Factory Supply Good Qurity Food Sweeteners Lactose CAS 63-42-3 in Stock

• CAS No.: 63-42-3
• Formula: C12h22o11
• EINECS: 200-559-2
• Type: Lactose
• Nutritional Value: Nutritional
• Effect: Sweetening Agent
• Model NO.: 63-42-3
• Resource: Natural
• Category1: Sweetening Agent
• Category2: Food Additive
• Category3: Nutritional Fortifier
• Category4: Enzyme Preparation
• Category5: Emulsifier
• Keyword 1: Lactose
• Keyword 2: Lactose Sample
• Keyword 3: Lactose Price
• Keyword 4: Lactose Factory
• Keyword 5: Lactose Manufacturer
• Transport Package: Bag
• Specification: 1kg
• Trademark: xinjiu
• Origin: China
• HS Code: 17021100
• Production Capacity: 50000kgs/Month

Product Description

Product Description

Product Name	Lactose
CAS	63-42-3
molecular formula	C12H22O11
molecular weight	342.3
melting point	222.8°C
form	powder
colour	white

 

   Lactose is a disaccharide that occurs naturally in mammalian milk. It is secreted by the mammary glands of mammals and is found only in animals. Molecular formula C12H22O11. It is a disaccharide composed of glucose and galactose, that is, by the hydroxy group on the fourth carbon atom of glucose and the β-hemiacetal hydroxyl group of the first carbon atom of galactose. Therefore, the reducibility of aldehyde groups on glucose molecules is still maintained. There are two isomers, alpha - and beta -. Below 93.5ºC crystallization from the mother liquor is α-type lactose, containing one molecule of crystal water, melting point 202ºC, specific rotation +88°, solubility 7.4 grams. At 93.5ºC above crystallization of β-type lactose, melting point 252ºC, specific rotation +34°, solubility 55 grams, there is no crystal water in the molecule. α-type sugars have low hygroscopicity and do not absorb external water in higher humidity environments, which is extremely important for controlling water activity in food.
   use
Nutritional sweetener; Excipient; Dispersant; Flavour-correcting agent; A nutrient.
Mainly used for: as the adsorption dispersant of powdered food pigment, reduce the concentration of pigment, easy to use and reduce the discoloration during storage. Using the characteristics of easy compression forming and low water absorption, it can be used as excipient. The use of lactose caramelization temperature is lower (sucrose 163ºC. Glucose 154.5 ° C, lactose only 129.5 ° C) characteristics, for some special baked foods, can obtain a deeper yellow to caramel color at a lower baking temperature. Others prevent crystallization, reduce sweetness, prevent bonding and enhance flavor. Used in baby food, candy and margarine.
 

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Company Profile

FAQ

1. Do you accept sample orders?
We accept sample orders. We will make samples before mass production, and we will start mass production after the samples are passed. 100% inspection during production, random inspection before packaging.

2.What are your payment terms ? 
We usually accept T/T, Western Union, USDT.

3. What is your minimum order quantity?
Our minimum order quantity is 1 kg. But usually we accept a smaller quantity, such as 100g, on condition that 100% of the sample fee is paid.

4. Do you provide product reports?
Yes. We will give you the product analysis report before shipment.

5.When will it be delivered?

We will arrange the delivery of the order after confirming the receipt.