Lactose
Description
Lactose is a disaccharide composed of the monosaccharides Dglucose and D-galactose, joined in a ß-1,4-glycosidic linkage. It is the main carbohydrate found in milk and most dairy products. The concentration of this disaccharide depends on the origin of the milk, and ranges from 7.0 mg/100mL in human breast milk to 4.2 mg/100 ml in goat milk [4]. To digest and absorb lactose from the digestive system it is hydrolyzed into glucose and galactose in the intestines by the enzyme lactase.
General Specification
| Items | STANDARD |
| LACTOSE | |
| Appearance | Colorless, clear liquid, odorless and has a sweet taste |
| Lactose | Min 99,3% |
| Moisture | Max 0,40 % |
| pH | 5,5 – 7,5 % |
| Shelf life | 2 years |
PRODUCT APPLICATION
Bakery, confectionery, snack, frozen desserts, diabetic, infant formula, baby foods, jams and preserves, sweeteners, instantized powders, meat products, savory mixes, soups and sauces and beer production
