the Invention of "IMPROVEMENTS IN
MA
"
PROVISIONAL SPECIFICATION left by the said Alexander Manbré
at the Office of the Commissioners of Patents, with his Petition,
on the 8th May 1875.
I, ALEXANDER MANBRÉ, junior, of Cleveland Villas, Penge, in the
County of Surrey, and of Vauxhall Distillery, Liverpool, Sugar Manu-
facturer, do hereby declare the nature of the said Invention for "Im-
PROVEMENTS IN THE MANUFACTURE OF SUGAR," to be as follows:-

page_text: I by preference proceed as follows:-I take potato starch, sago,
tapioca, and arrowroot flour, ground or pulverized rice, maize, barley,
wheat, bigg, rye, oats, millet, chesnuts, and other vegetable substances
containing starchy matter, mixed with water in the proportions of from
one to five pounds weight for every pound weight of the substance used,
and acidulated with from two to five per cent. of sulphuric acid, and
submit the same to the action of heat in a closed wooden vessel called a
converter until the starch contained in the substance used is converted into
saccharine solution, which can easily be ascertained by the tincture. of
iodine test. The saccharine solution is then run out of the convertor
into a wooden receiver furnished with a stirrer for the purpose of
neutralizing the sulphuric acid by means of carbonate of lime, in the
proportion of five pounds of carbonate of lime for every four pounds of
acid used, forming by chemical reaction sulphate of lime, a portion of
which remains in solution. When the neutralization of the acid is
effected the cane sugar called Muscovado is then added, in proportions of
from ten to fifty per cent. by weight for every 100 pounds of dry
saccharine matter held in the solution, according to the quality and kind
of beer the brewer requires to produce, and with the cane sugar I add
from one to two pounds by weight of oxalate of ammonia for every one
ton weight of dry saccharine matter and cane sugar combined, and the
whole is well mixed in the wooden vessel by means of the stirrer. The
whole of the mixture of saccharine solution, cane sugar, and oxalate of
ammonia in then heated up in a vacuum pan, and kept for half an hour
at a temperature not exceeding 300° Fahrenheit, during which time a
chemical reaction takes place, producing a compound or new sugar,
possessing a power of sweetness the intensity of which is much greater
than the sweetness of glucose, and inferior to that of the cane sugar,
this new sugar being in fact identical in sweetness and other properties
with those that contain grapes, and which produce the best brands of
wines. The compound solution of glucose and cane sugar is then run
out of the vacuum pan, and passed through bag filters, and then through
a bed of charcoal to render it colourless. It is then subjected again to
the evaporating process in a vacuum pan until it has the requisite
density to form after being cooled a solid sugar. It is then reduced to
small pieces or to powder, as the trade may require, and is ready for use.

page_text: filed by the said Alexander Manbré in the Great Seal Patent Office
on the 3rd November 1875.
TO ALL TO WHOM THESE PRESENTS SHALL COME, I, ALEXANDER
MANBRÉ, junior, of Cleveland Villas, Penge, in the County of Surrey,
and of Vauxhall Distillery, Liverpool, Sugar Manufacturer, send
greeting.
WHEREAS Her most Excellent Majesty Queen Victoria, by Her
Letters Patent, bearing date the Eighth day of May, in the year of our
Lord One thousand eight hundred and seventy-five, in the thirty-eighth
year of Her reign, did, for Herself, Her heirs and successors, give and
grant unto me, the said Alexandre Manbré, junior, Her special licence
that I, the said Alexander Manbré, junior, my executors, administrators,
and assigns, or such others as I, the said Alexandre Manbré, junior, my
executors, administrators, and assigns, should at any time agree with,
and no others, from time to time and at all times thereafter during the
term therein expressed, should and lawfully might make, use, exercise,
and vend, within the United Kingdom of Great Britain and Ireland,
the Channel Islands, and Isle of Man, an Invention for "Improvements
IN THE MANUFACTURE OF SUGAR," upon the condition (amongst others)
that I, the said Alexander Manbré, junior, my executors or admini-
strators, by an instrument in writing under my, or their, or one
of their hands and seals, should particularly describe and ascertain
the nature of the said Invention, and in what manner the same was
to be performed, and cause the same to be filed in the Great Seal Patent
Office within six calendar months next and immediately after the date
of the said Letters Patent.
NOW KNOW YE, that I, the said Alexander Manbré, junior, do hereby
declare the nature of my said Invention, and in what manner the
same is to be performed, to be particularly described and ascertained in
and by the following statement:-
My Invention has for its object improvements in the manufacture of
glucose sugar for brewing purposes.
Glucose sugar as now used by brewers is commonly produced by
subjecting potato starch, tapioca, sago flour, arrowroot flour, ground or

page_text: unground rice, maize, and other cereals and vegetable substances mixed
with water and germinated barley (malt), or with water acidulated with
sulphuric acid or any other suitable acid to the action of heat, varying
from 175° to 320° Fahrenheit, [until the starch contained in these sub-
stances is converted into a solution of glucose. The acid is then
neutralized and the solution of glucose is subjected to the usual process
of filtering through bag filters, then through charcoal, and the water is
then evaporated until the solution of glucose has acquired the required
density for making solid glucose. Glucose thus obtained from substances
containing starchy matter is very deficient in sweetening properties, being
of a weak nature, that is to say, it wants pungency in flavor owing to its
possessing very little phosphorus, and produces when used with malt
beer also characterized by a want of pungency, fullness, and flavor,
having in trade language flatness and lifelessness.
Cane sugar known in the trade as Muscovado sugar and beetroot
and maple sugar, are on the contrary too rich in sweetening power for
making fine and wholesome ales, a portion of their sweetness being
converted into acetic acid during the process of fermentation, so that the
use of these sugars is limited to the making of common ales and porter
only.
Cane sugar or Muscovado sugar mixed with water acidulated with
suitable acid is also converted into glucose, but the conversion is so
imperfect that the glucose thus produced remains in a semi-fluid state
and retains a molasses flavor which is objectionable in bitter and other
pale ales, so that the use of this glucose is limited to the making of
inferior qualities of beer such as common ale and porter.
"
Now I have discovered that by mixing cane or beetroot or maple
sugar with a solution of glucose, and by subjecting this mixture of
glucose and cane or beetroot or maple sugar to the action of heat in a
vacuum, and according to the process herein-after described, I am able
to produce a new kind of sugar which I call a "speciality malt sugar
for brewing purposes, possessing all the properties required for producing
bitter, India, pale, and other best ales, six and four-penny ales, common
beer, stout, and porter of the finest and purest quality, possessing great.
fullness and great delicacy of flavor.
In practicing my Invention, I find it advantageous to proceed as
follows:-I take potato or other starch; sago, tapioca, mandioca and

page_text: '
arrowroot flour, ground or pulverized rice, maize, barley; wheat, bigg,
ryc, oats, millet, chesnut and other squeezed, ground, or pulverized
vegetable substances containing starchy matter, mixed with water in the
proportion of from one to five pounds weight to every pound weight of
the substance used, acidulated with from two to five per cent of sul-
phuric acid, and subject the same to the action of heat in a closed
wooden vessel called a converter, until the starch contained in the
substance used is converted into a solution of glucose, which result can
casily be ascertained by the tincture of iodine and alcohol tests. I find it
advantageous to use apparatus of known construction, consisting of
wood with top and bottom furnished with inlet and outlet cocks for the
raw material, inlet and outlet steam cocks, a steam guage, a thermometer,
inlet steam pipe and stirrer. Apparatus of this character will be found
clearly described in "Payen's" Chemie Industrielle, (5th edition)
volume 2, fol. 168, and plate xxvi. The solution of glucose is then run
out of the converter into a wooden receiver, furnished with a stirrer for
the purpose of neutralizing the sulphuric acid by means of carbonate of
lime in the proportion of about five pounds of carbonate of lime for
every four pounds of acid used, forming by chemical reaction sulphate
of lime, a portion of which as well as a small portion of carbonate of
lime remain in solution in the said solution of glucose. When the neu-
tralization of the acid is effected, the cane, beetroot, or maple sugar in the
proportion of from ten to fifty per cent. by weight for every 100lbs. of dry
glucose held in solution (according to the kind of beer the brewer desires
to produce) is added to the said neutralized solution of glucose, and
the whole is well mixed in the wooden vessel by means of the stirrer. The
whole of the mixture of glucose solution and cane or beetroot or maple
sugar is then heated in a vacuum pan, and kept boiling under a vacuum
for not less than one hour at a temperature of not less than 150° and
not exceeding 200° Fahrenheit, during which time a chemical reaction
takes place, resulting in the combination of the glucose, and cañe,
or beetroot, or maple sugar, and forming a new sugar or a compound of a
new character, possessing a power of sweetness much greater than that
of glucose and less than that of cane or beetroot or maple sugar, having
in fact a sweetening power and properties equal to those of barley, malt,
and grape sugar.
When the boiling of the mixture of glucose and
cane or beetroot or maple sugar has been continued for one hour, I
introduce into the vacuum pan, to neutralize the lime and to purify and
decolorize the combined, glucose and sugar from one to two pounds in

page_text: weight of oxalate of ammonia for every one ton weight of dry combined
glucose and sugar, and I continue the boiling under a vacuum for an
hour longer, when the oxalic acid combines with the lime to form a pre-
cipitate of oxalate of lime, and the ammonia combines with the nitrogenous
and coloring matters to form another precipitate. The neutralized purified
and decolorized new product is then run out of the vacuum pan, and
passed through bag filters, then through a bed of charcoal to be freed
from sediment, impurities, and coloring, and it is then subjected again
to the evaporating process in a vacuum pan until it has acquired the
requisite density to form after being cooled a solid sugar. It is then
broken into small pieces or crushed into powder as the trade may require,
and is ready for use.
Having now described the nature of the said Invention, and in what
manner the same is to be performed, I wish it understood that I claim
the manufacture of the new product herein described.
In witness whereof, I, the said Alexander Manbré, junior, have
hereunto set my hand and seal, this Second day of November,
in the year of our Lord One thousand eight hundred and seventy-
five.
0
Witness,
HY. J. NoONE.
ALEXANDER MANBRE, J'. (L.S.)