METHOD FOR FOOD ADDITIVE PRODUCTION Russian patent published in 1995 - IPC

FIELD: agriculture. SUBSTANCE: whey is fermented with the help of suspension of calcium compound. Liquid phase of fermented whey is concentrated by vacuum evaporation. Then its drying together with residue of fermented whey is carried out. Mentioned above calcium compound is initially added as suspension of calcium carbonate in whey or as liquid phase, the process is carried out till content of lactose is 0.2-0.4 mass %. Then said calcium compound is added as suspension of calcium hydroxide in liquid phase. Liquid phase is concentrated till content of dry compound is 17-20 mass %. Then concentrated liquid phase is combined with precipitate, thus obtained mixture is dried at 63-65 C, the process takes place in layer of suspended inert particles. EFFECT: improves efficiency of the method.