Everything you wanted to know about lactose

Lactose is a versatile product that is widely used by different sectors across the food and beverage industries. It’s even used in infant formulas, because it balances proteins and carbohydrates. Lactose also helps produce lactic acid for the preservation of sausages such as salami. 

Lactose enhances flavor and aroma in formulations for confectionery, baked goods, spices and tabletop sweeteners. It’s an ideal additive to improve color and flavor in dressings, mayonnaise, soups, sauces and baked goods. 

How is it produced?

Food-grade lactose is produced by concentrating whey or permeate (a co-product of whey protein concentrate production) and then removing and drying the lactose crystals. Special crystallization processes, as well as fractional milling and sieving, produce lactose types that differ in particle size distribution. Today, the industry offers lactose ranging from superfine to extra coarse crystals to meet a variety of applications according to customer needs. 

How is it stored?

It’s typically recommended to store lactose in a cool, dry environment at temperatures below 80 °F (27°C) with a relative humidity below 65%. 

What industry sectors use lactose?

Products that incorporate lactose include: bakery, confectionery, snacks, frozen desserts, diabetic foods, infant formulas, baby food, jams and other preserved food products, sweeteners, instant powders, meat products, savory mixes, soups and sauces, beer and nutraceuticals.