TY  - CHAP
AU  - Sergio I. Martinez-Monteagudo
AU  - Kaavya Rathnakumar
AU  - Maryam Enteshari
AU  - Collette Nyuydze
AU  - Juan C. Osorio-Arias
AU  - Hiran Ranaweera
ED  - Néstor Gutiérrez-Méndez
Y1  - 2020-08-20
PY  - 2020
T1  - Hundred Years of Lactitol: From Hydrogenation to Food Ingredient
N2  - Lactose is a unique disaccharide found exclusively in the milk of mammals. This sugar has a crucial role in nourishing newborn and young mammals; however, some adults have difficulties in fully metabolizing lactose. Despite lactose intolerance in the population, the dairy industry produces 400,000 tons of crystalline lactose worldwide. The food and pharmaceutical industries use lactose as well as lactose derivatives in a wide variety of products. This book reviews some aspects of lactose properties and synthesis as well as recent advances in the recovery of lactose and lactose derivatives from cheese whey.
BT  - Lactose and Lactose Derivatives
SP  - Ch. 4
UR  - https://doi.org/10.5772/intechopen.93365
DO  - 10.5772/intechopen.93365
SN  - 978-1-83962-605-0
PB  - IntechOpen
CY  - Rijeka
Y2  - 2024-04-19
ER  -