Food grade lactose is produced by concentrating whey or permeate to saturate the lactose content, and then remove and dry the lactose crystals. Special processes of crystallization, grinding and fractionated sifting produce different types of lactose.
These are classified by their particle size ranging from superfine to extra coarse. In all of the varieties, the lactose content is more than 99% with a sulfated ash content of 0.3% maximum on a dry basis. Fine crystals, uniform in colour (white to cream) with fluid flow.
1000Kg bulk bags
Product must not be stored with odorant products. Product must be stored and shipped in a cool, dry container. To preserve the product quality, keep temperature below 26ºC and relative humidity below 65%.
In the recommended storage conditions, product has a 24-month shelf life. To maintain product freshness and quality, rotating the product is recommended.
1 bag per pallet
Nutritional Information Specification
- Protein (%) N/A
- Fat (%) N/A
- Moisture (%) 5.2% max
- PH 4.5 – 7.5