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Carbohydrate Ingredients
MILK INGREDIENTS
Whey Ingredients
milkfat Ingredients
Carbohydrates | Overview
The principle carbohydrate in milk is lactose, and a number of dairy ingredients in our carbohydrates category contain a high concentration of lactose, the level of which depends on their specific origin and their degree of further refining. Dairy permeates, for example, typically contain between 78-88% lactose (for milk permeate) or 76-85% (for whey permeate), while the lactose ingredients begin at 98.0% minimum content and increase to 99.5% or more for the most refined grade. Lactose is also the starting point for the manufacture of galacto-oligosaccharides (“GOS”), where enzymes are used to break the lactose disaccharideA sugar that contains two monosaccharides. Example: the disaccharide lactose that is made up of glucose and galactose. into its constituent glucose and galactose molecules, and then that galactose is further polymerized to yield GOSGalacto-oligosaccharides which has special nutritional qualities both as a source of soluble fiber and as a probiotic.
Carbohydrate Product Standards
ADPIAmerican Dairy Products Institute task forces have developed industry standards for a number of ingredients that fall under the Carbohydrate category. Through such standards, processors, and users/purchasers, have a clear understanding of product qualityFocus on doing things well and producing a product acceptable to consumers and the basis upon which such has been determined. Questions relating to a product’s qualityFocus on doing things well and producing a product acceptable to consumers thus may be eliminated by having standardized analytical test methods available to both buyer and seller and by referring these test results to specific grade standards.
Methods of analyses needed to accurately determine product composition, measure qualityFocus on doing things well and producing a product acceptable to consumers, and ascertain compliance with grade standards, have been reviewed and approved by an Institute Committee of technical experts, and are compiled in each standard.
Functional Properties of Carbohydrates (lactose)
| Low sweetening power (29-37% sucrose) | Humectant |
| Browning (Maillard browning) | Suppresses sucrose crystallization |
| Free flow agent |
