Product Overview
Mullins Whey Lactose is produced from fresh, sweet whey through an advanced process of concentration, crystallization, separation, and drying. As an edible-grade milk sugar, it maintains a clean, slightly sweet flavor profile that enhances food products without overpowering them.
The 200 mesh variant is specifically milled to a fine powder, guaranteeing uniform distribution in dry blends, excellent flowability in manufacturing lines, and rapid dissolving characteristics in liquid formulations.
Key Highlights
Functional Benefits
Versatile, functional, and essential for modern food manufacturing.
Fine Dispersibility
Milled to 200 mesh to ensure smooth textures in finished products, preventing grit or sedimentation.
Browning Agent
Acts as a reducing sugar to facilitate the Maillard reaction, yielding excellent crust color and flavor in bakery applications.
Flavor Enhancement
Absorbs and retains volatile flavors, making it a superb carrier for seasoning blends and flavor packets.
Standardization
Used to standardize protein and fat levels in dairy products without altering the natural dairy flavor profile.
Anti-Caking
Low moisture formulation prevents lumping and ensures the powder remains free-flowing during storage and processing.
USA Dairy Excellence
Sourced from Mullins Whey in Wisconsin, guaranteeing premium milk sourcing and state-of-the-art processing.
Technical Specifications
Typical Analysis
| Lactose (Dry Basis) | ≥ 99.0% |
| Particle Size | 200 Mesh |
| Moisture | ≤ 5.0% |
| Ash | ≤ 0.3% |
| pH (10% Solution) | 4.5 - 7.5 |
General Information
| Form | Fine Powder |
| Manufacturer | Mullins Whey Inc. |
| Origin | USA |
| Standard Packaging | 25 kg Bag |
| Grade | Edible / Food Grade |
Frequently Asked Questions
Mullins Whey Lactose is produced in the USA under strict quality standards. The 200 mesh specification ensures an extremely fine particle size, providing excellent solubility, consistent bulk density, and smooth blending without grittiness.
It is widely used in dairy blends, infant nutrition, bakery products, dry mixes, confectionery, and meat processing as a natural filler, flavor enhancer, and browning agent.
This premium lactose is manufactured by Mullins Whey Inc., located in Wisconsin, USA, a region globally recognized for its high-quality dairy production.
Yes, lactose is a reducing sugar. It interacts with proteins during baking (the Maillard reaction) to produce a desirable golden-brown color and improved flavor.
It is typically supplied in 25 Kg (or 50 lb) multi-wall kraft paper bags with a polyethylene inner liner to protect against moisture.
