only one sugar offers you low sweetness so Ι υ b I e, u η if or m free flowing, a n t i - c a k i n g aid flavor-enhancing
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pigment-absorbing non-reacting with other ingredients fermentation a g e n t mild, almost tasteless triturate
LACTOSE: pure milk sugar Lactose can improve your present p r o d u c t s . . . h e l p you develop new ones. Lactose can simplify your processing. Lactose can Distributed Nationally by lower your costs. Seldom do you find such a versatile material. CHFMTCAÏ 7Ί7ττ>Λ πτ'ΜΕΜΤ That is why Lactose is attracting so much attention from both research a n d manufacturing executives. Virtually every McKESSON &R0BBINS, ING. week sees the discovery o f exciting new possibilities for its use 60 conveniently located warehouses in the food, chemical a n d industrial fields. Only Western can supply y o u with all forms of Lactose—five grades, ten granulations. Strict chemical a n d bacteriological specifications, rigid quality control a n d years of processing experience assure highest quality. T a k e a fresh look at t h e characteristics of Lactose. O n e of them may help solve a problem you are working on .right n o w . For free samples and information, write our Technical Service, Department 55 F. {Tell us the applications you are considering.) W E S T E R N
C O N D E N S I N G
COMPANY
Appleton, Wisconsin WORLD-WIDE SUPPLIER O F HIGH-QUALITY MILK
C&EN
JUNE
I, 1 9 5 9
DERIVATIVES
lactose
