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Lactose (Milk Sugar)

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Lactose (Milk Sugar)

Note: This is a standard product specification. Variations to the standard are available upon request.

Product Definition:

Lactose (Milk Sugar) is a white to creamy white crystalline product, possessing a mildly sweet taste. It may be anhydrous, contain one molecule of water of hydration, or be a mixture of both forms.

Typical Compositional Range1:

  •  
  • Protein
  • Lactose2
  • Fat
  • Ash2
  • Moisture2
  • %
  • 0.1
  • 98.0 min.
  • 0
  • 0.1 - 0.3
  • 4.0 - 5.5

Microbiological Analysis:

  •  
  • Standard Plate Count
  • Coliform
  • Salmonella
  • Listeria
  • Coagulase-positive Staphylococci
  •  
  • ≤30,000/g
  • ≤10/g
  • negative by test
  • negative by test
  • negative by test

Other Characteristics:

  • Scorched Particle Content
  • pH2
  • Color
  • Flavor
  • 7.5 - 15.0 mg
  • 4.5 - 7.5
  • White to pale yellow
  • Slightly sweet

Ingredient Statement:

"Lactose" or "Milk Sugar"

Product Applications and Functionality:

Infant foods, chemicals/pharmaceuticals, dairy, prepared dry mixes, bakery products, soft drinks/special dietary foods, confections

Storage and Shipping:

Product should be stored and shipped in a cool, dry environment with temperatures below 80°F and relative humidities below 65%. Stocks should be rotated and utilized within 9 mo - 1 yr.

Packaging:

Multiwall kraft bags with polyethylene inner liner or other approved closed container - i.e., "tote bins," etc.

1. On an "as is" basis"

2. FDA Standard Requirements (21 CFR §168.122)