Lactose

Lactose, a milk sugar and as the name suggests is obtained only from milk. Lactose so obtained from milk is chemically known as Alpha Lactose Monohydrate. It is obtained commercially from whey of milk by direct crystallisation after the removal of whey protein by ultrafiltration. It has high nutritional value and is mainly used as constituents of foods and medicinal products. Lactose, a milk carbohydrate, is less sweet than sucrose. Its empirical formula is C12H22O11 H2O with a molecular weight of 360.31. It is an integral constituent of the milk. Beside acting as a major source of energy, it is also essential for the growth and development of the child.APPLICATIONS AND USES OF LACTOSEIn Pharmaceutical Industry: In tableting as a diluent, filler, bulking agent and expecepient. In capsule filling alongwith the active materials. Provides free floability and avoids segregation or mixtures. In homeopathic medicines used in making bio-chemical tablets and mixtures. Maintain quality of globules.Baby Foods: To stimulate the composition of human milk. Fortification of baby food with Lactose.Freeze Dried Solution: To increase plug size and aid caking.Sugar Coating Solutions: In combination with sucrose.Flavours: Ideal carriers for artificial sweeteners to give free flowing powders.Bakery: Contributes flavours, textures,appearance,shelf life and toasting properties Increases loaf volume,improves tenderness and prolongs shelf life. For crust growing without resultng in excessive sweetness of the product.Fish: Improves flavour of raw fish.Food Products: Adds mouthfeel and viscocity to custard,fruit juices,jams,preserves and in certain icings. With glutamic acid can improve the colour of french fried potatoes,chocolate,drinks,milk and fermented milk based beverages and in whipped desserts for stabilising protein.As a Raw Material: Lactose Hydrosylates like galactose,glucose. Lactitol.LACTOSE MONOHYDRATE SPECIFICATIONS (I.P/B.P.)(C12H22O11. H2O) GENERAL QUALITY CHARACTERISTICS Appearance fine, white powder Flavour and odour slightly sweet Solution clean,colourless,odourless Granulation offered in different granulation Mesh size 100-200 CHEMICAL ANALYSIS Free moisture Max. 0.1% Protein Max. < 100ppm Lactose Min. > 99.80% Ash Max. < 0.05% Heavy metals Max. 0.5mg/kg Acid or Alkaline(0.1N NaOH)reaction substances Max. 0.4ml. Specific Rotation +54.8 to +55.5 pH value(10% solution) 4.0-6.5 Water Content 4.5-5.5% Max. BACTERIOLOGICAL ANALYSIS Standard Plate Count Max. 100 per gram Enterobacteriaceae absent Yeast and Molds Max. 10 per gram Enterococca absent Salmonella absent Staphylococcus absent Aureus absent Bacillus cereus absent Clostridia absent Packing: Packed in 25 kg packings with food grade polythene liner duly sealed, which is further incased in 5 layered Kraft Paper Bags.Storage:Lactose being hygroscopic should be stored in a cool, dry place. Not to be exposed to any strong odours.Casein, a milk protein and as the colour suggests, is found only in milk. Milk is white only because of Casein present in it, which emits in the form of collidal suspension. Casein is obtained commercially from milk by precipitation under acidic conditions followed by filtration, washing and drying. It is an integral constituent of milk which helps in building immunity. It is highly nutritious, having all the essential amino acids and is widely used in different food preparations. Beside edible use, it also has various industrial applications.APPLICATION AND USES OF CASEIN EDIBLE GRADE CASEINIn Food Industry is used for: Caseinates. Stabilizer. Dietary Foods and Processed Foods Preparations. Moisture Retainer. Additive in Coffee Whitener and Tea Whitener. Additive in Imitation Powders. Additive in Instant Breakfasts. Additive in Ice Creams. Additive in Protein Hydrosylates. Additive in cheeses, pizzas,pastas etc. &many more. INDUSTRIAL GRADE CASEINTextile industry for sizing clothes. Adhesives for wood. Emulsifier for Asphalt. Leather Tanning and many more uses. SPECIFICATIONS Taste Neutral Colour White to Pale Cream Fat content Max. 2.50 Moisture 6 to 10 percent Nitrogen % on dry basis Min. 15.1 ml. Protein (ODB) 95% min. Ash on dry basis 1 to 2 percent Total acidity ml. 0.1N NaOH Max. - 9% Free Acid expressed as L.A. Max.-0.20 Total Bacteria Count Max.-<30,000/g Thermophiles Max.-<5,000/g Coliforms Absent Yeast and Mould Max. 50 Pathogens Negative pH 4.2-4.5 Viscosity (CP) 100-130 Solubility(min.) 15to25 Sediment MAX. DISC B(ADPI) 325 Mesh Screen Residue mg/kg 10 Available in: - 30 mesh - 60 mesh - 80 meshPACKING: Packed in 25 kg packings with food grade polythene liner duly sealed, whichis further packed in Kraft Paper Bags. TRANSPORT: 20' Container 16 tons 40' Container 20 tons

Lactose, a milk sugar and as the name suggests is obtained only from milk