Lactose is the main carbohydrate component of milk. It is a diholoside or disaccharide comprising two molecules, two simple sugars : one molecule of galactose (sugar with 6 atoms of carbon) and a molecule of glucose (or dextrose whenever D-glucose is indicated). Lactose is the milk sugar, it is naturally present in mammal milk.
Lactose is the main component of whey, which is the liquid obtained from milk coagulation. It is extracted by crystallisation.
After separation of fat and caseine precipitate, whey may be obtained. This whey has a very high lactose content. Lactose is then evaporated and transferred to crystallisation tanks. Hard and sandy crystals of lactose hydrate are then obtained. These crystals are then separated, decanted and washed to purify lactose. Through this phase, lactose content increases.
Lactose may be digested only if it has been split beforehand into two by an enzyme: lactase. This enzyme is naturally present in the bowel and allows the digestion of lactose.
Different grain sizes may be obtained through an adapted crushing. Grain sizes are classified by mesh. This is the main interest of lactose. As a result, FIT may offer the right grain size adapted to your applications.
Edible lactose undergoes a better crystallisation than dextrose or sucrose. When it is mixed with other sugars, for instance dextrose, it modifies their crystallisation properties. Lactose is slightly soluble in water and has a low sweetening power. Edible lactose goes from white to yellowish-white in colour.
Potential applications for lactose in food industry and their benefits
- Bakery:
- Maillard reaction auxiliary: it helps obtaining a nice brown colour during caramelisation.
- Lactose does not hydrolyse easily and is not fermented by beer yeast.
- Carbohydrate loading with low sweetening power.
- Pastry / confectionery / chocolate making:
- Flavour fixative, taste enhancer,
- Easier crystallisation than sucrose,
- Dough improvement (for instance pies): dough is tender and more laminated.
- Carbohydrate loading with low sweetening power.
- Cost reduction
- Bulking agent
- Milk powder standardisation
For infant lactose, the refining of crystals is added to the production process. It is then called refined lactose. Purity grade is higher (99.4%) than for standard lactose (99%). Powder will as a result be whiter. Lactose is an important calorific agent, it eases digestion: lactose has a positive influence by modifying bacterial intestinal flora. It also eases calcium assimilation and helps maintaining a balance in minerals such as calcium, phosphorus and magnesium. It is essential for bone growth and is a key player in the development of the skull and mucous membranes. Children whose food is rich in lactose have a more developped muscle structure than those whose food is rich in sucrose or saccharose.
Advantages and organoleptic properties of the infant lactose distributed by FIT
- High purity grade
- Even chemical composition
- Fine and homogenous particle size distribution
- Fluid and non-hygroscopic powder
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