METHOD FOR PRODUCTION OF TAGATOSE CONTAINING SWEETENER ADDITIVE OF MILK WHEY Russian patent published in 2011 - IPC A23C21/00 

FIELD: food industry.

SUBSTANCE: one prepares cheese or curd whey ultrafiltrate, cools it till temperature is 35-37°C, alkalises curd whey ultrafiltrate with sodium bicarbonate till pH is 6.0-6.5. Then one performs enzymic hydrolysis of lactose during 6-8 hours by way of addition of Lactozym 3000L HP-G r-galactosidase in an amount of 0.7-0.9 ml per 1 itre of ultrafiltrate; one adds to hydrolysed ultrafiltrate a 25% calcium hydroxide solution in an amount of 25 ml per 1 litre of hydrolysed ultrafiltrate and catalyst (calcium chloride) in an amount of 1 g per 1 litre of hydrolysed ultrafiltrate, stirs and maintains the ultrafiltrate during 2 hours at 25°C. Then carbonic dioxide is passed through the produced mixture; the generated insoluble calcium carbonate sediment is removed by way of centrifugation; the produced filtrate is deionised using cation-exchange resin, concentrated in a reverse osmosis installation for dry substances weight ratio to be 20-22% and directed to storage.

EFFECT: increase of the product sweetness coefficient and food value, simplification of the method and the produce consistency improvement due to sugars crystallisation non-occurrence.

2 tbl, 2 ex