36-5 |
Lactose applications in food products |
K. M. LEE, Proliant Inc., 2325 North Loop Dr., Ames, IA 50010-0645 The total U.S. dry lactose production in 2000 was approximately 520 million pounds of which 220 million pounds were exported. The increase in production of lactose has led to more effort focused on developing new uses for lactose in food systems. To date these efforts have received little attention. The relatively low solubility and low sweetness limits the use of lactose in food systems, and has limited the consideration for lactose being a functional food ingredient. The overall purpose of this presentation was to present potential applications for lactose in different food systems. When utilized as a food ingredient to provide functional value, lactose can be applied in diverse food products including bakery goods, confections, dry mixes, dairy foods, dried vegetables, snacks, and infant formula. For example, lactose can be used in bakery goods for enhancing browning and reducing sweetness. In addition, lactose may be used to partially replace skim milk powder in some baked products, such as muffins and biscuits, without significantly affecting product quality yet providing an effective means of cost reduction. In the confection area, a portion of skim milk powder and sugar are commonly substituted by lactose in milk chocolate, especially confection products in Asia Pacific Rim. Lactose is also commonly applied in dried vegetable process in order to reduce sweetness and prevent discoloration. Dried vegetable processed with 3% lactose had better appearance and color after rehydration. Due to lactose having no flavor and being relatively less sweet, it is commonly used as a filler and flowing agent in seasoning mix, such as instant noodle soup mixes. It is also an excellent carrier for flavors and seasonings. Overall, the results indicated that lactose has potential for successful applications in the selected food systems analyzed and that lactose is more useful and functional than studies have previously indicated.
Session 36, Whey products and lactose: Properties and applications
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