CRYSTALLIZATION IN SOLUTIONS SUPERSATURATED WITH SUCROSE AND LACTOSE

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Abstract
Changes in properties of sucrose solutions as a result of substituting lactose for a portion of the sucrose were studied at room temperature (27°C). The influence of a seeding regimen on the properties also was investigated. Seeding with sucrose or lactose favored crystallization of the sugar of higher concentration, whereas seeding a mixture of sucrose and lactose to less supersaturated solutions resulted in rapid crystallization of both sugars. Crystal habit of each sugar was influenced by increasing the concentration of the other. Solution viscosity following complete crystallization increased with the percentage of lactose. As the percentage of lactose in the supersaturated solution was increased, the proportion of lactose in the crystalline mass also increased, the proportion of sucrose decreased, and the hardness of the crystalline mass decreased. Type of seeding influenced the type and number of crystals and therefore influenced the properties of the system, but this was minor compared to the influence of composition. Application of this work to produce softer, smoother sugar products is suggested.

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