C12H22O11 lactose — carbohydrate of group of disaccharides, contains in milk and dairy products.
The molecule of lactose consists of the remains of molecules of glucose and galactose. Lactose is called sometimes lactobiose. Raw materials for receiving is whey from which, using methods of membrane technology and drying, allocate, and then dehydrate lactobiose, represents homogeneous powder from white till yellowish color, without off-taste and smell.
Lactose is applied:-in the dairy industry for production of infant foods, canned milk, desserts; - the concentrated milk industry applies lactose as priming to crystallization by production of concentrated milk; - in sausage manufacture for masking of salty and bitter smacks and increase in firmness of coloring of product; - in confectionery production at production of chocolate, jelly, fruit jelly, candies, cookies; - in baking production; - at production of sauces, ketchups, mayonnaise; - for production of dietary types of food for children, athletes, persons having diabetes; - in alcoholic beverage drinks for improvement of gustatory qualities and purity of product for giving of mild flavor and pleasant aroma; - in pharmaceutical industry as binding material and filler when tabletting, at production of siropoobrazny and chewing forms of medicines, for stabilization of liquid and dry vitamin compositions.