Product Introduction
Lactose is a disaccharide sugar composed of glucose and galactose, primarily found in milk and dairy products. As a naturally occurring carbohydrate, lactose plays a significant role in the nutrition of infants. It is not just a source of energy but also contributes to the overall taste and texture of various dairy products.
Product Manufacturing Process
The production of lactose begins with the collection of whey, a by-product of cheese manufacturing. The whey is first concentrated and then crystallized through cooling. The resulting crystals are then purified by a series of washing and drying processes to achieve food-grade quality. After processing, lactose is typically milled to achieve the desired particle size.
Product Applications
Lactose is widely used across different sectors. In the food industry, it naturally sweetens products and enhances flavor while serving as a filler in various formulations. It is also used in pharmaceuticals for tablet formulations and as a fermentation nutrient in the production of probiotics. Additionally, lactose is utilized in infant formulas to mimic the natural carbohydrate profile of breast milk.
Packaging and Storage
Storage Conditions: Store in a sealed, lightproof container, avoid high temperatures, and keep in a dry, cool, and well-ventilated place.
Packaging Method: Bulk packaging in 25 kg cardboard drums, sample packaging in 1 kg aluminum foil bags, custom packaging available upon request.
Shipping Method: FedEx, DHL, dedicated logistics, and sea freight consolidation.
Shelf Life: 2 years
Monica Sun possesses extensive technical expertise and market insights in the food additives industry. She excels in designing efficient and safe additive formulations tailored to various food applications, ranging from sweeteners to functional dietary fibers. Monica has successfully assisted food manufacturers in optimizing ingredient combinations to enhance product quality and improve consumer satisfaction.
