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Lactose food
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Lactose food

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1.4 EUR
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Ukraine, Zhitomir
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9 years on Allbiz
Description
Unique properties of lactose (lactobiose) have caused its broad application in the modern food industry:

Lactose for Confectionery

Lactose food

- Replaces powdered milk, thereby improving quality of product and at the same time reduces its cost value


- Allows to avoid pereslashchivaniye. Partial replacement of sucrose by lactose reduces sweet and, especially, increases taste of fruit and berries in jams and fruit jelly. Lactose possesses the smallest degree of sweet. Degree of sweet of lactose in comparison with sucrose makes 0,16.


- At production of bitter, milk chocolate.


- Jams, fruit jelly, biscuits, candies, glaze.


- For receiving on baking of golden-brown crust. After optimization of sucrose content and fat lactose promotes pastries volumetric gain.


- Use of lactose at production of confectionery improves their form and gives them attractive and appetizing look.


- For production of infant foods and for alignment of level of lactose in milk substitutes with its level in women's milk (6,2%).


- For improvement of flavoring properties of drinking milk of 2% fat content, adding it to the level of 6,7%.


- Addition of lactose allows to improve quality of caramel and to reduce amount of sucrose to 20%.


- For enrichment of cheese pastes, chocolate beverages, cream coffee powder.


- At the ice-cream industry.


- By production of diabetic products.



Lactose for the Meat industry

At introduction of lactobiose instead of beet intensity of coloring of forcemeat and surface of long loafs of sausage goods considerably increases and significantly medicobiological indicators of products improve.

Optimum dose of introduction of lactose are 50% of amount of granulated sugar on the operating compoundings. At the same time the main quality factors of the sausage goods containing lactobiose correspond to state standard specifications.

Addition of lactose food in meat products masks their salty and bitter smack, improves stability of product at storage. Lactose is used as source of carbohydrates for fermentation improvement.

Lactose possesses ability to adsorb smells and aromas that allows to use it by production of vkusoaromatichesky additives. Application of such additives stabilizes color and keeps it at storage, improves vkusoaromatichesky characteristics and reduces cost value of finished goods.

Owing to good flowability and solubility lactose can be added to dry soup mixes.



Lactose in compound feeds for animals

Lactose, stimulates growth of quantity of lactic bacteria in intestines and production of lactic acid. Thanks to it animals feel better and successfully cope with intestines diseases. Lactose — the only disaccharide which is formed in mammary glands of the person and animals.

Lactose is well acquired in organism of young growth of animals early (to 3-4 week) age and therefore it can be used in substitutes of whole milk, at the same time bringing more benefit in comparison with cane sugar.

Lactose for compound feeds with success is used also in compound feeds-prestarterakh at the rate of 4-5% for piglets, calfs and eanlings.

It is established that at systematic feeding of lactose there is intestinal microflora change therefore putrefactive processes decrease
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