Lactose
Lactose is a dairy sugar that occurs in solid form and in syrup when it contains at least 99 % lactose expressed as anhydrous lactose on a dry‑matter basis. It is classified as a sugar product derived from milk and used as a sweetener or carrier in food applications.
Prices, specifications and international trade for lactose under HS 170211.
Lactose Price
Published reference · Jul 1, 2026
Lactose is quoted in USD/t at USA. Historical customs values may differ from the headline reference.
Explore lactose pricesLactose Exports and Imports
Germany led reported lactose exports in 2025, at $490M.
Compare lactose exporting countriesLactose Specifications and Quality
Lactose grading factors include Lactose content, Particle size distribution, and Crystallinity.
Grading Factors
Quality assessment for lactose considers Lactose content, Particle size distribution, and Crystallinity.
- Lactose content
The proportion of lactose on an anhydrous dry-matter basis is measured to confirm the grade and to ensure it meets specifications for the intended application, since even small deviations alter sweetness and crystallisation behaviour.
- Particle size distribution
The range of particle sizes is assessed because it affects flow, compressibility, dissolution rate and the uniformity of blending in dry mixes and tablet formulations.
- Crystallinity
The crystal form and degree of crystallisation are checked because amorphous material behaves differently in terms of hygroscopicity, caking and reaction kinetics during processing.
- Colour and appearance
Visual whiteness and the absence of discolouration indicate consistent refining and handling; off-colour material may signal caramelisation, browning or inadequate purification.
Common Defects
Recorded defects for lactose include Caking and lumping, Protein residue, and Foreign particulate matter.
- Caking and lumping
Agglomeration of powder particles can occur when moisture is absorbed, impairing flow and dispersibility and causing handling blockages.
- Protein residue
Residual protein from incomplete purification can cause undesirable reactions such as Maillard browning, reducing the lactose's suitability for sensitive applications.
- Foreign particulate matter
Unwanted particles from processing or handling can cause contamination and defects in final products that require high purity.
Lactose Facts and HS Code
Lactose belongs to dairy within protein and dairy. Its customs classification covers HS 170211.
Lactose HS Code
| Also known as | anhydrous lactose |
|---|---|
| Product type | Raw |
| Form | Dried |
| Position in the chain | Primary |
| Category | Dairy — Protein and dairy |
| HS codes | 170211 |
| Quoted in | USD/t |
| Reference location | USA |
Production & Handling
Lactose storage guidance: Store in a dry, temperature-controlled environment, protecting the powder from moisture and strong odours. Proper sealing and low humidity prevent caking and microbiological stability issues.
Production and Storage
| Perishability | Low |
|---|---|
| Temperature regime | Ambient |
| Storage conditions | Store in a dry, temperature-controlled environment, protecting the powder from moisture and strong odours. Proper sealing and low humidity prevent caking and microbiological stability issues. |
| Production methods | Farmed |
| Processing steps |
|
Packaging
Typical lactose packaging includes Multiwall paper bag with liner, Bulk bag (FIBC), and Flexible intermediate bulk container liner inside a box or drum.
- Multiwall paper bag with liner
These sealed bags protect against moisture pickup and are used for easy manual handling in smaller quantities.
- Bulk bag (FIBC)
Large woven polypropylene sacks hold substantial tonnage for efficient transport and storage when the volume requires it.
- Flexible intermediate bulk container liner inside a box or drum
This configuration combines dimensional stability with a moisture barrier, suited to automated handling in pharmaceutical or food plants.
Uses & Risks
Lactose is used in Dairy manufacturing, Confectionery, and Pharmaceuticals.
End Uses
- Dairy manufacturing
Used as a sweetener and texture modifier in cheese, yogurt, and ice‑cream production
- Confectionery
Provides bulk sweetness and improves mouthfeel in candies and baked goods
- Pharmaceuticals
Serves as an excipient in tablets and as a carrier in liquid formulations
Uses and Related Commodities
| Downstream industries | Food and beverage, Nutraceuticals, Pharmaceuticals |
|---|
Sourcing risks
| Risk | Mitigation |
|---|---|
Adulteration with cheaper sugars FraudHigh Some lots could be extended with sucrose or other sweeteners, altering the functional and identity profile without disclosure. | Verify lactose content and use analytical testing to confirm purity according to the agreed specification. |
Moisture-induced microbial growth Food safetyMedium If the powder absorbs moisture during storage, microbial activity can increase, compromising safety and quality. | Maintain sealed packaging and warehouse humidity controls, and inspect containers for condensation or damage. |
Caking during transport LogisticsMedium Temperature fluctuations or condensation in transit can cause surface dissolution and recrystallisation, leading to hard lumps and reduced flow. | Use insulated and dry transport, avoid long exposure to high humidity, and shake or vibrate containers before delivery checks. |
Lactose Questions
- What is the definition of lactose according to official classifications?
- Lactose is defined as sugars containing by weight 99% or more lactose, expressed as anhydrous lactose and calculated on the dry matter.
- How should high‑purity lactose be stored to maintain its quality?
- High‑purity lactose should be kept in a dry, cool environment, protected from moisture and contaminants to preserve its anhydrous form.
- What processing step is required to verify lactose purity for trade?
- The purity is verified by measuring the lactose content on a dry‑matter basis, ensuring it meets the 99% threshold expressed as anhydrous lactose.