Lactose
Lactose
Lactose, also known as milk sugar, is the major carbohydrate found in milk. Lactose is produced commercially from derivatives of bovine milk including whey and ultrafiltrated permeate. Lactose is a small fraction of bovine milk, only accounting for approximately 8% of the solids in fluid milk.Dried lactose is a creamy white powder that possesses a taste similar to that of powdered sugar. The limited aftertaste of lactose allows the ingredient to be used in a wide range of applications in numerous industries. Functions of lactose include flavor enhancement, browning of baked goods, and its ability to increase viscosity levels of the products that include lactose.Several nutritional benefits can be found in lactose that are not available in other sugar sources. Lactose digests slowly, affording an extended energy supply to the human body. In addition, the slower digestion rate of milk sugars allows the body to absorb a higher level of minerals such as calcium, magnesium, and zinc. |
Applications Bakery Confectionery Snack Foods Frozen Desserts Diabetic Products Dietetic Products Infant Formulas Baby Foods Jams and Preserves Sweeteners Instantized Powders Meat Products Savory Mixes Soups and Sauces Nutraceuticals |
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Characteristics
Promotes Controlled Browning Controls Crystallization Sweetness Enhancement/Suppression Flavor Masking Increases Dispersibility Improves Whippability Increases Foaming |
Lactose is also used in the pharmaceutical industry due to lactose being inert and cost effective. Lactose has an extensive history of being applied successfully in thousands of pharmaceutical formulations world-wide.
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Specification of Lactose
Lactose is the major component in whey and is recovered by cristallisation in whey or permeate (deproteinated whey).
Lactose is a disaccharide composed of the monosaccharides Alpha-D-Glucose and Beta-D-Galactose. Several types and grades of lactose products exists – for example technical, edible and pharma grade – to meet the needs of various end-users.
We make produce lactose in edible grade and we offer different types of granulation. Our raw material is either sweet whey, acid whey or permeate.
| Prod.-Code | Product | Fat | Protein | Lactose | Ash | Water |
| (values in %) | ||||||
| 347 0– | Lactose edible | - | <0.3 | >98.0 | <0.2 | <0.3 |
| 347 8– | Lactose edible fine | |||||
| 347 9– | Lactose edible coarse | |||||
| 348 0– | Lactose edible white | |||||
| 348 8– | Lactose edible fine white | |||||
| 348 9– | Lactose edible coarse white | |||||
| Colour: | slightly yellow (347 —), white (348 —) |
| Taste/Odour: | clean sweet taste |
| Applications: | moderately sweetening, natural carbohydrate, positive effects regarding the browning of bakery products |
| Applications: | baby food, pastries, confectionary, chocolates, sausages and meat products, soups, sauces, spice blends, milk products |
| Packaging: | paperbags á 25 kg, BB, bulk |
| Further qualities offered by Reeference Foods: | organic |