1. [Properties of Lactose]
Characteristics: White crystals or crystalline powder. Sweet. Odorless or slightly characteristic odor. It has reducing properties and right-handed optical rotation. Uses: Nutritive sweeteners, excipients, dispersants, flavoring agents, nutritional supplements. Mainly used to reduce pigment concentration for easier use and reduce discoloration during storage. Used as excipients such as pressed tablets, some special baked goods can obtain deeper yellow to caramel colors at lower baking temperatures. It can prevent crystallization, reduce sweetness, prevent sticking and enhance flavor.
2. [The role of lactose]
Fermented milk is an essential source of carbon. Lactose is broken down into galactose and glucose under the action of lactic acid bacteria.
.Provide nutrition and energy to human beings. Galactose has important effects on mammalian neurodevelopment. Lactose facilitates calcium absorption. Lactase deficiency causes lactose intolerance.
. It has an important influence on the tissue state of dairy products. Effect of lactose crystallization in condensed milk production on the taste of condensed milk. Solubility of milk powder.
. It has an important influence on the color and flavor of dairy products. Browning reaction. Flavor develops after fermentation.
3. [Lactose Packaging]
The outer packaging is made of kraft paper bags lined with high-pressure polyethylene film bags. Kilogram/bag can also be packaged according to customer agreement.
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Lactose, lactose manufacturers, lactose usage, lactose price