Product Introduction

Lactose, a disaccharide, is naturally present in mammalian milk, making up approximately 2-8% of milk's solids. Chemically, it is composed of one molecule of β-D-galactose and one molecule of D-glucose joined by a β-1,4-glycosidic linkage [1]. It is less sweet compared to sucrose. Lactose serves various applications, including use in pharmaceuticals, infant formulas, and as a food ingredient.

Product Manufacturing Process

The manufacturing of lactose generally involves several key steps. It begins with the obtaining of whey, a byproduct from cheese production. Then, proteins and other solids are typically removed from the whey through processes like ultrafiltration and evaporation [2]. The lactose is crystallized from the concentrated whey, and the crystals are then separated and purified. Finally, the purified lactose crystals are dried to achieve the desired moisture content and particle size.

Product Applications

Lactose has several uses in the food industry. It is often used in infant formulas to mimic the carbohydrate composition of breast milk [3]. In baking, it can contribute to browning and flavor development. Lactose also acts as a carrier for flavors and colors.

In the pharmaceutical industry, lactose is a common excipient in tablets and capsules [4]. It serves as a diluent, binder, or filler, facilitating the manufacturing process and ensuring accurate dosages. Its water-solubility helps in drug dissolution.

Packaging and Storage

Lactose should be packaged in airtight containers to prevent moisture absorption. It should be stored in a cool, dry place, away from direct sunlight and extreme temperatures [5]. Following these storage guidelines helps maintain the quality and stability of the product throughout its shelf life.

Citations

  1. National Center for Biotechnology Information (2024). PubChem Compound Summary for CID 6134, Lactose. Retrieved from https://pubchem.ncbi.nlm.nih.gov/compound/Lactose
  2. Huffman, L. M., & Harper, W. J. (1999). Maximizing the value of milk components. Comprehensive Reviews in Food Science and Food Safety, 8(1), 1-23.
  3. Lönnerdal, B. (2003). Nutritional and physiologic significance of human milk fat. The American Journal of Clinical Nutrition, 78(3), 286S-292S.
  4. Bolhuis, G. K., & Chowhan, Z. T. (2017). Materials for direct compression. Pharmaceutical Powder Compaction Technology, 167-202.
  5. United States Pharmacopeial Convention. (2023). USP General Chapter <659> Packaging and Storage Requirements.
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