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 lactose intolerant, as it can be processed into lactose-free products.
Uses of Lactose
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Food Industry:
- Sweetener in baked goods, confectionery, and dairy products.
- Bulking agent in powdered foods and supplements.
- Flavor enhancer in various food formulations.
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Pharmaceutical Industry:
- Filler and binder in tablet formulations.
- Carrier for dry powder inhalers.
- Stabilizer in liquid formulations.
- Nutritional Supplements:
- Used in protein powders and meal replacements.
- Provides a source of energy in sports nutrition products.
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 | 5.5 – 7.0 (in 10% solution) |
| Storage Conditions | Store in a cool, dry place away from light |
| Shelf Life | 2-3 years when stored properly |
Key Benefits of Lactose
- Natural Sweetener: Provides a mild sweetness without the intense flavor of other sugars.
- Nutritional Value: Contributes to the energy content of food products.
- Versatile Ingredient: Can be used in a wide range of applications from food to pharmaceuticals.
- Supports Gut Health: Acts as a prebiotic, promoting the growth of beneficial gut bacteria in some individuals.
Conclusion
Lactose is a versatile food chemical with a wide range of applications in the food and pharmaceutical industries. Its unique properties make it an essential ingredient for various formulations, catering to both nutritional needs and product stability. Understanding its characteristics and uses can help manufacturers optimize their products for better consumer satisfaction.