Edible Lactose

Lactose is milk sugar isolated from dairy products such as whey and whey permeate, which is available after the production of cheese and/or caseinates. This product and its derivatives can sweeten foods, influencing crystallization, adding viscosity, contributing to nutrition, and enhancing flavors. Lactose itself has no aftertaste and has a clean mouthfeel. 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. Available in 80/100 & 200 mesh.