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LACTOSE


CAS NO:63-42-3
EC NO:200-559-2

Lactose, a disaccharide, is a sugar composed of galactose and glucose subunits and has the molecular formula C12H22O11. 
Lactose makes up around 2–8% of milk (by weight). The name comes from lac (gen. lactis), the Latin word for milk, plus the suffix -ose used to name sugars. The compound is a white, water-soluble, non-hygroscopic solid with a mildly sweet taste. 
Lactose is used in the food industry.

Properties:
Chemical formula:    C12H22O11
Molar mass:    342.297 g·mol−1
Appearance:    White solid
Density    1.525 g/cm3
Melting point:    252 °C (anhydrous)
202 °C (monohydrate)
Solubility in water:    195 g/L
Chiral rotation: ([α]D)    +55.4°(anhydrous) +52,3° (monohydrate)

Applications
Its mild flavor and easy handling properties have led to its use as a carrier and stabiliser of aromas and pharmaceutical products.
Lactose is not added directly to many foods, because its solubility is less than that of other sugars commonly used in food. Infant formula is a notable exception, where the addition of lactose is necessary to match the composition of human milk.

Lactose is not fermented by most yeast during brewing, which may be used to advantage.For example, lactose may be used to sweeten stout beer; the resulting beer is usually called a milk stout or a cream stout.

Yeast belonging to the genus Kluyveromyces have a unique industrial application as they are capable of fermenting lactose for ethanol production. Surplus lactose from the whey by-product of dairy operations is a potential source of alternative energy.

Another significant lactose use is in the pharmaceutical industry. 
Lactose is added to tablet and capsule drug products as an ingredient because of its physical and functional properties.For similar reasons it can be used to dilute illicit drugs such as cocaine or heroin.

Occurrence and isolation:
Lactose composes about 2–8% of milk by weight. Several million tons are produced annually as a by-product of the dairy industry.

Whey or milk plasma is the liquid remaining after milk is curdled and strained, for example in the production of cheese. Whey is made up of 6.5% solids, of which 4.8% is lactose, which is purified by crystallisation.Industrially, lactose is produced from whey permeate – that is whey filtrated for all major proteins. The protein fraction is used in infant nutrition and sports nutrition while the permeate can be evaporated to 60–65% solids and crystallized while cooling. Lactose can also be isolated by dilution of whey with ethanol.

Dairy products such as milk yogurt and cheese contain very little lactose. 
Lactase is used as the bacteria used to make them consume lactose during the manufacturing process.

Lactose is hydrolysed to glucose and galactose, isomerised in alkaline solution to lactulose, and catalytically hydrogenated to the corresponding polyhydric alcohol, lactitol.
Lactulose is a commercial product, used for treatment of constipation.
Lactose is the sugar that’s in milk.

Lactose is a sugar that is naturally found in milk and milk products, like cheese or ice cream.
Lactose is a type of sugar found in milk products.

Lactose is the natural sugar in milk and other dairy foods made from milk like yogurt and ice cream that forms when two other sugars, glucose and galactose, join together.

Lactose is a sugar of animal origin, found in mammals’ milk. This disaccharide consists of a glucose molecule and a galactose molecule. 
Lactose is digestible when lactase is present, an enzyme that remains in the human body even after weaning. 

Lactose is a disaccharide sugar of animal origin, synthesised from two monosaccharides, namely glucose and galactose. 
Lactose can be found in mammal’s milk. The highest concentration is in human milk (7%) and the lowest in reindeer milk (2.5%).

Lactose plays an essential role in the initial phase of baby mammals’ lives, except for pinnipeds (sea lions, walruses, etc.) whose milk does not contain any lactose.

Lactose is a disaccharide sugar present in milk.

Physical State :Solid
Storage :Store at room temperature

Anhydrous lactose is an excipient, filler, diluent, and bulking agent in a wide variety of pharmaceutical tablets, capsules, powders and other preparations. 
Lactose also has applications as a nutrient and multi-functional ingredient in infant formulae, geriatric, dietetic and health foods and may be used as an ingredient in culture media.

Chemical Properties:
white crystals or powder

Chemical Properties:
Anhydrous lactose occurs as white to off-white crystalline particles or powder. Several different brands of anhydrous lactose are commercially available which contain anhydrous b-lactose and anhydrous a-lactose. Anhydrous lactose typically contains 70–80% anhydrous b-lactose and 20–30% anhydrous a-lactose.

Uses:
A disaccharide sugar present in milk.

Uses:
Lactose is a disaccharide carbohydrate that occurs in mammalian milk except that of the whale and the hippopotamus. 
Lactose is princi- pally obtained as a cows’ milk derivative. 
Lactose is also termed milk sugar and it is a reducing sugar consisting of glucose and galactose. 
Lactoses most common commercial form is alpha-monohydrate, with the beta-anhydride form available to a lesser extent.All forms in solution will equilibrate to a beta:alpha ratio of 62.25:37.75 at 0°c. 
Lactose is about one-sixth as sweet as sugar and is less soluble. 
Lactose functions as a flow agent, humectant, crystallization control agent, and sweetener. 
Lactose is used in baked goods for flavor, browning, and tenderizing and in dry mixes as an anticaking agent.

Uses:
D-Lactose is used for the culture of lactic acid metabolizing bacteria, lactic acid bacteria. 
D-Lactose is used to identify and characterized galectins.

Definition:
A sugar found in milk. 
Lactose is a disaccharide composed of glucose and galactose units.

Production Methods:
There are two anhydrous forms of lactose: a-lactose and b-lactose. The temperature of crystallization influences the ratio of a- and blactose. The anhydrous forms that are commercially available may exhibit hygroscopicity at high relative humidities. Anhydrous lactose is produced by roller drying a solution of lactose above 93.5°C. The resulting product is then milled and sieved. Two anhydrous a-lactoses can be prepared using special drying techniques: one is unstable and hygroscopic; the other exhibits good compaction properties. However, these materials are not commercially available.

General Description:
Pharmaceutical secondary standards for application in quality control, provide pharma laboratories and manufacturers with a convenient and cost-effective alternative to the preparation of in-house working standards.

Air & Water Reactions:
Water soluble.

Reactivity Profile:
Flammable and/or toxic gases are generated by the combination of alcohols with alkali metals, nitrides, and strong reducing agents. They react with oxoacids and carboxylic acids to form esters plus water. Oxidizing agents convert them to aldehydes or ketones. Alcohols exhibit both weak acid and weak base behavior. They may initiate the polymerization of isocyanates and epoxides.

Pharmaceutical Applications:
Anhydrous lactose is widely used in direct compression tableting applications, and as a tablet and capsule filler and binder. 
Anhydrous lactose can be used with moisture-sensitive drugs due to its low moisture content. 
Lactose may also be used in intravenous injections.

Lactose is used for the culture of lactic acid metabolizing bacteria, lactic acid bacteria. 
Lactose is used to identify and characterized galectins.

Lactose, a disaccharide, is a sugar composed of galactose and glucose subunits and has the molecular formula C12H22O11. 
Lactose makes up around 2–8% of milk (by weight). The name comes from lac (gen. lactis), the Latin word for milk, plus the suffix -ose used to name sugars. The compound is a white, water-soluble, non-hygroscopic solid with a mildly sweet taste. 
Lactose is used in the food industry.

Lactoses mild flavor and easy handling properties have led to its use as a carrier and stabiliser of aromas and pharmaceutical products. 
Lactose is not added directly to many foods, because its solubility is less than that of other sugars commonly used in food. Infant formula is a notable exception, where the addition of lactose is necessary to match the composition of human milk.

Lactose is not fermented by most yeast during brewing, which may be used to advantage. For example, lactose may be used to sweeten stout beer; the resulting beer is usually called a milk stout or a cream stout.

Yeast belonging to the genus Kluyveromyces have a unique industrial application as they are capable of fermenting lactose for ethanol production. Surplus lactose from the whey by-product of dairy operations is a potential source of alternative energy.

Physical and Chemical Properties:    
White Crystal or crystalline powder. Sweet, sweetness is about 70% of sucrose. Odorless or slightly characteristic odor.

Use:    
Widely used in the production of baby food, candy, margarine, etc., can also be used as culture medium, color layer absorbent and excipient, etc

Lactose is a specific carbohydrate in milk and is the main source of energy in foods for infants and young children. Digestion and absorption of lactose play an important role in the normal growth and development of human beings. When the body is lack of lactase, lactose in milk can not be digested and absorbed in the small intestine, but directly into the large intestine, under the action of coliform flora, causing fermentation, hydrolysis and a series of symptoms such as abdominal distension, bowel sound, gas, or Diarrhea, etc., is called lactose intolerance. 

Molecular Formula:    C12H22O11
Molar Mass:    342.3
Density:    1.5300
Melting Point:    222.8°C
Boling Point:    397.76°C (rough estimate)
Refractive Index:    1.5376

Lactose is a natural sugar that's found in milk. 
Lactose is a carbohydrate and it is made up of two sugars: glucose and galactose. 
Lactose is an important source of energy for babies, and it is also commonly used in food processing and pharmaceutical drug manufacturing.

Lactose is one of the major components of milk. Structurally, it is a disaccharide— a sugar molecule that’s composed of two simple sugars. Glucose can be found in many other food substances, but lactose is the only known source of galactose.

Lactose is white and odorless, and you may sometimes see or hear it referred to as "milk sugar." 
Lactose is only found in milk from mammals, so plant-based milk products like almond milk and soy milk don’t contain it.

Lactose has several uses, including drug manufacturing, food processing, and fermentation.

Pharmaceutical Uses:
Lactose is widely used in the pharmaceutical industry in the preparation and manufacturing of drugs. Pharmaceutical-grade lactose is produced from whey—the liquid that’s left after milk has been curdled and strained during the making of cheese.

In most of its applications, lactose is used as an excipient (inactive ingredient). 
Lactoses primary purpose is to aid the delivery of the active ingredient in the body. 
Lactose’s mostly used in tablets, capsules, and dry powder inhalers.

Lactose is present in about 60-70% of all pharmaceutical dosage forms—like capsules, tablets, syrups, creams, and pastes.1 And about 45% of drugs contain a combination of lactose and microcrystalline cellulose (MCC).

Lactose acts as a filler: 
Sometimes the active ingredient in a drug is present in very small quantities. Fillers like lactose bulk up the drug, helping it flow better. Fillers also make it easier to measure the active ingredient in drugs.

Lactose acts as a binder: 
Lactose binds pills together by helping the other ingredients in a tablet mix and stick together.

Food Processing
Lactose is used in several facets of food processing. Edible lactose that’s used in food processing is also mostly produced from whey.

Lactose’s used in seasonings and baked goods due to its ability to carry colors and flavors well. 
Lactose’s also added to foods and edibles like ice cream, skim milk, condensed milk, dry soups, coffee creamers, chocolate and candies, meat products, and canned fruit and vegetables.

When added to food, lactose may reduce cost and regulate sweetness.

Fermentation
Lactose is fermented to produce foods like cheese, yogurt, kefir, and acidified (sour) milk. 
Lactose is also fermented to produce lactic acid, which has a number of uses in the pharmaceutical, cosmetic, and food industries.

Lactose has some health benefits for babies. Human breast milk is composed of 7.2% lactose, and this sugar provides up to half of the energy needs of breastfeeding babies. 

The lactose found in human milk has a beneficial effect on the development of microorganisms that live in the digestive tract of babies. 
Lactose also helps babies absorb calcium better.

Lactose occurs naturally in dairy products such as milk, ​cheese, and yogurt. As a by-product of dairy production, lactose is used as a bulking and flavoring agent and can be found in a variety of processed foods as well as a component of pills and medications.

Lactose is a naturally occurring simple carbohydrate, or sugar, found only in the milk of mammals. For this reason, it is also commonly referred to as “milk sugar.” All commercial lactose is obtained from the milk of cows as a by-product of the dairy industry. Chemically, lactose is the disaccharide of the simple sugars D-galactose and D-glucose. In other words, the lactose molecule comprises one molecule of D-galactose chemically linked to one molecule of D-glucose. 

Lactose is widely used as a filler or filler-binder in the manufacture of pharmaceutical tablets and capsules. The general properties of lactose that contribute to its popularity as an excipient are its:

-cost effectiveness;
-availability;
-bland taste;
-low hygroscopicity;
-compatibility with active ingredients and other excipients;
-excellent physical and chemical stability; and
-water solubility.

Lactose, carbohydrate containing one molecule of glucose and one of galactose linked together. Composing about 2 to 8 percent of the milk of all mammals, lactose is sometimes called milk sugar. 
Lactose is the only common sugar of animal origin. 
Lactose can be prepared from whey, a by-product of the cheese-making process. Fermentation of lactose by microorganisms such as Lactobacillus acidophilus is part of the industrial production of lactic acid. 

Lactose is an additive and filler found in various products to maintain structure and consistency.

IUPAC names
(2R,3R,4S,5R,6S)-2-(hydroxymethyl)-6-[(2R,3S,4R,5R,6S)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxane-3,4,5-triol
(2R,3R,4S,5R,6S)-2-(hydroxymethyl)-6-{[(2R,3S,4R,5R,6R)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy}oxane-3,4,5-triol
2-(hydroxymethyl)-6-[4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxane-3,4,5-triol
4-O-beta-D-galactopyranosyl-beta-D-glucopyranose
Lactose
lactose

SYNONYMS:
(+)-lactose
(2R,3R,4R,5R)-2,3,5,6-tetrahydroxy-4-(((2S,3R,4S,5R,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexanal
200-559-2 [EINECS]
4-O-b-D-Galactopyranosyl-D-glucose
4-O-β-D-Galactopyranosyl-D-glucose [ACD/IUPAC Name]
4-O-β-D-Galactopyranosyl-D-glucose [German] [ACD/IUPAC Name]
4-O-β-D-Galactopyranosyl-D-glucose [French] [ACD/IUPAC Name]
63-42-3 [RN]
93796
Anhydrous lactose [JP15]
D-Glucose, 4-O-β-D-galactopyranosyl
d-Glucose, 4-O-β-D-Galactopyranosyl
D-Glucose, 4-O-β-D-galactopyranosyl- [ACD/Index Name]
D-Glucose, 4-O-β-D-galactopyranosyl-
Lactose [JP15] [Wiki]
LACTOSE - ANHYDROUS
Lactose (anhydrous)
Lactose, Anhydrous
Lactosum
MFCD00151251 [MDL number]
(2R,3R,4R,5R)-2,3,5,6-tetrahydroxy-4-[(2S,3R,4S,5R,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyhexanal
4-O-?-D-galactopyranosyl-D-glucose
5965-66-2 [RN]
63547-13-7 [RN]
635-51-8 [RN]
89466-76-2 [RN]
Adrafinil [INN] [Wiki]
D-Glucose, 4-O-?-D-galactopyranosyl-
D-Glucose,4-O-?-D-galactopyranosyl-
D-Lactose
DS-4535
Lactose anhydrous
Lactose, anhydrous, Ph. Eur., USP grade
Lactose,anhydrous

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