Crystallisation Kinetics of Ultra Pure Lactose

Abstract

An ultra-pure lactose feed was produced from a patented process (Durham et al. 1997) and shown to be free of lactose phosphate (LP) and other impurities. The objectives of this work were to establish the crystallisation kinetics of the ultra-pure lactose during cooling seeded batch crystallisations and to compare the results with similar data obtained for commercial pharmaceutical grade α-lactose (PGα-L). Based on experimental data, a nonlinear least squares dynamic optimisation technique was used to define the growth rate constant K of a power law function. For all conditions studied, K was higher for the ultra pure feed than for the commercial feed. The use of the ultra pure feed, free of LP, produced smaller crystals with a narrow particle size distribution and in higher yield. INTRODUCTIONA previous study established the kinetics of isothermal seeded batch crystallisation of ultrapure lactose in water, in the presence of LP (Lifran et al. 2005). This study presents the results of seeded batch cooling crystallisations of both ultra-pure lactose and PGα-L contaminated with LP. The results confirmed LP inhibition on a population of crystals growing in similar conditions to the industrial lactose crystallisation.

Partitioning of β-galactosidase in aqueous two-phase systems containing polyethyleneglycol and phosphate salts

“…Again, the use of b-galactosidase enzyme prior to the condensing operation can reduce the lactose content to a point where lactose is no longer a problem [2]. Moreover, glucose and galactose expand the use of lactose in food because of a remarkable increase in sweetness and solubility [5]. New applications of b-galactosidase enzyme such as the recovery of biologically active oligosaccharides from milk have also been described in literature [6].…”

A new crystalline form of αβ-D-lactose prepared by oven drying a concentrated aqueous solution of D-lactose

“…d-Lactose (henceforth referred to simply as lactose) is a disaccharide that plays a very important role in the food and pharmaceutical industries (Booij, 1985;Audic et al, 2003;Gohel & Jogani, 2005;Lifran et al, 2000), and whose solidstate properties in both the crystalline and the amorphous states have been studied extensively for decades (Hockett & Hudson, 1931;Bushill et al, 1965;Kirk et al, 2007;Terban et al, 2016). It exists in two anomeric forms ( Fig.…”

Decolorization of Lactose-6-Phosphate Solutions Using Activated Carbon

“…Whey permeate, a byproduct of cheese and fractionation casein from skim milk, is used to make lactose commercially. It is widely used in food and pharmaceutical industries because it is a cheap ingredient, a source of low sweetness, and a filler [7]. Lactose is also significant for its economic worth and contributions to the sensory and functional aspects of dairy products.…”