| Customization: | Available |
|---|---|
| CAS No.: | 64044-51-5 |
| Formula: | C12h24o12 |
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Introduction
Lactose is a disaccharide, a disaccharide found in mammalian milk, hence the name. Its molecular structure is formed by the condensation of one molecule of glucose and one molecule of galactose. Slightly sweet, milk contains about 4% lactose, human milk contains 5% to 7%. Extracted from whey in industry and used in the manufacture of sweets, artificial milk, etc.
Lactose is a white crystalline particle or powder. This product is soluble in water and insoluble in ethanol, chloroform or ethyl ether.
Nutritional sweetener, excipient, dispersant, flavor modifier, nutrient
Lactose -- Application
1, lactose is essential for fermented milk, lactose provides carbon source.
2. Lactose has an important effect on the tissue status of dairy products. Condensed milk production, effect of lactose crystallization on taste of condensed milk. Solubility of milk powder.
3, lactose has an important impact on the color and flavor of dairy products. Browning reaction. The flavor is formed after fermentation.
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ANALYSIS
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SPECIFICATION
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RESULTS
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Appearance
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white powder
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Complies
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Odor
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Characteristic
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Complies
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Tasted
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Characteristic
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Complies
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Assay
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99%
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Complies
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Sieve Analysis
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100% pass 80 mesh
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Complies
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Loss on Drying
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5% Max.
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1.02%
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Sulphated Ash
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5% Max.
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1.3%
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Extract Solvent
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Ethanol & Water
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Complies
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Heavy Metal
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5ppm Max
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Complies
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As
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2ppm Max
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Complies
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Residual Solvents
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0.05% Max.
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Negative
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Microbiology
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Total Plate Count
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1000/g Max
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Complies
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Yeast & Mold
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100/g Max
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Complies
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E.Coli
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Negative
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Complies
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Salmonella
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Negative
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Complies
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