Method for increasing the yield in lactose production (I)

Patent metadata

Field	Value
Publication number	US-9476105-B2
Application number	US-201314103967-A
Country	US
Kind code	B2
Filing date	Dec 12, 2013
Priority date	Dec 12, 2012
Publication date	Oct 25, 2016
Grant date	Oct 25, 2016

Abstract

A method for improving the yield during the production of crystalline alpha lactose is suggested, wherein
(a) An aqueous lactose solution is adjusted to a temperature of between about 62 and 67° C., (b) The solution is cooled down to between about 20 and 30° C., (c) The solution is held at this temperature for a period of from 0.5 to 5 h, (d) Subsequently, the solution is re-heated to between about 35 and 40° C., (e) The solution is held at this temperature for a period of from 0.5 to 5 h, (f) Subsequently, the solution is cooled down to about 10° C., and (g) Eventually, the precipitated alpha-lactose crystals are separated from the mother liquor.

First claim

The invention claimed is:

1. A method for improving the yield during the production of crystalline alpha lactose, wherein
(a) an aqueous lactose solution is adjusted to a temperature of between about 62 and 67° C.,
(b) the solution is then cooled down to between 20 and 30° C.,
(c) the solution is held at this temperature for a period of from 0.5 to 5 h,
(d) subsequently, the solution is re-heated to between 35 and 40° C.,
(e) the solution is held at this temperature for a period of from 0.5 to 5 h,
(f) subsequently, the solution is cooled down to about 10° C. to form precipitated alpha-lactose crystals, and
(g) optionally, the precipitated alpha-lactose crystals are separated from the solution.

2. The method of claim 1 , wherein the lactose solution under step (a) is adjusted to between 63° C. and 65° C.

3. The method of claim 1 , wherein the solution under step (b) is cooled down at a rate of from about 1 to 5° K/h.

4. The method of claim 1 , wherein the solution under step (b) is cooled down to between 23 and 26° C.

5. The method of claim 1 , wherein the solution under step (c) is held at this temperature for a period of about 1 to 3 h.

6. The method of claim 1 , wherein the solution under step (d) is heated to between about 36 and 38° C.

7. The method of claim 1 , wherein the solution under step (d) is held at this temperature for a period of about 1 to 3 h.

8. The method of claim 1 , wherein the solution under step (f) is cooled down at a rate of about 1 to 5° K/h.

9. The method of claim 1 , wherein the temperature profile comprising steps (a) to (g) is passed through within a period of about 18 to 24 h.

10. The method of claim 1 , wherein the alpha lactose crystals are separated by a decanter.

11. The method of claim 10 , wherein the separated alpha lactose crystals are dehydrated by a belt dryer.

12. Mother liquor with a content in alpha-lactose of from about 15 to 20% by weight, obtainable by the method of claim 1 .

13. A method for the production of crystalline alpha-lactose, wherein:
(i) whey is subjected to a separation process in which a protein-rich and a lactose-rich fraction is obtained,
(ii) the lactose-rich fraction is optionally concentrated,
(iii) the lactose-rich fraction is subjected to demineralization in which soluble salts are precipitated and a demineralized lactose-rich fraction is produced,
(iv) the demineralised lactose-rich fraction is cooled down, optionally after further evaporation, until lactose precipitates in crystalline form to form lactose crystals,
(v) the lactose crystals are separated from the demineralized lactose-rich fraction and dewatered by a method comprising:
(a) the demineralised lactose-rich fraction is adjusted to a temperature of between about 62 and 67° C.,
(b) the demineralised lactose-rich fraction is then cooled down to between about 20 and 30° C.,
(c) the demineralised lactose-rich fraction is held at this temperature for a period of from 0.5 to 5 h,
(d) subsequently, the demineralised lactose-rich fraction is re-heated to between about 35 and 40° C.,
(e) the demineralised lactose-rich fraction is held at this temperature for a period of from 0.5 to 5 h,
(f) subsequently, the demineralised lactose-rich fraction is cooled down to about 10° C. to form precipitated alpha-lactose crystals, and
(g) optionally, the precipitated alpha-lactose crystals are separated from the demineralised lactose-rich fraction.

Assignees

• Dmk Deutsches Milchkontor Gmbh

Inventors

• Döring Sven-Rainer

Classifications

• C13B20/16

  by physical means, e.g. osmosis or filtration · CPC title

• C13K5/00 Primary

  Lactose · CPC title