Enhancing lactose crystallization in aqueous solutions by soluble soybean polysaccharide

Shi, Xueqian; Zhong, Qixin

doi:10.1016/j.foodres.2014.10.018

Cited by 4 publications

(3 citation statements)

References 19 publications

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“…With the proteinpolysaccharide conjugate structure, SSPS has been widely used as an emulsifier and stabilizer in beverages (Pan, Chen, Davidson, & Zhong, 2014). In a separate project (Shi & Zhong, 2014), we observed the addition of SSPS in lactose solutions promoted the nucleation and crystallization rate. Furthermore, with its hydroscopic property favoring the delay of lactose crystallization in spray-dried powder, SSPS may be a good candidate to improve the crystallinity and quality of skim milk.…”

Section: Introductionmentioning

confidence: 80%

Crystallinity and quality of spray-dried lactose powder improved by soluble soybean polysaccharide

Shi¹,

Zhong²

2015

LWT - Food Science and Technology

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Section: Introductionmentioning

confidence: 80%

Crystallinity and quality of spray-dried lactose powder improved by soluble soybean polysaccharide

Shi¹,

Zhong²

2015

LWT - Food Science and Technology

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“…Thermal analysis of dried lactose crystals was conducted using a model Q2000 (TA Instruments, New Castle, DE). Approximately 5 mg of the sample was weighed and sealed in hermetic aluminum pans and heated from temperatures 30 to 180°C at the rate of 10°C/min (Shi and Zhong, 2014).…”

Section: Differential Scanning Calorimetrymentioning

confidence: 99%

Evaluating the crystallization of lactose at different cooling rates from milk and whey permeates in terms of crystal yield and purity

Pandalaneni

Amamcharla

2018

Journal of Dairy Science

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The cooling rate of supersaturated lactose solution is one of the important parameters determining the yield and size distribution of lactose crystals. The influence of increasing cooling rate on lactose crystallization and quality of lactose crystals was evaluated in concentrated solutions prepared from deproteinized whey powder (DPW) and milk permeate powder (MPP). Concentrated permeates (DPW and MPP) with 60% (wt/wt) total solids were prepared by reconstituting permeate powders in water at 80°C for 2 h for lactose dissolution. Three cooling rates, 0.04°C/min (slow), 0.06°C/min (medium), and 0.08°C/min (fast) were studied in duplicate. A common rapid cooling step (80 to 60°C at 0.5°C/min) followed by slow, medium, and fast cooling rates were applied as per the experimental design from 60 to 20°C. After crystallization, the crystal slurry was centrifuged, washed with cold water, and dried. The dried lactose crystals were weighed to calculate the lactose yield. Final mean particle chord lengths were measured at the end of crystallization using focused beam reflectance measurement for slow, medium, and fast cooling rates, and observed to be not significantly different for DPW (27-33 µm) and MPP (31-34 µm) concentrates. Similarly, the lactose yield for slow, medium, and fast cooling rates in the DPW and MPP concentrates were in the range of 71 to 73% and 76 to 81%, respectively, and no significant difference between the 3 cooling rates was found. Qualitative analysis of dried lactose crystals exhibited no noticeable differences in the crystal purity with increasing cooling rate. This study evaluated the possibility of reducing the crystallization times by 8 h compared with current industrial practice without compromising the crystal yield and quality.

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“…The influence of different SSPS levels on lactose crystal growth was conducted (Shi 2014) in an aqueous lactose solution, and a significant improvement in lactose recovery was reported. However, no information was available on the effect of SSPS on lactose crystallisation in concentrated permeates under industry‐relevant conditions.…”

Section: Introductionmentioning

confidence: 99%

The effect of soluble soybean polysaccharide addition to permeate concentrate on lactose crystallisation, growth and recovery during lactose manufacturing

Sunkesula,

Salunke,

Metzger

2024

Int J of Dairy Tech

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Lactose is manufactured from permeates of cheese whey, milk protein concentrate and a mix of both using a crystallisation process. Several factors, such as solute supersaturation, cooling rate and impurities, influence lactose crystallisation. This study focussed on the effect of soluble soybean polysaccharides (SSPS) on crystallisation during lactose manufacture from concentrated permeate solutions by evaluating lactose crystal growth and recovery with and without SSPS addition. Adding 0.1% (w/w) SSPS resulted in a significant difference (P > 0.05) in lactose crystal size and yield. The results suggest that using SSPS during lactose manufacturing from permeate concentrates could influence lactose crystallisation and recovery.

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Enhancing lactose crystallization in aqueous solutions by soluble soybean polysaccharide

Cited by 4 publications

References 19 publications

Crystallinity and quality of spray-dried lactose powder improved by soluble soybean polysaccharide

Crystallinity and quality of spray-dried lactose powder improved by soluble soybean polysaccharide

Evaluating the crystallization of lactose at different cooling rates from milk and whey permeates in terms of crystal yield and purity

The effect of soluble soybean polysaccharide addition to permeate concentrate on lactose crystallisation, growth and recovery during lactose manufacturing

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