Water → Sucrose

HRID 2288564Notes

Reaction equation

[OH:1][CH2:2][C:3]([C@H:5]([C@@H:7]([C@@H:9]([CH2:11][OH:12])[OH:10])[OH:8])[OH:6])=[O:4].[OH2:13]>>[CH2:2]([OH:1])[C@H:3]1[O:4][C@H:11]([O:12][C@:9]2([CH2:11][OH:12])[O:13][C@H:3]([CH2:2][OH:1])[C@@H:5]([OH:6])[C@@H:7]2[OH:8])[C@H:9]([OH:10])[C@@H:7]([OH:8])[C@@H:5]1[OH:6]

Participants

Reactant 2

HCID 962Water

HCID 5984D-(-)-Fructose

Product 1

HCID 5988Sucrose

Procedure

To a Hobart mixer is added 23% fructose, 57% non dairy creamer, 15% instant soluble coffee, 3.5% carboxymethyl cellulose and 1.5% mocha flavor system. The ingredients are blended into a uniform mixture. An agglomerating solution formed from a 60/40 mixture of sucrose and water (6.5%) is added and the mixture is agitated until the desired agglomerated particles are formed. The resulting agglomerated particles are placed in a vacuum oven at 90° F. (33° C.) and 4.5 TORR (mm HG) to reduce the moisture below 3.5%. The dried agglomerated particles are then sized so as to pass through a 12 mesh screen.

Sources & evidence

ORD record: ord-2853d69d010a451e85913ac5869c9f40
Source dataset: uspto-grants-2000_07
DOI: 10.6084/m9.figshare.5104873.v1
Patent number: US06090424

Reaction notes

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