Lactose
Sweeteners
Nutritional Enhancers
63-42-3
C₁₂H₂₂O₁₁
$4.59 ~ $6.88
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Lactose?
Lactose is a natural disaccharide sugar derived from milk, primarily used in foods and pharmaceuticals as a texture modifier, filler, and mild sweetener.
How is Lactose made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Whey Pre-treatment | Receive liquid whey (a byproduct of cheese making), clarify to remove residual fat and casein fines, and pasteurize. | Control Point: Incoming whey quality (pH, protein content, microbial load). Note: Pasteurization (e.g., 72°C for 15s) is crucial to ensure microbial safety from the start. |
| 2 | Concentration | Concentrate the clarified whey permeate using membrane filtration (nanofiltration) or multi-effect evaporators to increase the lactose solids. | Control Point: Target solids concentration of 55-65%. Note: Over-concentration can lead to viscosity issues and uncontrolled crystallization, negatively impacting yield and quality. |
| 3 | Crystallization | Cool the concentrated whey syrup in jacketed, agitated tanks under a highly controlled temperature-time profile. Seed crystals may be added. | Control Point: The cooling rate. Note: This is the most critical step. A slow, controlled cooling program is essential to form large, uniform alpha-lactose monohydrate crystals, which are easier to process. |
| 4 | Separation & Washing | Transfer the crystal slurry to a decanter centrifuge to separate the lactose crystals from the mother liquor. The crystals are then washed with pure, cold water. | Control Point: Centrifuge speed and wash water temperature. Note: Wash water must be cold to prevent dissolving the lactose crystals, ensuring high purity and yield. |
| 5 | Refining (Optional) | For higher purity grades, re-dissolve the crude lactose, treat it with activated carbon to decolorize, filter, and re-crystallize. | Control Point: Carbon dosage and contact time. Note: This step is vital for producing pharmaceutical-grade lactose, removing color and soluble impurities. |
| 6 | Drying | Dry the washed lactose crystals in a fluid bed dryer to reduce moisture to the specified level. | Control Point: Inlet air temperature and residence time. Note: Target moisture content is typically below 0.1%. Overheating must be avoided to prevent browning (caramelization). |
| 7 | Milling & Sieving | Mill the dried lactose crystals to a specific particle size, then pass them through a series of sieves to classify the product into different grades. | Control Point: Mill settings and sieve mesh sizes. Note: The final particle size distribution (PSD) is a key specification for customer applications, such as tablet compression or infant formula. |
| 8 | Packaging | Package the final sieved lactose powder into multi-wall paper bags with a polyethylene liner or into bulk bags in a controlled-humidity environment. | Control Point: Packaging integrity and environment. Note: A final metal detection step is a critical safety measure before sealing and dispatching the product. |
Technical Specifications
| CAS Number | 63-42-3 |
| Chemical Formula | C₁₂H₂₂O₁₁ |
| Solubility | Soluble in water |
| Storage Conditions | Cool, dry storage |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Infant formula
dairy
pharmaceuticals
Mechanism of action:
| Parameter | Lactose |
|---|---|
| Functional Category | Bulking Agent; Browning Agent (Maillard Reaction); Fermentation Substrate; Flavor Carrier |
| Key Ingredients | Lactose (a disaccharide composed of glucose and galactose) |
| Mechanism of Action | Participates in the Maillard reaction with amino acids upon heating, creating characteristic brown pigments and roasted flavors. Acts as a fermentable substrate for specific lactic acid bacteria. Its low relative sweetness allows it to function as a non-hygroscopic bulking agent, adding solids and improving mouthfeel without excessive sweetness. Its crystalline structure effectively carries and stabilizes flavors. |
| Application Effect in Product | Enhanced browning and flavor development in baked goods. Provides solids, controls crystallization, and improves mouthfeel in dairy products and infant formula. Acts as a carrier for flavors, colors, and active ingredients in dry mixes. Contributes to texture and acidification in fermented dairy products. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Lactose | Disaccharide Sugar | Naturally found in milk; composed of glucose and galactose; low sweetness level. | Mild sweetness that doesn't mask other flavors; promotes browning (Maillard reaction); acts as a stabilizer and texturizer; low glycemic index. | Indigestible for individuals with lactose intolerance; low solubility in water; not very sweet. | Pharmaceuticals (as a filler/binder), infant formula, baked goods, processed meats, dairy products. | For applications needing a bulking agent, improved texture, or enhanced browning with minimal added sweetness. |
| Sucrose | Disaccharide Sugar | Common table sugar; composed of glucose and fructose; crystalline structure. | Clean, familiar sweet taste; highly soluble in water; provides structure and volume in baking; acts as a preservative. | High glycemic index; can cause undesirable crystallization; contributes to tooth decay. | General-purpose sweetener for beverages, baked goods, confectionery, and food preservation. | For a standard, well-rounded sweetness and functional properties like texture and preservation in a wide range of foods. |
| Fructose | Monosaccharide Sugar | Fruit sugar; naturally found in fruits, honey, and root vegetables; highest sweetness of natural sugars. | Very high sweetness (approx. 1.7x sucrose), allowing for lower usage; enhances fruit flavors; low glycemic index. | Metabolized differently (in the liver), which can be a concern with high intake; can create a softer texture in some baked goods. | Sweetening beverages, fruit-flavored products, foods for diabetics (in moderation), processed foods. | To achieve a high level of sweetness with a lower glycemic impact, or to enhance existing fruit flavors. |
| Glucose (Dextrose) | Monosaccharide Sugar | Primary energy source for cells; often sold as dextrose powder; less sweet than sucrose. | Provides rapid energy; prevents crystallization in candy and ice cream; fermentable by yeast; enhances browning. | Significantly less sweet than sucrose or fructose; very high glycemic index. | Sports drinks, brewing and fermentation, confectionery, intravenous medical solutions, baked goods. | For applications requiring a direct energy source, fermentation substrate, or to control crystallization and texture. |
| Maltose | Disaccharide Sugar | Malt sugar; composed of two glucose units; produced by breaking down starch. | Moderately sweet; highly fermentable; resistant to crystallization; provides a distinct malty flavor. | Less sweet than sucrose; not as widely available as a pure ingredient for consumers. | Beer brewing, bread making, hard candies, syrups (e.g., corn syrup, brown rice syrup). | For fermentation processes like brewing and baking, or when a specific malty flavor and chewy texture are desired. |
Technical Documents
Available Documentation
COA available
Safety Data Sheet (SDS)
MSDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications