FIELD: food and pharmaceutical industries. SUBSTANCE: lactulose syrup with solids level no higher than 75 wt.% and viscosity not exceeding 14·10-3 Pa is heated to 60-90 C, while viscosity rises to (0.5-1.9)10-3 Pa. Syrup is then sprayed at linear particle outlet velocity 120-200 m/s, dried, and resulting powder is cooled to temperature not exceeding 25 C with dried air with relative humidity no higher than 40%. Finished product (dry lactulose) is tightly packaged. EFFECT: increased yield of product, reduced power consumption, and prolonged product storage time. 3 ex
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