Lactose CAS 63-42-3 is a unique carbohydrate in human and mammalian milk, which is a disaccharide composed of glucose and galactose, with the molecular formula C12H22O11. During the growth and development of infants and young children, lactose not only provides energy, but also participates in the development process of the brain.

Lactose is mainly used as a diluent in the production of baby food and the formulation of drugs, such as pharmaceutical tablets and powders.

Chinese name: Lactose

Foreign name: lactose

Molecular formula: C12H22O11

Category: Disaccharides present in mammalian milk

Molecular weight: 342.3

Appearance: White crystals or crystalline powder

Water solubility: 0.216 g/mL

CAS login number: 63-42-3

EINECS login number: 200-559-2

Melting point: 222.8 ℃

Boiling point: 667.9 ℃

Flash point: 357.8 ℃

Physical and chemical properties

Lactose is composed of D-glucose and D-galactose β- 1,4-linked disaccharides, also known as 1,4-galactosidoglucose, are reducing sugars. When crystallized from an aqueous solution, it carries a molecule of crystalline water.

White to almost white crystalline particles or powder, with a sweetness of about 70% of sucrose and a specific gravity of 1.525 (20 ℃), losing crystalline water at 120 ℃. The melting point of anhydrous substances is 222.8 ℃. This product is easily soluble in water and insoluble in ethanol, chloroform, or ether. It has reducibility and right-handed opticity. Glucose and galactose that can be hydrolyzed into equal molecules.

α- Lactose and β- The solubility of lactose in water also varies with temperature. α- When lactose dissolves in water, it gradually becomes β- Type. because β- Lactose type α- Lactose is easily soluble in water, so its initial solubility is not stable, but gradually increases until α- Type and β- Until the type is balanced. Most of the lactose in sweet condensed milk is in a crystalline state, and the size of the crystal directly affects the taste of condensed milk. The size of the crystal can be controlled based on the relationship between the solubility of lactose and temperature

The lactose crystal formed by rapid drying of lactose solution (such as spray drying method) is amorphous vitreous lactose. In general lactose solution α- Lactose and β- Lactose exists in an equilibrium state, and the amorphous glass state of lactose remains unchanged from the original lactose solution α/β The ratio of. The crystalline state of lactose in milk powder is amorphous lactose, which crystallizes when it absorbs 8% water α- Lactose.

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Used for making baby food, candy, artificial cream, etc. Medically used as a flavor correction agent, it can be extracted from whey.

α- Lactose hydrates are widely used in drug production as fillers, flow aids, disintegrators, lubricants, and adhesives in solid formulations, and as excipients in freeze-dried formulations.

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