lactose

Lactose in this collection

This collection covers lactose, or milk sugar, a dairy-derived carbohydrate sold as crystalline powder. Since lactose is the sole listed ingredient, the useful buying distinctions are within the ingredient: grade, crystal form, composition and particle size. A listing for lactose alone does not establish that it is suitable for a particular application or process.

Grade and physical form matter

Commercial lactose may be anhydrous, monohydrate or a mixture. Water of crystallization affects how moisture and lactose content should be read, so compare assay results only after checking whether they are reported on a dry basis or as-is and how moisture is defined. Food-grade products may also have different particle-size distributions, which can matter for blending, dissolution and process consistency.

Industrial or fermentation, edible and refined edible grades have different composition limits. Infant-formula use has distinct requirements; ordinary edible-grade designation alone does not confirm that a product meets them. Confirm the exact grade against the intended use rather than relying on the ingredient name.

Match the specification to the application

Lactose is used in food products such as bakery goods, confectionery, dairy products, dry mixes and beverages, and in fermentation and feed contexts. Its sweetness and effects on crystallization, viscosity and flavor can influence formulation. Feed use does not establish suitability for every species or ration, and application-specific requirements need to be checked.

For a bulk purchase, review the offered lot’s certificate of analysis, test methods and assay basis, along with particle size where relevant. Confirm packaging, date coding and product-specific handling directions for the lot. Typical analyses or general grade descriptions are not a substitute for the offered lot’s specification.

Common questions.