Abstract：
:Lactose is an important additive because of its food, pharmaceutical, and cosmetic applications. Among lactose polymorphs, anhydrous β-lactose stands out due to its thermodynamic stability. Thus, a simple method to produce the inter-conversion from monohydrate α-lactose to anhydrous β-lactose was investigated employing a methanolic solution and different reaction variables (catalyst type, temperature, and stirring). Pure β-lactose powders were synthesized in short reaction time (2-16 h), with a moderate temperature (reflux: 65 °C), and low concentration (0.014 M) of catalysts (NaOH and KOH). The SEM analysis revealed a change in the morphology from fine needles to tomahawk shape, which is dependent on the content of β-lactose. The products were appropriately characterized using common analytic procedures (XRD, FTIR, and MDSC). In addition, an exhaustive discussion of the obtained results is provided. Finally, it seems to be the first work, where the inter-conversion to pure β-lactose is reported successfully.
journal_name
Food Chemjournal_title
Food chemistryauthors
Lara-Mota EE,Nicolás-Vázquez MI,López-Martínez LA,Espinosa-Solis V,Cruz-Alcantar P,Toxqui-Teran A,Saavedra-Leos MZdoi
10.1016/j.foodchem.2020.128054subject
Has Abstractpub_date
2021-03-15 00:00:00pages
128054eissn
0308-8146issn
1873-7072pii
S0308-8146(20)31916-6journal_volume
340pub_type
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