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Lactulose in Modified Milk Products for Infant Nutrition

Wyeth Laboratories Radnor, Pennsylvania

R. C. Stribley

Product Development and Production Research Department, Wyeth Laboratories, Mason, Michigan

ABSTRACT

The significance of lactulose (4-0-p-D-galactopyranosyl-D-fructose) in milk products has been reviewed (2). Recently, Gerritsen and others (3) reported that the total carbohydrate of an unidentified canned liquid modified milk product used for feeding infants consisted of about two-thirds lactose and one-third lactulose. This estimate, much higher than would be expected from the reported values for the lactulose content of heat-processed milk products(2), prompted the study of a number of infant formulas containing added lactose, using a more specific method for lactulose analysis.

METHODS

The method of analysis was adapted from one supplied by Philips Export Company, New York. Lactulose was separated from lactose by paper chromatography and each determined by titrimetric analysis. The proteins of about 1 g of milk formula solids were precipitated in 12% trichloroacetic acid solution with a final volume of 50 ml. Trichloroacetic acid was removed from a 10-ml aliquot of the filtrate by extracting three times with two volumes of ethyl ether.