Method for increasing the yield in lactose production (II)

Patent metadata

Field	Value
Publication number	US-9540703-B2
Application number	US-201314101808-A
Country	US
Kind code	B2
Filing date	Dec 10, 2013
Priority date	Jan 22, 2013
Publication date	Jan 10, 2017
Grant date	Jan 10, 2017

Abstract

A method for improving the yield of the production of crystalline alpha-lactose is suggested, wherein
(a) an aqueous lactose solution is gradually cooled down to about 10° C., (b) a first amount of precipitated alpha-lactose crystals is separated from the mother liquor, (c) an amount of a carbohydrate compound is added to the mother liquor such that the solubility product of the lactose is exceeded at the given temperature, (d) a second amount of precipitated alpha-lactose crystals is separated from the mother liquor, and (e) both amounts of alpha-lactose crystals are combined.

First claim

The invention claimed is:

1. A method for improving the yield of the production of crystalline alpha-lactose, comprising the steps of
(a1) gradually cooling an aqueous lactose solution, as a mother liquor, to about 10° C.,
(a2) separating a first amount of precipitated alpha-lactose crystals from the mother liquor,
(a3) adding a carbohydrate compound, without adding additional lactose, to the mother liquor, in an amount of from 0.1 to 3% by weight of the mother liquor, such that the solubility product of the residual amount of lactose still held in solution is exceeded,
(a4) separating a second amount of precipitated alpha-lactose crystals from the mother liquor and
(a5) combining the first and second amounts of alpha-lactose crystals.

2. A method for improving the yield of the production of crystalline alpha lactose, comprising the steps of
(b1) adding a carbohydrate compound, without adding additional lactose, to an aqueous lactose solution, as a mother liquor, said carbohydrate compound added in an amount of from 0.1 to 3% by weight of the mother liquor, such that the solubility product of the residual amount of lactose still held in solution is exceeded,
(b2) gradually cooling the mother liquor to about 10° C., and
(b3) separating the amount of precipitated alpha-lactose crystals from the mother liquor.

3. A method for the production of crystalline alpha-lactose, comprising the steps of
(i) subjecting whey to a separation process in which a protein-rich and a lactose-rich fraction is obtained,
(ii) subjecting the lactose-rich fraction of step (i) as lactose solution to demineralisation, optionally after concentration, to obtain a demineralised residue and precipitated salts,
(iii) cooling the demineralised residue of step (ii), optionally after further concentration, to obtain an aqueous lactose solution as mother liquor and a first amount of precipitated lactose in crystalline form,
(iv) adding an amount of a carbohydrate compound, without adding additional lactose, in an amount of from 0.1 to 3% by weight of the mother liquor, suitable to exceed the solubility product of the amount of lactose held in solution to the aqueous lactose solution as mother liquor of step (iii),
(v) gradually cooling the lactose solution as mother liquor of step (iv) to about 10° C. to precipitate a second amount of alpha-lactose crystals, and
(vi) separating the second amount of precipitated alpha-lactose crystals from the lactose solution as mother liquor of step (v).

4. The method of claim 3 , wherein the carbohydrate compound is selected from the group consisting of mono-saccharides and disaccharides.

5. The method of claim 3 , wherein the carbohydrate compound is selected from the group consisting of trioses, tetroses, pentoses, hexoses, glucose-based disaccharides and mixtures thereof.

6. The method of claim 3 , wherein the carbohydrate compound is selected from the group consisting of glucose and glucose-rich carbohydrate fractions.

7. The method of claim 6 , wherein the glucose-rich carbohydrate fraction is selected from the group consisting of sugar beet syrup and corn starch syrup.

8. The method of claim 3 , wherein the alpha-lactose crystals are separated by a decanter.

9. The method of claim 3 , wherein the alpha-lactose crystals separated from the mother liquor are evaporated by a belt dryer.

Assignees

• Dmk Deutsches Milchkontor Gmbh

Inventors

• Döring Sven-Rainer

Classifications

• C13K5/00 Primary

  Lactose · CPC title

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title