Transformation of lactulose trihydrate into anhydrous lactulose by fluidized bed drying and its characterization.
Stable anhydrous lactulose was produced from lactulose trihydrate by stepwise heating on a fluidized bed. The processes were performed on stable powder forms. The anhydrous lactulose was characterized by an opaque white appearance, a coarse surface structure with random cracks and indentations, a high degree of crystallization, stability under humid conditions, and by X-ray powder diffraction, differential thermal analysis, and differential thermogravimetry. Those characteristics were different from those of the original trihydrate, which was transparent, had a smooth surface and a higher degree of crystallization, was stable under humid conditions and had different X-ray powder diffraction, differential thermal analysis, and thermogravimetric characteristics. The transformation was enhanced when the inlet temperature was 45-55 degrees C or when the temperature of the fluidized bed was over 40 degrees C. At these cutoff temperatures, both crystalline forms were observed.
Mizota
Teruhiko
T
Food Research and Development Laboratory, Morinaga Milk Industry Co., Ltd., 5-1-83 Higasihara, Zama, Kanagawa 228-8583, Japan. teruhikomizota@yahoo.co.jp
Seki
Nobuo
N
Kokubo
Sadayuki
S
D003460:Crystallization; D003681:Dehydration; D003890:Desiccation; D006358:Hot Temperature; D007792:Lactulose / Q000737:chemistry*; D009682:Magnetic Resonance Spectroscopy; D008855:Microscopy, Electron, Scanning; D011208:Powders / Q000737:chemistry; D013696:Temperature; D013818:Thermogravimetry; D014867:Water; D014961:X-Ray Diffraction; D014965:X-Rays
D011208:Powders; D014867:Water; D007792:Lactulose