As an important source of energy, lactose (Lac) plays a normal role in their growth and development. With a strong continuous and stable supply capacity, CD BioGlyco provides you with a sufficient inventory of Lac and strong after-sales support.
Lac is a disaccharide in which D-glucose and D-galactose are combined by β-1, 4 bonds, also known as 1, 4-galactoside glucose, which is a reducing sugar. It is an invaluable source of energy for young mammals, accounting for approximately 40% of total daily energy intake in exclusively breastfed human infants.
Fig.1 Lactose structure. (Grenov, et al., 2016)
At present, commercial Lac is mainly extracted from whey protein, a by-product of cheese and casein production, through crystallization. Lac currently is mainly derived from bovine whey, and Lac derived from goat whey has gradually come out in recent years. Milk sugar and goat Lac have the same chemical structure and composition. The annual production of Lac in the world reaches 6 million tons. The structure of lac has two configurations: α-lactose and β-lactose. These two configurations have nothing to do with the source of Lac, and will not affect the function of Lac. In the application of pharmaceutical products, the pharmacopoeias of the United States, Europe, and Japan do not require Lac isomerism, but the United States and Japan require the labeling of the isomer purity of anhydrous Lac.
As an important source of energy, especially for infants whose only source of nutrition is breast milk, Lac plays a normal role in their growth and development. At the same time, Lac also helps the absorption of minerals and regulates intestinal flora balance.
After being utilized by lactic acid bacteria, lactic acid is produced, which can play a significant role in stabilizing the properties of yogurt.
Lac reacts with amino compounds such as protein, peptide, or amino acids under heating conditions during the production and processing of milk powder as reducing sugar, thus giving food caramel or brown color and unique aroma. This technology is widely used in the production of Weihua cake, baked food, and flavoring products.
As fillers and binders, it not only makes the pharmaceuticals more fluid but also plays a role in bonding when producing tablets.
Lac is used as a raw material to be converted into food ingredients such as lactitol (4-β-D galactopyranose-D-sorbitol), lactic acid, and lactulose.
CD BioGlyco has accumulated a variety of Production Solutions for Lac. The most commonly used method of Lac production is crystallization extraction. A large amount of by-product whey solution will be obtained after casein is removed by rennet precipitation in the production of cheese, while Lac is extracted from whey. Its production process includes three steps: form nuclei, crystal growth, and crystallization.
The Lac molecule first forms zero-sized nuclei, a Lac crystallization.
Under the driving of supersaturation pressure, Lac molecules aggregate around the zero-sized nuclei and increase.
The speed of the crystallization process is mainly affected by factors such as the crystallization agent, crystallization process, and impurities.
CD BioGlyco keeps up with the forefront of the world's pharmaceutical technology and provides clients with timely and accurate one-stop lactose customization services. If you have any further queries, please contact us directly for more detailed information.
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