Food grade lactose is produced by concentrating whey or permeate to saturate the lactose content, and then remove and dry the lactose crystals. Special processes of crystallization, grinding and fractionated sifting, produce different types of lactose.  These are classified by their particle size, ranging from superfine to extra coarse.  In all of the varieties, the lactose content is more than 99%, with a sulfated ash content of 0.3% maximum, on a dry basis.

Typical Applications

For bakery, confectionery, snack, frozen desserts, infant formula, baby foods, jams, preserves, sweeteners, meat products, savory mixes, soups, sauces, beer production, among others.

Lactose Technical Sheet