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Recovery of Lactose from Aqueous Solutions: Precipitation with Magnesium Chloride and Sodium Hydroxide

Department of Food Science and Technology, University of California, Davis 95616

ABSTRACT

Precipitation of lactose from aqueous solution was investigated with magnesium chloride and sodium hydroxide as precipitating agents. Variables examined were effects of molar ratios of sodium hydroxide to magnesium chloride and of the latter to lactose, reaction temperature, reaction time, and solubility of the lactoscmagnesium hydroxide adduct. Lactose precipitation was increased to a molar ratio of hydroxide to chloride of 2.0. With that molar ratio at 2.0, precipitation of lactose increased with increasing molar ratio of chloride to lactose to 7.0. The precipitation mechanism is hypothesized to consist of two simultaneous reactions: 1) Precipitation of a soluble lactoscmagnesium hydroxide adduct when its concentration in solution becomes greater than its solubility. 2) Adsorption of the soluble lactoscmagnesium hydroxide adduct upon the colloidal particles of relatively insoluble magnesium hydroxide and subsequent coprecipitation. Compositional molar ratio, magnesium hydroxide to lactose, in the precipitate was significantly high, 10:1, and 30% higher than that of a lactose calcium hydroxide precipitate. Higher reaction temperatures decrease lactose precipitation.