Why is lactose added to food?

Lactose is a natural sugar found in milk and dairy products. It is often used as a sweetener in food products due to its pleasant, mild sweetness. It is less sweet than sucrose (table sugar), allowing for a more subtle sweetness without overpowering other flavors. Manufacturers can achieve the desired level of sweetness by carefully controlling the amount of lactose added.

For Browning Reactions

Lactose undergoes a chemical reaction called the Maillard reaction when heated, resulting in the development of golden-brown colors and characteristic flavors. This reaction is essential in achieving desirable browning and flavor profiles in baked goods, such as breads, cookies, and pastries.

As a Texturizer

Lactose plays a crucial role in texture modification. In dairy products like ice cream, lactose acts as a stabilizer and helps prevent the formation of large ice crystals, resulting in a smoother and creamier texture. In confectionery products like caramel and fudge, lactose contributes to the formation of a smooth and glossy texture.

Body and Mouthfeel

Lactose enhances the body and mouthfeel of food products. It provides a satisfying fullness and richness in dairy-based beverages, dressings, and sauces, contributing to a better overall eating experience.

Nutritional Benefits

Lactose is a source of carbohydrates and provides energy. In addition to its role as a sweetener, it is also a source of calcium and other essential minerals. This can be particularly beneficial in products targeted towards individuals seeking to increase their intake of these nutrients.

Cost-effectiveness

Lactose is a relatively inexpensive ingredient compared to other sweeteners. Its use can help manufacturers control production costs while still achieving desirable sweetness, texture, and flavor in their products.