Specifics

White, odorless, crystalline powder; moisture content is about 0.1%. It has fine particles and a high specific area that can provide good compressibility and mixability. It is stable at room temperature, not easy to absorb moisture and agglomerate, tastes slightly sweet, the sweetness is 15% of sucrose, and the aqueous solution is colorless and transparent.

Functions

Lactose offers a range of functional benefits, making it a staple in formulation:

• Bulking Agent: Adds volume and structure to products, improving texture and consistency.

• Carrier: Facilitates the uniform distribution of active ingredients or flavors in powders and blends.

• Binder: Helps hold particles together in tablet and capsule manufacturing, ensuring structural integrity.

• Sweetener: Provides a mild sweetness with lower calorie content compared to sucrose, suitable for low-sugar formulations.

• Fermentation Substrate: Serves as a nutrient source for beneficial bacteria in dairy and probiotic products.

Key Application Areas

• Pharmaceuticals: Widely used as a filler, binder, or diluent in tablet and capsule production due to its compressibility and compatibility with active ingredients. It also aids in controlling drug dissolution rates.

• Food & Beverages: Found in baked goods, confectionery, and dairy products (e.g., ice cream, yogurt) to enhance texture, sweetness, and shelf life. It is also used in infant formulas as a milk-derived carbohydrate source.

• Nutraceuticals: Acts as a carrier for vitamins, minerals, and supplements, ensuring even dispersion and easy formulation of powdered products.

• Cosmetics & Personal Care: Used in some powders, creams, and oral care products (e.g., toothpaste) for its bulking and texturizing properties.