 |
|
|||
 |
 |
 |
 |
 |
 |
 |
 |
| Introduction to Lactose Lactose is the most important carbohydrate of the milk of most species. It is biosynthesised in the mammary gland. Concentrations in milk vary strongly in different species. Lactose is the first and only carbohydrate every newborn mammal (including humans) consumes in significant amounts. Bovine milk contains 45 to 50 grams of lactose per litre. Industrially, lactose is produced from bovine milk only, or rather from milk derivatives such as cheese whey or ultrafiltration permeate. Lactose is also known as milk sugar. Lactose is one of the most widely used excipients in the pharmaceutical industry. There are many reasons for it’s popularity, such as the fact that lactose is inert (no tendency to react with other ingredients), relatively inexpensive, non-toxic and lactose has a long history of being applied in thousands of successful formulations world-wide. These successful formulations include Dry Powder inhalers, Tablets, Capsules and Sachets. This website provides you with updated information related to lactose, such as: • Chemical structure • Physical properties • Chemical and biochemical Properties • Physiological properties • Production of lactose • Applications • Particle size distribution |
|
|
||||
 |
||||
