How to Dissolve Lactose for Various Applications
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4 min read
Lactose, the primary carbohydrate in milk, constitutes approximately 2-8% of its mass. Dissolving this disaccharide effectively is crucial for many food and beverage applications, from creating lactose-free products to improving texture in confections. However, its lower solubility compared to other sugars, such as sucrose, requires specific methods for proper dissolution, especially when dealing with high concentrations or cold liquids.
