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Lactose

Lactose

Product Titles:Lactose Product Description Product name Lactose CAS NO. 63-42-3 Form white crystalline powder Specification 98% Test Method HPLC Water 5.00% Extraction type Solvent Extraction Molecular Formula C12H22O11 Molecular Weight 342.3 Shelf life 2 years Place ofOrigin China

Product details

Product Titles:Lactose

Product Description

Product   name 

Lactose

CAS NO.

63-42-3

Form

white   crystalline powder

Specification

98%

Test Method

HPLC

Water

5.00%

Extraction type

Solvent Extraction

Molecular   Formula

C12H22O11

Molecular Weight

342.3

Shelf life

2 years  

Place ofOrigin

China



 

 

Package: Double plastic bag of foodstuff inside, cardboard drum outside or at customer's request.

Package Specification: 25kg/Drum

Shelf life: 2 years

 

 

     Food additive anhydrous lactose

Test items

Criterion

Results

Identification A

The infrared   absorption spectrum of the sample is concordant with that of the standard.

The infrared   absorption spectrum of the sample was concordant with that of the standard.

Identification B

The principal   spot obtained from the Test solution corresponds in appearance and RF value   to that obtained from Standard solution A.

The principal   spot obtained from the Test solution corresponds in appearance and RF value   to that obtained from Standard solution A.

The test is not   valid unless the chromatogram obtained with Standard solution B shows four   clearly discernible spots, disregarding any spots at the origin.

Standard   solution B shows four clearly discernible spots.

Identification C

A red color   develops.

It appeared red   color.

Specific   rotation

+54.4°~+55.9°,   calculate on the anhydrous basis.

+55.0°

Acidity or   alkalinity

Add 0.3ml of   phenolphthalein TS: the solution is colorless, and not more than 0.4 ml of   0.1 N sodium hydroxide is required to produce a red color.

Add 0.3ml of   phenolphthalein TS: the solution was colorless, and not more than 0.4 ml of   0.1 N sodium hydroxide was required to produce a red color.




Water

Not more than 1.0%

0.50%

Residue on   ignition

Not more than   0.1%

0.04%

Heavy metals

The limit is 5µg   per g.

Less than 5µg   per g.

Protein and   light-absorbing impurities

The absorbance   divided by the path length in centimeters is not more than 0.25 in the range   of 210 to 220nm and is not more than 0.07 in the range of 270 to 300nm.

The absorbance   divided by the path length in centimeters was not more than 0.25 in the range   of 210 to 220nm and was not more than 0.07 in the range of 270 to 300nm.

TPC

<100cfu/g

< 10cfu/g

Yeast &   Mould

<50cfu/g

< 15cfu/g

Escherichia coli   (/10g)

absence

Not detected

Conclusion :

The Quality of   lactose product has the achieved scandard of USP30 after examination standard   examination, and consequently meet the provision.

 

 

Certificate of Analysis


Standard plate   count

<100/g

E. coli

Negative

Salmonella

Negative

Coagulase-positive   staphylococci

Negative

Penicillin   residues

Negative

Pesticide   residues

Negative

Acidity or   alkalinity

0.1 ml of 0.1N   NaOH

Clarity and   color (10% 1cm at 400nm)

0.01

Heavy metals

<5.0ppm

Loss on drying

0.30%

At 210-220 nm

0.06

At 210-300 nm

0.02

Residue on   ignition

0.10%

Specific   rotation

+54.5° to +55.9°

Bulk density,   tapped

0.70-0.90g/ml   (depends upon mesh size specifications)

Appearance

Pure white,   crystalline, free-flowing powder

Solution

Clear,   colorless, odorless

Flavor

Slightly sweet

 

 

Lactose is a sugar extracted from sweet or sour whey.

Pharmaceutical grade lactose is produced by concentrating whey or permeate (a co-product of whey protein concentrate production) to over saturate the lactose, then removing, refining, drying and milling the lactose crystals. Pharmaceutical grade lactose is produced to meet rigid specifications, such as specific form and size distribution-monohydrate, crystalline, 40 mesh to 325 mesh, and a spray-dried mixture of crystalline and amorphous lactose for all applications. All products meet the requirements of the U.S., European and Japanese Pharmacopeia.

 

Application:

Food industry applications have markedly increased since the 1960s. For example, its bland flavor has lent to its use as a carrier and stabiliser of aromas and pharmaceutical products. Lactose is not added directly to many foods, because its solubility is less than other sugars commonly used in food. Infant formula is a notable exception, where the addition of lactose is necessary to match the composition of human milk.

 

Lactose is not fermented by yeast during brewing, which may be used to advantage. For example, lactose may be used to sweeten stout beer; The resulting beer is usually called a milk stout or a cream stout.

 

Another major use of lactose is in the pharmaceutical industry. Lactose is added to pills as a filler because of its physical properties, i. E.

 

1.The product can be used as tablets and capsules of the filler or diluent

2.It also used for freeze-dried products and baby food formulations.

3.Lactose is also used in powder inhalation of diluent.

 

What is Lactose?

Lactose is a naturally occurring simple carbohydrate, or sugar, found only in the milk of mammals. For this reason, it is also commonly referred to as "milk sugar." All commercial lactose is obtained from the milk of cows as a by-product of the dairy industry. Chemically, lactose is the disaccharide of the simple sugars D-galactose and D-glucose (Figure 1). In other words, the lactose molecule comprises one molecule of D-galactose chemically linked to one molecule of D-glucose. Lactose exists in two isomeric forms, known as alpha and beta (designated a-lactose and b-lactose).

 

 

Main Function:

1.Mainly used for: as the powdery food pigment adsorption dispersant, reduce the pigment concentration, easy to use and reduce discoloration during storage.

2. Advantage of the characteristics of easy compression forming and low water imbibition, a tablet excipients, etc.

3.Use lactose caramelization low temperature (163 ℃. The hydrolysis of sucrose into glucose 154.5 ℃, lactose is only 129.5 ℃),

4.the characteristics of for some special baked goods, can be obtained under low baking temperature deep yellow to caramel color.

5. Other have prevent crystallization, to reduce the sweetness, prevent caking and enhance aroma, and so on.

6. Used for baby food, sweets and margarine, etc.

 

 


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