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FUNCTIONAL PROPERTIES OF HYDROLYZED LACTOSE: SOLUBILITY, VISCOSITY AND HUMECTANT PROPERTIES
Author(s) -
SHAH N. O.,
NICKERSON T. A.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb15238.x
Subject(s) - chemistry , lactose , hydrolysis , solubility , sucrose , sugar , chromatography , food science , organic chemistry
Three sugar syrups were studied that were equivalent to 70, 90 and 100% hydrolysis of lactose. The viscosity and solubility of the sugars, both individually and as mixtures, were determined within the range 10–60°C. At every temperature, lactose was least soluble, galactose next, and glucose most soluble. Added sugars of the types present in hydrolyzed lactose syrups lowered the solubility (40°C) of the individual sugars. Even so, the maximum soluble sugar solids (TS) content was about the same in solutions representing partially (62.96% TS from 3 sugars) and completely (61.95% TS from 2 sugars) hydrolyzed lactose. Hydrolysis of lactose permits the production of stable syrups with higher TS. The viscosity of hydrolyzed lactose syrup was very similar to that of its individual constituent sugars and to sucrose when the percent TS was 50% or less; at higher percent TS the viscosity tended to be less than that of sucrose. Humectant properties were studied at 20°C. They showed that the water‐retention capacity of hydrolyzed mixtures at 20°C and 15–93% relative humidity was very similar to that of sucrose syrups of comparable TS.