80 Mesh Lactose Powder

White to white crystalline particles or powder, sweetness about 70% of sucrose, specific gravity 1.525 (20 ° C), loss of crystal water at 120 ° C. The melting point of anhydrous substance is 222.8℃. This product is easily soluble in water and insoluble in ethanol, trichloromethane or ether. It is reductive and right-handed. Hydrolyzed to equal molecules of glucose and galactose.

The solubility of α-lactose and β-lactose in water also varies with temperature. α-lactose gradually becomes β-form when dissolved in water. Because β-lactose is more soluble in water than α-lactose, the initial solubility of lactose is not stable, but gradually increases until the α-type and β-type balance. Most of the lactose in sweetened condensed milk is crystalline, the size of crystallization directly affects the taste of condensed milk, and the size of crystallization can be controlled according to the relationship between the solubility of lactose and temperature.

Lactose crystals formed by rapidly drying lactose solutions (such as by spray drying) are amorphous glassy lactose. Generally, α-lactose and β-lactose exist in a balanced state in lactose solution, and the amorphous glassy lactose maintains the α/β ratio in the original lactose solution. The crystalline form of lactose in milk powder is amorphous lactose, which crystallizes into α-lactose when it absorbs 8% of water.