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Lactose - LAC
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Lactose is a disaccharide sugar composed of galactose and glucose, commonly found in milk and dairy products.Product Details |
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Formula: |
C12H22O11 |
CAS Number: |
63-42-3 |
Also Known As: |
Milk Sugar; 4-O-beta-D-Galactopyranosyl-D-glucopyranose |
Typical Specifications
Data is representative of average lots;
data taken from specific lots may vary.
Appearance |
White crystalline powder |
Density, g/cm3 |
1.525 |
Melting point, °C |
202 |
Molecular weight, g/mol |
342.3 |
Odor |
Odorless |
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Store in a cool, dry place, away from direct sunlight.
Lactose is a naturally occurring disaccharide sugar derived from milk and composed of one glucose and one galactose molecule, bonded through a β-1,4 glycosidic linkage. It is a white, crystalline powder with a slightly sweet flavor, commonly used as an additive in the food and pharmaceutical industries. In the food industry, lactose is utilized as a sweetener, stabilizer, and as a carrier in flavorings due to its ability to enhance texture and taste in baked goods, chocolates, and dairy products. Within the pharmaceutical sector, lactose serves as an excipient and filler in tablets and capsules, promoting consistency and aiding in the compression of pharmaceutical ingredients. Its versatility extends to its use in infant formula and as a prebiotic, supporting gut health by fostering beneficial bacterial growth. Lactose’s unique properties make it a valuable ingredient across various applications, ensuring optimal performance and quality in end-products.
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