IMPROVEMENTS IN THE MANUFACTURE + OF GLUCOSE
Year: 1883

page_text: LETTERS PATENT to Bernhard Moiske manager at Frankfort on the Oder,
German Empire for an Invention of "IMPROVEMENTS IN THE MANUFACTURE
+
OF GLUCOSE
32
PROVISIONAL SPECIFICATION left by the said Bernhard Moiske at the
Office of the Commissioners of Patents on the 4th September 1883.
BERNHARD MOISKE manager, at Frankfort on the Oder, German Empire,
"IMPROVEMENTS IN THE MANUFACTURE OF GLUCOSE'
"
The present, invention relates to the manufacture of crystallised and liquid
Glucose from rice-starch. The process consists in the following operations.
The rice starch is first subjected, with an addition of water thereto, in closed
vessels to the effects of sulphuric acid and steam under pressure. By this the
starch is transformed into Glucose. The free sulphuric acid yet contained in the
sweet liquor or water thus produced is neutralized in suitable vessels or apparatus
and, after the liquid has been cleared by allowing it to settle the solution is
condensed to about 30° Beaumé
The thick juice or syrup thus obtained is passed through a filtering press, for the-
purpose of removing some more of the impurities and is then passed through the
bone-charcoal filter so as to perfectly clarify and purify it. The syrup coming from
these filters purified and clarified is then condensed in vacuo to about 40° Beaume
and cooled and then packed in barrels as liquid glucose or in boxes as crystallized
glucose.
The reason for my employing rice starch for the manufacture of glucose is, that
I obtain therefrom a very pure product which is much richer in sugar than is the-
case with glucose heretofore obtained from potato starch, as the potato starch
contains besides the starch numerous other organic constituents which in the
process of transformation of the starch into glucose also pass into the product and
some of these can not be removed at all and some only at a disproportionately high
cost. Rice starch on the other hand is a very pure material to begin with which
is obvious if it is considered that rice kernels consist almost entirely of starch
flour, about 85% whilst potatoes contain, with but from 15% to 20% of starch
flour, considerable organic admixtures (albumen gum, gluten, acids) which are the
more readily absorbed, as potatoes contain a considerable proportion of water.
It is clear therefore that the manufacture of glucose from rice starch présents
considerable advantages when compared with the like manufacture from potato
starch.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed by
the said Bernhard Moiske in the Patent Office on the 4th March 1884.
BERNHARD MOISKE Manager at Frankfort-on-the-Oder, German Empire
"IMPROVEMENTS IN THE MANUFACTURE OF GLUCOSE"
The present invention relates to the manufacture of crystallised and liquid
glucose from rice-starch. The process consists in the following operations :
The rice starch is first subjected, with an addition of water thereto, in closed
vessels to the effects of sulphuric acid and steam under prossure. By this the
starch is transformed into Glucose. The free sulphuric acid yet contained in the
sweet liquor or water thus produced is neutralised in suitable vessels or apparatus
and after the liquid has been cleared by allowing it to settle, the solution is
condensed to about 30° Beaumé.
The thick juice or syrup so obtained is passed through a filtering press for the
purpose of removing some more of the impurities and is then passed through the
bone-black filter so as to perfectly clarify and purify it. The syrup coming from
these filters purified and clarified is then condensed in vacuo to about 40° Benumé
and cooled.and then packed in barrels as liquid glucose or in boxes as crystallised
glucose..
* The reason for my employing rice-starch for the manufacture of glucose is, that
I obtain therefrom a very pure product which is much richer in sugar than is the
case with glucose heretofore obtained from potato-starch, as the potato-starch
contains besides the starch numerous other organic constituents which in the
process of transformation of the starch into glucose also pass into the product and
some of these cannot be removed at all and some only at a disproportionately
high cost. Rice starch on the other hand is a very pure material to begin with,
which is obvious if it is considered that rice kernels consist almost entirely of
starch flour, about 85%, whilst potatoes contain, with but from 15% to 20% of
starch flour, considerable organic admixtures (albumen, gum, gluten, acids,) which
are the more readily absorbed, as potatoes contain a considerable proportion of
water.
It is clear therefore, that the manufacture of glucose from rice starch presents
considerable advantages when compared with tho like manufacture from potatoo-
starch.
Having now described my invention and the manner of performing the same,
1 wish it to be understood, that what I claim. and desire to protect under the
hereinbefore in part recited Letters Patent is
The manufacturo of crystallized and of liquid glucose from rice starch, by the
described process:
In witness whereof I the said Bernhard Moiske have hereunto set my hand
and seal this first day of March in the year of Our Lord Oue thousand eight
hundred and eighty four.