PREPARING HIGH FRUCTOSE HIGH TAGATOSE WHEY SYRUP BY USING SODIUM ALUMINATES AS BATCH REACTION CATALYST.

The whey of sweet cheese was used as a raw material for preparing high fructose high tagatose whey syrup. The whey proteins were precipitated through a boiling treatment. Whey lactose was hydrolysis by using different concentrations of citric acid (0.8, 1.6, 2.4 and 3.2%) for 2hr at boiling point. It was found that the hydrolysis by using 3.2% citric acid was more efficient. The lactose hydrolysate consist of 36.48% glucose, 43.76% galactose, 07.92 lactose and 11.84% degradation (unidentified sugars). The previous lactose hydrolysate was subjected to isomeriaztion reaction by using different molarties of sodium aluminates (1, 2 and 3) for various periods of time (2, 4, 6, and 8 hr) at different temperatures (30, 50, 70 and 90oC). There were direct relationships between degree of isomerization and catalyst molarity, time, and temperature. High sodium aluminates molarity at high temperature for long time was associated with high fructose, high tagatose, high lactulose and high percentages of degradation. [ABSTRACT FROM AUTHOR]