FOOD-ADDITIVES DERIVED FROM LACTOSE - LACTITOL AND LACTITOL PALMITATE

被引：40

作者：

VANVELTHUIJSEN, JA

机构：

[1] C.V. Chemie Combinatie Amsterdam C.C.A., Gorinchem, Holland

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1979年 / 27卷 / 04期

关键词：

D O I：

10.1021/jf60224a040

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Lactitol is prepared by hydrogenation of a lactose solution at about 100 °C with a Raney nickel catalyst.After purification a lactitol syrup is obtained, which is crystallized. A crystalline lactitol monohydrate anda noncrystallizing lactitol syrup are the end products. The properties and applications as well as biological data and toxicity studies of lactitol are described. Lactitol palmitate is prepared by direct esterification withfatty acids of edible fats in such a way that formation of anhydropolyols is minimized.The reaction is carried out at a relatively low temperature of about 160 °C with soaps of the fatty acids as catalyst. The lactitol esters can be used as emulsifiers in foods or as detergents. © 1979, American Chemical Society. All rights reserved.

引用

页码：680 / 686

页数：7

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