Lactose is a disaccharide sugar found in milk and dairy products. It is composed of two simple sugars, glucose and galactose, and has a variety of applications in the food industry. Lactose is also an important nutrient for human health and has several beneficial effects on the body.

One of the main applications of lactose in the food industry is as an adsorption and dispersant for powdery food coloring. Lactose reduces the concentration of coloring matter, making it easier to use and reducing discoloration during storage. This helps to improve the appearance and shelf life of food products.

Lactose also has useful properties as an excipient for tablet compression. Its easy compression molding and low water absorption make it an ideal choice for this application. Additionally, lactose has a low caramelization temperature, which allows for the production of deeper yellow to caramel colors in baked goods at lower baking temperatures.

In addition to its applications in the food industry, lactose also has several beneficial effects on human health. Lactose is an essential component of fermented milk and provides a carbon source for lactic acid bacteria. These bacteria break down lactose into galactose and glucose, which are then used by the body for energy.

Galactose has important effects on mammalian neurodevelopment and lactose is good for calcium absorption. However, some individuals may have lactase deficiency, which can cause lactose intolerance. In these cases, lactose-free or low-lactose dairy products may be recommended.

Lactose also has an important influence on the tissue state of dairy products. The production of condensed milk, for example, is affected by lactose crystallization. The solubility of milk powder is also influenced by lactose content. Additionally, lactose has an important influence on the color and flavor of dairy products.

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