Lactose
Lactose
CAS: 63-42-3
Molecular Formula: C12H22O11
Lactose - Names and Identifiers
| Name | Lactose |
| Synonyms | Lactose Osmolactan LACTOBIOSE Galactinum Aletobiose saccharumlactin Saccharum lactin lactose,anhydrous D-Lactose Anhydrous |
| CAS | 63-42-3 |
| EINECS | 200-559-2 |
Lactose - Physico-chemical Properties
| Molecular Formula | C12H22O11 |
| Molar Mass | 342.3 |
| Density | 1.5300 |
| Melting Point | 222.8°C |
| Boling Point | 397.76°C (rough estimate) |
| Specific Rotation(α) | [α]D20+53.6° |
| Water Solubility | 5-10 g/100 mL at 20 ºC |
| Solubility | Freely but slowly soluble in water, practically insoluble in ethanol (96 per cent). |
| Appearance | White crystal or crystalline powder |
| Color | White to Off-white |
| BRN | 93796 |
| pKa | 12.39±0.20(Predicted) |
| Storage Condition | 2-8°C |
| Stability | Stable. Incompatible with strong oxidizing agents. |
| Refractive Index | 1.5376 (estimate) |
| MDL | MFCD00151251 |
| 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 - Risk and Safety
| Safety Description | 24/25 - Avoid contact with skin and eyes. |
| WGK Germany | 2 |
| RTECS | OD9625000 |
| TSCA | Yes |
| HS Code | 17021100 |
Lactose - Reference
| Reference Show more | 1. [IF=7.514] Wei-Yu Mu et al."Determination of melamine and melamine–Cu(II) complexes in milk using a DNA-Ag hydrocolloid as the sensor."Food Chem. 2020 May;311:125889 2. [IF=4.821] Chun-Yan Zhang et al."Enhanced peroxidase-like activity of copper phosphate modified by hydrophilic phytic-acid and its application in colorimetric detection of hydrogen peroxide."Microchem J. 2021 Sep;168:106489 3. [IF=4.616] Ling Li et al."Point-of-care testing of melamine via gas pressure readout using polythymine-coated Au@Pt nanoparticles through specific triple hydrogen-bonding recognition."Analyst. 2021 Sep;146(19):5898-5903 4. [IF=2.896] Manman Lu et al."Gold nanoparticle etching induced by an enzymatic-like reaction for the colorimetric detection of hydrogen peroxide and glucose."Anal Methods-Uk. 2019 Sep;11(37):4829-4834 5. [IF=4.821] Chun-Yan Zhang et al.Investigation on the peroxidase-mimic activity of adenine phosphate and its applications.Microchem J. 2022 Feb;173:106992 6. [IF=5.165] Chun-Yan Zhang et al."Vitamin B3 as a high acid-alkali tolerant peroxidase mimic for colorimetric detection of hydrogen peroxide and glutathione."Arab J Chem. 2022 Jun;15:103823 7. [IF=6.558] Yuanqing Luo et al."Pd nanoparticles decorated thiol-functionalized MOF as an efficient matrix for differentiation and quantitation of oligosaccharide isomers by laser desorption/ionization mass spectrometry."Anal Chim Acta. 2022 Apr;1202:339665 8. [IF=5.354] Yue Zhang et al."Surface free fat bridging contributes to the stickiness of powdered infant formula milk pasteurized by radio frequency dry heat treatment."J Food Eng. 2022 Jun;323:111001 9. [IF=4.539] Li-Jing Peng et al."Study on the peroxidase-like activity of cobalt phosphate and its application in colorimetric detection of hydrogen peroxide."COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS. 2022 Aug;647:129031 |
Lactose - How to solve lactose intolerance
Author:
Abstract:
How to solve the problem of lactose intolerance high sub-level (Beijing aonite Dairy Trade Co., Ltd.) milk is an important dietary resource, containing a variety of essential nutrients for human health, at the same time, milk is the main food for newborn babies. The carbohydrate in milk is lactose, which is a disaccharide composed of galactose and glucose through β1,4 glycosidic bonds. Its content in milk is about 4.8...
DOI:
CNKI:SUN:RPGY.0.1997-01-011
cited:
year:
1997
Last Update：2024-01-02 23:10:35
Lactose - Study on the incidence of lactose intolerance in Chinese children
Author:
Yang Yuexin , heme , Cui Hongmei , bianlihua , Liu Jianyu , Cheng Wufeng , Haowu Xu , fengweijia
Abstract:
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. Lactose deficiency has been reported to be related to race, genetics, and geographical environment, and thus children in different countries have different ages at which lactose activity decreases or disappears. With the increasing awareness of the important role of dairy products in human nutrition and the gradual improvement of intake, the absorption and utilization of lactose will become an important research topic in the field of nutrition. The age at which lactase activity decreased or disappeared, lactose malabsorption, the incidence of lactose intolerance and the relationship with the incidence of milk intolerance in Chinese children were studied.
expand
Key words:
nutritional disorders in infants
meeting name:
Proceedings of the Symposium on lactase and low-lactose dairy products
Meeting Time:
2001
cited:
Last Update：2023-08-16 22:09:50
Lactose - Drying Device for lactose production
Application (patent) number:
202121494217
applicant (patent):
Zhenjiang Kangfu Biological Engineering Co., Ltd.
inventor:
Derlin fan , Hongzhi Yang , Wang Jing , Lu Xingtai , Zhu Jiacai
Last Update：2023-08-16 22:09:50
Lactose - Introduction
Lactose is a disaccharide consisting of glucose and half Lactose. Here are some information about the nature, use, formulation and safety of Lactose:
Nature:
-Appearance: White crystalline powder
-Statement: Lactose is a sweet substance, but compared to glucose, its sweetness is weak
-Solubility: The solubility of Lactose in water is low, and the solubility increases with the increase of temperature
-Stability: Lactose is relatively stable in high temperature, acidic and alkaline environments
Use:
-Food industry: Lactose is a common food additive used in the manufacture of dairy products such as milk powder, dairy beverages, ice cream, chocolate, etc. It can increase the sweetness and taste of food, and is also used to increase the moisture retention and stability of food.
-Pharmaceutical industry: Lactose is often used as excipients and additives in the pharmaceutical process for the manufacture of tablets, granules, capsules, etc. It can function as a diluent, hygroscopic agent and rheological agent.
Preparation Method:
- Lactose is mainly obtained by Lactose separation and extraction process. The main methods are acid hydrolysis and enzymatic hydrolysis. Acidolysis uses an acid to hydrolyze Lactose, producing glucose and half Lactose. The enzymatic law uses Lactose enzymes to catalyze the hydrolysis of Lactose molecules.
Safety Information:
- Lactose is generally considered safe for most people, but a minority may be allergic or intolerant to Lactose. Lactose intolerance refers to a gastrointestinal reaction caused by the inability to completely digest Lactose in the body due to the lack of Lactose enzyme.
- Lactose can be absorbed and metabolized by the body, but excessive consumption of Lactose for a long time may cause symptoms such as indigestion and diarrhea.
-If you are allergic to Lactose or have a Lactose intolerance, you should avoid foods or medicines that contain Lactose.
Nature:
-Appearance: White crystalline powder
-Statement: Lactose is a sweet substance, but compared to glucose, its sweetness is weak
-Solubility: The solubility of Lactose in water is low, and the solubility increases with the increase of temperature
-Stability: Lactose is relatively stable in high temperature, acidic and alkaline environments
Use:
-Food industry: Lactose is a common food additive used in the manufacture of dairy products such as milk powder, dairy beverages, ice cream, chocolate, etc. It can increase the sweetness and taste of food, and is also used to increase the moisture retention and stability of food.
-Pharmaceutical industry: Lactose is often used as excipients and additives in the pharmaceutical process for the manufacture of tablets, granules, capsules, etc. It can function as a diluent, hygroscopic agent and rheological agent.
Preparation Method:
- Lactose is mainly obtained by Lactose separation and extraction process. The main methods are acid hydrolysis and enzymatic hydrolysis. Acidolysis uses an acid to hydrolyze Lactose, producing glucose and half Lactose. The enzymatic law uses Lactose enzymes to catalyze the hydrolysis of Lactose molecules.
Safety Information:
- Lactose is generally considered safe for most people, but a minority may be allergic or intolerant to Lactose. Lactose intolerance refers to a gastrointestinal reaction caused by the inability to completely digest Lactose in the body due to the lack of Lactose enzyme.
- Lactose can be absorbed and metabolized by the body, but excessive consumption of Lactose for a long time may cause symptoms such as indigestion and diarrhea.
-If you are allergic to Lactose or have a Lactose intolerance, you should avoid foods or medicines that contain Lactose.
Last Update：2024-04-09 21:04:16
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Email: product@acmec-e.com
Mobile: +86-18621343501
QQ: 2881950922
Wechat: 18621343501
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Multiple SpecificationsSpot supply
Product Name: Lactose (Standard) Visit Supplier Webpage Request for quotationCAS: 63-42-3
Tel: 609-228-6898
Email: sales@medchemexpress.com
tech@medchemexpress.com
Mobile: 609-228-6898
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Tel: +86 0571-86722205
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Mobile: +8618958170122
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