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Getting the artificial honey Food
Getting the artificial honey

     The process of making artificial honey reduces to obtaining the mass of the inverted sugar with a small amount of unchanged beet sugar and water and to bring this mass by adding a different flavor and aromatic contaminants (candy, sugar-cooler, honey essence, or some part of the natural honey, and so l.) External and flavor characteristics similar to the natural product.

The latter is no difficulty for the practice is not present, since all these impurities are available to us in sufficient quantity and are easy to produce when needed the most. The question thus reduces to obtaining inverted sugar . Now stop your attention to follow the main points that play a decisive role in the issue of invert sugar, and then give practical and specifically developed example of artificial honey. When inverting the sugar to keep in mind the following important points:

  • Properties of sugar. Should carefully test the sugar in the alkalinity (carbonates and other). The fact that the alkali, which are in the sugar will neutralize acid, resulting in the alkaline-reacting sugar, invert it or does not occur, or will not come until the end. Getting artificial honey

  • The amount of water should be from 20 to 40%, depending on the probable evaporation and the used amount of inverting acid. We must bear in mind that on the bare heat when the temperature can not be such an exact solution, as in a water bath, evaporate more water. Then you need to take into account the total amount of water. If you work with a large amount of water in the boiler, such as 250 kg or greater, the entire mass after the cessation of heat is hot for much longer than when dealing with small amounts of water, which continues the process of inverting a long time and after heating.

    Thus, heating a large amount of mass loaded in the boiler to produce not so long based on the duration of inversion after heating. Since samoisparenie during heating will be short-lived, for large quantities of taking a smaller percentage of water than for small quantities.

  • Inverts acid. The percentage of acids in relation to the loaded weight, in addition to the specific properties selected for inversion acids also depends on the amount of water taken. In a rational and proper work to normally assumed the proportions of water in relation to mass, per 100 liters of water required:
    50% formic acid (sp. gr. 1.120) 1 kg
    25% formic acid (sp. gr. 1.060) 2 kg
    25% hydrochloric acid (chemically pure) (sp. gr. 1.124) 200 g
    75% lactic acid (sp. gr. 1.210) 160 g
    25% phosphoric acid (sp. gr. 1.154) 500 g
    In another acid content of change accordingly. For the complete neutralization of acids after inversion is required to:

    1 kg of 50% formic acid - 580 g of pure soda ash, or 545 grams of pure precipitated chalk.

    1 kg of 25% formic acid - 290 g of pure soda ash, or 273 grams of pure precipitated chalk.

    1 kg of 25% of hydrochloric acid - 365 g of pure soda ash, or 345 grams of pure precipitated chalk.

    1 kg of 75% lactic acid - 442 g of pure soda ash, or 415 grams of pure precipitated chalk.

    1 kg of 25% phosphoric acid - 405 g pure soda ash, or 380 g pure precipitated chalk.

    Since a small amount of acid, as already mentioned, gives a good taste of artificial honey, whether or not to follow through on neutralizing acids, leaving her free number, or after complete neutralization of adding a small amount of weak acid. For this purpose, may be recommended tartaric acid or, better yet, a dairy, which is also a component of natural honey.

    If the inversion produced by formic acid, it is necessary to neutralize it completely, as it gives a bad bitter taste of honey and not quite harmless. Likewise, should proceed with inversion of sulfuric or hydrochloric acid.

    For acidification finished neutralized Artificial honey enough for 100 kg of finished and add a thick mass of 100 g of tartaric acid or the same amount of lactic acid.

  • The duration of heating to get the right balance between the inverted sugar and cane sugar unchanged. This relationship, constantly changing in the process of inversion, is recognizable by the polarization device, and from 5 to 10% of cane sugar should not stay inverted. Since in most cases the work has to be fought without a polarizing apparatus, should be fully invert sugar and, after neutralizing the acid, add 5 to 10% cane sugar.

    The total duration of heating with an average ranging from 2 to 8 hours, with heating must occur at a constant stirring, which speeds up the inversion.

  • Temperature should not prevyshat85 , but should not be less than 80 . If the solution turns clear enough, before adding acid, ie, before inversion, bring it to boil, and carefully remove the scum skimmer, and then allowed to cool down to 80 , add acids and act, as stated above.

  • The boilers for boiling should be acid-resistant, enamel, well tinned or aluminum, with steam heating or water bath can be used terracotta dishes. In practice the process works is carried out approximately as follows.

    Are added to 100 kg of sugar in the boiler from 20 to 40 kg of water and acid to invert the well-stirred, hung the thermometer and slowly, with stirring, heated to 85 . At this temperature the mass is heated from 2 to 8 hours with frequent or constant stirring. From time to time set by the polarization unit content of the unmodified sugar cane, because it does not imply, in the absence of a polarization apparatus, invert the sugar. In the latter case, the end of the inversion is added from 5 to 10% cane sugar. Then, heating is stopped, if necessary, neutralize the acid and allow to cool. By Peninsula mass add honey flavor, inks (sugar cooler) and, if necessary, lactic or tartaric acid.

    Number pribavlyaemyh impurities depends on the quality of the product and is determined empirically during the work. As the ink used honey sugar cooler (caramel) or the special paint used in the food industry.

    When working correctly artificial honey hardens within 1-2 weeks. In liquid form they fill the barrels, wood or tin pails, boxes, etc., and give a cure in a cool place. Since such a long solidification in continuous production is not very convenient, solidification speed so that the honey is liquid mass is added a number of already cured, an earlier production of artificial honey.

    Adds that older med origin not directly in the total mass of fresh honey, and, after stir it into the kneading machine until soft, mix with equal part of fresh honey, and then add it to ostyvshemu, mixed with honey aroma and paint artificial honey, carefully stirring the whole mass to at least half an hour.

    In the same way you can substitute ready and edible honey make honey powder, intended for household artificial honey simple dissolution.