Lactose monohydrate
Application: nutritional sweetener; excipient; dispersant; Flavoring agent; Nutrients. It is mainly used to reduce pigment concentration, facilitate use and reduce discoloration during storage. As excipients such as tablet pressing, dark yellow to caramel color can be obtained for some special baked foods at lower baking temperature. It can prevent crystallization, reduce sweetness, prevent adhesion and enhance flavor. Used for food, candy and margarine.
Properties: white crystal or crystalline powder. It tastes sweet. Odorless or slightly characteristic odor. Reductive and dextrorotatory.
Lactose action
1. Fermented milk is essential to provide carbon source. Lactose is decomposed into galactose and glucose under the action of lactic acid bacteria.
2. Provide nutrition and energy for mankind. Galactose has important effects on mammalian nerve development. Lactose is conducive to calcium absorption. Lactase deficiency can cause lactose intolerance.
3. It has an important impact on the tissue state of dairy products. The effect of lactose crystallization on the taste of condensed milk. Solubility of milk powder.
4. It has an important impact on the color and flavor of dairy products. Browning reaction. Flavor formation after fermentation.
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