Ingredient Resource Center

Lactose

The primary carbohydrate found in mammal’s milk, lactose is often referred to as milk sugar. It is the first and only carbohydrate every newborn mammal consumes in significant amounts. Lactose is isolated from dairy products such as whey and whey permeate, which is available after the production of cheese and/or caseinates. 

Lactose (Milk Sugar) is a white to creamy white crystalline product, possessing a mildly sweet taste. It may be anhydrous, contain one molecule of water of hydration, or be a mixture of both forms. It is manufactured from whey or permeate by evaporating, crystallizing, refining and then drying the lactose crystals. 

Lactose for human consumption complies with all provisions of the U.S. Federal Food, Drug, and Cosmetic Act.

Please note that in the coming months, ADPI members will have the availability to log-in and access all product standards information. In the interim, to obtain the Products Standards Book, or if you have questions, contact Dan Meyer at dmeyer@adpi.org.

 

This product and its derivatives are capable of sweetening foods, influencing crystallization, adding viscosity, contributing to nutrition and enhancing flavors. Lactose itself has no aftertaste and has a clean mouthfeel. 

There are many diverse food applications for lactose because of its relative sweetness, browning ability, protein stabilizing qualities, alteration of crystallization, flavor enhancement, selective fermentation and nutritive qualities.

Applications include: infant foods, chemicals/pharmaceuticals, dairy products, prepared dry mixes, bakery products, soft drinks/special dietary foods, confections, among others.

Product should be stored and shipped in a cool, dry environment with temperatures below 80°F and relative humidity below 65%. Stocks should be rotated and utilized within 24 months.

Multiwall kraft bags with polyethylene inner liner or other suitable closed container – i.e., “tote bins,” etc.