Lactose Crystallization in Dry Products of Milk. II. The Effects of Moisture and Alcohol

X-ray diffraction analysis of lactose crystallization in freeze-dried lactose–whey protein systems

“…Lactose (β-D-galactopyranosyl (1-4)-D-glucopyranose) is often used in the food and pharmaceutical industries and it exhibits strong tendency to crystallize from its amorphous states, especially at a high storage RH (Choi, Tatter, & O'Malley, 1951;Herrington, 1934;Nickerson, 1979). X-ray diffraction (XRD) patterns have shown that lactose may crystallize in a complex manner into a number of crystalline forms, mainly α-lactose monohydrate, anhydrous β-lactose, stable and unstable α-lactose and anhydrous α-/β-lactose mixtures in molar ratios of 5:3 and 4:1 (Haque & Roos, 2005;Jouppila, Kansikas, & Roos, 1998).…”

Glass transition and crystallization behaviour of freeze-dried lactose–salt mixtures

“…These changes are often related to glass transition in storage of amorphous lactose at a temperature above the glass transition temperature, which allows increased molecular mobility and decreased viscosity resulting in viscous flow causing stickiness, caking and crystallization (Choi, Tatter, & O'Malley, 1951;Herrington, 1934a;Roos & Karel, 1990;Slade & Levine, 1991;Troy & Sharp, 1930;Vuataz, 1988;White & Cakebread, 1966).…”