U.S. Dairy Products > Lactose
Functional Properties
Lactose provides numerous functional benefits to food formulators. It is soluble, has a low level of sweetness, and enhances color, flavor and texture-and that's just the beginning. The table below highlights the key functions of lactose:
| Function | Benefits | Applications |
|---|---|---|
| Browning Agent | Accentuates color development during cooking and baking | Bakery products |
| Bulking Agent | Provides volume and weight with low sweetness | Coffee whiteners |
| Carrier | Remains free-flowing in high temperature and high relative humidity | High-intensity sweeteners Flavors and seasonings Yogurt Dry mixes |
| Color Retention | Strong tendency to absorb natural and synthetic colors results in savings in ingredient costs | Snacks Microwaveable products |
| Controls Mold Growth | Helps extend shelf life naturally, without chemical mold inhibitor | Baked goods |
| Fermentation Substrate | Improves flavor and texture | Yogurt Yogurt beverages |
| Flavor Development | Contributes to the development of toasted flavors | Baked goods Confectionery products |
| Flavor Retention | Renders many flavors more distinguishable to taste to maintain flavor quality in food products | Baked goods All-natural products |
| Flow Agent | Keeps products from caking, improves flow properties and dispersability | Dry mixes |
| Hygroscopicity | Alpha-monohydrate form is non-hygroscopic and remains free flowing in high temperatures and high relative humidity Supersatured solutions of lactose may exist in non-crystalline forms termed "lactose glass" or "amorphous lactose," which are very hygroscopic, and preserve moisture and tenderness in baked goods and confections |
Dry mixes Dry soup and sauce mixes Baked goods Confectionery products |
| Particle Size | Often listed by mesh size, with 30, 80, 100 and 200 mesh as common products | Finer particle size: icings, compound coatings, dry mix beverages/Medium to larger particle sizes: baked products, infant formula, coffee creamers, canned and frozen foods, frozen desserts |
| Reduces Sweetness | Provides carbohydrates without excessive sweetness to meet consumer taste profile without being too sweet | Icings, Savory fillings |
| Shelf Life Extension | Helps preserve moistness and tenderness of products | Baked goods |
| Tableting Excipient | Can be compressed directly without the preliminary step of wet granulation; allows use of high-speed tablet machines | Drugs and nutritional supplements, Confectionery products |
| Texture Agent | Crystal formation can be controlled to help create the desired texture | Confectionery products |
| Water Binding | Retards moisture loss, minimizes syneresis | Dairy products, Baked goods |