Lactose

Lactose, also known as milk sugar, is the major carbohydrate found in milk. Lactose is produced commercially from derivatives of bovine milk including whey and ultrafiltrated permeate. Lactose is a small fraction of bovine milk, only accounting for approximately 8% of the solids in fluid milk.

Dried lactose is a creamy white powder that possesses a taste similar to that of powdered sugar. The limited aftertaste of lactose allows the ingredient to be used in a wide range of applications in numerous industries. Functions of lactose include flavor enhancement, browning of baked goods, and its ability to increase viscosity levels of the products that include lactose.

Several nutritional benefits can be found in lactose that are not available in other sugar sources. Lactose digests slowly, affording an extended energy supply to the human body. In addition, the slower digestion rate of milk sugars allows the body to absorb a higher level of minerals such as calcium, magnesium, and zinc.