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Lactose
Lactose, a natural sugar found in milk, is formed from two components: glucose and galactose. This compound is an important source of energy for the body, especially for infants. At the same time, lactose has a versatile application, not only in infant nutrition, but also as an important ingredient in the production of animal feed.
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Technical aspects
Lactose occurs in the form of a free-flowing, fine powder with a light yellow color. It is a natural milk sugar. The product undergoes a series of washing steps to separate the Lactose from proteins, minerals and residues. It is then crystallized and crushed.
Lactose is a source of calories and sugar. Lactose also has functional properties – it often serves as a texture and flavor enhancer and emulsifier. Lactose is also hygroscopic and is therefore often used in products that need to retain adequate moisture.
Foodcom S.A. offers different types of Lactose, suitable for many applications.
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Storage period
The storage period of Lactose is 24 months. The product should be stored in a dry environment at a maximum temperature of 30°C.
Packaging
Foodcom S.A. supplies its Business Partners with Lactose in 25 kg bags or in Big Bags.
Application
Lactose is one of the best dairy ingredients for use in foods due to its flavor and aroma enhancing properties. It can be used in cakes, confectionery, chocolate, baked goods, meat industry and dietary nutrition. Lactose is also present in baby food. Its presence in the product enables the fermentation process of yogurts, kefir and other beverages.
In the pharmaceutical industry, the carrier properties of Lactose play an important role in the production of tablets. It is also used as a binder so that the active ingredient can be evenly distributed in the tablets.
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