The Chemical Isomerization of Whey Lactose to Lactulose by Using Column Reactor

The isomerization of whey lactose to lactulose was carried out using column reactors of 1, 2 and 3M sodium aluminates at 30 and 70o C. The effect of different sodium aluminates molarities, temperature and flow rates on the formation of lactulose and overall degradation have been studied. There was a proportional relationship between lactulose formation and sodium aluminates molarities, the same as with the isomerization temperature, 67 and 80% lactulose were respectively obtained at 30 and 70o C by using 3M sodium aluminates. A reverse relationship was found between lactulose formation and flow rates. The previous relationships were true with overall degradations.