Lactulose (food grade) can be used as a sweetener in the food industry. It can be used in industry and can be added to fresh milk and beverages. This product is a multiplication factor of probiotic bifidobacteria, which can absorb protein, lactose and produce B vitamins.

1. Lactulose (food grade) can be used in milk powder, the amount used is 15g/kg; the amount used in biscuits is 2.0g/kg; the amount used in beverages (liquid, solid) and fresh milk is 1.5g/kg (all above are Isomerized lactose dry matter).
2. Indirect agents. Can be added to fresh milk and beverages.
The manufacturer of lactulose (food grade) tells you that sweetness is a complex physical, chemical and physiological process in which sweetener molecules stimulate taste buds. The level of sweetness is called sweetness, which is an important indicator of sweeteners. Sweetness cannot be quantitatively determined by physical and chemical methods, and can only be judged by the senses of people's taste. In order to compare the sweetness of sweeteners, sucrose is generally selected as the standard, and the sweetness of other sweeteners is the relative sweetness obtained by comparing with it. There are two ways to measure relative sweetness: one is to mix the sweetener into a low concentration where the sweetness can be felt, which is called the limiting concentration method; the lactulose (food grade) manufacturer tells you that the other is to mix the sweetener It is prepared into a solution with the same concentration as sucrose, and then the sweetness of the sweetener is compared with the sucrose solution as a standard, which is called the relative sweetness method.