What foods contain lactose

When it comes to foods containing lactose, the most popular are fruits, because fruits contain the most sugar and water, and are very popular. Lactose-containing fruits mainly include watermelon, which also has the effect of promoting laxatives and urination, and replenishing trace elements. Bananas, hawthorns, pineapples, etc. also contain a lot of lactose. In addition, the dragon fruit we emphasize, the king of fruits, is very suitable for children and the elderly.

Watermelon : It is often believed that watermelon has a high sugar content. Scientific research has shown that the sugar content of watermelon is between 4% and 8%, which means that more than 92% of watermelon is water.

Bananas : It is often believed that bananas do not have a high sugar content, but the sugar content of ripe bananas can reach about 19.5%.

Hawthorn : Everyone must have eaten hawthorn. It is very sour, but the sugar content of hawthorn is about 22.1%.

Pineapple : It doesn’t taste as sour as hamane, but it doesn’t taste sweet either. According to research, pineapple also contains 9.2% sugar.

Dragon fruit : Many people think that dragon fruit has a relatively low sugar content, but the sugar content of dragon fruit is about 12 times that of watermelon. The sugar content of pitaya is between 70% and 80%.

Synthesis method

It is obtained by heating the whey (containing about 5% lactose) in milk or adding lime milk to remove the protein, then concentrating, cooling, crystallizing and drying. The yield is about 60% to 70%.

Fold to edit this section Main purpose

Nutritive sweetener; excipient; dispersant; flavoring agent; nutritional agent. Mainly used as an adsorbent and dispersant for powdered food pigments to reduce pigment concentration, facilitate use and reduce discoloration during storage. It is used as an excipient for tableting by taking advantage of its easy compression and low water absorption. Taking advantage of the low caramelization temperature of lactose (sucrose 163°C, glucose 154.5°C, lactose only 129.5°C), for certain special baked foods, a darker yellow to caramel color can be obtained at a lower baking temperature. Other functions include preventing crystallization, reducing sweetness, preventing sticking and enhancing flavor. Used in baby food, candy and margarine, etc.