Polysaccharide-Controlled Crystallization of Lactose in Sweetened Condensed Milk

Abstract

Introduction: One of the main problems when storing sweetened condensed milk is the formation of organoleptically perceptible lactose crystals larger than 10 microns. To prevent this defect, the technology of introducing a fine-crystalline lactose seed has widely proven itself, ensuring the production of a high-quality product. However, this traditional technology is energy-intensive, requires large production areas and metal-intensive equipment in the form of vacuum crystallizers. In this regard, research into alternative approaches that prevent spontaneous crystallization of lactose during the production of sweetened condensed milk remains relevant.Purpose: The purpose of this study is to create a composition of polysaccharides to prevent the formation of organoleptically perceptible lactose crystals in sweetened condensed milkMaterials and Methods: The materials used were commercial samples of skimmed milk powder, sugar, polysaccharides and whey protein hydrolyzate powder. The work used the methods of rotational viscometry, electron microscopy and the method of sorption-capacitance determination of bound waterResults: The paper presents data on the influence of individual polysaccharides, as well as their complexes on the process of crystallization of lactose in concentrated milk systems with sugar on the formation of a stable structure of matrices, reflecting the ability to have both positive and negative effects of hydrocolloids on the process of crystallization of lactose and changes in dynamic viscosity. For multicomponent complex systems containing carboxymethylcellulose, sodium alginate, tara gum, locust bean gum and gum arabic, both a synergistic effect, consisting in the intermolecular interaction of polysaccharides and slowing down the spontaneous crystallization of lactose, and an antagonism effect, manifested in an increase in crystal size, have been establishedConclusion: The composition containing tara gum, carboxymethylcellulose and gum arabic showed the most pronounced properties for inhibiting the growth of lactose crystals, as well as high thixotropic properties. In practical terms, the use of this complex additive for the production of condensed milk products with sugar by the method of restoring dry components can replace the classical process of seeding fine-crystalline lactose, and, accordingly, reduce the energy and metal consumption of the process of crystallization of lactose in the product