GB740255A - Process for producing small lactose crystals - Google Patents

Abstract

Fine crystals of lactose of the order of 1 micron in size, are formed by evaporating a solution of lactose to a water content of 30 per cent or less while preventing the formation of crystal nuclei, quickly cooling the solution through the temperature range in which the tendency to crystallization is high, and inducing crystallization of the cooled mass by mechanical agitation. a -lactose crystallizes as fine crystals with about 5 per cent water and the b lactose gradually converts into a -lactose. This conversion may be accelerated by raising the pH of the lactose solution above 8.5. The solution may be more highly concentrated without danger of premature crystallization if substances which inhibit crystallization, such as glucose, galactose, cane or invert sugar, are added to the lactose solution. In an example 2.5 kg. of commercial lactose are mixed with 1.6 litres of water and boiled to a temperature of 105 DEG C. The solution is cooled over five minutes to 0 DEG C by pouring onto a cooled table, and the mass gathered and stirred whereupon it forms a cake of small crystals which is broken up, dried in a desiccator and ground in a mill to separate the crystals. The crystals are suitable for innoculation of condensed milk by the process of Specification 696,287.ALSO:Fine crystals of lactose of the order of 1 micron in size and suitable for the inoculation of condensed milk by the process of Specification 696,287, are formed by evaporating a solution of lactose to a water content of 30 per cent or less while preventing the formation of crystal nuclei, quickly cooling the solution through the temperature range in which the tendency to crystallize is high, and inducing crystallization of the cooled mass by mechanical agitation. a -lactose crystallizes as fine crystals with about 5 per cent water and the b -lactose gradually converts into a -lactose. This conversion may be accelerated by raising the pH of the lactose solution above 8,5. The solution may be more highly concentrated without danger of premature crystallization if substances which inhibit crystallization, such as glucose, galactose, cane or invert sugar, are added to the lactose solution. In an example 2,5 kg. of commercial lactose are mixed with 1,6 litres of water and boiled to a temperature of 105 DEG C. The solution is cooled over five minutes to 0 DEG C. by pouring onto a cooled table and the mass gathered and stirred whereupon it forms a cake of small crystals which is broken up, dried in a desiccator and ground in a mill to separate the crystals.