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HYDROLYSED LACTOSE [1 record]

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Record 1 2000-08-16

English

Subject field(s)
  • Food Industries
CONT

The fact that the hydrolysed lactose is more soluble in water, avoids difficulties in crystallisation in ice cream, condensed milk and other dairy products, also increasing the stability of the frozen milk concentrates.

French

Domaine(s)
  • Industrie de l'alimentation
CONT

Lactose hydrolysé. L'hydrolyse du lactose (dédoublement en glucose et en galactose) ouvre de nouveaux et intéressants débouchés au lactosérum déminéralisé, notamment dans les desserts, les fabrications sucrées à base de farine, la confiserie, les crèmes glacées, la biscotterie, la biscuiterie, ainsi que dans l'alimentation animale. Toutefois, certains pays font encore des réserves sur son emploi considérant que l'innocuité du galactose n'est pas pleinement démontrée.

Spanish

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