Tagatose producing process

A production process, tagatose technology, applied in application, food preparation, food science, etc., can solve the problems that are not suitable for large-scale production of tagatose, and achieve the effect of easy product separation, simple process operation, and broad market prospects

Inactive Publication Date: 2007-06-27
GUANGDONG FOOD IND INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But all these reactions come with a lot of by-products, so

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0011] Example 1

[0012] Isomerizing galactose with sodium aluminate to produce tagatose

[0013] Weigh 50 grams of D-galactose, add 450 milliliters of water, and make a 10% aqueous solution. Dissolve 25 g of sodium aluminate in 45 ml of water. Then the sodium aluminate solution was added to the D-galactose solution, stirred, and reacted at 20°C for 2.5 hours. Put the solution in ice to cool for 10 minutes, then add 10% H 2 SO 4 The solution produced a white precipitate. After standing for 10-30 minutes, it was filtered to remove the precipitate. A tagatose solution is obtained, and the solution is concentrated and crystallized with a rotary evaporator to obtain tagatose. High performance liquid chromatography analysis showed that the conversion rate of galactose to tagatose was 82%.

Example Embodiment

[0014] Example 2

[0015] Isomerizing galactose with sodium aluminate to produce tagatose

[0016] Weigh 200 grams of D-galactose, add 800 ml of water, and make a 20% aqueous solution. Dissolve 50 g of sodium aluminate in 100 ml of water. Then the sodium aluminate solution was added to the D-galactose solution, stirred, and reacted at 20°C for 2 hours. Put the solution in ice to cool for 20 minutes, then add 20% HCl solution to produce a white precipitate. After standing for 10-30 minutes, filter to remove the precipitate. A tagatose solution is obtained, and the solution is concentrated and crystallized with a rotary evaporator to obtain tagatose. High performance liquid chromatography analysis showed that the conversion rate of galactose to tagatose was 80%.

Example Embodiment

[0017] Example 3

[0018] Using lactose as raw material to produce tagatose

[0019] Weigh 500g of lactose dissolved in 1500mL of water, add 5-10mL of concentrated hydrochloric acid to the solution after dissolving, and then add 4-6mL of hydrogen peroxide solution. Stir and react at 30-60°C for 1 to 2 hours. After the solution becomes clear, the water is removed with a rotary evaporator, and galactose and gluconic acid are separated by crystallization to obtain pure galactose.

[0020] Weigh 100 grams of the above galactose and make a 10% aqueous solution. Dissolve 50 g of sodium aluminate in 90 ml of water. Then the sodium aluminate solution was added to the galactose solution, stirred, and reacted at 25°C for 2 hours. After cooling the solution in ice, add 10% H 2 SO 4 The solution produced a white precipitate. After standing for 10 minutes, it was filtered to remove the precipitate. A tagatose solution is obtained, and the solution is concentrated and crystallized with a rotary...

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Abstract

The present invention discloses tagatose producing process. The tagatose producing process includes the following steps: dissolving galactose in water, isomerization reaction with sodium aluminate at 10-37deg.c for 1-3 hr to produce tagatose solution, cooling the solution, and adding acid capable of reacting with sodium aluminate to produce precipitate to eliminate sodium aluminate and obtain pure tagatose solution. The technological process is simple and suitable for large scale production, and has low reaction temperature, easy product separation and no environmental pollution. The produced tagatose is used as natural sweetening agent and may find its wide application in food, medicine, cosmetics, etc.

Description

technical field [0001] The invention relates to a production process of tagatose, a low-energy, filling type natural sweetener. Background technique [0002] Tagatose is a natural ketohexose, which is an isomer of galactose. As a filling sweetener, tagatose has important health functions, mainly reflected in four aspects: low energy, lowering blood sugar, improving intestinal flora and anti-caries effect. At present, due to the improvement of living standards, people consume too much high-fat and high-sugar food, and obesity has become a serious social problem. The shape and taste of tagatose are the same as that of sucrose, but the calories it produces are only one-third of that of sucrose, making it a good substitute for sucrose. Therefore, the production and application of tagatose is of great significance for solving social problems such as obesity and diabetes. [0003] Tagatose is a rare natural ketohexose in nature, and it is an epimer of fructose. Its fourth carbo...

Claims

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Application Information

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IPC IPC(8): A23L1/09A23L1/29A23L33/125
Inventor 黄东东寇秀颖李春荣王三永
Owner GUANGDONG FOOD IND INST
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