Lactose is a carbohydrate and more specifically a disaccharide composed of a galactose and a glucose molecule joined together by an osidic bond. From a nutritional point of view this is an interesting dairy ingredient. Breast milk contains 50% more lactose than cow’s milk. It is therefore an essential molecule in the formulation of infant milk. It is an essential carbohydrate for the preparation of all products intended to replace breast milk.
A refined lactose is used in infant nutrition. This is where lactose crystals have undergone an additional refining step during the manufacturing process. The purity of refined lactose is higher (99.4%) than edible lactose (99.0%). The refined lactose powder is whiter than the edible lactose powder.