Investigation of an alternative sweetener effect on lactose solubility

The work is devoted to studying the allulose sweetener effect on lactose solubility. The excess of carbohydrates in the diet of a modern person and a high calorific value of the products consumed make the study relevant. In the dairy industry, the highest sucrose content falls on sweetened condensed canned milk. When introducing a sweetener into canned milk, it is important to understand its effect on the technological process and the quality of the finished product. One of the most important technological stages in producing a sweetened condensed milk is the process of lactose crystallization, which largely determines the quality of the finished product. The researchers have determined the mass fractions of dry substances in allulose water solutions and calculated the mass fractions of lactose and allulose. According to the data obtained, there is a dependence of lactose solubility on the allulose concentration. It has been found that the lactose solubility increases with rising temperature both in pure water and in the presence of allulose. An increase of allulose concentration in the solvent reduces the lactose solubility and this fact reveals a linear pattern. The allulose effect on lactose solubility is similar to that of other sugars. The decrease in lactose solubility in the presence of allulose is explained by hydration phenomena affecting the phase equilibrium in the solution. It is noted that the addition of allulose into the lactose solution can have an intensifying effect on the process of lactose crystallization, which can have a positive effect in the product manufacture.