- Product Details
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Quick Details
-
Shelf Life:
-
24month, 24month
-
Manufacturer:
-
QianFang
-
Ingredients:
-
Food additive
-
Content:
-
Lactose
-
Address:
-
Tianjin
-
Instruction for use:
-
Food additive
-
CAS No.:
-
63-42-3
-
Other Names:
-
Lactose
-
MF:
-
C12H22O11
-
EINECS No.:
-
200-559-2
-
Place of Origin:
-
Tianjin, China
-
Brand Name:
-
Qianfang
-
Model Number:
-
QF-634
-
Product name:
-
Lactose
-
CAS:
-
63-42-3
-
Appearance:
-
White Powder
-
Application:
-
Food Additive
-
Storage:
-
room temperature
-
Purity:
-
99%
-
Sample:
-
Availiable
-
Package:
-
1kg/bag 25kg/bag
-
MOQ:
-
1kg
Quick Details
-
Type:
-
Nutrition Enhancers, Sweeteners
-
Storage Type:
-
room temperature
-
Specification:
-
99%
-
Shelf Life:
-
24month, 24month
-
Manufacturer:
-
QianFang
-
Ingredients:
-
Food additive
-
Content:
-
Lactose
-
Address:
-
Tianjin
-
Instruction for use:
-
Food additive
-
CAS No.:
-
63-42-3
-
Other Names:
-
Lactose
-
MF:
-
C12H22O11
-
EINECS No.:
-
200-559-2
-
Place of Origin:
-
Tianjin, China
-
Brand Name:
-
Qianfang
-
Model Number:
-
QF-634
-
Product name:
-
Lactose
-
CAS:
-
63-42-3
-
Appearance:
-
White Powder
-
Application:
-
Food Additive
-
Storage:
-
room temperature
-
Purity:
-
99%
-
Sample:
-
Availiable
-
Package:
-
1kg/bag 25kg/bag
-
MOQ:
-
1kg
Product Description
Lactose
is commonly used in baby food, and also widely used in beverage, western sausage, sauce, instant food, spice mixture and meat products in the food industry to supplement low sweetness, enhance aroma, extend sales period and improve product value.
Specification
|
Product name
|
Lactose
|
|
CAS
|
63-42-3
|
|
Molecular formula
|
C12H22O11
|
|
Molecular weight
|
342.3
|
|
EINECS
|
200-559-2
|
|
Melting point
|
222.8°C
|
|
Density
|
1.5300
|
|
Solubility
|
5-10 g/100 mL at 20 ºC
|
|
Form
|
White powder
|
|
Boiling point
|
397.76°C (rough estimate)
|
|
Application
|
Nutritional sweetener; excipient; dispersant; Flavor correcting agent; Nutrients. It is mainly used as an adsorbent and dispersant
for powdered food pigment to reduce pigment concentration, facilitate use and reduce discoloration during storage. With the characteristics of easy compression forming and low water absorption, it can be used as excipient for pressing. Taking advantage of the low caramelization temperature of lactose (sucrose 1Chemicalbook 63 ℃, glucose 154.5 ℃, lactose only 129.5 ℃), for some special baked foods, a deep yellow to caramel color can be obtained at a low baking temperature. Others have the functions of preventing crystallization, reducing sweetness, preventing adhesion and enhancing fragrance. For baby food, candy and margarine. |
Packing & Delivery
All of our product are packaged with 1kg
Aluminum foil bag or 25kg
Cardboard barrel. We can also packaged
according to
customer requirements.
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