Lactose NEW

Nutritional sweetener; Excipient; Dispersant; Flavour-correcting agent; A nutrient. Mainly used for: as the adsorption dispersant of powdered food pigment, reduce the concentration of pigment, easy to use and reduce the discoloration during storage. Using the characteristics of easy compression forming and low water absorption, it can be used as excipient. The use of lactose caramelization temperature is lower (sucrose 1Chemicalbook63℃. Glucose 154.5 ° C, lactose only 129.5 ° C) characteristics, for some special baked foods, can obtain a deeper yellow to caramel color at a lower baking temperature. Others prevent crystallization, reduce sweetness, prevent bonding and enhance flavor. Used in baby food, candy and margarine.