Supplier Direct Marketing Lactose

Lactose
Chinese name α-lactose
English name Lactose Monohydrate
Chinese alias: lactose; lactose monohydrate
CAS RN 5989-81-1
Molecular formula C12H24O12
Molecular weight 360.3118
Physical and chemical properties
[Density ]: 1.53 g/cm3
[Boiling point ]: 667.9oC at 760 mmHg
[Melting point]: 219oC
[Flash point ]: 357.8oC
[Refractive Index ]: 1.652
Content: 99%
Appearance: white powder
Mesh number: 200
Packing: 25kg/woven bag
Extraction source: monohydrate
The main purpose
Nutritional sweeteners; excipients; dispersing agents; flavoring agents; nutritional agents. Mainly used: as an adsorbent and dispersant for powdered food pigments, reduce the concentration of pigments, facilitate use and reduce discoloration during storage. It can be used as an excipient for tableting and other excipients by taking advantage of its characteristics of easy compression and low water absorption. Taking advantage of the low caramelization temperature of lactose (sucrose 163°C, glucose 154.5°C, lactose only 129.5°C), for some special baked foods, a darker yellow to caramel color can be obtained at a lower baking temperature . Others have the functions of preventing crystallization, reducing sweetness, preventing adhesion and enhancing fragrance. Used in baby food, candy and margarine, etc.
Synthesis method: It is obtained from the whey (about 5% lactose) in the milk by heating or adding lime milk to remove the protein and then concentrating, cooling, crystallizing and drying. The yield is about 60% to 70%.