Abstract: A method for preparing a 2-cyanoethyl group-containing polymer is provided. The method can prepare a purified 2-cyanoethyl group-containing polymer with high purity even while a reduced amount of water was used during the purification process, thus reducing the amount of wastewater generated.

Abstract: A method of making a powder of serum extracted from a Greek style yogurt is disclosed. The total solids concentration of the serum is increased to at least 35% by weight to produce a concentrated serum. The concentrated serum is crystallized by adding lactose crystals whose average size is less than 100 microns. The crystallized serum is then spray dried to produce a serum powder. The resulting powder is non-hygroscopic, less likely to form lumps in storage, retains the initial characteristics of the serum and is of sufficiently high quality to be fit for human consumption.

Abstract: A method for improving the yield of the production of crystalline alpha-lactose is suggested, wherein (a) an aqueous lactose solution is gradually cooled down to about 10° C., (b) a first amount of precipitated alpha-lactose crystals is separated from the mother liquor, (c) an amount of a carbohydrate compound is added to the mother liquor such that the solubility product of the lactose is exceeded at the given temperature, (d) a second amount of precipitated alpha-lactose crystals is separated from the mother liquor, and (e) both amounts of alpha-lactose crystals are combined.

Abstract: A method for producing a microcapsule powder includes a concentration step. In the concentration step, an aqueous dispersion of a microcapsule is supplied into a cyclone, and the aqueous dispersion is then concentrated. The concentration step includes an aqueous dispersion-supplying step and a concentrated dispersion-recovering step. In the aqueous dispersion-supplying step, the aqueous dispersion is supplied into a cylindrical member inlet. In the concentrated dispersion-recovering step, a microcapsule dispersion is recovered. The microcapsule dispersion is discharged through a conical member outlet.

Abstract: The invention relates to a process for the preparation of anhydrous lactose agglomerates, said process comprising (i) subjecting essentially anhydrous lactose primary particles comprising at least 60 wt % crystalline-lactose in a granulator to a wet granulation step at a temperature in the range of 30-100° C. using a binder solution, wherein the granulation mass is subjected to drying for at least part of the granulation step, and (ii) after-drying the granulation mass. The anhydrous lactose agglomerates thus produced comprise at least 50 wt %-lactose crystallites and have a total water content in the range of 0-1.0 wt %, which is required according to the standards laid down by the Pharmacopoeia for anhydrous lactose excipients. These agglomerates combine have excellent compactibility and flowability properties and are particularly useful as excipient in moisture-sensitive applications.

Abstract: A synthetic procedure for the preparation of non-animal based lactose from 4?-epimeric analogue of lactose by use of orthogonal protecting groups, formation of a suitable leaving group at the 4?-position, stereochemical inversion by nucleophilic attack and deprotection.

Abstract: The present invention establishes a crystalline lactosucrose and provides a process for producing the crystalline lactosucrose or a syrup containing crystalline lactosucrose. Further, the present invention has its object to provide a composition, for example, a food or drink, a cosmetic, a drug or the like containing the crystalline lactosucrose. That is, the present invention provides the crystalline lactosucrose or the syrup containing crystalline lactosucrose, the process for producing the crystalline lactosucrose or the syrup containing crystalline lactosucrose, characterized by crystallizing a crystalline lactosucrose from a solution containing lactosucrose and collecting the crystalline lactosucrose, and the use thereof.

Abstract: A process for preparing crystalline sugar by providing a solution of a solvent and sugar, exposing the solution to a magentic field having a strength which is sufficient to impart improvements in the processing of the sugar or the properties of the resulting crystalline sugar product, and providing conditions suitable for crystallization to obtain a substantially crystalline sugar product. The magnetic field strength is sufficient to influence at least one of morphology, size, nucleation rate or, crystallinity of the crystalline sugar product.

Abstract: A process for preparing crystalline sugar by providing a solution of a solvent and sugar, exposing the solution to a magnetic field having a strength which is sufficient to impart improvements in the processing of the sugar or the properties of the resulting crystalline sugar product, and providing conditions suitable for crystallization to obtain a substantially crystalline sugar product. The magnetic field strength is sufficient to influence at least one of morphology, size, nucleation rate or, crystallinity of the crystalline sugar product.

Abstract: The invention provides a method for forming particles of a substance, by co-introducing into a particle formation vessel, in which the temperature and pressure are controlled, of a supercritical fluid; a solution or suspension of the substance in a first vehicle; and a second vehicle which is both substantially miscible with the first vehicle and substantially soluble in the supercritical fluid in such a way that dispersion of the solution or suspension and the second vehicle, and extraction of the vehicles, occur substantially simultaneously and substantially immediately on introduction of the fluids into the vessel, by the action of the supercritical fluid.

Abstract: This invention relates to a method of filtering of a dairy stream.

Abstract: A composition for use as a processing aid in the concentration of whole cheese whey and in the recovery of lactose from cheese whey by a separation process followed by a concentrating process via reverse osmosis filtration or evaporation, wherein, in one embodiment, the composition includes a sodium hexametaphosphate having phosphate chain lengths of 12 to 28 in combination with tetrasodium or tetrapotassium pyrophosphate. In another embodiment, a blend of sodium hexametaphosphate is employed having a phosphate chain lengths of 12 to 14 in one instance and 21 to 28 in another instance. The composition results in increased yields of lactose and an easily removable scale from processing equipment-mainly heat transfer equipment. A method of employing the processing aid composition is also presented.

Abstract: The invention relates to a new anhydrous lactitol crystalline composition exhibiting essentially a porous and cellular structure and possessing a very high lactitol crystalline purity. This composition has remarkable functional properties, making its use particularly recommended in the manufacture of tablets or various powders to be dissolved in water. The invention also relates to a new process which makes it possible to manufacture the crystalline lactitol composition.

Abstract: The invention relates to a novel crystalline anhydrous lactitol, a process for the preparation thereof, and the use thereof. The novel crystalline anhydrous lactitol belongs to the monoclinic crystal system and has the unit cell constants: (a)=7.614 .ANG., (b)=10.757 .ANG., (c)=9.370 .ANG., and .beta.=108.2.degree.. Its melting point is between 149.degree. C. and 152.degree. C., water content below 0.5% and lactitol content more than 99%; it has a low hygroscopicity.

Abstract: The invention relates to a novel crystalline anhydrous lactitol, a process for the preparation thereof, and the use thereof. The novel crystalline anhydrous lactitol belongs to the monoclinic crystal system and has the unit cell constants: (a)=7.614 A; (b)=10.757 A; (c)=9.370 A and .beta.=108.2.degree.. Its melting point is between 149.degree. C. and 152.degree. C., water content below 0.5% and lactitol content more than 99%; it has a low hygroscopicity.

Abstract: A crystalline lactulose trihydrate having molecular formula of C.sub.12 H.sub.22 O.sub.11.3H.sub.2 O and a method for its manufacture, which comprises crystallization from a lactulose syrup at a temperature of 2.degree.-20.degree. C., the starting lactulose syrup having a lactulose content of 70-90% of a total solid matters by weight, and having been concentrated to the total solid matters of 65-75% by weight and a ratio of lactose to water of less than 10% by weight.

Abstract: A mixture of xylene isomers or a mixture of a xylene isomer(s) and ethylbenzene is brought into contact with at least one specific substituted .alpha.-cyclodextrin to form an inclusion complex(es) of the substituted .alpha.-cyclodextrin with a xylene isomer or ethylbenzene included therein, from which the xylene isomer(s) and/or ethylbenzene is then extracted to isolate, or separate, the same. Inclusion-complexing agents usable in isolation, or separation, of the xylene isomer(s) and/or ethylbenzene are substituted .alpha.-cyclodextrin in the form of .alpha.-cyclodextrin having the hydrogen atom of at least one hydroxyl group thereof substituted with at least one member selected from the group consisting of a glucosyl group, a maltosyl group, maltooligosaccharide residues, a hydroxyethyl group, a hydroxypropyl group, a methyl group, a sulfonic group, alkylenesulfonic groups, and carboxyalkyl groups.

Abstract: In an improved process for producing food products, such as confections, including milk and dark chocolate, a crystalline saccharide such as sucrose, and a fat such as cocoa butter, are blended with a minor amount of water. The blend is refined, such as by passing it through the nip of at least one pair of refining rolls, to produce particles having a size less than about 50 micrometers. The minor amount of water is effective to dissolve saccharide particles having a size less than about five micrometers. Subsequently, the refined product can be heated and agitated to evaporate the minor amount of water. The resulting semi-processed food ingredient is useful for producing food products having improved viscosity characteristics.

Abstract: A method of preparing a mixture of galactooligosaccharides having the following formula:Gal-(Gal)n-Glcwhere Gal represents a galactose residue, Glc represents a glucose residue, and n represents an integer between 1 and 4, and monosaccharides by having microorganisms containing .beta.-galactosidase or .beta.-galactosidase act on lactose, the method comprising:having glucose isomerase coexist in a liquid to be reacted or adding glucose isomerase after completion of the reaction, whereby a portion of glucose prepared by the .beta.-galactosidase processing is converted into fructose. Then, sweetener is prepared by separating monosaccharides from the mixture.

Abstract: D-Talose and D-allose are reduced calorie sugars which taste sweet, provide bulk, and undergo the browning reaction. They can be effectively used per se or in combination with intense sweeteners to provide a method of sweetening a broad variety of foods and foodstuffs while providing bulk and body to the product. These materials are especially valuable in baked goods because they closely mimic sucrose in undergoing browning.

Abstract: A method of recovering lactose from milk whey or cheese whey with a high yield, wherein the whey is concentrated, part of the lactose is crystallized, and the crystals are separated and dried; the mother liquor is purified by heating it to about 60.degree. to 70.degree. C. at a pH of about 5.8 to 7.0 and by removing the resultant precipitate by centrifugation; the purified mother liquor is fractionated chromatographically, using sulphonated polystyrene resin which is in sodium ion form and cross-linked by a 3-6% per weight divinylbenzene and which is even-grained, the flow rate is about 0.4 to 1.5 m.sup.3 /h, the temperature about 50.degree. to 75.degree. C., and the pH about 5.5 to 7; whereafter elution is carried out with water, and the following fractions are recovered: a protein fraction which may also contain salts, an intermediate fraction which is recirculated to the fractionating step, and a lactose fraction which is passed to the crystallization step.

Abstract: The invention relates to a process for accomplishing specific chromatographic separation of lactose from milk. Milk is treated in a column with a cation exchange resin balanced in such a manner that its cationic composition corresponds to the cationic composition of milk at a temperature of about 50.degree. to about 80.degree. C., and the column is eluted with water to recover a protein containing fraction and lactose fraction.

Abstract: The invention relates to a spray dried lactose suitable for use as component of tablets and to a process for preparing same. The lactose is predominantly crystalline and contains at most 50% by weight of amorphous lactose. At least 50% by weight of the crystalline lactose consists of particles below 50 .mu.m. The preparation process comprises a step of suspending crystalline alpha-lactose hydrate at 0.degree.-90.degree. C. in a saturated lactose solution, and a spray drying step. The temperature of the suspension is kept substantially constant until the time of spray drying in order to minimize crystallization and dissolution events.

Abstract: Treatment of alpha-lactose with certain alcohols (C.sub.1 -C.sub.5) at temperature of from about 120.degree. C. to about 160.degree. C. and pressures of from about 500 to 200 psi for sufficient time will result in complete transformation of all forms of alpha-lactose to beta-lactose. This beta-lactose has a high solubility in water where alpha-lactose has low solubility.

Abstract: A process for preparing stable anhydrous lactose products comprising the compound crystal form of the alpha form and the beta form of lactose. An unstable anhydrous lactose product is heated, at atmospheric or sub-atmospheric pressure, at low water vapor pressure, and while avoiding overheating, to a temperature in the range of from 100.degree. C. to 220.degree. C., and the product is kept at that temperature until crystallization of the compound crystal form of the alpha form and the beta form of lactose occurs.

Abstract: A modified non-waxy starch, the processes for making such starch and the salad dressing produced from the modified starch. The modified starch is etherified with an alkylene oxide to a degree of substitution between about 2 to about 3.5% and in a second step is cross-linked with not more than 0.1% cross-linking agent. The modified starch has a shear resistance of about 40 to about 80%, shear resilience of about 70 to about 100% and a gel strength of about 5.0 to about 32.0 ml.

Abstract: There are described platinum-polyhydroxylated amine compounds which exhibit anti-tumor activity in mammalian species. The products are highly soluble in aqueous solutions and they may be administered either orally or in parenteral form.

Abstract: Highly dielectric organic compounds can be obtained by cyanoethylating a dihydroxyalkylate of a water-soluble polysaccharide or a derivative thereof with acrylonitrile.

Abstract: To increase the percentage of crystallized lactose obtained from lactoserum substantially without noticeably increasing investment costs or energy consumption, the first phase of crystallization is effectuated in a continuous crystallization stage wherein seeds of crystallization are added to the lactoserum to initiate crystallization, the lactoserum is concentrated, the concentrated lactoserum is brought to a supersaturated state and maintained at this stage by evaporation to obtain a mixture of mother liquor and lactose crystals, which is subjected to two centrifugal drying stages to obtain a first portion of large lactose crystals and a second portion of such crystals grown by cooling.

Abstract: An excipient for tableting of powder mixtures, e.g. pharmaceutical powder mixtures comprises particles of an inert solid material, said particles being of average particle size in the range from 50-1,000 .mu.m in diameter and having surface pores of at least 10 .mu.m in diameter. Preferred excipients comprising dendritic spherulites of sugars e.g. fructose, mannitol or lactose, are prepared by crystallization of sugars under conditions of high crystallization pressure; for instance on addition of crystallizing agents, e.g. ethanol, and/or seeding materials to saturated sugar solutions. The excipients are mixed with finely divided active ingredients e.g. micronized drug particles, and tableted to produce tableted products. The new excipients are suitable for use in direct compression tableting techniques and advantageously diminish problems of excipient/active ingredient segregation during handling of the excipient/active ingredient mixtures.

Abstract: Lactose having reproducible pH and a lowered ash level can be produced from lactose rich permeate resulting from the ultrafiltration of whey, by adding a small amount of a chelating agent such as a salt of ethylenediaminetetraacetic acid as, for instance, the disodium salt, the calcium disodium salt, or an alkali metal polyphosphate, as sodium hexametaphosphate to the lactose containing permeate prior to crystallization of the lactose.

Abstract: A method of producing USP quality lactose which involves(a) adding to lactose rich permeate derived from passing whey through a semipermeable membrane an effective amount of a food grade chelating agent;(b) filtering the lactose rich permeate through a simple filtration system at from about 71.degree.-88.degree. C.;(c) crystallizing the lactose from the permeate at a temperature of from 10.degree.-24.degree. C.; and(d) heating the permeate and lactose crystals to from about 32.degree.-44.degree. C.; and(e) separating, washing and drying the USP quality lactose product.

Abstract: Anhydrous stable lactose is obtained by extruding crystalline .alpha.-lactose hydrate as a dry product in an extruder the jacket of which is heated to temperatures above 100.degree. C. Preferably an extruder is used in which a gradual controlled build-up of shear takes place.

Abstract: This invention relates to mixtures, in the form of relatively low viscosity liquids at room temperature, of formose, aldehydes and/or ketones aldolated in the .alpha.-position and, optionally, water and/or crystalline mono- or di-saccharides, and to the use of these mixtures for the production of polyurethane plastics, particularly foams.

Abstract: This invention relates to mixtures of formose, aminoplast monomers and optionally water and/or crystalline mono or disaccharides. The mixtures are relatively low viscosity liquids at room temperature. The invention also relates to the use of such mixtures for the production of polyurethane resins, in particular foam resins.

Abstract: The invention broadly relates to greatly lowering the viscosity of the self-condensation products of formaldehyde (formose) by mixing formose with dialkyl phosphites; trialkyl phosphites and .alpha.-hydroxy- or .alpha.-amino-phosphonic acid esters. These mixtures have the surprising capacity of dissolving large quantities of crystallized sugars. Compounds capable of aminoplast formation may also be advantageously mixed in. These mixtures have the remarkable ability of being used to make flame-resistant, open-celled, highly carbonizing rigid polyurea-polyurethane foams with isocyanate indexes of as low as 45 to 50.

Abstract: Lactose crystals of improved purity and reduced color are obtained by washing the lactose crystals in an alkaline wash-bath having a pH within the range of from about 8.5 to about 12.5. The isolated washed crystals exhibit improved purity particularly in the reduction of nitrogen-containing impurities as evidenced by a reduced total Kjeldahl nitrogen content and a substantially white color.

Abstract: To alpha-lactose or an alpha-lactose-containing substance is added a small amount of water and the resulting mixture is subjected to extrusion from a screw extruder under pressure, thereby converting the alpha-lactose into beta-lactose. The beta-lactose or beta-lactose-containing substance thus obtained is dried, pulverized and stored as it is.

Abstract: Lactose, especially derived from whey, is efficiently hydrolysed to glucose and galactose by contact in water with a solid, insoluble, stongly acidic ion exchange resin based on certain cross-linked polystyrenes or certain carbohydrates. The products are valuable in food manufacture.