Lactulose is white crystalline or crystalline powder. It tastes sweet and is about 70% as sweet as sucrose. Odourless or slightly characteristic,it is used as Nutritional sweeteners.It is widely used in food.
|Product name||Lactulose syrup|
|Appearance||White or yellow sticky liquid|
|Assay (on dry basis) (%)||≥ 70|
|Solid substance (%)||≥60|
|Moisture (%)||≤ 35|
|Residue on ignition(%)||≤0.5|
|pH (10% water solution)||3.0~7.0|
|Total plate count (cfu/g)||≤3000|
|Coliforms (cfu/g)||≤30 MPN/g|
Nutritional sweeteners; Excipients; Dispersant; Taste masking agent. Nutrition agent. Mainly used as: as the adsorption dispersant of powder food pigment, reduce pigment concentration, 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 excipients for pressing tablets. The caramelization temperature of lactose was lower (sucrose 163℃). Dlucose 154.5℃, lactose only 129.5℃), for some special baked foods, can be at a lower baking temperature to obtain a darker yellow to caramel color. Others have the function of preventing crystallization, reducing sweetness, preventing adhesion and enhancing fragrance. Used in baby food, confectionery and margarine etc.