Function

Nutritional sweeteners; excipients; dispersing agents; flavoring agents; nutritional agents. Mainly used: as an adsorbent and dispersant for powdered food pigments to reduce pigment concentration, facilitate use and reduce discoloration during storage. Take advantage of easy compression molding and low water absorption characteristics, as excipients such as tableting. Taking advantage of the low caramelization temperature of lactose (sucrose is 163°C. Glucose is 154.5°C, lactose is only 129.5°C), for some special baked foods, a darker yellow to caramel color can be obtained at a lower baking temperature. Others have the functions of preventing crystallization, reducing sweetness, preventing adhesion and enhancing fragrance. Used in baby food, candy and margarine, etc.

Application

1. Fermented milk is essential and provides carbon source. Lactose is broken down into galactose and glucose under the action of lactic acid bacteria.

2. Provide nutrition and energy for mankind. Galactose has an important effect on mammalian neurodevelopment. Lactose is good for calcium absorption. Lactase deficiency can cause lactose intolerance.

3. It has an important influence on the organization of dairy products. In the production of condensed milk, the effect of lactose crystallization on the taste of condensed milk. the solubility of milk powder.

4. It has an important influence on the color and flavor of dairy products. Browning reaction. the flavor is formed after fermentation.