Lactose raw Materials Powder CAS 63-42-3

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Lactose Powder Usage and Synthesis.

Lactose is a disaccharide found primarily in mammalian milk.

It can be obtained by extracting whey from milk, treating it with heat or adding milk of lime, then concentrating, cooling, crystallizing, and drying. The main uses of lactose are as a nutritive sweetener, excipient, dispersant, flavoring agent and nutrient.

It is widely used in food, confectionery, baked goods and other fields. Lactose can also be used with other food additives such as bittering agents, thickening agents, enzymes and so on.

In addition, lactose has some medicinal value and can be used as a medicinal excipient.

The extraction and production methods of lactose include the natural crystallization method in a flat pot and the forced crystallization method in a crystallizer with interlayer water cooling.

Uses of Lactose.

Nutritive sweetener; excipient; dispersant; flavoring agent; nutritive agent.

Mainly used: as an adsorption and dispersing agent for powdered food coloring, to reduce the concentration of coloring, to facilitate use and to reduce discoloration during storage. It can be used as excipient for pressing tablets by utilizing the characteristics of easy compression molding and low water absorption.

Lactose has a low caramelization temperature (sucrose 163℃, glucose 154.5℃, lactose 154.5℃, lactose 154.5℃).

Glucose 154.5 ° C, lactose only 129.5 ° C) of the characteristics of some special baked goods, can be obtained at a lower baking temperature in the darker yellow to caramel color.

Others have the effect of preventing crystallization, reducing sweetness, preventing bonding and enhancing flavor. Used in baby food, candy and margarine, etc.

Chemical Properties of Lactose.

White crystal or crystalline powder. Sweet flavor, sweetness is about 70% of sucrose. Odorless or slightly characteristic odor. Relative density d4201.525 (aqueous material). Reducing and right-handedness. Divided into α-type and β-type two isomers.

α-Lactose can be decomposed into glucose and galactose by acid and lactase, and can be lactic acid by lactic acid bacteria, but yeast can not be utilized. Those who crystallize and precipitate in water are monohydrate C12H22O11H2O, which can become anhydrous if heated at 120℃.

Anhydrous material melting point 201 ~ 202 ℃, 1g can be dissolved in 5ml of water or 2.6ml of hot water, slightly soluble in ethanol, insoluble in ether.

β-type lactose precipitated in hot water above 93 ℃, solubility is different from α-type, 1g dissolved in 2.2ml water or 1.1ml hot water. Melting point 252 ° C, spinning luminosity [α] D20 + 53.6 °.

It can be hydrolyzed to glucose and galactose in 2% sulfuric acid emulsion. Only present in animal milk, human milk contains about 7% (5% to 8%), cow's milk contains about 4.5% (4% to 5%). It is equilibrated by mixing two parts of α-type and three parts of β-type at body temperature.

Common lactose commodities are α-type.

Product Method of Bulk Lactose Powder.

Produced from milk whey (containing about 5% lactose) by heating or adding lime milk treatment, removing protein and then concentrated, cooled, crystallized and dried. Yield rate of about 60% to 70%.

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