RU2402241C1 - Method for production of magnesium lactate dietary supplement - Google Patents

Abstract

FIELD: food industry. ^ SUBSTANCE: invention relates to food industry and refers to production of a dietary supplement intended for using in food products, primarily - for enrichment with magnesium. The method includes interaction of a 22.2-33.3% of water solution of lactic acid with magnesium oxide in the process of mixing at a temperature of 70C until pH is 6.5-7.2 and magnesium lactate crystal formation occurs. The mass ratio of the water solution of lactic acid to magnesium oxide is 1:(0.05-0.08). Magnesium lactate crystals extraction is performed in two stages. At first produced magnesium lactate crystals are separated from the mother solution, washed and dried at a temperature of 75-90C. Then the mother solution is evaporated till dry solids weight ratio is 30-33% and the produced crystals are separated. After washing and drying the crystals are mixed with those produced during initial crystallisation. ^ EFFECT: invention allows to produce a magnesium lactate dietary supplement with improved quality and a high product output. ^ 1 tbl, 3 ex

Description

The invention relates to the food industry and for the production of food additives intended for use in food products, mainly for magnesium enrichment.

Magnesium is a macrocell necessary for humans, as it is involved in a number of enzymatic processes in the body, in the biosynthesis of proteins and amino acids. This nutrient is widely used to treat and prevent many nervous and cardiovascular diseases.

Magnesium lactate is a water-soluble and safe source of bioavailable magnesium, which is especially important technologically in the production of magnesium-fortified foods.

It is known that magnesium salts can be obtained by the neutralization reaction by the interaction of the corresponding acid and base - magnesium hydroxide Mg (OH) ₂ . (Chemical Encyclopedia. - 1990, vol. 2, p. 1248).

It is also known that magnesium lactate of purity is obtained from a fermented lactic acid solution. In this case, magnesium lactate is able to crystallize from the crude solution, from which, with minor further processing, pure magnesium lactate is obtained, which has an advantage over calcium lactate, not only because the precipitated magnesium lactate crystals are cleaner, but also because the yield of magnesium lactate is much higher. The disadvantages of the analogue include the fact that the obtained magnesium lactate needs further purification (US Patent No. 3429777, MKI C12P 7/56, C07C 59/08. Publ. 25.02.69).

Closest to the proposed method is a method for producing magnesium lactate, including the interaction of a magnesium source with an aqueous solution of lactic acid. As a source of magnesium using a 14% aqueous suspension of basic Mg carbonate. The resulting solution of magnesium lactate is evaporated to dryness at a temperature of ≤35 ° C under vacuum (Patent RO 78276, MKI C07C 69/68. Application. July 17, 79 No. 98173. Publ. 28.02.82).

The disadvantages of this method are:

1. The method is carried out in dilute solutions with a ratio of solid phase to liquid 1: (4.5-7), which requires the removal of excess water and, therefore, increases the energy consumption for drying.

2. The method makes more stringent requirements for raw materials.

The objective of the proposed solution is to develop a method for producing magnesium lactate with quality and safety indicators that meet the requirements for the food supplement E329 (Mg (C ₃ H ₅ O ₃ ) ₂ · 2H ₂ O) (COMBINED COMPENDIUM OF FOOD ADDITIEVE SPECIFICATIONS Joint FAO (WHO Expert Committee on Food Additives, Rome, 2006). The technical result of the invention is to provide a high yield of magnesium lactate and reduce energy consumption.

The technical result is achieved by the fact that in the known method for producing magnesium lactate, comprising reacting an aqueous solution of lactic acid with a magnesium source and then isolating the target product, according to the invention, magnesium oxide (MgO) is used as a magnesium source, which is introduced with stirring in portions of 22.0 -33.3% solution of lactic acid at a temperature of 70 ° C until reaching a pH of 6.5-7.2 and the formation of crystals of magnesium lactate, and the mass ratio between the aqueous solution of lactic acid and magnesium oxide is 1: (0.05-0.08), and the target product is separated in two steps, first the magnesium lactate crystals are separated from the mother liquor, washed and dried at a temperature of 75-90 ° C, and then the mother liquor is evaporated to a mass fraction solids 30-33% and the formed crystals are separated, which, after washing and drying, are mixed with crystals obtained during the first crystallization.

Obtaining magnesium lactate can be represented by the equation:

2С ₃ Н ₆ О ₃ + MgO + Н ₂ O = Mg (С ₃ Н ₅ O ₃ ) ₂ · 2H ₂ O

The choice of magnesium oxide as a source of magnesium allows to increase the productivity of equipment and output, since, in contrast to Mg carbonates, the formation of carbon dioxide does not occur when using MgO, which makes it possible to maximize the use of the working volume of the reaction apparatus. Using magnesium oxide as a raw material, the selection of optimal concentrations of these components, the modes of their interaction and crystallization of the target product provide magnesium lactate in a quality that meets the requirements for food supplement E329 and at the same time with a high yield of the product and lower energy consumption due to the fact that the reaction is carried out in concentrated media.

Characteristics of the raw materials used.

The raw materials used are magnesium oxide of the grade “hch” according to GOST 4526-75, food-grade lactic acid according to GOST 490-2006 or lactic acid with a mass fraction of 80% produced by PURAC.

A method of obtaining a nutritional supplement is as follows. The calculated quantity of an aqueous solution of lactic acid is loaded into a container with a stirrer and heated to a temperature of 70 ° C. To the obtained 22.0-33.3% solution of lactic acid, magnesium oxide is added in small portions with stirring in small portions in a dry form and the components are reacted with a mass ratio between an aqueous solution of lactic acid and magnesium oxide 1: (0.05-0.08 ) The process is conducted for 2.5-3 hours until a pH in the range (6.5-7.2) is reached. The resulting crystals of magnesium lactate are separated from the mother liquor, washed and dried at a temperature of 75-90 ° C. The mother liquor together with the washings is evaporated to a mass fraction of solids of 30-33%. The crystals formed after separation, washing and drying are mixed with those obtained during the first crystallization. The total yield of magnesium lactate is 97%. Mass fraction of magnesium in the product is 10.2%.

The invention is further illustrated by examples illustrating a method of obtaining a food additive - magnesium lactate.

Example 1

In a thermally acid-resistant container equipped with a jacket for heating and cooling, 90 cm ^{3 of} drinking water is poured and 64 cm ^{3 of a} 50% lactic acid solution with a density of 1.12 g / cm ^{3 is} poured. To the obtained 22.0% lactic acid solution heated to 70 ° C, 8 g of magnesium oxide are added in portions of 2-3 g with stirring. The reaction is accompanied by the release of a large amount of heat, so the tank is cooled to a temperature of 70 ° C. The process is carried out for 3.0 hours until a pH of 7.2 is reached. The crystals of magnesium lactate formed as a result of the reaction are separated from the mother liquor, washed and dried at a temperature of 82 ° C. The mother liquor together with the washings is evaporated at atmospheric pressure at a boiling point of about 103 ° C to a mass fraction of solids of 30-33%. The crystals formed after separation, washing and drying are mixed with magnesium lactate obtained after the first crystallization. The total yield of double-magnesium magnesium lactate is 44.6 g.

Example 2

64 cm ^{3 of} drinking water is poured into a thermally acid-resistant container equipped with a jacket and a stirrer and 28.4 cm ^{3 of an} 80% lactic acid solution with a density of 1.2 g / cm ^{3 are} poured. To the obtained 27.8% lactic acid solution heated to 70 ° C, 6.1 g of magnesium oxide are added in portions of 1.5-2 g each. The process is conducted for 2.5 hours until a pH of 6.5 is reached. The resulting crystals of magnesium lactate are separated, washed and dried at a temperature of 75 ° C. The process is then carried out according to example 1. The yield of magnesium lactate of two-water is 33.9 g.

Example 3

64 cm ^{3 of} drinking water is poured into a thermally acid-resistant container equipped with a stirrer and a jacket, and 38 cm ^{3 of an} 80% lactic acid solution with a density of 1.2 g / cm ^{3 is} poured. To the obtained 33.3% lactic acid solution heated to 70 ° C, 8.2 g of magnesium oxide are added in portions of 2-3 g with stirring. The process is carried out for 3.0 hours until a pH of 7.0 is reached. The crystals formed are separated, washed and dried at a temperature of 90 ° C. The process is then carried out according to example 1. The yield of magnesium lactate of two-water is 45.4 g.

The table shows the quality indicators of magnesium lactate obtained by the proposed method according to examples 1-3 in comparison with the quality indicators of food additive E329 - magnesium lactate, established by the International Committee on Food Additives FAO / WHO (Combined Compendium of Food Additive Specifications. FAO / JECFA Monographs 1 , Volume 1, 2006, FNP 52).

The data presented in the table indicate that the food additive obtained by the proposed method is a water-soluble compound (up to 7.5 g in 100 g of solution) in which the content of the main substance and impurities (chlorides) meets the requirements established to the quality indicators of food additives E329 - Magnesium L-lactate.

Quality indicators obtained according to the claimed method of food additives - magnesium lactate and food additives E329 Examples The mass ratio of an aqueous solution of lactic acid: magnesium oxide Solubility The content of the main substance,% Chloride Content,% Appearance in water, g / 100g of solution in alcohol one 1: 0.05 7.40 insoluble 98.0 0.01 White crystalline powder 2 1: 0.06 7.50 _____.._____ 99.3 0.009 3 1: 0.08 7.50 _____..______ 99.5 0.01 Food supplement E329 Magnesium Lactate L-form - 7.45 insoluble Not less than 97.5 Not more than 101.5 No more than 0,01 White crystalline powder

Claims (1)

A method of obtaining a dietary supplement - magnesium lactate, including the interaction of an aqueous solution of lactic acid with a source of magnesium and the subsequent isolation of the target product, characterized in that magnesium oxide is used as a source of magnesium, which is introduced with stirring in 22.0-33.3% an aqueous solution of lactic acid at a temperature of 70 ° C until reaching a pH in the range of 6.5-7.2 and the formation of crystals of magnesium lactate, and the mass ratio between the aqueous solution of lactic acid and magnesium oxide is 1: (0.05-0.08) , selection The product is carried out in two steps, first the crystals are separated from the mother liquor, washed and dried at a temperature of 75-90 ° C, and then the mother liquor is evaporated to a mass fraction of solids of 30-33% and the crystals formed are separated, which are washed and dried after mixing with crystals obtained during the first crystallization.