International Journal of Agricultural Engineering

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Lactose Derivatives:Their Properties and Applications


Affiliations
1 Department of Dairy Chemistry, College of Dairy Science and Food Technology, Chhattisgarh Kamdhenu Vishwavidyalaya, Raipur (C.G.), India
     

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Lactose is a unique disaccharide, which occurs exclusively in the milk of mammals. Lactose can be converted to various derivatives like, lactulose, galacto-oligosaccharides, lactobionic acid, lactosucrose, lactitol, tagatose, lactic acid etc., using laboratory or industrial processes. They find application in foods and pharmaceutical preparations as prebiotics to promote gut health. Similarly to non-digested lactose, these compound enhance the intestinal absorption of calcium and magnesium. The potential health benefits of lactose derivatives have been a subject of growing commercial interest in the context of health-promoting functional foods. So far, treatment of constipation and hepatic encephalopathy, enhancement of mineral absorption, prebiotic action, treatment of colon carcinogenesis, treatment of inflammatory bowel disease have been most studied for their physiological effects. This review covers the physical, chemical and functional properties of Lactose derivatives and their applications in food, dairy and pharmaceutical industries.

Keywords

Lactose Derivative, Lactulose, Galacto-Oligosaccharides, Lactobionic Acid, Lactosucrose, Lactitol.
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  • Lactose Derivatives:Their Properties and Applications

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Authors

Chanda Bramhankar
Department of Dairy Chemistry, College of Dairy Science and Food Technology, Chhattisgarh Kamdhenu Vishwavidyalaya, Raipur (C.G.), India
Archana Khare
Department of Dairy Chemistry, College of Dairy Science and Food Technology, Chhattisgarh Kamdhenu Vishwavidyalaya, Raipur (C.G.), India
Pranali Nikam
Department of Dairy Chemistry, College of Dairy Science and Food Technology, Chhattisgarh Kamdhenu Vishwavidyalaya, Raipur (C.G.), India
Raghav Pandey
Department of Dairy Chemistry, College of Dairy Science and Food Technology, Chhattisgarh Kamdhenu Vishwavidyalaya, Raipur (C.G.), India
Mehar Afroz Qureshi
Department of Dairy Chemistry, College of Dairy Science and Food Technology, Chhattisgarh Kamdhenu Vishwavidyalaya, Raipur (C.G.), India
Y. K. Naik
Department of Dairy Chemistry, College of Dairy Science and Food Technology, Chhattisgarh Kamdhenu Vishwavidyalaya, Raipur (C.G.), India

Abstract


Lactose is a unique disaccharide, which occurs exclusively in the milk of mammals. Lactose can be converted to various derivatives like, lactulose, galacto-oligosaccharides, lactobionic acid, lactosucrose, lactitol, tagatose, lactic acid etc., using laboratory or industrial processes. They find application in foods and pharmaceutical preparations as prebiotics to promote gut health. Similarly to non-digested lactose, these compound enhance the intestinal absorption of calcium and magnesium. The potential health benefits of lactose derivatives have been a subject of growing commercial interest in the context of health-promoting functional foods. So far, treatment of constipation and hepatic encephalopathy, enhancement of mineral absorption, prebiotic action, treatment of colon carcinogenesis, treatment of inflammatory bowel disease have been most studied for their physiological effects. This review covers the physical, chemical and functional properties of Lactose derivatives and their applications in food, dairy and pharmaceutical industries.

Keywords


Lactose Derivative, Lactulose, Galacto-Oligosaccharides, Lactobionic Acid, Lactosucrose, Lactitol.

References