Hottest Good Taste High Sweetness Lactose for Sugar Candy Make Good Taste Lactose

(+)-Lactose

D-Glucose,4-O-β-D-galactopyranosyl-;Lactose;4-O-β-D-Galactopyranosyl-D-glucose;Lactin;Lactobiose;Milk sugar;Saccharum lactin;Lactin (carbohydrate);(+)-Lactose;Lactose anhydrous;Aletobiose;Galactinum;Osmolactan;D-(+)-Lactose;Tablettose;Fast-flo;AHL;Zeparox EP;Lactose Fast-flo;Fast-Flo Lactose;Pharmatose 21;Pharmatose 325M;Nonpareil 107;Tablettose 70;Lactose anhydride;Flowlac 100;Tablettose 80;Super-Tab;Pharmatosa DCL 21;Sorbalac 400;DCl 11;Granulac 140M;Respitose SV 003;Prismalac;Sachelac;Spherolac;Pharmatose DCL 15;Respitose ML 003;Lactohale 300;Sorbolac 400;Dilactose;Lactose Edible 90;SuperTab 21AN;Respitose ML 001;Granulac 70;Granulac 140;Lactohale 100;Lactohale 200;Variolac 960;PrenoLakt;SuperTab 11SD;Respitose ML 006;DCL 15;Inhalac 70;Dairylac 80;Respitose SV 010;Respitose MC 001;LE-PRO LAC 451;Lactose DCL 11;Inhalac 250;Tablettose 100;America Grand Lactose;GranuLac;FlowLac;DuraLacH;Hilmar Extra Fine;Lactose DCL 21;Hilmar Fine Graind;Lactopure Refined Powder;Respitose SV 001;Hilmar 5030;Leprino 100;1336-90-9;35396-14-6;36570-80-6;73824-63-2;89466-76-2;200734-90-3;396716-09-9;1065027-17-9

63-42-3

C12H22O11

InChIKey=DKXNBNKWCZZMJT-JVCRWLNRSA-N

342.29600

342.30

200-559-2|227-751-9

13Q3A43E0S

DTXSID5058723

White, hard, crystalline mass of white powder

1702190000

Food Flavorings

197.37000

-5.55460

white crystals or powder

1.52 g/cm³

201-202 °C

667.9ºC at 760 mmHg

357.8ºC

1.652

H2O: 5-10 g/100 mL at 20 ºC

Mold growth may occur under humid conditions (80% RH and above). Lactose may develop a brown coloration on storage, the reaction being accelerated by warm, damp conditions. At 80°C and 80% RH, tablets containing anhydrous lactose have been shown to expand 1.2 times after one day.
Lactose anhydrous should be stored in a well-closed container in a cool, dry place.

1.08E-20mmHg at 25°C

Odorless

Sweet

Henry's Law constant = 3.40X10-19 atm-cu m/mol at 25 °C (est)

175.1 Ų [M+Na]+ [CCS Type: DT, Method: single field calibrated with Agilent tune mix (Agilent)]|178.83 Ų [M+Na]+ [CCS Type: DT, Method: stepped-field]|170.23 Ų [M-H]- [CCS Type: DT, Method: stepped-field]|173 Ų [M+Na]+ [CCS Type: TW, Method: calibrated with polyalanine]|178.6 Ų [M+K]+ [CCS Type: DT, Method: single field calibrated with ESI Low Concentration Tuning Mix (Agilent)]|175.3 Ų [M+Na]+ [CCS Type: DT, Method: single field calibrated with ESI Low Concentration Tuning Mix (Agilent)]|176.9 Ų [M-H]- [CCS Type: DT, Method: single field calibrated with ESI Low Concentration Tuning Mix (Agilent)]

Stable in air|On hydrolysis with 2% H2So4, or with emulsin lactose yields 1 mol d_glucose and 1 mol D-galactose. Reduces Fehling's solution|MP: 254 °C; density: 1.59 g/cu cm at 20 °C; very soluble in water; slightly soluble in ethanol; insoluble in ethyl ether, chloroform /beta-D-Lactose/|MP: 201 °C (decomposes); density: 1.547 g/cu cm at 20 °C; very soluble in water; insoluble in ethanol, ethyl ether, chloroform, methanol /alpha-lactose monohydrate/|Monoclinic sphenoidal crystals from water. Faintly sweet taste. Stable in air, but readily absorbs odors. Becomes anhydrous at 120 °C; mp: 201-202 °C (rapid heating). Shows mutarotation. Specific optical rotation +92.6 deg to +83.5 deg (10 minutes) to +69 deg (50 minutes) to 52.3 deg (22 hours, c = 4.5) at 20 °C/D. ... One gram dissolves in 5 mL water, in 2.6 mL boiling water; very slightly soluble in alcohol; insoluble in chloroform, ether. Ka at 16.5 °C = 6.0X10-13. Specific gravity of aqueous solutions calculated for the monohydrate: 5.2% = 1.018; 10.2% = 1.038; 20.0% = 1.078; 30.2% = 1.123; 50.9% = 1.226; 60.8% = 1.281; 69.1% = 1.330 at 20 °C/4 °C /alpha-Lactose monohydrate/|Hydroxyl radical reaction rate constant = 1.54X10-10 cu cm/molec-sec at 25 °C (est)

Water soluble.

Alcohols and Polyols

Flammable and/or toxic gases are generated by the combination of alcohols with alkali metals, nitrides, and strong reducing agents. They react with oxoacids and carboxylic acids to form esters plus water. Oxidizing agents convert them to aldehydes or ketones. Alcohols exhibit both weak acid and weak base behavior. They may initiate the polymerization of isocyanates and epoxides.