Lactose is a milk sugar and is essentially odorless in isolation, with at most a very faint powdery-milky character. It is not a perfumery aroma chemical and has no meaningful olfactory contribution; it is sometimes used as a carrier or bulking agent in solid or powder formats.AI · claude-opus-4-7
Composition, IFRA restriction figures, allergen concentrations and where this material is bought are part of Perfume Foundry’s curated library and need an account. Create one or sign in.
Perfume and Flavor Chemicals, page 757.
Rhomboid white crystals.
Soluble 17° in cold water, 40-64 in hot water. Very poorly soluble in alcohol, insoluble in most oils.
Virtually odorless when pure, or of good commercial grade.
Mildly sweet taste. A typical feature is the 'sandy' or 'gritty' feel on the tongue, caused by the slow dissolving of Lactose.
Lactose is used as a natural 'filler' in powdered flavors, extracts, food powder mixes, etc.
1) as a by-product in the manufacture of Cheese. 2) by evaporation of whey.