• Lactose Spot Sweetener Earth Lactose 100 Mesh Baking Raw Material Grade Lactose
  • Lactose Spot Sweetener Earth Lactose 100 Mesh Baking Raw Material Grade Lactose
  • Lactose Spot Sweetener Earth Lactose 100 Mesh Baking Raw Material Grade Lactose
  • Lactose Spot Sweetener Earth Lactose 100 Mesh Baking Raw Material Grade Lactose
  • Lactose Spot Sweetener Earth Lactose 100 Mesh Baking Raw Material Grade Lactose
  • Lactose Spot Sweetener Earth Lactose 100 Mesh Baking Raw Material Grade Lactose

Lactose Spot Sweetener Earth Lactose 100 Mesh Baking Raw Material Grade Lactose

CAS No.: 5996-10-1
Formula: C6h14o7
EINECS: 200-075-1
Type: Food Grade Lactose
Nutritional Value: Nutritional
Effect: Stabilization
Samples:
US$ 7/kg 1 kg(Min.Order)
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Customization:
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Basic Info.

Model NO.
Food grade lactose
Resource
Natural
Transport Package
Bagged
Specification
25kg
Trademark
Emperor Fanta
Origin
China
HS Code
1701999001
Production Capacity
1000000 Tons/Year

Product Description

Lactose Spot Sweetener Earth Lactose 100 Mesh Baking Raw Material Grade LactoseLactose Spot Sweetener Earth Lactose 100 Mesh Baking Raw Material Grade LactoseLactose Spot Sweetener Earth Lactose 100 Mesh Baking Raw Material Grade LactoseLactose Spot Sweetener Earth Lactose 100 Mesh Baking Raw Material Grade LactoseLactose Spot Sweetener Earth Lactose 100 Mesh Baking Raw Material Grade LactoseLactose Spot Sweetener Earth Lactose 100 Mesh Baking Raw Material Grade LactoseLactose Spot Sweetener Earth Lactose 100 Mesh Baking Raw Material Grade LactoseLactose Spot Sweetener Earth Lactose 100 Mesh Baking Raw Material Grade LactoseLactose Spot Sweetener Earth Lactose 100 Mesh Baking Raw Material Grade Lactoselactose White crystalline particles or powders; Odorless, slightly sweet in taste. This product is easily soluble in water and insoluble in ethanol, chloroform, or ether.Lactose traitsLactose is a white crystalline particle or powder; Odorless, slightly sweet in taste. Sweetness is 15% of sucrose. 1. As an adsorbent and dispersant for powdered food pigments, it reduces pigment concentration, facilitates use, and reduces discoloration during storage. 2. Utilize the characteristics of easy compression and low water absorption as excipients for tablet pressing. 3. Taking advantage of the low caramelization temperature of lactose (sucrose 163 ºC, glucose 154.5 ºC, lactose only 129.5 ºC), certain baked foods can achieve a deep yellow to caramel color at low baking temperatures.[Packaging]: Packaging in kraft paper bags or paper drums, with a net weight of 25KG per bag (drum), and can also be packaged according to customer needs.

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Gold Member Since 2023

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Manufacturer/Factory
Registered Capital
5000000 RMB
Plant Area
1001~2000 square meters