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Generation of Mannitol from Copra Meal
Author(s) -
SAITTAGAROON STRETSEI,
KAWAKISHI SHUNRO,
NAMIKI MITSUO
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb13790.x
Subject(s) - chemistry , copra , sorbitol , food science , mannitol , sugar , meal , hydrolysis , fructose , reducing sugar , yield (engineering) , distillation , raw material , chromatography , biochemistry , organic chemistry , materials science , metallurgy
Saccharification of copra meal with hydrochloric acid was found to be suitable method for forming reducing sugars. The presence of protein and lignin in the meal did not have a significant effect on the yield of reducing sugars. Borohydride reduction of the reducing sugars gave sugar alcohols in 44% yield based on the raw material or 81% based on carbohydrate content. The sugar alcohol mixture contained 66% mannitol, 24% sorbitol and 5% galactitol. The recovery of hydrochloric acid which renders the process more economically feasible was done by vacuum distillation.