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Lactose Solubility and Crystal Growth as Affected by Mineral Impurities
Author(s) -
BHARGAVA ARUN,
JELEN PAVEL
Publication year - 1996
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.1365-2621.1996.tb14754.x
Subject(s) - lactose , solubility , chemistry , ultrafiltration (renal) , growth rate , chromatography , food science , organic chemistry , mathematics , geometry
Single crystal growth method was applied to determine lactose solubility, growth rate and morphology of lactose crystals grown in model lactose solutions containing various salts and in whey ultrafiltration (UF) permeate solutions. Salts either increased or decreased the lactose crystal growth rate, due to effects on lactose solubility. Addition of LiCl led to a maximum increase in growth rate and a maximum decrease in lactose solubility, while K 2 HPO 4 had opposite effects. Growth rates of individual lactose crystals in whey UF permeate solutions were lower and lactose solubility higher than those in pure lactose solutions.