Lactose

Description:

• Lactose is a milk sugar manufactured from fresh whey, a disaccharide consisting of a galactose link a glucose.
• Lactose is produced from whey, a byproduct of cheesemaking and casein production, then refining, drying and by crystallizing an oversaturated solution of whey concentrate
• The special crystallization process, as well as grinding and particle size transfer, produces lactose that is distributed according to different particle sizes.

Standards:

• Lactose monohydrate ≥  99 %
• 80 – 100 mesh and 200 mesh
• Color of white to white

Applications:

Food & beverage

• Confectionary: cakes (enhance the taste, flavor and color; keep soften and freshness); candy (improve crystallinity), bakery (keep moitures and soften, make browning and flavoring)
• Emulsify and retain water for meat, bacon, sausage and ham.
• Add to milk powder, coffee.
• Soups and sauces (salad dressing, mayonaise, soup): enhance flavor, resist protein precipitation during pasteurization bacause of low pH and hight temperature.
• Seasoning powders: create flow, anti-moisture absorption, anti-caking, increase shelf life.
• Beverage: Improve mouthfeel, increase viscosity, … used in milky drinks (chocolate milk, fruit milk, …).
• Beer: not fermented by yeast in beer production, low sweetness should create viscosity and mouthfeel.

Pharmaceutical

• Carrier, the binding agent in tablet, capsule.