A NEW OR IMPROVED PROCESS FOR THE MANUFACTURE OF HYDRATE OF GLUCOSE FROM STARCH
Year: 1882

page_text: LETTERS PATENT to Herbert John Haddan, of Kensington, Middlesex for an
Invention of A NEW OR IMPROVED PROCESS FOR THE MANUFACTURE OF
HYDRATE OF GLUCOSE FROM STARCH a communication to him from abroad
by Ludwig Virneisel, of Miltenberg-on-the Main, Germany
PROVISIONAL SPECIFICATION left by the said Herbert John Haddan at
the Office of the Commissioners of Patents on the 22nd August 1882.
HERBERT JOHN HADDAN, of Kensington, Middlesex, A NEW OR IMPROVED
PROCESS FOR THE MANUFACTURE OF HYDRATE OF GLUCOSE FROM STARCH, a com-
munication to me from abroad by Ludwig Virneisel, of Miltenberg-on-the-Main,
Germany,
A solution of starch glucose of a density of 30 degrees of the saccharometer is
left to crystallize at an ordinary temperature. The ratio of matter other than
dextrose in the solution must not be more than 5 to 100 parts. The resultant
pulp, together with its half to whole volume of colorless syrup of 20 degrees is
mashed at the ordinary temperature with all possible despatch and thoroughness,
in a mashing machine as used in beet-sugar refineries. The pulp is now placed
upon suction pipes, the apparatus set in motion, and the sucked sugar is sucked
over again twice or thrice with further additions of colorless syrup. The then
white glucose crystals are dried with a blower at the ordinary temperature.
This invention consists in the manufacture of hydraté of glucose from starch out
of a solution of starch glucose of a density of from 25 to 35 degrees, with a quotient
of purity not below 95.
Furthermore, in the separation of the uncrystallizable substances (syrup or
molasses) from the starch glucose crystals by means of a mashing machine or
similar apparatus.
Furthermore, in the sucking of the syrup from the crystals by means of a
vacuum produced either by steam or air-pump suction pipes.

page_text: Furthermore, in the total separation of the uncrystallizable or unfermentable
substances by means of covering the sucked mass with colorless, cold syrup.
Furthermore, in the application of the above principles, without the use of
alcohol and similar mediums of separation, to the manufacture of a clear, white
monohydrate of glucose from starch which shall contain from 89 to 91 per cent of 5
dextrose and from 9 to 11 per cent of water, and which shall after fermentation
turn the plane of polarization of a ray of light to the left, in contradistinction to
the glucose-from-starch of commerce.
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
22nd February 1883.
"
HERBERT JOHN HADDAN, of Kensington, Middlesex, A NEW OR IMPROVED
PROCESS FOR THE MANUFACTURE OF HYDRATE OF GLUCOSE FROM STARCH, a
communication to me from abroad by Ludwig Virneisel, of Miltenberg-on-the-Main,
Germany,
A solution of starch glucose of a density of 30 degrees of the saccharometer is
left to crystallize at an ordinary temperature. The ratio of matter other than
dextrose in the solution must not be more than 5 to 100 parts (five per cent).
The resultant pulp, together with its half to whole volume of colorless syrup of
20 degrees, is mashed at the ordinary temperature with all possible despatch and
thoroughness, in a mashing machine as used in beet-sugar refineries.
The pulp is now placed upon suction pipes, or chambers, the suction apparatus
set in motion, and the sucked sugar is sucked over again twice or thrice with
further additions of colorless syrup.
The then white glucose crystals are dried at the ordinary temperature and with
the application of an air current.
By the application of this invention to the manufacture of monohydrate of
starch-glucose, without using alcohol or any similar separating agents, a clear
white monohydrate is produced, which contains from 89 to 91 per cent of dextrose
and from 9 to 11 per cent of water, and which after fermentation ceases to. turn
the plane of polarization of a ray of light to the right, in contradistinction to the
starch glucose of commerce.

page_text: molasses) from the starch glucose crystals by means of a mashing machine or similar
apparatus.
3. Sucking the syrup from the crystals by means of a vacuum produced either
by steam or air-pump suction pipes.
4. The total separation of the uncrystallizable or unfermentable substances by
adding to the sucked mass colorless, cold syrup.
5. The application of the above principles, without the use of alcohol or similar
mediums of separation, to the manufacture of a clear, white monohydrate of glucose
from starch, which contains from 89 to 91 per cent of dextrose and from 9 to 11
per cent of water, and which after fermentation ceases to turn the plane of
polarization of a ray of light to the right, in contradistinction to the starch glucose
of commerce.
The whole substantially as described.
In witness whereof, I, the said Herbert John Haddan, have hereunto set my
hand and seal this twenty second day of February A.D. 1883.