Isomerization of lactose and lactulose production: review

Lactulose is widely used in pharmaceutical, nutraceuticals and food industries because of its beneficial effects on human health. Technology of lactulose production is mainly based on the isomerization reaction of lactose in alkaline media. However, information available on this subject is very vari...

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Bibliographic Details
Published inTrends in food science & technology Vol. 18; no. 7; pp. 356 - 364
Main Authors Aider, Mohammed, Halleux, Damien de
Format Journal Article
LanguageEnglish
Published Oxford Elsevier Ltd 01.07.2007
Elsevier
Subjects
Biological and medical sciences
chemical structure
Food industries
Fundamental and applied biological sciences. Psychology
health benifits
health foods
health promotion
hydroxylation
isomerization
lactose
lactulose
prebiotics
Lactose
Review
Lactulose
Isomerization
Production
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ISSN0924-2244
DOI10.1016/j.tifs.2007.03.005

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Summary:Lactulose is widely used in pharmaceutical, nutraceuticals and food industries because of its beneficial effects on human health. Technology of lactulose production is mainly based on the isomerization reaction of lactose in alkaline media. However, information available on this subject is very varied. This study is a summary of the principal techniques used for lactulose production in order to gather maximum information in one manuscript for a better comprehension of the technological characteristics and specificities of lactulose synthesis.
Bibliography:http://dx.doi.org/10.1016/j.tifs.2007.03.005
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ISSN:0924-2244
DOI:10.1016/j.tifs.2007.03.005