Improvements in the Manufacture of Syrups for use in making Beverages or as Flavourings.
Year: 1898

page_text: Date of Application, 6th Aug., 1898
Complete Specification Left, 5th June, 1899-Accepted, 15th July, 1899
Improvements in the Manufacture of Syrups for use in making
Beverages or as Flavourings.
We, FRANCIS MUDIE SPENCE and DAVID DICK SPENCE, both of the Manchester
Alum Works, Manchester, in the County of Lancaster, Manufacturing Chemists, do
hereby declare the nature of this invention to be as follows:-
Our invention consists in improvements in the manufacture of syrups and has for
its principal object the production from fruit juices or extracts, in which terin we
include juices or extracts which like rhubarb juice for instance are extracted from other
parts of plants than the fruit, of syrups which shall retain for a long time without
material change the full flavour and beneficial properties which they possess imme-
diately after extraction and shall be capable of use as preserves or in the preparation of
aerated or other beverages and as flavouring materials for other purposes.
The two principal processes hitherto employed for preserving fruit juices have
been (a) that of heating the fresh juice in bottles till the germs present in the
liquid which are supposed to cause it to ferment are destroyed and then after all
the air has been expelled from the bottles hermetically sealing the latter to
prevent further access of air to the liquid and (b) that of adding to the fresh
juice antiseptic substances such as salicylic acid which are understood to destroy
the germs which cause fermentation. The heating of fruit juices however always
materially injures their flavour and the antiseptic substances such as salicylic
acid hitherto added to fruit juices to preserve them are considered by many to
be injurious to the health of human beings when taken into the system.
According to our invention the juice or extract to be operated upon is exposed
in suitable apparatus to such a low temperature that a very large proportion of
its water is converted into ice and then to the residual highly concentrated juice
after it has been separated from the ice is added a sufficient quantity of sugar
to convert it into a syrup. After the requisite quantity of sugar has been added
to the liquid but before it dissolves and converts the liquid into syrup we if in
the case of any liquid it be found desirable pump off or otherwise exhaust as far
as practicable the air from the upper part of the vessel containing the liquid and
thus remove as much as possible of the air contained in the liquid or introduced by
the sugar. Syrups as is well known are far less liable to fermentative or other
injurious changes than thin mobile vegetable extracts like untreated fruit juice.
Should the juice or extract naturally contain so much sugar that after the addition of
the sugar necessary to convert the liquid into a syrup it is too sweet we may add
sufficient acid such as citric or tartaric or lemon juice to correct such excessive sweet-
The syrups produced as above described may be used either as preserves or for
the production (a) of still beverages by the addition of water or non-aerated mineral
water, (b) of aerated beverages by the addition of aerated water or as flavouring
materials for other purposes.
ness.
Dated this with dox of Anant 1808
HOWARD CHEETHAM,
Manchester, Agent to the Applicants.

page_text: Improvements in the Manufacture of Syrups for use in making
Beverages or as Flavourings.
We, FRANCIS MUDIE SPENCE and DAVID DICK SPENCE, both of the Manchester
Alum Works, Manchester, in the County of Lancaster, Manufacturing Chemists, do
hereby declare the nature of this invention and in what manner the same is to be
performed, to be particularly described and ascertained in and by the following
statement:-
Our invention consists in improvements in the manufacture of syrups and has for
its object the production from fruit juices or extracts, in which term we include juices
or extracts which like rhubarb-juice for instance are extracted from other parts of plants
than the fruit, of syrups which shall retain for a long time without material change
the full flavour and beneficial properties which they possess immediately after extrac-
tion and shall be capable of use in the preparation of aerated or other beverages
and as flavouring materials for other purposes. The two principal processes
hitherto employed for preserving fruit juices have been (a) that of heating the
fresh juice in bottles till the germs present in the liquid which cause it to ferment
are destroyed, and then after all the air has been expelled from the bottles
hermetically sealing the latter to prevent further access of air to the liquid, and (b)
that of adding to the fresh juice antiseptic substances, such as salicylic acid,
which are understood to destroy the germs which cause fermentation.
The heating of fruit juices however, always materially injures their flavour; and
the antiseptic substances such as salicylic acid hitherto added to fruit juices to
preserve them are considered by many to be injurious to the health of human beings
when taken into the system.
According to our invention we take a fruit juice or extract for example orange juice,
clarify it by filtration by suitable means, and expose it in suitable apparatus to a low
temperature so that the greater proportion of its water is converted into ice. We
then draw off the residual highly concentrated juice and we then separate from the
ice by means of a centrifugal hydro-extractor that portion of the concentrated juice
which cannot be removed by simple drainage. We finally wash the ice in the hydro-
extractor with a little water to displace the last traces of the juice and we then add
the washings thus produced to a new portion of unrefrigerated juice to afterwards
undergo the said treatment.
We then add to the liquid a sufficient quantity of sugar, either in the form of cane
sugar or of glucose to convert it into a syrup. The sugar may be added either as a
syrup or as a crushed or powdered solid. After the requisite quantity of sugar has
been added we stir up and thus dissolve the sugar in the liquid and convert the latter
into a syrup. Preferably before stirring up the liquid and sugar we pump off or
otherwise exhaust by well know means as much as is practicable of the air from the
upper part of the vessel containing the liquid and thus remove as much as possible of
the air which is contained in the liquid or has been introduced into it by the sugar
and then stir up the liquid and sugar in such a way as to avoid the introduction of
further air. Should the juice or extract naturally contain so much sugar that after
the addition of the sugar necessary to convert the liquid into a syrup it would be too
sweet, we may add, with the sugar, sufficient acid such as citric acid or tartaric acid
or lemon or lime juice to correct such excessive sweetness. Syrups prepared in
the way above described are far less liable to fermentative or other injurious
changes than thin mobile vegetable extracts like untreated fruit juices, and are
also advantageous for flavouring purposes in that they preserve their natural
unaltered flavour, having undergone no modifications due to heating.

page_text: The syrup produced as above described may be used for the production (a) of
still beverages by adding it to water or non-aerated mineral-water, (b) of aerated
beverages by aerating water or mineral water after the addition to it of the
syrup; or by adding previously aerated water or mineral water to the syrup; or
(c) it may be used as flavouring material for other purposes.
Having now particularly described and ascertained the nature of our said inven-
tion and in what manner the same is to be performed we declare that what we
claim is :-
1. The hereinbefore described method of concentrating fruit juices or extracts in
which term we include juices or extracts which like rhubarb-juice for instance are
extracted from other parts of plants than the fruit, which consists in separating
in the form of ice the greater part of the water contained in such juices or
extracts by refrigerating them.
2. The herein before described method of manufacturing syrups from fruit juices
or extracts in which term we include juices or extracts which like rhubarb-juice
for instance are extracted from other parts of plants than the fruit, which
consists in separating in the form of ice the greater part of the water contained
in such juices or extracts by refrigerating them and converting the concentrated
juice thus obtained into a syrup by the addition to it of sugar either in the form of
cane sugar or of glucose.
Dated this Third day of June 1899.
HOWARD
CHEETHAM,
Manchester, Agent to the Applicants.