• Lactose is the most abundant of the milk solids (by weight).
  • Lactose is a disaccharide composed of the monosaccharide Alpha-D glucose and Beta-D-galactose.
  • Also known as milk sugar.
  • It is a reducing sugar that can, in some circumstances, react freely with amino groups in proteins.
  • Lactose is a useful source of dietary energy and plays a role in calcium absorption.
  • Several types and grades of lactose products exist, to meet the needs of various end-users.
  • Lactose is the carbohydrate normally obtained from whey.


  • Sweet whey powder is obtained by drying fresh whey (derived during the manufacture of cheeses such as Cheddar and Swiss) that has been pasteurized and to which nothing has been added as a preservative.
  • Sweet-type whey powder contains all the constituents of fresh whey, except moisture, in the same relative proportion.



  • Deproteinized Whey Powder / Permeate is the product produced when sufficient protein is removed from whey so that the finished dry product contains more than 80% lactose.
  • Deproteinized Whey is produced from sweet dairy whey by means of ultra filtration.


  • Milk Protein Concentrates are produced from skim milk by a series of processes that includes ultra filtration, evaporation and drying.
  • MPC contains undenatured forms of both casein and whey protein. The level of protein, lactose and minerals present varies depending on the degree of protein concentration. Ultrafiltration determines the composition of the MPC while evaporation and drying are used to remove only water. The product also is pasteurized to eliminate potential pathogens in raw milk.
  • MPC is used as an ingredient in the kinds of application that often rely on SMP but with a higher protein level.


  • Cellulose Gel is known as Microcrystalline Cellulose (MCC) Colloidal grade, and is not the same with Cellulose Gum or Carboxymethyl Cellulose (CMC).
  • It is a product of copolymerization of MCC and CMC. The copolymerization creates MCC particles coated with CMC.  The result is a stabilizer with a unique characteristics.
  • Unlike CMC, cellulose gel is not soluble but dispersible in water. It exhibits weak gel thickening behaviour while having a good suspension ability.
  • It is a distinctive food ingredient, which forms a stable thixotropic behaviour in liquid media.