| 摘要 |
#CMT# #/CMT# Use of enzymatically inverted sucrose as dispersing agent for a mineral binder, is claimed. #CMT# : #/CMT# Independent claims are also included for: (1) the dispersing agent comprising the dispersing agent; (2) a binder composition comprising the mineral binder and the dispersant agent; (3) a molding obtained by curing the binder composition, after the addition of water; and (4) producing the binder composition, comprising mixing the mineral binder with the enzymatically inverted sucrose. #CMT#USE : #/CMT# The enzymatically inverted sucrose is useful as dispersing agent for a mineral binder. #CMT#ADVANTAGE : #/CMT# The dispersing agent: is storage stable; exhibits a good liquefying effect, when used in mineral binder, and a reduced tendency to sedimentation; and is compatible with other additives. The inverted sucrose is derived from renewable raw material source. #CMT#INORGANIC CHEMISTRY : #/CMT# Preferred Components: The sulfate content of the composition is less than 5 wt.%, preferably less than 0.5 wt.%. #CMT#ORGANIC CHEMISTRY : #/CMT# Preferred Components: The enzymatically inverted sucrose is used: as a component of a composition having further substances; and in combination with further dispersant agent, preferably a polycarboxylate. The proportion of the enzymatically inverted sucrose in the composition is at least 20 wt.%, preferably at least 50 wt.%, and based on the mineral binder is 0.01-10 wt.%, preferably 0.5-5 wt.%. The weight ratio of enzymatically inverted sucrose to non-enzymatically inverted sucrose in the composition is at least 0.5, preferably at least 0.8. The composition comprises water (5-70 wt.%, preferably 30-50 wt.%), and enzymatically inverted molasses derived from beet sugar and/or cane sugar. The enzymatically inverted sucrose or the composition has a pH of 4-8, preferably 5-6. #CMT#EXAMPLE : #/CMT# Untreated molasses (80 wt.%) was diluted with water (0.6 parts by wt.% per parts by wt.% of molasses). The invertase (500 ppm) was added to the mixture, and kept at predetermined temperature for 1-12 hours to obtain the inverted sucrose. |
