LACTOSE
Physical & Chemical Properties Of Lactose:
- Clarity: Max. 0.04AU
- Lactose Content: Min. 99.7%
- Loss on Drying: Max. 0.3%
- Foreign Matter: Absent
- KF Total Water Content: 4.5 to 5.5%
- Protein & IMP (220 NM): Max. 0.25 AU
- Protein & IMP (280 NM): Max. 0.07 AU
- Heavy Metals: <5.0 ppm
- %Mesh 200: Min. 75%
- Poured Bulk Density: 0.5 to 0.7 g/ml
- Residue on Ignition: Max. 0.1%
- Titratable Acidity: Max. 0.4 ML
- Mold: Max. 10g
- Yeast: Max. 10/g
- Coli: Neg/10 g
- Staph Aureous: Neg/10 g
- Packing: 25 kgs Bags
Description
Lactose is available in colorless, white crystalline powdered structure, and is utilized as an industry replacement for natural sugar. It is mostly found in milk, and conveys vast vitality potential. It is concentrated from sweet or sharp whey.
This compound has sweet taste and generally utilized as a filler or filler-fastener in the making of pharmaceutical capsules and tablets.
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