or Sugar Used in the Manufacture of Aerated Beverages, Confectionery, or for other Purposes.
Year: 1885

page_text: or Sugar Used in the Manufacture of Aerated Beverages,
Confectionery, or for other Purposes.
We JOHN CLOUGH THRESH, of 69 Piccadilly, Manchester in the County of
Lancaster, Chemist, and WILLIAM BRATBY, of Sandford Street, Ancoats, Man-
chester, aforesaid, Aerated Water Engineer, do hereby declare the nature of said
Invention for AN IMPROVED COMPOUND OR MIXTURE FOR ACIDULATING SYRUPS
OR SUGAR USED IN THE MANUFACTURE OF AERATED BEVERAGES, CONFECTIONERY,
OR FOR OTHER PURPOSES, to be as follows:-
The object of our Invention is to produce an improved compound or mixture
for acidulating syrups or sugar to be used in the manufacture of aerated beverages,
confectionery, or for other purposes.
To effect this object we propose to acidulate the syrups or sugar by means of' a
compound or mixture of either Citric or Tartaric Acid or both of them and pure
Hydrochloric Acid.
The following is a convenient method of preparing the compound, although a
satisfactory result would be obtained if the acids were merely mixed.
We treat a saturated solution of Citric or Tartaric Acid with Hydrochloric Acid
gas until a certain amount of crystal has been deposited and we add to the crystal
and mother liquor sufficient pure water to re-dissolve the crystals and reduce the
acid solution to the desired strength.
We find in practice that a mixture or compound containing seventy five parts
(or more or less) of Citric or Tartaric Acid to twenty five parts (or more or less) of
Hydrochloric Acid gives a satisfactory result but we do not confine ourselves to
these or any other proportions.
We consider that aerated beverages and confectionery are improved by being
acidulated with this compound because it contains not only the most wholesome
vegetable acids but also a due proportion of Hydrochloric Acid which is found in
every healthy stomach and which is essential to the due performance of the
digestive processes and as all, natural waters contain Carbonate of Lime a certain
amount of the vegetable acid used in acidulating beverages with such water is

page_text: necessarily wasted in neutralising and decomposing the Lime Salts, whereas by the
employment of the Citro chloric or Tartaro chloric Acid herein described the Lime
Salts are decomposed by the Hydrochloric Acid and the whole of the Citric or
Tartaric Acid remains free to impart its acidulous flavour to the liquid.
H. B BARLOW,
Agent for Applicants.
Confectionery, or for other Purposes.
We JOHN CLOUGH THRESH, of 69 Piccadilly, Manchester in the County of
Lancaster, Chemist, and WILLIAM BRATBY, of Sandford Street, Ancoats, Man-
chester aforesaid, Aërated Water Engineer do hereby declare the nature of said
invention for AN IMPROVED COMPOUND OR MIXTURE FOR ACIDULATING SYRUPS
OR SUGAR USED IN THE MANUFACTURE OF AERATED BEVERAGES, CONFECTIONERY
OR FOR OTHER PURPOSES, and in what manner the same is to be performed, to
be particularly described and ascertained in and by the following statement:-
The object of our Invention is to produce an improved compound or mixture
for acidulating syrups or sugar to be used in the manufacture of aërated beverages,
confectionery, or for other purposes.
To effect this object we propose to acidulate the syrups or sugar by means of a
compound or mixture of either Citric or Tartaric Acid or both of them and pure
Hydrochloric Acid.
The following is a convenient method of preparing the compound although a
satisfactory result would be obtained if the Acids were merely mixed.
We treat a saturated solution of Citric or Tartaric Acid with Hydrochloric Acid
gas until a certain amount of Crystal has been deposited and we add to the Crystal
and mother liquor sufficient pure water to re-dissolve the Crystals and reduce the
Acid solution to the desired strength. We find in practice that a mixture or
compound containing 75 (seventy five) parts (or more or less) of Citric or Tartaric
Acid to 25 (twenty five) parts, (or more or less) of Hydrochloric Acid gives a
satisfactory result but we do not confine ourselves to these or any other pro-
portions.

page_text: We consider that aërated beverages and confectionery are improved by being
acidulated with this compound because it contains not only the most wholesome
vegetable Acids but also a due proportion of Hydrochloric Acid which is found in
every healthy stomach and which is essential to the due performance of the
digestive processes and as all natural waters contain Carbonate of Lime a certain
amount of the vegetable Acid used in acidulating beverages with such water is
necessarily wasted in neutralizing and decomposing the Lime Salts, whereas by the
employment of the Citro-Chloric or Tartaro-Chloric Acid herein described the Lime
Salts are decomposed by the Hydrochloric Acid and the whole of the Citric or
Tartaric Acid remains free to impart its acidulous flavour to the liquid.
Having now particularly described and ascertained the nature of our said
Invention and in what manner the same is to be performed, we declare that what
we claim is-
The herein described compound or admixture to be used for acidulating syrups
or sugar used in the manufacture of aërated beverages, confectionery, or for other
purposes, said compound or admixture consisting of either Citric Acid or Tartaric
Acid, or both said Acids and Hydrochloric Acid, substantially as described.