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Lactulose, a disaccharide composed of D-galactose and D-fructose, is produced from lactose in milk under high temperatures. In raw milk, lactulose content is very low. However, with increased heat treatment, this sugar can reach about 2g/L (e.g., in UHT milk). This kit is not suitable for samples with a high ratio of "free fructose" to lactulose (such as artificially sweetened samples like condensed milk). The kit uses a specific enzyme complex to break down lactulose into fructose and galactose, and fructose then increases the amount of NADPH under the action of an enzyme complex including PGI and hexokinase. By detecting the increase at 340nm, the lactulose content is calculated.
