Lactose is a milk sugar derived from whey, which is one of the main proteins found in milk. It has several functions as it pertains to health, including being a source of energy, aiding calcium absorption in the body and in pharmaceutical applications. The U.S. Dairy Export Council, known as USDEC, points out three main types of lactose, including food-grade lactose, pharmaceutical-grade and industrial-grade. Each type of lactose offers advantages over the other depending upon the application.
Food
Food-grade lactose is used for baking, preserving food, as a sweetener, in soups and sauces, and in infant formulas. It is derived from whey protein through a grinding and sifting process that separates the lactose from the whey. The standard composition of food-grade lactose in the United States is 99 percent or higher, according to the USDEC. It looks white to pale-white in color and is stored in a cool, dry environment. A specific application of food-grade lactose is in many salad dressings and mayonnaise varieties as a sweetener.
Pharmaceutical
Pharmaceutical-grade lactose is also derived from whey protein but is held to a higher standard. The USDEC states that the minimum standard in the United States is 99.8 percent or higher, so it contains very few impurities or anything other than lactose. This slightly sweet lactose is a white, crystalline powder that is used as filling agents in capsules, a carrier for delivering certain drugs to your system via inhalation or as a diluting agent in pharmaceutical tablets.
Industrial
Industrial-grade lactose is the least pure form of lactose at 98 percent or higher, according to USDEC standards. This type of lactose appears light-yellow in color and is in the form of a free-flowing powder. It must be stored in a cool, dry environment not exceeding about 80 degrees F and having a humidity of less than 65 percent. Industrial-grade lactose is used in feed and fermentation applications, such as in farm animal feed.
Lactose Intolerance
A small percentage of people are allergic to milk and other dairy products. According to the Dairy Council of California, about 1 percent to 3 percent of children are found to be allergic to cow's milk, but they usually outgrow the allergy by age 3. However, lactose intolerance is more common in children and adults; the difference is that the symptoms are less severe -- stomachache, diarrhea and gas. Being lactose intolerant doesn't mean you have to completely avoid dairy products. In fact, the Dairy Council of California recommends drinking up to 2 cups of milk each day for optimal health.
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