Lactose Monohydrate

Lactose monohydrate represents the crystalline state of lactose, the primary carbohydrate found in cow’s milk. Lactose itself comprises the fusion of galactose and glucose, forming two distinct chemical structures: alpha- and beta-lactose.
The production process of lactose monohydrate involves subjecting alpha-lactose derived from cow's milk to low temperatures, encouraging the formation of crystals, followed by the removal of excess moisture through drying. The outcome is a dry, white or pale yellow powder with a subtle sweetness and an aroma reminiscent of milk.

Lactose monohydrate, commonly referred to as milk sugar in the food and pharmaceutical sectors, boasts an extensive shelf life, a subtly sweet flavor, and is both highly economical and readily accessible. Its versatility extends to effortless blending with various ingredients, rendering it a prevalent choice as a food additive and filler in drug capsules. Typically utilized for industrial applications, it is not commonly marketed for household consumption.
Besides, lactose monohydrate finds its way into infant formulas, packaged snacks, frozen meals, and an array of processed foods such as cookies, cakes, pastries, soups, and sauces. Its primary functions encompass imparting sweetness and serving as a stabilizer, aiding in the cohesion of ingredients that would otherwise struggle to blend, such as oil and water.