Lactose Food Chemical Product Description
Lactose is a disaccharide sugar composed of glucose and galactose, primarily found in milk and dairy products. It is a white, crystalline powder that is slightly sweet in taste. Lactose is commonly used in the food industry as a sweetener, stabilizer, and bulking agent. It is also utilized in the pharmaceutical industry as an excipient in tablet formulations. Lactose is particularly important for individuals who are not lactose intolerant, as it provides a source of energy and enhances the flavor profile of various food products.
Uses of Lactose
-
Food Industry:
- Acts as a sweetener in baked goods, confectionery, and dairy products.
- Serves as a bulking agent in powdered foods and supplements.
- Enhances the texture and mouthfeel of products like ice cream and yogurt.
-
Pharmaceutical Industry:
- Used as a filler in tablets and capsules.
- Functions as a stabilizer in various pharmaceutical formulations.
-
Nutritional Supplements:
- Provides a source of carbohydrates in protein powders and meal replacements.
-
Infant Formula:
- Mimics the natural composition of breast milk, providing essential nutrients for infants.
Technical Data
| Property | Description |
|---|---|
| Chemical Formula | C₁₂H₂₂O₁₁ |
| Molecular Weight | 342.30 g/mol |
| Appearance | White crystalline powder |
| Solubility | Soluble in water; insoluble in alcohol |
| Taste | Slightly sweet |
| Melting Point | 202 °C (392 °F) |
| pH | 5.0 – 7.0 (in solution) |
| Storage Conditions | Store in a cool, dry place away from direct sunlight |
| Shelf Life | Typically 2-3 years when stored properly |
Key Benefits of Lactose
- Natural Sweetener: Provides a mild sweetness without the intense flavor of other sugars.
- Energy Source: Serves as a quick source of energy due to its carbohydrate content.
- Improves Texture: Enhances the creaminess and mouthfeel of dairy products.
- Supports Gut Health: May promote the growth of beneficial gut bacteria in individuals who can digest it.
In summary, lactose is a versatile food chemical with a wide range of applications in both the food and pharmaceutical industries. Its unique properties make it an essential ingredient for enhancing flavor, texture, and nutritional value in various products.