Lactose Anhydrous
Product Description
Lactose (4-O-b-Galactopyranosyl-D-glucose)
- A disaccharide sugar that is found most notably in milk and is formed from galactose and glucose.
- Extracted from sweet or sour whey.
- Hydrolyzed to glucose and galactose, and isomerised in alkaline solution to lactulose.
- Used as a carrier,binding agent and stabiliser of aromas and pharmaceutical products.
- Used in bakery goods for enhancing browning and reducing sweetness.
- Synonym: Lactosum anhydricum
- SPECIFIC ROTATION [a]D: +54.4 TO+55.9
- WATER: 1.0%
- LOSS ON DRYING: 0.5%
- RESIDUE ON IGNITION: 0.1%
- HEAVY METALS: 5 UG/G
- Appearance: White Solid
- Boiling Point: 667.9�‹C
- Density: 1.525 g/cm3
- IUPAC_Name: ƒÀ-D-galactopyranosyl-(1�¨4)-D-glucose
- Melting Point: 222.8�‹C
- RTECS Number: OD9625000
