Lactose

Lactose (CAS 63-42-3), commonly known as milk sugar, is a disaccharide derived from dairy whey and casein manufacturing streams. It functions primarily as a diluent, filler, and carrier across pharmaceutical and food production. Its mild sweetness and dry compressibility make it a preferred processing aid for various industrial applications. In solid-dose pharmaceutical manufacturing, it is the most established excipient for tablet and capsule formulations.

The material provides bulk and consistent flow properties for direct compression and wet granulation processes. Dry powder inhalers rely on it as a carrier particle to deliver precise API doses to the respiratory tract. In food production, it is used in infant formula, bakery mixes, and confectionery to contribute mild sweetness. It also supports browning reactions during baking and serves as a spray-dry carrier for encapsulating flavors.

The dairy and flavoring industries utilize it for colors and functional ingredients. It is supplied as a white crystalline powder or fine milled powder, with particle size grades tailored to specific processing requirements. Established pharmaceutical grades include Ph. Eur., USP, and BP, with sub-grades such as lactose monohydrate and anhydrous lactose for different formulation needs.

Food-grade material is available under FCC specification, commonly sourced in bulk bags or multi-wall sacks. This ensures high purity and compliance for global distribution in the chemical and food sectors.