Location History:
- San Pietro a Sieve, IT (1985)
- San Piero a Sieve, IT (1985)
Company Filing History:
Years Active: 1985
Title: Vittorio Franci: Innovator in Lactulose Processing
Introduction
Vittorio Franci is a notable inventor based in San Pietro a Sieve, Italy. He has made significant contributions to the field of food science, particularly in the processing of lactulose. With a total of 2 patents, his work focuses on innovative methods for purifying and preparing lactulose syrup.
Latest Patents
Franci's latest patents include a "Process for purifying lactulose syrup" and a "Process for preparing lactulose from lactose." The purification process involves a first stage of chemical oxidation with bromine or electrochemical oxidation in the presence of sodium bromide. This is followed by treating the obtained aqueous solution with ion exchange resins. The preparation process is characterized by using a mixture of equal parts of MgO and sodium hydrosulphite as the lactose epimerizing agent, with each component used at a weight percentage of between 0.05 and 0.2% with respect to the lactulose. The epimerization occurs at a temperature of about 100 degrees Celsius and is completed in a few minutes. The crystalline lactulose is then obtained by crystallization from ethanol.
Career Highlights
Vittorio Franci is currently associated with Sirac Spa, where he applies his expertise in lactulose processing. His innovative approaches have positioned him as a key figure in the industry, contributing to advancements in food technology.
Collaborations
Franci collaborates with notable colleagues such as Renato Carobbi and Sandro Miletti, enhancing the research and development efforts at Sirac Spa.
Conclusion
Vittorio Franci's contributions to the field of lactulose processing through his innovative patents demonstrate his commitment to advancing food science. His work not only enhances the quality of lactulose products but also showcases the importance of innovation in the industry.