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Sugar in' Industry By DR. ROBERT C. HOCKETT Scientific Director of the Sugar Research Foundation, Inc. New York Reprinted from THE NEW YORK JOURNAL OF COMMERCE JUNE 4, 1945 HE USE of sugar as a food is so well Tknown and of such magnitude that the existing industrial applications tend to be overshadowed. Nevertheless, if all food uses vanished overnight it would still be necessary to class sugar as one of the most important industrial chemicals. Some of the most important applica­ tions involve transformation products, which, though derived from sugar, are so profound! y altered that their origin is easily overlooked. The "chemists" who per­ form these profound alterations are the yeasts, molds and bacteria. Although ordi­ nary alcoholic fermentation has been known since prehistoric times, it still re­ mains the most important biochemical transformation of sugar. Until the war, sugar in the inexpensive form of molasses supplied almost go per cent of industrial alcohol (as opposed to beverage alcohol) and alcohol was still the most important organic solvent. The older uses of alcohol in industry are so well known that they need hardly be . reiterated. The production of synthetic rubber, however, so increased the demand for alcohol beyond any previously experi­ enced need that molasses supplies were in­ sufficient and very considerable inroads 3 had to be made into the supplies of food sugar. In 1943 about 70 per cent of all the synthetic rubber was made by the alcohol process. New Industrial Uses Alcoholic fermentation is not the only profound transformation of sugar that can be performed by micro-organisms. The most important newer industrial outlets for sugar are within the fermentation field. A notable example is the acetone-butanol fermentation. During World War I the Allies required considerable amounts of acetone for the production of airplane dopes and the explosive cordite. The known processes of hardwood distillation provided about 10,500,000 pounds. This production established a new record for the time but was inadequate for war demands and was of inferior quality. The firm of Strange & Graham, Ltd., found a bacillus which would produce acetone from po­ tatoes but not from cereals. This process gave some relief but was soon replaced by the Weizmann fermentation involving another organism which effectively fer­ mented corn mash. Plants were established at Toronto and Terre Haute to produce acetone near the sources of corn. The end of World War I brought about a temporary slump in demand but new uses for both acetone and butanol soon re­ vived the industry. Acetone proved useful in spinning cellulose acetate "silk." Later 4 it became the basic material for producing the transp'arent "lucite" or methacrylate resins. Meanwhile, the use of corn mash was almost completely replaced by the cheaper material, molasses. By 1939, peace­ time acetone production had become ten times as great as in the war year of 1914. Acetone is used also as a solvent for acety­ lene gas compressed in cylinders for oxy­ acetylene torches, in photographic films, in de-waxing lubricating oils and for the ex­ traction of insulin. It is converted by chemical means into ketene, which in turn is used to produce the acetic anhydride necessary for making cellulose acetate. Thus acetone plays a double role in the rayon and film industries. Diacetone alco­ hol made from acetone is a popular hy­ draulic brake fluid. Mesityl oxide and methyl isobutyl ketone are very important solvents. Butanol Butanol, which constitutes the second major product of this acetone-butanol bac­ terial fermentation, made the nitrocellu­ lose lacquer industry possible since butyl acetate proved to be an ideal solvent for the purpose. It finds another use in a new woodpulping process. By dehydrogenation butanol forms butanal which enters into the composition of the latest and best resin for safety glass. These polyvinyl butyral resins are also used to make substitute "rubber" tubing for which purpose they 5 are plasticized with other butanol esters, dibutyl phthalate and sebacate. Cellulose acetate butyrate is an important plastic. This chain of products, all produced from molasses and all dating from 1914, indicates the possibilities which exist in the exploitation of new fermentations. Citric Acid Another fermentation of sugar in which the active agent is a mold, produces citric acid, identical with the citric acid of lem­ ons. Citric acid is not only one of the most important acids of the food industry (find­ ing extensive use in soft drinks and confec­ tionery) but also plays a role in medicine. Citrate of magnesia is used as a laxative and iron citrate for anemia. More impor­ tant, citric acid prevents coagulation of blood and is extensively used for that pur­ pose in processing blood for plasma. Acon­ itic, citraconic and itaconic acids, all de­ rivable from citric by chemical means, play a role in the plastics industry. Still another mold produces gluconic acid, whose calcium salt is very widely used to supply calcium to persons suffer­ ing from a deficiency of this element in the blood. It is often administered intra­ vaneously in sterile solutions not only to human beings but to cows. In cases of "milk fever" in cows, two or three ounces may be. injected into the jugular vein in a single dose. 6 The acidophilus bacteria convert sugar into lactic acid, identical with the acid of sour milk. This acid finds its greatest use in the tanning industry where it effec­ tively removes the lime left by the de­ hairing process without damaging the hide. Lactic acid also finds use in dyeing of wool and finishing of textiles. The edible grades are being used increasingly in food prod­ ucts such as candies, beverages, infant foods, poultry feeds and stock feeds. More recently chemical transformation products of lactic acid have been reported. Ethyl lactate is an important solvent. The acry­ lates, produced by dehydration of lactic esters, are capable of polymerizing into plastic materials with a variety of proper­ ties which can be modified over a wide range. Products Await Development A great many other chemical products produced by yeasts, molq.s or bacteria have been recorded in scientific journals and await industrial exploitation. Fumaric acid, butylene glycol, keto-gluconic acid and biacetyl (which gives butter its char­ acteristic flavor and is partly responsible for the improvement of margarine over that available twenty years ago) are other fermentation products in various stages of industrial development. The production of yeast also employs molasses as a substrate. Yeast not only plays its traditional role as a leavener of 7 baked goods (by acting upon sugar) but is now recognized as a food in its own right. Yeast, is one of the richest sources of the B vitamin complex and supplies a protein of high biological value. The Army has blended dried yeast into the soup powders of its field rations to assure an adequate supply of these nutrient substances. Direct Chemical Trans/ ormations Despite the. prominence of fermentative transformations of sugar, · some direct chemical conversions are used. The action of mineral acids upon sugar produces levulinic acid whose esters find some use in plastics as plasticizers. Calcium levul­ inate is used in much the same way as calcium gluconate. The phenylhydrazone of the acid has been used to some extent in medicine. Levulinic acid has also been reported to have some action as a plant growth hormone. As an intermediate for the synthesis of heterocyclic compounds, it shows promise for future applications. By the action of metallic oxides and am­ monia, sugar is transformed into hydroxy­ methylimidazole which may serve as an intermediate in the synthesis of histidine and histamine. Histidine is one of the · amino acids essential for life and finds ap­ plication in medical practice for the treat­ ment of stomach ulcers. Histamine is a powerful drug with a number of marked physiological effects. 8 By combination with allyl chloride, sugar forms allyl sucrose, a viscous liquid which when exposed to air in a thin layer polymerizes to a hard transparent film with excellent heat and solvent resistance. It is expected that allyl sucrose may find applications in the coatings field. The action of oxygen upon inverted sugar in the presence of alkalies produces salts of arabonic acid, an intermediate in the synthesis of ribose, which in turn en­ ters into the synthesis of vitamin B2 or riboflavin. Hydrogenation of sucrose yields man­ nitO'l and sorbitol, which are both finding extensive industrial use in explosives, emulsifying agents, softeners, humectants and drugs. Sorbitol is also the starting material for synt~etic production of vita­ min C. Interaction of sugar with acetic an­ hydride produces a remarkable change in properties, for the product, sucrose octa­ acetate is insoluble in water and intensely bitter in taste. It is used as a stomachic in minute quantities and for denaturing alcohol as well as in the role of a plasticizer. Besides the transformation products of sugar made by micro-organisms or by chemical change, there are many industrial uses for sugar as such. In the metallurgical field, sugar enters into the .-;:omposition of core binders, foundry sand binders, sand mold washes, ingot mold coatings and 9 welding rod coatings. In making crucibles for handling molten metals, sugar is some­ times used as a binder for the carbides of chromium, molybdenum, tungsten and silicon which form the bulk of the crucible · wall. On firing, the sugar is converted t? carbon which bonds together the inorganic materials. To some extent sugar and mo­ lasses are used to produce special char­ coal. Mixed with the soil, sugar is said to help prevent the damping-off disease of conifer seedlings in nurseries.

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