P.O. Box 130
Wild Rose, WI 54984
ph: (920) 622-3782
fax: (920) 622-3272
alt: (414) 350-5967
dan
Lactose is often referred to as milk sugar. Lactose is isolated from dairy products such as whey and whey permeate. This product and its derivatives are capable of sweetening foods, influencing crystallization, adding viscosity, contributing to nutrition and enhancing flavors. Lactose itself has no aftertaste and has a clean mouth feel. There are many diverse food applications for lactose because of its relative sweetness, browning ability, protein stabilizing qualities, alteration of crystallization, flavor enhancement, selective fermentation and nutritive qualities.
Protein ................................. 0.1%
Lactose........................ 98.0% min.
Fat .......................................... 0%
Ash................................. 0.1 – 0.3%
Moisture........................ 4.0 – 5.5%
Copyright 2012 Engender Foods. All rights reserved.
P.O. Box 130
Wild Rose, WI 54984
ph: (920) 622-3782
fax: (920) 622-3272
alt: (414) 350-5967
dan