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FUNCTIONAL PROPERTIES OF HYDROLYZED LACTOSE: CRYSTALLIZATION
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.tb15239.x
Subject(s) - hydrolysis , crystallization , lactose , chemistry , solubility , sugar , total dissolved solids , food science , chromatography , organic chemistry , environmental engineering , engineering
The crystallization habit of simulated hydrolyzed lactosc syrups containing 40–80% total solids was studied at 25°C and 40°C. At 25°C, crystallization did not become a problem until total solids were 70% or above, thereby greatly exceeding the solubility of the constituent sugars. Hydrolyzed products reduced crystal growth as did elevation of temperature. In syrups hydrolyzed 100%, galactosc was the predominant crystalline sugar, whereas lactose predominated in the crystals recovered from syrups hydrolyzed 70% and 90%. Syrups were still stable after storage for 6 months.