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CAS 63-42-3 Sweetness Food Grade Lactose Powder
CAS 63-42-3 Sweetness Food Grade Lactose Powder
CAS 63-42-3 Sweetness Food Grade Lactose Powder
CAS 63-42-3 Sweetness Food Grade Lactose Powder
CAS 63-42-3 Sweetness Food Grade Lactose Powder
CAS 63-42-3 Sweetness Food Grade Lactose Powder
CAS 63-42-3 Sweetness Food Grade Lactose Powder
CAS 63-42-3 Sweetness Food Grade Lactose Powder

CAS 63-42-3 Sweetness Food Grade Lactose Powder

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≥1 Kilograms
US $4.8
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Quick Details

Shelf Life:
2years, 3 Years
Manufacturer:
Jenifer Biotech
Ingredients:
lactose
Content:
lactose powder
Address:
Shaanxi
Instruction for use:
/
CAS No.:
14641-93-1
Other Names:
Lactose monohy
MF:
C12H22O11
EINECS No.:
238-691-8
Place of Origin:
Shaanxi, China
Brand Name:
Jenifer
Model Number:
lactose powder
Product Name:
lactose powder
Appearance:
White Powder
Certificate:
ISO9001/Halal/Kosher
Application:
Food
Packing:
1kg/Alu Bag
Service:
OEM.ODM
Storage:
Cool Dry Place
Free sample:
Avalibale

Quick Details

Type:
Acidity Regulators, Antioxidants, Chewing Gum Bases, Colorants, Emulsifiers, Enzyme Preparations, Flavoring Agents, Nutrition Enhancers, Preservatives, Stabilizers, Sweeteners, THICKENERS
Storage Type:
Cool ad dry
Specification:
99%, 99%
Shelf Life:
2years, 3 Years
Manufacturer:
Jenifer Biotech
Ingredients:
lactose
Content:
lactose powder
Address:
Shaanxi
Instruction for use:
/
CAS No.:
14641-93-1
Other Names:
Lactose monohy
MF:
C12H22O11
EINECS No.:
238-691-8
Place of Origin:
Shaanxi, China
Brand Name:
Jenifer
Model Number:
lactose powder
Product Name:
lactose powder
Appearance:
White Powder
Certificate:
ISO9001/Halal/Kosher
Application:
Food
Packing:
1kg/Alu Bag
Service:
OEM.ODM
Storage:
Cool Dry Place
Free sample:
Avalibale
Product Name
lactose powder
Appearance
White powder
Specification
99%
CAS NO.
14641-93-1
MF
C12H22O11
Food grade lactose is a product made by concentrating whey or osmosis (a by-product of the production of whey protein concentrate), superforating the lactose, then crystallizing the lactose out and drying it. Special crystallization, grinding and sieving processes can produce various types of lactose with different particle sizes.
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