Sugar but less sweet

After the ultra-filtration is completed lactose is existent in liquid form. In order to achieve a concentrated form of the product various processing techniques are used: step by step contained water is vapourised by using the lowest possible temperatures.
This is followed by crystallisation and then dehydration. In the end the finished product can be customised individually through precise grinding.
We are also able to deliver many variations in colour and functionality.

Despite being three times less sweet than normal sugar lactose can be a real alternative as sweetener.