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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| Published in | Trends in food science & technology Vol. 18; no. 7; pp. 356 - 364 |
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| Main Authors | , |
| Format | Journal Article |
| Language | English |
| Published |
Oxford
Elsevier Ltd
01.07.2007
Elsevier |
| Subjects | |
| Online Access | Get full text |
| ISSN | 0924-2244 |
| DOI | 10.1016/j.tifs.2007.03.005 |
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| Abstract | 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. |
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| AbstractList | 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. |
| Author | Aider, Mohammed Halleux, Damien de |
| Author_xml | – sequence: 1 givenname: Mohammed surname: Aider fullname: Aider, Mohammed email: mohammed.aider.1@ulaval.ca organization: Department of Food Sciences and Technology, Laval University, Quebec G1K 7P4, Canada – sequence: 2 givenname: Damien de surname: Halleux fullname: Halleux, Damien de organization: Department of Food Engineering, Université Laval, Pavillon Comtois, Québec G1K 7P4, Canada |
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| SubjectTerms | 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 |
| Title | Isomerization of lactose and lactulose production: review |
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