DE1173040B - Process for obtaining milk sugar from whey - Google Patents
Process for obtaining milk sugar from wheyInfo
- Publication number
- DE1173040B DE1173040B DEG36458A DEG0036458A DE1173040B DE 1173040 B DE1173040 B DE 1173040B DE G36458 A DEG36458 A DE G36458A DE G0036458 A DEG0036458 A DE G0036458A DE 1173040 B DE1173040 B DE 1173040B
- Authority
- DE
- Germany
- Prior art keywords
- whey
- milk
- protein
- minutes
- salts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Chemical compound OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 title claims description 57
- 102000007544 Whey Proteins Human genes 0.000 title claims description 45
- 108010046377 Whey Proteins Proteins 0.000 title claims description 45
- 239000005862 Whey Substances 0.000 title claims description 36
- 238000000034 method Methods 0.000 title claims description 15
- 150000003839 salts Chemical class 0.000 claims description 24
- 238000001556 precipitation Methods 0.000 claims description 16
- 238000010438 heat treatment Methods 0.000 claims description 14
- 238000002425 crystallisation Methods 0.000 claims description 12
- 230000008025 crystallization Effects 0.000 claims description 12
- 235000018102 proteins Nutrition 0.000 claims description 12
- 102000004169 proteins and genes Human genes 0.000 claims description 12
- 108090000623 proteins and genes Proteins 0.000 claims description 12
- 235000013336 milk Nutrition 0.000 claims description 11
- 239000008267 milk Substances 0.000 claims description 11
- 210000004080 milk Anatomy 0.000 claims description 11
- 239000000126 substance Substances 0.000 claims description 11
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 235000021119 whey protein Nutrition 0.000 claims description 9
- 239000000706 filtrate Substances 0.000 claims description 8
- 239000008101 lactose Substances 0.000 claims description 7
- 239000002244 precipitate Substances 0.000 claims description 5
- 239000003513 alkali Substances 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 238000011084 recovery Methods 0.000 claims description 4
- 102000014171 Milk Proteins Human genes 0.000 claims description 3
- 108010011756 Milk Proteins Proteins 0.000 claims description 3
- 239000000654 additive Substances 0.000 claims description 3
- 235000021239 milk protein Nutrition 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 239000013078 crystal Substances 0.000 claims description 2
- 235000013365 dairy product Nutrition 0.000 claims description 2
- 235000005911 diet Nutrition 0.000 claims description 2
- 230000000378 dietary effect Effects 0.000 claims description 2
- 239000000047 product Substances 0.000 claims description 2
- 239000003610 charcoal Substances 0.000 claims 5
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 claims 3
- 229910052799 carbon Inorganic materials 0.000 claims 3
- 229910052500 inorganic mineral Inorganic materials 0.000 claims 3
- 239000011707 mineral Substances 0.000 claims 3
- 239000000203 mixture Substances 0.000 claims 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims 2
- 101710117545 C protein Proteins 0.000 claims 1
- 229930003270 Vitamin B Natural products 0.000 claims 1
- 230000000996 additive effect Effects 0.000 claims 1
- YYRMJZQKEFZXMX-UHFFFAOYSA-L calcium bis(dihydrogenphosphate) Chemical compound [Ca+2].OP(O)([O-])=O.OP(O)([O-])=O YYRMJZQKEFZXMX-UHFFFAOYSA-L 0.000 claims 1
- 238000005119 centrifugation Methods 0.000 claims 1
- 238000005352 clarification Methods 0.000 claims 1
- 239000012141 concentrate Substances 0.000 claims 1
- 238000001816 cooling Methods 0.000 claims 1
- 230000002349 favourable effect Effects 0.000 claims 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims 1
- 239000007788 liquid Substances 0.000 claims 1
- 238000006386 neutralization reaction Methods 0.000 claims 1
- 230000006920 protein precipitation Effects 0.000 claims 1
- 239000007858 starting material Substances 0.000 claims 1
- 229930003231 vitamin Natural products 0.000 claims 1
- 235000013343 vitamin Nutrition 0.000 claims 1
- 239000011782 vitamin Substances 0.000 claims 1
- 229940088594 vitamin Drugs 0.000 claims 1
- 235000019156 vitamin B Nutrition 0.000 claims 1
- 239000011720 vitamin B Substances 0.000 claims 1
- 150000003722 vitamin derivatives Chemical class 0.000 claims 1
- 238000005406 washing Methods 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 1
- 235000008939 whole milk Nutrition 0.000 claims 1
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 2
- 229920000388 Polyphosphate Polymers 0.000 description 2
- 239000006227 byproduct Substances 0.000 description 2
- 239000001205 polyphosphate Substances 0.000 description 2
- 235000011176 polyphosphates Nutrition 0.000 description 2
- 235000020185 raw untreated milk Nutrition 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- 235000019341 magnesium sulphate Nutrition 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 235000021317 phosphate Nutrition 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 238000001953 recrystallisation Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/20—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey
- A23J1/205—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey from whey, e.g. lactalbumine
-
- C—CHEMISTRY; METALLURGY
- C13—SUGAR INDUSTRY
- C13K—SACCHARIDES OBTAINED FROM NATURAL SOURCES OR BY HYDROLYSIS OF NATURALLY OCCURRING DISACCHARIDES, OLIGOSACCHARIDES OR POLYSACCHARIDES
- C13K5/00—Lactose
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Organic Chemistry (AREA)
- Dairy Products (AREA)
Description
DEUTSCHESGERMAN
PATENTAMTPATENT OFFICE
AUSLEGESCHRIFTEDITORIAL
Internat. Kl.: C13 kBoarding school Class: C13 k
Nummer:
Aktenzeichen:
Anmeldetag:
Auslegetag:Number:
File number:
Registration date:
Display day:
Deutsche Kl.: 89 i - 2German class: 89 i - 2
G 36458 IV a / 89 i
21. November 1962
25.Juni 1964G 36458 IV a / 89 i
November 21, 1962
June 25, 1964
Die Erfindung betrifft ein Verfahren zur Gewinnung von Milchzucker aus Molke, und zwar von reinstem Milchzucker (Arzneibuchqualität) oder von Milchzucker, der außer Lactoflavinen keine Fremdstoffe im Sinne DAB 6 enthält, das ohne besondere Apparaturen in den herkömmlichen Milchzuckerfertigungsanlagen, bei gleichzeitiger Erhöhung der Verarbeitungskapazität solcher Anlagen, in einem Arbeitsgang durchgeführt werden kann, wobei auch die anfallenden Nebenprodukte frei von fremden Stoffen und als diätetische Erzeugnisse oder für hochwertige Futtermittel verwendbar sind.The invention relates to a method for obtaining milk sugar from whey, namely from the purest milk sugar (pharmacopoeia quality) or milk sugar which, apart from lactoflavins, does not contain any foreign substances in the sense of DAB 6, which without special equipment in conventional milk sugar production plants, while increasing the processing capacity of such systems, all in one Operation can be carried out, with the resulting by-products free of extraneous Substances and can be used as dietetic products or for high-quality feed.
Reinster Milchzucker (Arzneibuchqualität, z. B. DAB 6) wird für gewöhnlich in zwei Stufen, nämlich durch Fällung mit erster Kristallisation und durch eine nachfolgende Umkristallisation unter Auflösen des ersten Kristallisats, weiteren Klarfällungen und Filtrationen hergestellt. Auch sind Verfahren ohne Fällung von Molkeneiweiß und Molkensalzen mit direktem Kristallisieren des Milchzuckers bekannt. Der dabei anfallende Rohmilchzucker muß zur Gewinnung von reinstem Milchzucker gleichfalls umkristallisiert, d. h. wieder gelöst, durch weitere Fällungen geklärt und filtriert werden.The purest milk sugar (pharmacopoeia quality, e.g. DAB 6) is usually made in two stages, namely by precipitation with first crystallization and by a subsequent recrystallization with dissolution of the first crystals, further clear precipitations and filtrations. Procedures are also without Precipitation of whey protein and whey salts with direct crystallization of milk sugar is known. The resulting raw milk sugar must also be recrystallized to obtain the purest milk sugar, d. H. redissolved, clarified by further precipitations and filtered.
Für diese Verfahren sind aufwändige Apparaturen, z. B. spezielle Separatoren notwendig.Complex equipment, e.g. B. special separators necessary.
Verfahren, bei denen Milchzucker in einem Arbeitsgang gewonnen wird, benötigen den Zusatz bestimmter Salze wie kondensierter Phosphate oder die Verwendung von Ionenaustauschern. Abgesehen davon, daß hierbei zum Teil ebenfalls aufwändige Anlagen notwendig sind, ist die Herstellung mit zusätzlichen Kosten verbunden und wenig wirtschaftlich; der erhaltene Zucker muß in der Regel noch einmal umkristallisiert werden, wenn reinster Milchzucker erhalten werden soll. Die erforderliche Reinheit von Milchzucker in Arzneibuchqualität ist vor allem dann nicht zu erreichen, wenn mit speziellen Chemikalien die Abtrennung oder das Inlösunghalten der schwerlöslichen Salze versucht wird.Processes in which milk sugar is obtained in one operation require the addition certain salts such as condensed phosphates or the use of ion exchangers. Apart from that from the fact that this also requires complex systems in some cases, the production with additional Costly and uneconomical; the sugar obtained usually still has to be be recrystallized once if the purest lactose is to be obtained. The required purity Pharmacopoeia-quality milk sugar cannot be obtained, especially when using special Chemicals attempt to separate the sparingly soluble salts or keep them in solution.
Bei den meisten Verfahren wird die Abtrennung von Eiweiß und z.B. bei Polyphosphatzusätzen die Fällung der Milchsalze getrennt vorgenommen, wobei bei der ersten Kristallisation ein Rohmilchzucker erhalten wird, der durch Wiederauflösen und erneutes Kristallisieren gereinigt werden muß.In most processes, the separation of protein and, for example, polyphosphate additives, the Precipitation of the milk salts carried out separately, with a raw milk sugar during the first crystallization which must be purified by redissolving and recrystallizing.
Trotz dieser Fällungen im chemisch optimalen Bereich sind im Filtrat und sodann im ersten Kristallisat noch Reste von Eiweiß und störenden Molkensalzen enthalten, so daß der in der ersten Kristallisation gewonnene Milchzucker noch einmal umkristallisiert werden muß.Despite these precipitations in the chemically optimal range, there are crystallizate in the filtrate and then in the first still contain residues of egg white and disturbing whey salts, so that in the first crystallization milk sugar obtained has to be recrystallized again.
Verfahren zur Gewinnung von Milchzucker
aus MolkeProcess for the production of milk sugar
from whey
Anmelder:Applicant:
Gervais Aktiengesellschaft für Milch- undGervais Aktiengesellschaft for Dairy and
Stärke-Derivate, München 27, Siebertstr. 4Starch derivatives, Munich 27, Siebertstr. 4th
Als Erfinder benannt:
Max Frahm, Oberaudorf (Obb.),
Dr. Franz Heinrich Mühlberger,
Rosenheim (Obb.)Named as inventor:
Max Frahm, Oberaudorf (Obb.),
Dr. Franz Heinrich Mühlberger,
Rosenheim (Obb.)
Man hat schließlich auch versucht, durch Zugabe von Chemikalien die Abscheidung der Molkensalze zusammen mit dem Molkeneiweiß in der Molke vorzunehmen. Es gelang jedoch dabei nicht, ein Filtrat zu erhalten, das bereits bei der ersten Kristallisation reinsten Milchzucker ergibt. Zudem gehen die für die Fällung benutzten Chemikalien, z. B. Magnesiumsulfat, als Fremdstoffe in den Niederschlag.Finally, attempts have also been made to remove the whey salts by adding chemicals together with the whey protein in the whey. However, it did not succeed in obtaining a filtrate to obtain the purest milk sugar from the first crystallization. In addition, they go for the precipitation used chemicals, e.g. B. magnesium sulfate, as foreign matter in the precipitate.
Alle bekannten Arbeitsweisen sind zeitraubend und führen zu Nebenprodukten, z. B. Polyphosphatzusätzen, deren Verwertung schwierig oder unmöglich ist.All known ways of working are time consuming and lead to by-products, e.g. B. Polyphosphate additives, whose recovery is difficult or impossible.
Es wurde nun gefunden, daß sich das Molkeneiweiß und die Molkensalze gegenseitig praktisch vollständig zu fällen in der Lage sind, wenn ein — erhöhter — Konzentrationsbereich dieser beiden Komponenten in der Molke im Bereich von 7 bis 22°, insbesondere von 10 bis 14° Be, vorzugsweise 11 bis 13° Be, durch Konzentrieren geschaffen, ein über dem isoelektrischen Punkt des Molkeneiweißes liegender pH-Wert im Bereich von 5,3 bis 5,7, vorzugsweise 5,6 bis 5,7, durch Alkalizugabe eingestellt und die Erhitzung bis zur Beendigung der Ausfällung von Milcheiweißstoffen und Milchsalzen weitergeführt wird, unter Gewinnung von Milchzucker aus dem Filtrat auf an sich bekannte Weise.It has now been found that the whey protein and the whey salts are capable of practically completely precipitating each other if an - increased - concentration range of these two components in the whey is in the range from 7 to 22 °, in particular from 10 to 14 ° Be, preferably 11 to 13 ° Be created by concentrating a lying above the isoelectric point of the whey protein p H value in the range of 5.3 to 5.7 preferably 5.6 to 5.7, adjusted by addition of alkali and the heating to to stop the precipitation of milk proteins and milk salts is continued, with the recovery of milk sugar from the filtrate in a manner known per se.
Durch die Erhöhung der Konzentration des Molkeneiweißes und der Molkensalze vor der Erhitzungsbehandlung wird gemäß der Erfindung sichergestellt, daß der fällungsgünstigste Bereich des Molkeneiweißes in einem pH-Wert liegt, in dem auch die optimalen Fällungsbedingungen der Salze bei gleichfalls erhöhter Konzentration vorliegen.By increasing the concentration of the whey protein and the whey salts prior to the heating treatment of the invention is ensured, in accordance that the precipitation-effective range of the whey protein in a p H value, the optimum conditions of precipitation of the salts present in the likewise at increased concentration.
409 627/159409 627/159
Claims (1)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DEG36458A DE1173040B (en) | 1962-11-21 | 1962-11-21 | Process for obtaining milk sugar from whey |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DEG36458A DE1173040B (en) | 1962-11-21 | 1962-11-21 | Process for obtaining milk sugar from whey |
Publications (1)
Publication Number | Publication Date |
---|---|
DE1173040B true DE1173040B (en) | 1964-06-25 |
Family
ID=7125405
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DEG36458A Pending DE1173040B (en) | 1962-11-21 | 1962-11-21 | Process for obtaining milk sugar from whey |
Country Status (1)
Country | Link |
---|---|
DE (1) | DE1173040B (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0249368A2 (en) * | 1986-06-04 | 1987-12-16 | Dairy Technology Limited | One step lactose process |
-
1962
- 1962-11-21 DE DEG36458A patent/DE1173040B/en active Pending
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0249368A2 (en) * | 1986-06-04 | 1987-12-16 | Dairy Technology Limited | One step lactose process |
EP0249368A3 (en) * | 1986-06-04 | 1988-11-02 | Dairy Technology Limited | One step lactose process |
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