the following description sets forth a new process for the preparation of ≧ 98 . 5 % pure crystalline lactulose from commercially available aqueous syrups having the following composition : 50 - 70 % by weight of lactulose , 3 - 9 % by weight of lactose , 3 - 14 % by weight of galactose , 4 - 7 % by weight of other carbohydrates , the total content of carbohydrates different from lactulose being of from 10 % to 30 %.