Free Water Necessary to Change Beta Anhydrous Lactose to Alpha Hydrous Lactose<sup>1</sup>

Bell, R.

doi:10.1021/ie50244a021

Cited by 1 publication

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“…α-Lactose and β-lactose exist in several solid forms (Figure ). Lactose is known to crystallize as β-lactose anhydrous prepared from near boiling aqueous lactose solutions or heated pyridine solutions. − The most common commercial solid state of α-lactose is the hydrate form, α-lactose monohydrate obtained from cooling crystallization in pH neutral aqueous solutions. Other solid states include stable and unstable forms of α-lactose anhydrous can be prepared by heating solid samples of α-lactose monohydrate .…”

Section: Introductionmentioning

confidence: 99%

Crystallization Diagram for Antisolvent Crystallization of Lactose: Using Design of Experiments To Investigate Continuous Mixing-Induced Supersaturation

MacFhionnghaile

Svoboda

McGinty

et al. 2017

Crystal Growth & Design

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This study investigates the effects of key process parameters of continuous mixing-induced supersaturation on the antisolvent crystallization of lactose using D-optimal Design of Experiments (DoE). Aqueous solutions of lactose were mixed isothermally with antisolvents using a concentric capillary mixer. Process parameters investigated were the choice of antisolvent (acetone or isopropanol), concentration of lactose solution, total mass flow rate, and the ratio of mass flow rates of lactose solution and antisolvent. Using a D-optimal DoE a statistically significant sample set was chosen to explore and quantify the effects of these parameters. The responses measured were the solid state of the lactose crystallized, induction time, solid yield and particle size. Mixtures of α-lactose monohydrate and β-lactose were crystallized under most conditions with β-lactose content increasing with increasing amount of antisolvent. Pure α-lactose monohydrate was crystallized using acetone as the antisolvent, with mass flow ratios near 1:1, and near saturated solutions of lactose. A higher resolution DoE was adopted for acetone and was processed using multivariate methods to obtain a crystallization diagram of lactose. The model was used to create an optimized process to produce α-lactose monohydrate and predicted results agreed well with those obtained experimentally, validating the model. The solid state of lactose, induction time, and solid yield were accurately predicted.

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