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December 2019 (published: 17.12.2019)
Number 4(42)
Home > Issue > Technological aspects of the separation of the food additive E316 – sodium isoascorbate
Mikhail Yu. Kukin
Investigated the technological aspects of the separation of food additive E316 – sodium isoascorbate from solutions. The dependence of the solubility of isoascorbic acid and sodium isoascorbate in water was studied at a temperature of 8°C to 82°C; the dependence of the solubility of sodium isoascorbate on the mass fraction of ethyl alcohol in solution at a temperature of 25°C and 50°C; the dependence of the mass fraction of sodium isoascorbate in the filtrate and the supersaturation coefficients of the solution on the duration of crystallization at temperatures of 20°C, 30°C, 40°C, and 50°C. The average rate of oxidative degradation of sodium isoascorbate solutions was determined in the presence/absence of contact with stainless steel and oxygen of air at temperatures of 24°C, 38°C, 61°C, 82°C and a process duration of 5 h and 24 h. The experiments were performed on sodium isoascorbate obtained by the interaction of a solution of sodium hydroxide with a solution of D(-)- isoascorbic acid from Acros organics. To protect against contact with atmospheric oxygen, carbon dioxide was used. To determine the content of isoascorbates in the feedstock, solutions and crystals of the finished product, the iodometric titration method was used. Solubility, supersaturation coefficients, and oxidative degradation rate were determined by measuring the mass fraction of sodium isoascorbate in solutions. As a result of the studies, it was found that in order to achieve a total yield of the target product of more than 90% of the yield by reaction and to reducing of the technological process cost, it is advisable to separate sodium isoascorbate crystals from solution by isohydric crystallization, followed by separation of the filtrate and its isothermal crystallization. In metal equipment, the process should not be carried out at temperatures above 60°C, and for non-metal equipment you can increase the temperature to 85°C. The revealed patterns can be used to select the optimal technological regimes for the synthesis and extraction of sodiumisoascorbate in the development of the technology for its production for import substitution.
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Keywords: solubility; crystallization; equilibrium; sodium isoascorbate; degradation food additive
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
UDC 661.831.74
Technological aspects of the separation of the food additive E316 – sodium isoascorbate
Investigated the technological aspects of the separation of food additive E316 – sodium isoascorbate from solutions. The dependence of the solubility of isoascorbic acid and sodium isoascorbate in water was studied at a temperature of 8°C to 82°C; the dependence of the solubility of sodium isoascorbate on the mass fraction of ethyl alcohol in solution at a temperature of 25°C and 50°C; the dependence of the mass fraction of sodium isoascorbate in the filtrate and the supersaturation coefficients of the solution on the duration of crystallization at temperatures of 20°C, 30°C, 40°C, and 50°C. The average rate of oxidative degradation of sodium isoascorbate solutions was determined in the presence/absence of contact with stainless steel and oxygen of air at temperatures of 24°C, 38°C, 61°C, 82°C and a process duration of 5 h and 24 h. The experiments were performed on sodium isoascorbate obtained by the interaction of a solution of sodium hydroxide with a solution of D(-)- isoascorbic acid from Acros organics. To protect against contact with atmospheric oxygen, carbon dioxide was used. To determine the content of isoascorbates in the feedstock, solutions and crystals of the finished product, the iodometric titration method was used. Solubility, supersaturation coefficients, and oxidative degradation rate were determined by measuring the mass fraction of sodium isoascorbate in solutions. As a result of the studies, it was found that in order to achieve a total yield of the target product of more than 90% of the yield by reaction and to reducing of the technological process cost, it is advisable to separate sodium isoascorbate crystals from solution by isohydric crystallization, followed by separation of the filtrate and its isothermal crystallization. In metal equipment, the process should not be carried out at temperatures above 60°C, and for non-metal equipment you can increase the temperature to 85°C. The revealed patterns can be used to select the optimal technological regimes for the synthesis and extraction of sodiumisoascorbate in the development of the technology for its production for import substitution.
Read the full article
Keywords: solubility; crystallization; equilibrium; sodium isoascorbate; degradation food additive
DOI 10.17586/2310-1164-2019-12-4-31-39
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License