Crystalline anhydrous lactitol and a process for the...

C - Chemistry – Metallurgy – 07 – H

Patent

Rate now

  [ 0.00 ] – not rated yet Voters 0   Comments 0

Details

C07H 15/04 (2006.01) A23G 3/34 (2006.01) A23G 9/52 (2006.01) A23L 1/236 (2006.01)

Patent

CA 2106759

The invention relates to a novel crystalline anhydrous lactitol, a process for the preparation thereof, and the use thereof. The novel crystalline anhydrous lactitol belongs to the monoclinic crystal system and has the unit cell constants; (a) = 7.614 .ANG.; (b) = 10.757 .ANG.; (c) = 9.370 .ANG. and .beta. = 108.2°. Its melting point is between 149 °C and 152 °C, water content below 0.5 % and lactitol content more than 99.%; it has a low hygroscopicity.

L'invention se rapporte à un nouveau lactitol anhydre cristallin, à un procédé de préparation du lactitol et à l'utilisation de celui-ci. Le nouveau lactitol anhydre cristallin appartient au système de cristaux monocliniques et présente les constantes de cellule élémentaire suivantes: (a) = 7,614 Å, (b) = 10,757 Å, (c) = 9,370 Å et beta = 108,2°. Son point de fusion se situe entre 149 °C et 152 °C, sa teneur en eau est inférieure à 0,5 % et la teneur en lactitol est supérieure à 99 %; il présente en outre une faible hygroscopicité.

LandOfFree

Say what you really think

Search LandOfFree.com for Canadian inventors and patents. Rate them and share your experience with other people.

Rating

Crystalline anhydrous lactitol and a process for the... does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Crystalline anhydrous lactitol and a process for the..., we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Crystalline anhydrous lactitol and a process for the... will most certainly appreciate the feedback.

Rate now

     

Profile ID: LFCA-PAI-O-1867586

  Search
All data on this website is collected from public sources. Our data reflects the most accurate information available at the time of publication.