Search results
Results from the WOW.Com Content Network
Lactose, or milk sugar, is a disaccharide composed of galactose and glucose and has the molecular formula C 12 H 22 O 11.Lactose makes up around 2–8% of milk (by mass). The name comes from lact (gen. lactis), the Latin word for milk, plus the suffix -ose used to name sugars.
Lactose is the only sugar that cannot be extracted from plants. It can only be found in milk, including human breast milk, and in some dairy products. A cheap source of sugar is corn syrup, industrially produced by converting corn starch into sugars, such as maltose, fructose and glucose.
Lactose is often used as the primary filler (main ingredient) in most prescription and non-prescription solid pill form medications, though product labeling seldom mentions the presence of 'lactose' or 'milk', and neither do product monograms provided to pharmacists, and most pharmacists are unaware of the very wide scale yet common use of ...
Lactose intolerance is a result of the body not producing sufficient lactase to digest the lactose in milk; [25] [26] dairy foods which are lower in lactose, such as cheese, are less likely to trigger a reaction in this case. Another carbohydrate intolerance caused by enzyme deficiency is hereditary fructose intolerance.
Lactose intolerance is found in most adults, except for specific geographic populations, notably those of European descent. [20] Many who benefit from a low FODMAP diet need not restrict fructose or lactose. It is possible to identify these two conditions with hydrogen and methane breath testing, thus eliminating the necessity for dietary ...
For premium support please call: 800-290-4726 more ways to reach us
Customers who are lactose-intolerant or have milk allergies may pay up to $2 extra at Dunkin’ Donuts when substituting oat or almond milk for dairy in their beverages.
Reducing disaccharides like lactose and maltose have only one of their two anomeric carbons involved in the glycosidic bond, while the other is free and can convert to an open-chain form with an aldehyde group. The aldehyde functional group allows the sugar to act as a reducing agent, for example, in the Tollens' test or Benedict's test.