EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

lactose
4-O-b-D-galactopyranosyl-b-D-glucopyranose

Supplier Sponsors

CAS Number: 63-42-3Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:200-559-2
FDA UNII:3SY5LH9PMK
Nikkaji Web:J223.917E
Beilstein Number:0093796
MDL:MFCD00151251
XlogP3-AA:-4.70 (est)
Molecular Weight:342.29854000
Formula:C12 H22 O11
BioActivity Summary:listing
NMR Predictor:Predict (works with chrome or firefox)
Category:multipurpose additives
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
PubMed:Search
NCBI:Search
FDA Mainterm (SATF):63-42-3 ; LACTOSE
FDA Regulation:
FDA PART 131 -- MILK AND CREAM
Subpart B--Requirements for Specific Standardized Milk and Cream
Sec. 131.112 Cultured milk.


FDA PART 131 -- MILK AND CREAM
Subpart B--Requirements for Specific Standardized Milk and Cream
Sec. 131.170 Eggnog.


FDA PART 131 -- MILK AND CREAM
Subpart B--Requirements for Specific Standardized Milk and Cream
Sec. 131.200 Yogurt.


FDA PART 131 -- MILK AND CREAM
Subpart B--Requirements for Specific Standardized Milk and Cream
Sec. 131.203 Lowfat yogurt.


FDA PART 131 -- MILK AND CREAM
Subpart B--Requirements for Specific Standardized Milk and Cream
Sec. 131.206 Nonfat yogurt.


FDA PART 168 -- SWEETENERS AND TABLE SIRUPS
Subpart B--Requirements for Specific Standardized Sweeteners and Table Sirups
Sec. 168.122 Lactose.


FDA PART 169 -- FOOD DRESSINGS AND FLAVORINGS
Subpart B--Requirements for Specific Standardized Food Dressings and Flavorings
Sec. 169.179 Vanilla powder.


FDA PART 169 -- FOOD DRESSINGS AND FLAVORINGS
Subpart B--Requirements for Specific Standardized Food Dressings and Flavorings
Sec. 169.182 Vanilla-vanillin powder.
 
Physical Properties:
Appearance:white crystalline powder (est)
Assay: 98.00 to 100.00
Food Chemicals Codex Listed: No
Melting Point: 201.00 to 202.00 °C. @ 760.00 mm Hg
Boiling Point: 667.93 °C. @ 760.00 mm Hg (est)
Flash Point: 676.00 °F. TCC ( 357.80 °C. ) (est)
logP (o/w): -3.391 (est)
Soluble in:
 water, 195000 mg/L @ 20 °C (exp)
 
Organoleptic Properties:
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: humectants
skin conditioning
 
Suppliers:
BOC Sciences
For experimental / research use only.
Lactose - anhydrous
Carbosynth
For experimental / research use only.
Lactose anhydrous
ECSA Chemicals
LACTOSE FOOD GRADE
ECSA TRADE THE MOST UPDATED FINANCIAL PUBLICATION ON THE WORLD OF CHEMISTRY
ECSA Chemicals
LACTOSE USP/PH.EUR. 200 MESH
Glentham Life Sciences
Lactose, anhydrous, Ph. Eur., USP grade
Glentham Life Sciences
Lactose, anhydrous
Graham Chemical
Lactose
Indenta Group
Lactose
Penta International
LACTOSE ANHYDROUS
Sigma-Aldrich
For experimental / research use only.
Lactose
tested according to Ph.Eur., anhydrous
Universal Preserv-A-Chem Inc.
LACTOSE ANHYDROUS NF DCL-21
Universal Preserv-A-Chem Inc.
LACTOSE NF ANHYDROUS DIRECT TABLET KOSHER
Odor: characteristic
Use: Is used in direct compression of tablets (tablet binder).
Universal Preserv-A-Chem Inc.
LACTOSE NF HYDROUS FINE POWDER 200 MESH
Universal Preserv-A-Chem Inc.
LACTOSE NF MONOHYDRATE FAST FLO SPRAY DRIED #316
Odor: characteristic
Use: Is used in direct compression of tablets (tablet binder).
Universal Preserv-A-Chem Inc.
LACTOSE NF POWDER MONOHYDRATE #310
 
Safety Information:
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
oral-rat LD50 > 10000 mg/kg
Yakuri to Chiryo. Pharmacology and Therapeutics. Vol. 3, Pg. 2427, 1975.

intraperitoneal-rat LD50 > 10000 mg/kg
Yakuri to Chiryo. Pharmacology and Therapeutics. Vol. 3, Pg. 2427, 1975.

intravenous-dog LDLo 1500 mg/kg
"Abdernalden's Handbuch der Biologischen Arbeitsmethoden." Vol. 4, Pg. 1289, 1935.

Dermal Toxicity:
subcutaneous-rat LD50 > 5000 mg/kg
Yakuri to Chiryo. Pharmacology and Therapeutics. Vol. 3, Pg. 2427, 1975.

Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category:
multipurpose additives
Recommendation for lactose usage levels up to:
 not for fragrance use.
 
Recommendation for lactose flavor usage levels up to:
 not for flavor use.
 
Safety References:
EPI System: View
ClinicalTrials.gov:search
Daily Med:search
Chemical Carcinogenesis Research Information System:Search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA GENetic TOXicology:Search
EPA Substance Registry Services (TSCA):63-42-3
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :6134
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:2
(2R,3R,4S,5R,6S)-2-(hydroxymethyl)-6-[(2R,3S,4R,5R,6R)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxane-3,4,5-triol
Chemidplus:0000063423
EPA/NOAA CAMEO:hazardous materials
 
References:
 (2R,3R,4S,5R,6S)-2-(hydroxymethyl)-6-[(2R,3S,4R,5R,6R)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxane-3,4,5-triol
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:63-42-3
Pubchem (cid):6134
Pubchem (sid):134971806
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
CHEBI:View
CHEMBL:View
Golm Metabolome Database:Search
Metabolomics Database:Search
KEGG (GenomeNet):C01970
HMDB (The Human Metabolome Database):HMDB00186
FooDB:FDB001145
FDA Listing of Food Additive Status:View
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
Formulations/Preparations:
specifications of various grades of lactose: lactose grade crude edible pharmaceutical lactose, monohydrate, % minimum 99.0 minimum 99.7 free moisture, % maximum 0.3 maximum 0.2 protein (n content x 6.38), % maximum 0.3 maximum 0.1 ash, % maximum 0.3 maximum 0.1 riboflavin, ppm
 
Potential Blenders and core components note
None Found
 
Potential Uses:
 humectants
 
Occurrence (nature, food, other):note
 black gram seed
Search Trop Picture
 coconut root
Search Trop Picture
 date palm seed
Search Trop Picture
 milk
Search PMC Picture
 
Synonyms:
 aletobiose
 cosmospheres BT3-S
 cosmospheres GC3-S
 cosmospheres GT-S
 cosmospheres RT-S
 cosmospheres WTS-M
 cosmospheres YT-S
 cosmospheres YTO-S
4-O-b-D-galactopyranosyl-b-D-glucopyranose
4-O-beta-D-galactopyranosyl-D-glucose
4-(b-D-galactosido)-D-glucose
4-(beta-dextro-galactosido)-dextro-glucose
b-D-glucopyranose, 4-O-b-D-galactopyranosyl-
D-glucose, 4-O-b-D-galactopyranosyl- (9CI)
 lactobiose
(+)-lactose
 lactose anhydrous
 milk sugar
 saccharum lactin
 tablettose
 

Articles:

PubMed:Process optimization for the manufacture of lemon based beverage from hydrolyzed whey.
PubMed:Cheddar cheese ripening and flavor characterization: a review.
PubMed:Monitoring the ripening process of Cheddar cheese based on hydrophilic component profiling using gas chromatography-mass spectrometry.
PubMed:Milk composition and flavor under different feeding systems: a survey of dairy farms.
PubMed:Dynamics of Penicillium camemberti growth quantified by real-time PCR on Camembert-type cheeses under different conditions of temperature and relative humidity.
PubMed:Physicochemical and sensory characterization of Cheddar cheese with variable NaCl levels and equal moisture content.
PubMed:Fermented milks and milk products as functional foods--a review.
PubMed:Metabolic fingerprinting of hard and semi-hard natural cheeses using gas chromatography with flame ionization detector for practical sensory prediction modeling.
PubMed:Active compounds and distinctive sensory features provided by American ginseng (Panax quinquefolius L.) extract in a new functional milk beverage.
PubMed:Microstructural, physical, and sensory impact of starch, inulin, and soy protein in low-fat gluten and lactose free white sauces.
PubMed:Metabolomics-based component profiling of hard and semi-hard natural cheeses with gas chromatography/time-of-flight-mass spectrometry, and its application to sensory predictive modeling.
PubMed:Qualitative comparison of blackcurrant and blackcurrant--whey beverages.
PubMed:Measuring acceptance of milk and milk substitutes among younger and older children.
PubMed:Volatile flavor compounds in yogurt: a review.
PubMed:The complete genome of Propionibacterium freudenreichii CIRM-BIA1, a hardy actinobacterium with food and probiotic applications.
PubMed:Chemical and instrumental approaches to cheese analysis.
PubMed:Phenotypic and genotypic characteristics of Lactococcus lactis strains isolated from different ecosystems.
PubMed:Sensometric calibration of sensory characteristics of commercially available milk products with instrumental data.
PubMed:Effect of somatic cell count in goat milk on yield, sensory quality, and fatty acid profile of semisoft cheese.
PubMed:Beta galactosidases and their potential applications: a review.
PubMed:Physicochemical and sensory characteristics of milk from goats supplemented with castor or licuri oil.
PubMed:Effects of milk type and consumer factors on the acceptance of milk among Korean female consumers.
PubMed:Diacetyl and acetoin production from whey permeate using engineered Lactobacillus casei.
PubMed:Stability of Melatonin in an Extemporaneously Compounded Sublingual Solution and Hard Gelatin Capsule.
PubMed:Membrane fractionation processes for removing 90% to 95% of the lactose and sodium from skim milk and for preparing lactose and sodium-reduced skim milk.
PubMed:Microbial and sensory changes throughout the ripening of Prato cheese made from milk with different levels of somatic cells.
PubMed:Fortification of all-purpose wheat-flour tortillas with calcium lactate, calcium carbonate, or calcium citrate is acceptable.
PubMed:Comparative high-density microarray analysis of gene expression during growth of Lactobacillus helveticus in milk versus rich culture medium.
PubMed:Production of yoghurt with mild taste by a Lactobacillus delbrueckii subsp. bulgaricus mutant with altered proteolytic properties.
PubMed:Sensory evaluation of whey and sweet cream buttermilk.
PubMed:Probiotic cheese production using Lactobacillus casei cells immobilized on fruit pieces.
PubMed:Compositional and functional properties of buttermilk: a comparison between sweet, sour, and whey buttermilk.
PubMed:Influence of condensed sweet cream buttermilk on the manufacture, yield, and functionality of pizza cheese.
PubMed:Impact of ingredient labeling practices on food allergic consumers.
PubMed:Activity of adventitious Enterococcus strains on model curdled caprine milk: microbial growth and evolution of concentration of organic acids and lactose throughout time.
PubMed:Short communication: utilization of sheep's milk cheese whey in the manufacture of an alkylphenol flavor concentrate.
PubMed:Monitoring chemical and physical changes during thermal flavor generation.
PubMed:Citrate metabolism by Enterococcus faecalis FAIR-E 229.
PubMed:Effect of feeding yogurt versus milk in children with acute diarrhea and carbohydrate malabsorption.
PubMed:Probiotic culture survival and implications in fermented frozen yogurt characteristics.
PubMed:Conditioned flavor avoidance, preference, and indifference produced by intragastric infusions of galactose, glucose, and fructose in rats.
PubMed:Galactose consumption induces conditioned flavor avoidance in rats.
PubMed:Effect of ethanol in feed on milk flavor and chemical composition.
PubMed:Production of bioingredients from Kluyveromyces marxianus grown on whey: an alternative.
PubMed:The addition of oat fiber and natural alternative sweeteners in the manufacture of plain yogurt.
PubMed:Flavor and texture characteristics of low fat ground beef patties formulated with whey protein concentrate.
PubMed:Sensory evaluation of oral nutritional supplements: a comparison of patient and dietitian preferences.
PubMed:Manufacture of nonfat yogurt from a high milk protein powder.
PubMed:A review of quality and processing suitability of milk from cows treated with bovine somatotropin.
PubMed:Influence of aflatoxin B1 on gas production by lactic acid bacteria.
PubMed:Glycolysis and related reactions during cheese manufacture and ripening.
PubMed:Congenital and experiential factors in the development of human flavor preferences.
PubMed:Needs assessment of enteral nutrition support products.
PubMed:Calcium absorption and acceptance of low-lactose milk among children with primary lactase deficiency.
PubMed:Characterization of Plasmid Deoxyribonucleic Acid in Streptococcus lactis subsp. diacetylactis: Evidence for Plasmid-Linked Citrate Utilization.
PubMed:Hydrolysis of lactose by immobilized microorganisms.
 
Notes:
a disaccharide of glucose and galactose in human and cow milk. it is used in pharmacy for tablets, in medicine as a nutrient, and in industry. Occurs in mammalian milk (human 6-7%, cow 4-5%), fruits of sapodilla Achras sapota, and a few other plants. Nutrient. Obt. industrially from whey Lactose is a disaccharide sugar that is found most notably in milk and is formed from galactose and glucose. Lactose makes up around 2-8% of milk (by weight), although the amount varies among species and individuals. It is extracted from sweet or sour whey. [Wikipedia]
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