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Lactose Anhydrous powder Raw Materials CAS 63-42-3
Product Overview:
Lactose Anhydrous powder is a disaccharide that occurs naturally in mammalian milk. Molecular formula C12H22O11.Lactose Anhydrous CAS 63-42-3 is a disaccharide composed of glucose and galactose, i.e. the hydroxyl group on the fourth carbon atom of glucose and the hydroxyl group of the first carbon atom of the β-semiacetal of galactose are glycosidically bonded by the loss of water to form a glycosidic bond.Lactose Anhydrous Raw Materials.
Lactose Anhydrous powder Raw Materials CAS 63-42-3 Attributes
MF:C12H22O11
MW:342.3
EINECS:200-559-2
Specification:Lactose Anhydrous powder
Sample:Lactose Anhydrous powder
Brand:Lactose Anhydrous powder
Appearance: powder
Storage: Cool Dry Place
Brand: Globalchemical
Shelf Life: 2 Years
Test Method: HPLC
Lactose Anhydrous powder Raw Materials CAS 63-42-3 Details
Uses and synthesis of Lactose Anhydrous powder
Lactose Anhydrous powder is a disaccharide that occurs naturally in mammalian milk. Molecular formula C12H22O11, Lactose Anhydrous CAS 63-42-3 is a disaccharide composed of glucose and galactose, i.e. it is obtained by the glycosidic bonding between the hydroxyl group of the fourth carbon atom of glucose and the hydroxyl group of the first carbon atom of the β-semiacetal of galactose, which is lost in water Lactose Anhydrous Raw Materials .
Applications / Functions of Lactose Anhydrous powder
- Nutritive sweetener; excipient; dispersant; flavour enhancer; nutritive.
- Lactose Anhydrous Powder is widely used in the production of baby food, confectionery, margarine, etc. It can also be used as culture medium, colour layer absorber and excipient.
Physicochemical Property of Lactose Anhydrous powder
White crystalline or crystalline powder. Sweet taste, sweetness is about 70% of sucrose. Odourless or slightly characteristic odour. Relative density d4201.525 (anhydrous). Reductive and dextro-phosphoric. There are two kinds of isomers: α-type and β-type.
Production methodprocess of Lactose Anhydrous powder
Lactose Anhydrous CAS 63-42-3 is obtained from milk whey (containing about 5% lactose) by heating or adding milk of lime, removing proteins and then concentrating, cooling, crystallising and drying. The yield is about 60%～70%.
