DESCRIPTION

This invention consists in obtaining lactoluse from lactose solutions by lactose isomerization using eggshell as catalyst. The main advantage is based on eggshell capacity to provide the needed conditions for lactose isomerization even though eggshells are insoluble in milk whey and permeates and filtration is enough to remove this catalyst. On the other hand, the reaction condions provide that the obtained precipitated contains eggshell and phosphates that can be used as a nutritional supplement. So, using this method lactulose and food grade eggshell derivative can be obtained at the same time.

Previously hygienizated Eggshells are ground to powder to increase dispersion into reaction mix containing lactose solutions, milk whey or permeates from milk and milk whey. Lactose concentration can be the usual one in industrial permeates (4-5%) or even higher. Lactose solution is mixed with eggshells into a heated mixer reactor in appropriate rate.

INNOVATIVE ASPECTS

Eggshell has not been previously used as a catalyst for lactose isomerization to lactulose. Eggshell is a natural product and avoid the use of chemical catalysts . Eggshell being insoluble in the reaction mixture can be removed easily by filtration

COMPETITIVE ADVANTAGES

Eggshell is a natural product easily removable by filtration and avoid the use of chemical catalysts

KEYWORDS

eggshell, lactose isomerization, bifudus factor

008001002 Food additives/ Ingredients

PATENT

200300250 Applied for 2003-01-31

CONTACT

Estrella Maroto
email: e.maroto@orgc.csic.es
phone: +34 91 585 52 51

FOR MORE CSIC TECHNOLOGY OFFERS CLICK HERE