Miika Kaira

Title: Miika Kaira: Innovator in Lactitol Crystallization

Introduction

Miika Kaira is a notable inventor based in Espoo, Finland. He has made significant contributions to the field of food science, particularly in the production of lactitol, a sugar alcohol used as a sweetener. His innovative approach has led to advancements in the crystallization process of lactitol, enhancing its purity and structural forms.

Latest Patents

Kaira holds a patent for a process for the crystallization of lactitol. This invention relates to producing structurally pure lactitol crystal forms, including anhydrous lactitol, lactitol monohydrate, lactitol dihydrate, and lactitol trihydrate. The process involves cooling a lactitol solution from a temperature at or slightly below the highest temperature of the stability area of the respective crystalline lactitol form. This method ensures the maintenance of supersaturation at a level of 1 to 8% (w/w) above the solubility line of the respective lactitol form.

Career Highlights

Miika Kaira has established himself as a key figure in his field through his innovative work at Xyrofin Oy. His expertise in crystallization processes has contributed to the company's advancements in food technology. Kaira's dedication to research and development has positioned him as a valuable asset in the industry.

Collaborations

Kaira collaborates with Juha Veikko Nurmi, working together to enhance the research and development efforts at Xyrofin Oy. Their combined expertise fosters innovation and drives the company's success in the market.

Conclusion

Miika Kaira's contributions to the crystallization of lactitol demonstrate his commitment to innovation in food science. His patent and collaborative efforts highlight the importance of research in developing high-quality food ingredients.