Lactose (milk sugar) is obtained by crystallization of whey. Hydrolyzed lactose solutions can be used in the dessert industry as it is sweeter compared to lactose. Glucose is converted to fructose using the isomerase enzyme and thereby high levels of sweeteners are obtained.
Degree of sweetening of lactose is possible with the reduction to lactitol and thus, it can be used as additives in low-calorie foods.
Maybi Lactose is available in 40 mesh, 100 mesh and 200 mesh according to minimum 99% lactose rate and particle size.