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Lactose – milk sugar (disaccharide), the only carbohydrate animal origin is found in milk and dairy products.Lactose is obtained from dry whey powder by way of filtering sugar from it, and then dehydrating gotten sugar.
Area of using and features: Today the most widely using of lactose is known in production of baby food and of various milk substitutes. In the process of baking bread lactose is used to form on the surface of articles beautiful brown. Confectioners lactose is used to improve the properties and taste of caramel. Also, lactose is an essential component of chocolate, condensed milk, marmalade, jam, biscuit dough, candies, meat and diabetic products. Addition of lactose in meat products eliminates the bitter taste and reduced salinity, and also prolongs the shelf life. Lactose also is added in alcohol drinks to enhance taste and make it softer. Adding the lactose together with sugar in fruit preserves, jams, jellies and candies shades and enhances the flavor of the finished product. In addition, it can enhance the natural smell, therefore it is used to produce different flavor and aromatic additives.